Creamy Berry Cheesecake Cookies

Why make this recipe

Blueberry Cheesecake Cookies combine the sweetness of blueberries and the creamy richness of cheesecake in a cookie format. They are perfect for anyone who loves desserts and wants something unique. These cookies are soft, flavorful, and great for sharing with friends and family. Plus, they make a delightful treat for any occasion!

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

Directions

1. Start by making the cheesecake filling. In a bowl, mix together 4 oz of cream cheese, 1/4 cup of powdered sugar, and 1/2 teaspoon of vanilla extract until smooth. Once mixed, freeze small portions of this mixture for about 30 minutes.

2. While the filling is freezing, prepare the cookie dough. In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. In another bowl, cream together 1/2 cup of unsalted butter, 3/4 cup of granulated sugar, and 1/2 cup of brown sugar until fluffy. Then add in 1 large egg, 2 teaspoons of vanilla extract, and 1 teaspoon of lemon zest, mixing well.

3. Slowly fold the dry ingredients into the wet mixture and add in 1 cup of blueberries. Mix gently to combine.

4. To assemble the cookies, take a small piece of the cookie dough and place it in your palm. Add a piece of the frozen cheesecake filling in the center, then cover it with more cookie dough, shaping it into a ball.

5. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper and bake for 11-13 minutes, or until the cookies are lightly golden.

How to serve Blueberry Cheesecake Cookies

Serve these cookies warm or at room temperature. They are delightful on their own or paired with a glass of milk or a cup of coffee. You can also sprinkle some powdered sugar on top for extra sweetness!

How to store Blueberry Cheesecake Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them for up to three months. Just make sure to wrap them well to prevent freezer burn.

Tips to make Blueberry Cheesecake Cookies

• Ensure the cream cheese for the filling is soft for easier mixing.
• If using frozen blueberries, don’t thaw them before adding to the dough to avoid color bleeding.
• You can adjust the sweetness by adding more or less sugar, according to your taste.

Variation

You can try adding different fruits like raspberries or strawberries for a new flavor twist. Another fun idea is to add some lemon juice to the cookie dough for a zestier taste!

FAQs

Q: Can I use store-bought cheesecake filling?
A: Yes, you can use store-bought cheesecake filling to save time.

Q: How do I prevent the cookies from spreading too much?
A: Chill the cookie dough for about 30 minutes before baking to help them maintain their shape.

Q: What can I do if I can’t find fresh blueberries?
A: You can substitute fresh blueberries with frozen ones, but do not thaw them before adding them to the dough.

Blueberry Cheesecake Cookies

Delightful cookies combining the sweetness of blueberries and the creamy richness of cheesecake, perfect for sharing.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 13 minutes mins

Total Time 43 minutes mins

Servings: 24 cookies

Course: Dessert

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
• 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 softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Method

 

Making the cheesecake filling

1. In a bowl, mix together 4 oz of cream cheese, 1/4 cup of powdered sugar, and 1/2 teaspoon of vanilla extract until smooth.
2. Once mixed, freeze small portions of this mixture for about 30 minutes.

Preparing the cookie dough

1. In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt.
2. In another bowl, cream together 1/2 cup of unsalted butter, 3/4 cup of granulated sugar, and 1/2 cup of brown sugar until fluffy.
3. Then add in 1 large egg, 2 teaspoons of vanilla extract, and 1 teaspoon of lemon zest, mixing well.
4. Slowly fold the dry ingredients into the wet mixture and add in 1 cup of blueberries, mixing gently to combine.

Assembling and baking the cookies

1. Take a small piece of the cookie dough and place it in your palm.
2. Add a piece of the frozen cheesecake filling in the center, then cover it with more cookie dough, shaping it into a ball.
3. Preheat your oven to 350°F (175°C).
4. Place the cookies on a baking sheet lined with parchment paper and bake for 11-13 minutes, or until the cookies are lightly golden.

Notes

Serve these cookies warm or at room temperature. Store in an airtight container at room temperature for up to a week or freeze for up to three months.