Blueberry Cheesecake Cookies

Blueberry cheesecake cookies combine the creamy richness of cheesecake with the fruity burst of blueberries, all wrapped in a soft, chewy cookie. These delightful treats bring the best of both worlds—cheesecake and cookies—into one irresistible bite. Whether you’re a fan of fruit-filled desserts or just looking for something new to bake, this recipe is a must-try!

If you enjoy fruit-infused cookies, try our Raspberry Cheesecake Cookies or check out this Blueberry Cheesecake Cake recipe that combines similar flavors in a layered cake format!

Why you’ll love this Blueberry Cheesecake Cookie Recipe

If you love cheesecake and cookies, why choose between them? These cookies deliver:

• A tender, chewy consistency with a subtle crispy perimeter.
• A creamy, tangy cheesecake filling that melts in your mouth.
• Fresh or frozen blueberries for a burst of natural sweetness.
• Easy preparation with simple ingredients you likely already have.

Looking for other berry-infused treats? Try our Blackberry Cheesecake, Strawberry Cheesecake, or Lemon Blueberry Cheesecake for a different twist!

How to Make Blueberry Cheesecake Cookies

Ingredients You’ll Need

For the Cookie Dough:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 1 cup of fresh or frozen blueberries (if using frozen, keep them unthawed)

For the Cheesecake Filling:

• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling

1. In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
2. Scoop small teaspoon-sized portions onto a parchment-lined plate and freeze for 30 minutes.

Step 2: Prepare the Cookie Dough

1. In a medium-sized bowl, combine the flour, baking soda, cornstarch, and salt by whisking them together.
2. In a separate large bowl, cream together butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg, vanilla extract, and lemon zest, mixing until combined.
4. Slowly incorporate the dry ingredients, folding them in until fully mixed.
5. Carefully fold in the blueberries, ensuring not to crush them.

Step 3: Assemble and Bake

1. Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. Scoop dough into 1 1/2 tablespoon portions and gently flatten each one.
3. Place a frozen cheesecake filling piece in the center and cover it with dough, rolling into a smooth ball.
4. Arrange cookies 2 inches apart on the baking sheet.
5. Bake for 11-13 minutes, or until the edges turn a light golden brown.
6. Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack.

Expert Tips for Success

• Refrigerate the dough for at least 30 minutes before baking to avoid excessive spreading.
• Use a cookie scoop for even-sized cookies.
• If you’re using frozen blueberries, keep them frozen to prevent excess moisture.
• For an added treat, drizzle white chocolate over the cooled cookies.

For more tips, check out this updated cheesecake cookie recipe for another delicious take on this classic treat!

Nutritional Information (Per Cookie)

Nutrient	Amount
Calories	180
Carbohydrates	25g
Protein	2g
Fat	8g
Sugar	14g

FAQs

Are blueberry cheesecake cookies best served warm or cold?

Blueberry cheesecake cookies taste best slightly warm, as the cheesecake filling remains soft and creamy. However, they’re also delicious at room temperature!

Can I freeze blueberry cheesecake cookies?

Yes! Keep them in an airtight container and freeze for up to 3 months. To enjoy, thaw at room temperature or reheat in the oven.

Can I use dried blueberries instead of fresh?

Yes! If using dried blueberries, soak them in warm water for 10 minutes before adding them to the dough.

What can I substitute for cream cheese?

Mascarpone cheese works as a substitute but will create a slightly richer flavor.

How do I prevent blueberries from bleeding into the dough?

Toss fresh blueberries in a little flour before folding them into the dough to prevent excessive bleeding.