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A stack of blueberry cheesecake cookies cut in half

Blueberry Cheesecake Cookies

Chef Bella
Blueberry Cheesecake Cookies combine the creamy richness of cheesecake with blueberries in a soft, chewy cookie. These delicious treats are perfect for those who love fruity desserts or cheesecake-inspired sweets.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 180 kcal

Ingredients
  

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
  • 4 oz cream cheese
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 1 cup blueberries fresh or frozen

For the Cheesecake Filling:

  • 4 oz cream cheese
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Make the cheesecake filling by mixing cream cheese, powdered sugar, and vanilla. Freeze in small portions for 30 minutes.
    Cheesecake filling portions laid out on parchment paper
  • Prepare the cookie dough by whisking dry ingredients and creaming the wet ingredients. Fold in blueberries.
    Cookie dough with blueberries in a glass bowl
  • Assemble cookies by placing a cheesecake filling piece in the center of dough, covering with more dough, and baking at 350°F for 11-13 minutes.
    Blueberry cheesecake cookies on a baking sheet, some cut in half