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Blueberry Cheesecake Cookies Recipe

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4.6 from 84 reviews

Blueberry Cheesecake Cookies combine the creamy richness of cheesecake with fresh blueberries in a soft, chewy cookie. These delightful dessert treats blend the tangy cream cheese filling with fruity bursts of blueberry, making them perfect for cheesecake lovers and cookie enthusiasts alike.

Ingredients

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

Instructions

  1. Prepare the cheesecake filling: In a mixing bowl, combine 4 oz softened cream cheese with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract. Mix until smooth and creamy. Portion the filling into small dollops on parchment paper and freeze for 30 minutes to firm up.
  2. Make the cookie dough: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon cornstarch, and 1/2 teaspoon salt. In another bowl, cream 1/2 cup softened unsalted butter, 4 oz softened cream cheese, 3/4 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. Beat in 1 large egg, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in 1 cup blueberries, careful not to crush them.
  3. Assemble the cookies: Preheat your oven to 350°F (175°C). Take a portion of the cookie dough and flatten it in your hand. Place a small frozen cheesecake filling dollop in the center, then carefully wrap the dough around the filling, sealing it completely to enclose the filling. Place the assembled cookies on a parchment-lined baking sheet, spacing them evenly.
  4. Bake: Bake the cookies in the preheated oven for 11-13 minutes, or until the edges are lightly golden and the cookies appear set but soft. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • You can use fresh or frozen blueberries; if using frozen, do not thaw to prevent the dough from becoming too wet.
  • Freezing the cheesecake filling before assembling helps prevent leakage during baking.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • For a decorative touch, dust with powdered sugar once cooled.

Keywords: blueberry cheesecake cookies, cheesecake cookies, blueberry desserts, soft cookies, creamy cookies

Find it online: https://dylangranv.com/blueberry-cheesecake-cookies-recipe/