Name: Blueberry Cheesecake Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (softened); 4 ounces cream cheese (softened); 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup white chocolate chips; 3/4 cup fresh or frozen blueberries (if using frozen, do not thaw)

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If you’re craving a treat that marries the creamy decadence of cheesecake with the juicy pop of blueberries, these Blueberry Cheesecake Cookies are your new best friend! Imagine a soft, pillowy cookie with pockets of tangy cream cheese, bursts of real blueberries, and creamy white chocolate chips throughout. Every bite is a delightful balance of sweet, tart, and rich flavors, making these cookies impossible to resist. Whether you’re baking for a special occasion or just want to brighten up your week, this recipe promises to deliver pure cookie bliss.

Blueberry Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Blueberry Cheesecake Cookies is in their simplicity—each ingredient brings something special, whether it’s flavor, color, or that signature melt-in-your-mouth texture. Here’s what you’ll need for cookie magic:

Unsalted butter (1/2 cup, softened): Adds richness and helps create that soft, tender crumb.
Cream cheese (4 ounces, softened): The secret to the cheesecake flavor and luxuriously soft texture.
Granulated sugar (1 cup): Sweetens the cookies and helps achieve those golden edges.
Large egg (1): Binds everything together and gives structure.
Vanilla extract (1 teaspoon): Adds warmth and enhances all the other flavors.
All-purpose flour (1 3/4 cups): The backbone of the dough, providing just the right amount of chew.
Baking powder (1/2 teaspoon): Gives the cookies a gentle lift for a soft, cake-like bite.
Salt (1/4 teaspoon): Balances sweetness and deepens all the flavors.
White chocolate chips (1/2 cup): Melty, creamy pools that complement the blueberries beautifully.
Fresh or frozen blueberries (3/4 cup): Bring vibrant color and juicy bursts—if using frozen, add them straight from the freezer to avoid streaks.

How to Make Blueberry Cheesecake Cookies

Step 1: Prep Your Baking Sheet and Oven

Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper so your cookies bake evenly and release easily—no sticking or mess!

Step 2: Cream the Butter, Cream Cheese, and Sugar

In a large mixing bowl, combine the softened unsalted butter, cream cheese, and granulated sugar. Use a hand mixer or stand mixer to beat them together until the mixture is light, fluffy, and pale in color. This step is key for those soft, tender Blueberry Cheesecake Cookies.

Step 3: Add Egg and Vanilla

Beat in the egg and vanilla extract until fully incorporated. The dough will become creamy and smooth, and the vanilla will instantly make your kitchen smell incredible.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing the dry ingredients first ensures even distribution and perfect cookies every time.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing—this is how you keep those cookies soft and tender!

Step 6: Fold in White Chocolate Chips and Blueberries

Gently fold in the white chocolate chips and blueberries using a spatula. Be careful not to crush the berries or overwork the dough, especially if you’re using frozen blueberries for your Blueberry Cheesecake Cookies.

Step 7: Scoop the Dough

Use a cookie scoop or a tablespoon to drop dough onto your prepared baking sheet, spacing them about 2 inches apart. The dough is a little sticky—that’s a good thing! It means the cookies will bake up beautifully soft.

Step 8: Bake

Bake for 12 to 14 minutes, or until the edges are set and lightly golden. The centers may look ever-so-slightly underdone, but they’ll firm up as they cool, keeping the inside soft and almost cheesecake-like.

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This short rest helps the cookies set and makes them easier to handle—if you can wait that long!

How to Serve Blueberry Cheesecake Cookies

Garnishes

A light dusting of powdered sugar gives these cookies a pretty, bakery-style finish. If you’re feeling extra fancy, a drizzle of melted white chocolate or a few extra fresh blueberries on top make them look irresistible.

Side Dishes

Pair your Blueberry Cheesecake Cookies with a cold glass of milk, a creamy latte, or a scoop of vanilla ice cream. For a brunch spread, they’re lovely alongside fresh fruit or a tangy lemon curd.

Creative Ways to Present

Stack them high on a tiered dessert stand for parties, or tuck a few into a pretty box as a thoughtful homemade gift. For a fun twist, sandwich two cookies together with a swipe of cream cheese frosting for the ultimate treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Blueberry Cheesecake Cookies in an airtight container in the refrigerator for up to 5 days. Chilling helps maintain their soft texture and keeps the blueberries fresh.

Freezing

These cookies freeze beautifully! Arrange cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to 2 months—just thaw at room temperature when you’re ready to enjoy.

Reheating

If you like your cookies a little warm (who doesn’t?), pop them in the microwave for about 10–15 seconds. This brings back that just-baked softness and makes the white chocolate chips extra melty.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work perfectly in Blueberry Cheesecake Cookies. Just add them straight from the freezer to the dough—no need to thaw—or else they might streak the batter.

Why do my cookies spread too much?

If your cookies are spreading more than you’d like, try chilling the dough for 30 minutes before baking. This helps the dough firm up, leading to thicker, softer cookies.

Can I substitute the white chocolate chips?

Yes! If you’re not a fan of white chocolate, try using milk or dark chocolate chips, or even leave them out for a purer blueberry cheesecake flavor.

How do I know when the cookies are done?

Look for edges that are set and lightly golden, while the centers remain slightly soft. They’ll continue to set as they cool on the baking sheet, so don’t overbake.

Can I make the dough ahead of time?

Definitely! Prepare the dough, cover, and refrigerate it for up to 24 hours. When you’re ready to bake, simply scoop and bake as directed for fresh Blueberry Cheesecake Cookies anytime.

Final Thoughts

If you adore the flavors of cheesecake and love the sweet burst of blueberries, you absolutely have to try these Blueberry Cheesecake Cookies. They’re easy, impressive, and sure to become a new favorite. Happy baking, and don’t forget to share them with someone special (if you can bear to part with a few)!

Blueberry Cheesecake Cookies Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 29 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

These Blueberry Cheesecake Cookies combine the creamy richness of cheesecake with the fruity burst of blueberries and the sweet touch of white chocolate chips. Soft, tender, and slightly tangy, they’re perfect for a delightful dessert or snack.

Ingredients

Scale

Wet Ingredients

1/2 cup unsalted butter (softened)
4 ounces cream cheese (softened)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Dry Ingredients

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Add-ins

1/2 cup white chocolate chips
3/4 cup fresh or frozen blueberries (if using frozen, do not thaw)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cream Butter, Cream Cheese, and Sugar: In a large bowl, cream together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, adding moisture and flavor to the dough.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until just combined, taking care not to overmix to maintain a soft texture.
Fold in Add-ins: Gently fold in the white chocolate chips and blueberries to distribute them throughout the dough without breaking the berries.
Portion Dough: Use a cookie scoop or tablespoon to drop the dough onto the prepared baking sheet, spacing the cookies approximately 2 inches apart to allow for spreading.
Bake: Bake for 12–14 minutes, or until the cookie edges are set and lightly golden while the centers may still look slightly soft.
Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

Chilling the dough for 30 minutes before baking can help prevent excessive spreading during baking.
Store the cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American