Introduction

These Perfect Blueberry Cheesecake Cookies combine the rich creaminess of cheesecake with the burst of fresh blueberries in a soft, tender cookie. They’re easy to make and perfect for a sweet treat anytime.

Perfect Blueberry Cheesecake Cookies Recipe - Recipe Image

Ingredients

2¼ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¼ cup cream cheese, softened
¾ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup fresh or frozen blueberries (do not thaw if frozen)
Optional Add-Ins:
- ½ cup white chocolate chips
- 1 tsp lemon zest

Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
Step 3: In a large mixing bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 to 4 minutes.
Step 4: Add the egg and vanilla extract to the wet ingredients and mix until fully combined.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
Step 6: Carefully fold in the blueberries along with any optional add-ins like white chocolate chips or lemon zest.
Step 7: Use a scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake the cookies for 12 to 15 minutes, until the edges are lightly golden and the centers are set but still soft.
Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra flavor, try adding a teaspoon of lemon zest to brighten the blueberry taste.
White chocolate chips are a wonderful complement to the tangy cheesecake flavor.
If using frozen blueberries, do not thaw them to prevent the dough from becoming soggy.
Chill the dough for 30 minutes before baking to prevent spreading.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To reheat, warm in an oven at 300°F for 5 minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries, but do not thaw them before adding to the dough to avoid excess moisture that could make the cookies soggy.

Can I substitute cream cheese with something else?

Cream cheese gives these cookies their signature cheesecake flavor and texture, so it’s best not to substitute it. If necessary, use an equal amount of mascarpone cheese for a similar effect.

Perfect Blueberry Cheesecake Cookies Recipe

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★★★★★

4.9 from 126 reviews

These Perfect Blueberry Cheesecake Cookies combine the rich, creamy texture of cheesecake with the sweet burst of fresh blueberries. Soft and chewy with just the right balance of sweetness, these cookies are enhanced with optional white chocolate chips and lemon zest for an extra layer of flavor. Ideal for a delightful treat or dessert, they bake up beautifully golden and tender every time.

Author: Marco
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2¼ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt

Wet Ingredients

½ cup unsalted butter, softened
¼ cup cream cheese, softened
¾ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract

Add-Ins

1 cup fresh or frozen blueberries (do not thaw if frozen)
Optional: ½ cup white chocolate chips
Optional: 1 tsp lemon zest

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for later use.
Cream Butter, Cream Cheese, and Sugars: In a large mixing bowl, beat the softened unsalted butter, cream cheese, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture. Beat until everything is well combined and the mixture is smooth.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix to maintain a tender cookie texture.
Fold in Blueberries and Optional Add-Ins: Gently fold in the fresh or frozen blueberries along with any optional white chocolate chips and lemon zest to incorporate evenly without breaking the berries.
Portion Dough: Use a scoop or spoon to drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the centers are set but still soft.
Cool Down: Remove cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.

Notes

Use fresh or frozen blueberries directly without thawing frozen berries to prevent excess moisture.
Do not overmix the dough to keep the cookies tender and chewy.
Feel free to add white chocolate chips or lemon zest for added flavor dimensions.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
For a firmer cookie, chill dough for 30 minutes before baking.

Keywords: blueberry cheesecake cookies, blueberry cookies, cream cheese cookies, soft cookies, homemade cookies, baking dessert, fruit cookies