Gluten Free Blueberry Cheesecake Cookies (Printable View)
Chewy, gluten free treats with blueberry jam, lemon zest, and creamy cheesecake, finished with blueberry sauce.
# Ingredient List:
→ Cookie Dough
01 -
0.375 cup granulated sugar
02 -
Zest of 1 lemon
03 -
0.5 cup (1 stick) unsalted butter, softened
04 -
2 large egg yolks, room temperature
05 -
1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
06 -
2 cups gluten free flour blend without added xanthan gum
07 -
0.5 teaspoon baking powder
08 -
0.5 teaspoon xanthan gum (omit if blend includes xanthan gum)
09 -
0.25 teaspoon salt
10 -
3.5 tablespoons blueberry jam
→ Cheesecake Filling
11 -
0.5 cup full-fat cream cheese, room temperature
12 -
2 tablespoons granulated sugar
13 -
2.5 tablespoons heavy cream, warm
14 -
0.5 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
→ For Rolling Dough
15 -
0.5 cup granulated sugar
→ Blueberry Sauce
16 -
1.25 cups fresh or frozen blueberries
17 -
2 tablespoons granulated sugar
18 -
1 tablespoon lemon juice
19 -
2 teaspoons cornstarch
20 -
2 teaspoons water
# Preparation Steps:
01 -
Adjust oven rack to middle position. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
02 -
In a large bowl, rub lemon zest into the granulated sugar using fingertips until aromatic.
03 -
Add softened butter and vanilla to the bowl. Cream together until light and fluffy.
04 -
Mix in egg yolks until thoroughly combined.
05 -
In a separate bowl, whisk together gluten free flour blend, baking powder, xanthan gum, and salt. Add to wet ingredients. Mix until a smooth, non-sticky dough forms.
06 -
Transfer one-third of dough to a bowl. Spread out, dollop one-third blueberry jam, and gently swirl. Layer with another third of cookie dough, repeat swirling jam. Top with remaining dough, add remaining jam, swirl. Gently fold dough over itself a few times to marble without overmixing.
07 -
In a bowl, combine cream cheese and sugar until smooth. Add warm heavy cream and vanilla, folding until loose but not runny. Adjust consistency with extra cream if needed.
08 -
Place granulated sugar for coating into a small bowl. Scoop 2 tablespoons dough, roll in sugar to coat, then shape into a ball. Place on prepared sheet. Use a 1-tablespoon measure to indent each ball.
09 -
Fill each indentation with 2-3 teaspoons cheesecake filling. Arrange cookies at least 2 inches apart on baking sheets. Repeat for all dough to yield 14 cookies.
10 -
Bake one sheet at a time at 350°F for 10–12 minutes, until cookies are puffed and cheesecake filling is just set. Keep the second sheet at room temperature until baking.
11 -
Allow cookies to cool completely on the baking sheets to maintain structure. Do not transfer while hot.
12 -
In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium-low heat until blueberries release juices and soften. Remove from heat.
13 -
Mix cornstarch and water, add slurry to blueberry mixture. Stir and cook over medium-high heat until juices have thickened, about 2–3 minutes. Cool to room temperature.
14 -
Top each cookie with a spoonful of blueberry sauce before serving.
# Supplementary Details:
01 -
Jam swirl may cause slight cracking in cookie surface, but the filling will remain contained.
02 -
Use a round cutter to neaten hot cookies if desired.
03 -
Cookies are delicate when hot; cool fully before handling.
04 -
Store cookies refrigerated in airtight container up to 3 days; blueberry sauce up to 1 week.