Blueberry Cheesecake Cookies

Blueberry cheesecake cookies are soft, chewy, and bursting with sweet blueberry flavor. Made with a rich cream cheese filling and real blueberries, these cookies taste just like a bite of blueberry cheesecake in cookie form. They’re perfect for a sweet snack, dessert, or even a fun twist on a classic cookie recipe!

Why You’ll Love This Recipe

• Soft and chewy texture with a creamy cheesecake filling
• Loaded with juicy blueberries for a fresh, fruity taste
• A unique twist on classic cheesecake and cookies
• Perfect for parties, snacks, or satisfying a sweet tooth
• Easy to make and can be prepared ahead of time

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookie Dough:

• All-purpose flour
• Baking soda
• Salt
• Butter, softened
• Brown sugar
• White sugar
• Egg
• Vanilla extract
• Cream cheese, softened
• Fresh or frozen blueberries

For the Cheesecake Filling:

• Cream cheese, softened
• Powdered sugar
• Vanilla extract

Directions

Prepare the Cheesecake Filling:

1. Mix ingredients: In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
2. Chill: Scoop small teaspoon-sized portions onto a baking sheet and freeze for at least 30 minutes.

Make the Cookie Dough:

1. Whisk dry ingredients: In a bowl, mix flour, baking soda, and salt.
2. Cream butter and sugars: In another bowl, beat butter, brown sugar, and white sugar until fluffy.
3. Add wet ingredients: Mix in the egg, vanilla extract, and softened cream cheese.
4. Combine: Gradually add the dry ingredients until just combined. Gently fold in blueberries.

Assemble the Cookies:

1. Scoop dough: Take a tablespoon of dough, flatten slightly, and place a frozen cheesecake filling ball in the center.
2. Seal and shape: Wrap the dough around the filling, ensuring it’s fully covered.
3. Chill: Refrigerate for 15 minutes to prevent spreading.

Bake the Cookies:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Bake for 12-15 minutes or until the edges are lightly golden.
3. Cool for 10 minutes before transferring to a wire rack.

Servings and Timing

• Servings: 12-15 cookies
• Prep Time: 20 minutes
• Chill Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 20 minutes

Variations

• Lemon Blueberry Cookies: Add lemon zest for a bright, citrusy twist.
• Chocolate Chip Blueberry Cookies: Mix in white chocolate chips for extra sweetness.
• Gluten-Free: Use a gluten-free flour blend for a GF version.
• Nutty Addition: Add chopped almonds or walnuts for crunch.
• Strawberry Cheesecake Cookies: Swap blueberries for diced strawberries.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze unbaked cookie dough balls for up to 2 months; bake from frozen when ready.
• Serving: Best enjoyed slightly chilled or at room temperature.

FAQs

Can I use frozen blueberries?

Yes! Just don’t thaw them before mixing to prevent excess moisture.

Why do I need to freeze the cheesecake filling?

It helps prevent the filling from melting too quickly while baking.

Can I make these cookies without cream cheese?

You can, but the cheesecake flavor won’t be as strong.

How do I prevent the cookies from spreading too much?

Chill the dough before baking to keep them thick and chewy.

Can I use a different fruit?

Yes! Try raspberries, blackberries, or chopped strawberries.

What’s the best way to get a gooey center?

Be careful not to overbake—take them out when the edges are set but the centers are slightly soft.

Can I make mini cookies?

Yes! Just use smaller dough portions and reduce the baking time.

Can I add a crumble topping?

Absolutely! A simple mix of butter, sugar, and flour can add a crunchy streusel topping.

How do I keep blueberries from bursting?

Gently fold them into the dough to avoid breaking them before baking.

Can I make these cookies dairy-free?

Use dairy-free cream cheese and butter alternatives for a dairy-free version.

Conclusion

Blueberry cheesecake cookies are a delicious combination of fruity blueberries, rich cheesecake filling, and soft, chewy cookie dough. Whether you enjoy them fresh, chilled, or frozen, they’re the perfect treat for any occasion. Try this recipe today and enjoy a taste of blueberry cheesecake in every bite!

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• Author: Mariem
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12-14 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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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!

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Ingredients

Units USM Scale 1x2x3x

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Add the Crumble Topping:
   • Mix flour, sugar, and melted butter, then sprinkle on top of the cookies.
5. Bake & Cool:
   • Bake for 12-15 minutes until golden brown.
   • Let cool before serving.

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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!

Find it online: https://wowrecipesfood.com/crispy-chicken-tenders-with-honey-mustard-sauce/