Blueberry Cheesecake Cookies

Why Make This Recipe

Blueberry Cheesecake Cookies are a delicious treat that combines the rich, creamy taste of cheesecake with the sweet, fruity burst of blueberries. They are perfect for a dessert or an afternoon snack. These cookies are simple to make and are sure to impress your family and friends. Plus, who doesn’t love a cookie that tastes like two desserts in one?

How to Make Blueberry Cheesecake Cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 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)
• 4 oz cream cheese (for filling), softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract (for filling)

Directions:

1. Start by making the cheesecake filling. In a bowl, mix 4 oz cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Freeze the mixture in small portions for 30 minutes.

2. Next, prepare the cookie dough. In another bowl, whisk together the dry ingredients: flour, baking soda, cornstarch, and salt. In a separate bowl, cream together the softened butter, 4 oz cream cheese, granulated sugar, brown sugar, egg, 2 teaspoons of vanilla extract, and lemon zest until well blended. Slowly add the dry ingredients and mix until combined. Gently fold in the blueberries.

3. To assemble the cookies, take a small amount of cookie dough and flatten it in your hand. Place a piece of the frozen cheesecake filling in the center, then cover it with more cookie dough. Roll it into a ball and place it on a baking sheet lined with parchment paper.

4. Bake the cookies in a preheated oven at 350°F for 11-13 minutes, or until they are lightly golden at the edges. Allow them to cool before serving.

How to Serve Blueberry Cheesecake Cookies

These cookies are best served warm, right out of the oven, or at room temperature. You can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

How to Store Blueberry Cheesecake Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just make sure they are completely cooled before placing them in a freezer-safe bag or container.

Tips to Make Blueberry Cheesecake Cookies

• Use fresh blueberries for the best flavor, but frozen blueberries work well too.
• Make sure your butter and cream cheese are at room temperature for easier mixing.
• Do not overmix the dough to keep the cookies tender.
• If you want a stronger lemon flavor, add more lemon zest to the dough.

Variation

You can switch out blueberries for other fruits like raspberries or strawberries for a different flavor. Alternatively, add white chocolate chips for a sweeter twist.

FAQs

1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the cookies may not be as rich and creamy in flavor.

2. How do I know when the cookies are done?
The cookies should be lightly golden at the edges and set in the center. Do not overbake, as they will continue to firm up as they cool.

3. Can I make the cheesecake filling ahead of time?
Yes, you can prepare the cheesecake filling in advance and store it in the fridge for a couple of days before using it. Just be sure to freeze it for 30 minutes before assembling the cookies.

Blueberry Cheesecake Cookies

Delicious cookies that combine the rich, creamy taste of cheesecake with sweet blueberries, perfect for dessert or a snack.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 13 minutes mins

Total Time 43 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

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, softened
• 4 oz cream cheese, softened
• 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 (for filling), softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract (for filling)

Method

 

Make the cheesecake filling

1. In a bowl, mix 4 oz cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth.
2. Freeze the mixture in small portions for 30 minutes.

Prepare the cookie dough

1. In another bowl, whisk together the dry ingredients: flour, baking soda, cornstarch, and salt.
2. In a separate bowl, cream together the softened butter, 4 oz cream cheese, granulated sugar, brown sugar, egg, 2 teaspoons of vanilla extract, and lemon zest until well blended.
3. Slowly add the dry ingredients and mix until combined.
4. Gently fold in the blueberries.

Assemble the cookies

1. Take a small amount of cookie dough and flatten it in your hand.
2. Place a piece of the frozen cheesecake filling in the center, then cover it with more cookie dough.
3. Roll it into a ball and place it on a baking sheet lined with parchment paper.

Bake the cookies

1. Bake the cookies in a preheated oven at 350°F for 11-13 minutes, or until they are lightly golden at the edges.
2. Allow them to cool before serving.

Notes

These cookies are best served warm, right out of the oven, or at room temperature. Serve with whipped cream or vanilla ice cream for an extra special treat. Store in an airtight container at room temperature for up to a week, or freeze for longer storage.