Blueberry Cheesecake Cookies

Name: Blueberry Cheesecake Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 4 ounces cream cheese, softened; ½ cup powdered sugar; ½ cup fresh blueberries; 1 tablespoon cornstarch

Isabella

🌟Life, Love, and Gastronomy 🍷

Jump to Recipe

These Blueberry Cheesecake Cookies are a delightful treat that combine the rich, creamy goodness of cheesecake with the sweetness of fresh blueberries, all wrapped up in a soft and chewy cookie. Whether you’re a fan of cheesecake or cookies, this recipe offers the best of both worlds in every bite.

Why You’ll Love This Recipe

I absolutely love how these Blueberry Cheesecake Cookies balance the rich, tangy flavor of cream cheese with the burst of fresh blueberries in each bite. The texture is soft and chewy, while the cheesecake filling inside gives a little surprise with each mouthful. Not only are they delicious, but they’re also easy to make and perfect for any occasion, from casual snacks to more festive gatherings.

Ingredients

1 ¾ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

4 ounces cream cheese, softened

½ cup powdered sugar

½ cup fresh blueberries

1 tablespoon cornstarch

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a small bowl, toss the blueberries with cornstarch and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt.

Then In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.

Add the egg and vanilla extract to the mixture, beating until well combined.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

In a separate bowl, mix the cream cheese and powdered sugar until smooth and creamy.

Gently fold the blueberries into the cookie dough, being careful not to crush them.

Scoop a tablespoon of dough, flatten it slightly, and place a small amount of the cream cheese filling in the center. Top with another small scoop of dough and seal the edges to form a cookie.

Place the cookies on a lined baking sheet and chill in the refrigerator for 30 minutes.

Preheat the oven to 350°F (175°C) and bake for 12-15 minutes or until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Servings: 12 cookies

Variations

I love playing around with this recipe and adjusting it to my taste. Here are a few variations to try:

Different fruit: You can swap the blueberries with raspberries, blackberries, or even strawberries for a twist on the flavor.

Lemon zest: Adding some lemon zest to the dough or cheesecake filling would enhance the flavor and add a fresh citrusy kick.

Chocolate chips: For a sweeter cookie, fold in some mini chocolate chips along with the blueberries for a fun contrast.

Storage/Reheating

To keep these cookies fresh, I store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. For reheating, simply pop them in the microwave for a few seconds to soften them up or warm them in the oven for a couple of minutes.

Related Recipes:

FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST

FAQs

Can I freeze these Blueberry Cheesecake Cookies?

Yes! You can freeze the dough or the baked cookies. To freeze the dough, scoop it onto a baking sheet and freeze until firm, then transfer to a zip-top bag. For baked cookies, place them in an airtight container or a freezer-safe bag and store for up to 3 months. Just thaw them at room temperature before enjoying!

Can I use frozen blueberries instead of fresh?

Frozen blueberries work well in this recipe, but be sure to toss them with cornstarch to prevent the dough from getting too wet. I recommend adding the blueberries last and gently folding them in so they don’t break apart.

Can I make the cookies without the cream cheese filling?

While the cream cheese filling is a signature part of these cookies, you could skip it if you prefer. The cookies will still be delicious, though they’ll have a slightly different texture and flavor without the creamy surprise in the center.

How can I make these cookies more chewy?

For a chewier texture, I recommend using dark brown sugar instead of granulated sugar. The molasses in brown sugar adds moisture to the cookies, making them softer and chewier.

Can I double the recipe?

Absolutely! You can easily double the ingredients if you’re looking to make more cookies. Just make sure you have enough baking sheets to spread them out during baking.

Conclusion

These Blueberry Cheesecake Cookies are a delicious fusion of two classic treats: cheesecake and cookies. The rich cream cheese filling, combined with the freshness of blueberries and soft cookie dough, makes for an irresistible dessert. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, they’re sure to become a favorite in your recipe collection.

📖 Recipe: