Gluten Free Blueberry Cheesecake Cookies
These delicious cookies combine the rich flavor of blueberry cheesecake with a soft cookie texture, perfect for satisfying sweet cravings without extensive baking skills.
Ingredients
Cookie Dough Ingredients
- 75 g caster sugar adds sweetness
- 1 whole lemon zest enhances flavor
- 115 g unsalted butter, softened creates richness
- 2 large egg yolks provides moisture
- 1 tsp vanilla bean paste adds depth of flavor
- 240 g gluten free flour blend gives structure
- 0.5 tsp baking powder helps cookies rise
- 0.5 tsp xanthan gum aids in texture
- 0.25 tsp salt balances sweetness
- 70 g blueberry jam adds fruity flavor
Cheesecake Filling Ingredients
- 115 g cream cheese, room temperature creates creaminess
- 25 g caster sugar for the cheesecake filling
- 35 g heavy cream, warm adds richness
- 0.5 tsp vanilla bean paste enhances flavor
Blueberry Sauce Ingredients
- 175 g fresh or frozen blueberries for sauce
- 25 g caster sugar for blueberry sauce
- 15 g lemon juice adds acidity
- 5 g cornstarch thickens sauce
- 10 g water to thin cornstarch
Coating
- 100 g granulated sugar for coating
Instructions
Preparation
- Preheat the oven to 350°F (180°C) and prepare baking sheets by lining them with parchment paper.
- In a bowl, combine caster sugar and the lemon zest. Add the softened butter along with the vanilla bean paste, and cream the mixture until fluffy.
- Incorporate the egg yolks into the butter mixture. In a separate bowl, whisk together the gluten free flour blend, baking powder, xanthan gum, and salt.
- Gradually blend the dry mixture with the wet ingredients until a cohesive dough forms.
- Spoon in the blueberry jam and gently marble it through the cookie dough.
Cheesecake Filling
- Mix cream cheese with caster sugar until smooth. Fold in the warm heavy cream and additional vanilla bean paste to create a rich filling.
Cookie Assembly
- Use a cookie scoop or spoon to portion out the cookie dough, rolling each ball in granulated sugar.
- Create an indent in the top of each cookie to hold the cheesecake filling.
Baking
- Bake the cookies for 10-12 minutes until puffed and set. Allow them to cool for a few minutes on the baking sheet.
Blueberry Sauce
- Combine blueberries, sugar, and lemon juice in a small saucepan. Cook until the berries soften.
- Mix cornstarch with water to create a slurry, stir into the berry mixture until it thickens. Allow to cool.
Notes
Ensure butter is softened but not melted, do not overmix the dough, and let cookies cool before adding sauce.