Description
These Blueberry Cheesecake Cookies are soft, chewy, and packed with bursts of juicy blueberries and creamy cheesecake filling. With a buttery crumble topping, they’re the perfect blend of a classic cookie and a rich cheesecake dessert!
Ingredients
Units
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For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh or frozen blueberries
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the Crumble Topping:
- 1/4 cup flour
- 2 tbsp sugar
- 2 tbsp butter, melted
Instructions
- Prepare the Cheesecake Filling:
- In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Spoon small dollops onto a parchment-lined tray and freeze for 30 minutes.
- Make the Cookie Dough:
- Cream together butter, sugar, and brown sugar.
- Mix in eggs and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet ingredients.
- Gently fold in blueberries.
- Assemble the Cookies:
- Preheat oven to 350°F (175°C).
- Scoop cookie dough onto a baking sheet.
- Press a frozen cheesecake dollop into the center of each dough ball and gently cover with more dough.
- Add the Crumble Topping:
- Mix flour, sugar, and melted butter, then sprinkle on top of the cookies.
- Bake & Cool:
- Bake for 12-15 minutes until golden brown.
- Let cool before serving.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- Use dried blueberries for a chewier texture.
- Add white chocolate chips for extra sweetness!
