If you love the creamy richness of cheesecake and the fruity burst of blueberries, these Blueberry Cheesecake Cookies are the perfect dessert for you! They combine the best of both worlds—soft, chewy cookies with a sweet, tangy cheesecake filling. This recipe is easy to make and guaranteed to impress!
Blueberry Cheesecake Cookies: Ingredients You’ll Need
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup cream cheese, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Step-by-Step Instructions for Blueberry Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling
In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Place in the refrigerator while preparing the cookie dough.
Step 2: Make the Cookie Dough
- In a bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
- In another large bowl, beat the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Gently fold in the blueberries.
Step 3: Assemble the Cookies
- Scoop a tablespoon of cookie dough and flatten it slightly in your hand.
- Place a small dollop of the chilled cheesecake filling in the center.
- Cover with another small piece of cookie dough and seal the edges.
- Place on a lined baking sheet, spacing them apart.
Step 4: Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Bake for 12–15 minutes, or until the edges are golden brown.
- Let the cookies cool on the pan for a few minutes before transferring them to a wire rack.
Tips for the Best Blueberry Cheesecake Cookies
✔ Use fresh blueberries for a burst of natural sweetness. If using frozen, don’t thaw them first to prevent excess moisture.
✔ Chill the cheesecake filling to make stuffing the cookies easier.
✔ Don’t overbake—they should be soft in the center for the best texture.
Why You’ll Love This Recipe
✨ Chewy, creamy, and fruity—a perfect dessert fusion!
✨ Easy to make with simple ingredients.
✨ Great for any occasion—impress your family and friends.
FAQ’s
1. Can I store these cookies?
Yes! Keep them in an airtight container in the fridge for up to 5 days.
2. Can I freeze the cookie dough?
Absolutely! Shape the stuffed cookies, freeze them on a tray, then transfer them to a bag. Bake straight from the freezer, adding 2 extra minutes to the baking time.
3. What if I don’t have cream cheese?
You can substitute mascarpone for a similar creamy texture and taste
