If you’re craving something that blends two of your favorite desserts—blueberry cheesecake and cookies—then you’re in for a treat with these Blueberry Cheesecake Cookies. Imagine a buttery, soft cookie loaded with juicy blueberries, a rich cream cheese filling, and that cheesecake tang you adore. These cookies are so addictive that you’ll be tempted to eat them all in one sitting (trust me, I won’t judge). Perfect for any occasion, whether you’re hosting a get-together, having a lazy afternoon, or just want to indulge in a little sweet treat.
Why You’ll Love Blueberry Cheesecake Cookies
These cookies aren’t just about the sweet flavors, they’re about creating memories and sharing moments. Whether you’re baking for a special occasion or just because you want to treat yourself, these cookies are the perfect balance of sweet and tangy. Here’s why they’ll quickly become your new favorite cookie:
- Versatile: These cookies are great for any occasion. Bake a batch to bring to a family gathering, a picnic, or just to enjoy with your morning coffee. The blueberries bring a refreshing burst of flavor, while the cheesecake filling is the kind of indulgence everyone will crave.
- Budget-Friendly: You don’t need to break the bank to make these. With a few simple ingredients, you can create an impressive and mouth-watering dessert that’ll wow everyone.
- Quick and Easy: These cookies are simple to make, even for beginners. You don’t need any fancy equipment or complicated techniques. Just mix, bake, and enjoy!
- Customizable: If you love blueberries, you’ll want to load them up in these cookies. But feel free to swap them out with other fruits or add-ins like chocolate chips or lemon zest for a different twist.
- Crowd-Pleasing: Whether it’s for a big gathering or just for a few people at home, these cookies are sure to be a hit. They’re sweet, tangy, and totally irresistible.
Ingredients
Here’s the magic of these cookies—they’re made with simple pantry staples, but the flavor is anything but basic. Let’s take a look at what makes them so special:
Butter:
The base of any good cookie dough! Butter adds a rich flavor and helps create that soft, melt-in-your-mouth texture that makes these cookies so irresistible.
Sugar:
A blend of granulated sugar and brown sugar gives these cookies the perfect balance of sweetness. Brown sugar also adds a slight caramel flavor that pairs beautifully with the blueberries and cream cheese.
Flour:
This is the building block of your cookie dough. All-purpose flour gives the cookies structure and chew, while still keeping them soft and tender.
Baking Powder:
This leavening agent ensures your cookies puff up and have a light texture, making every bite as airy and delicious as the last.
Salt:
A pinch of salt enhances all the other flavors in the dough and balances out the sweetness, making each bite perfectly balanced.
Eggs:
Eggs help bind the ingredients together and contribute to the cookie’s soft, chewy texture.
Vanilla Extract:
A splash of vanilla adds a warm, fragrant sweetness to the dough that’s simply irresistible.
Cream Cheese:
This is where the magic happens. Cream cheese gives the cookies their signature cheesecake flavor and creamy texture. It pairs perfectly with the blueberries and brings a tangy richness to the cookies.
Blueberries:
The star ingredient! Fresh or frozen blueberries add a burst of juicy sweetness that contrasts perfectly with the rich, tangy cream cheese filling.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps for creating these delicious blueberry cheesecake cookies:
Preheat Your Oven:
Preheat your oven to 350°F (175°C). This is the first step to ensuring your cookies bake evenly and turn out perfectly golden.
Make the Cookie Dough:
In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add it to the butter mixture, stirring until combined.
Prepare the Cream Cheese Filling:
In another bowl, beat the cream cheese with a little sugar until smooth and creamy. This will form the rich, tangy filling that makes these cookies truly special.
Assemble the Cookies:
Scoop a spoonful of cookie dough and roll it into a ball. Gently press your thumb in the center to create a little well. Spoon a small amount of the cream cheese filling into the well, then top with a few blueberries. Gently press the dough around the filling and blueberries to seal.
Bake to Perfection:
Place the cookies on a baking sheet lined with parchment paper and bake for 12-14 minutes, or until the edges are golden brown. The centers may still look soft, but that’s okay! They’ll set as they cool.
Cool and Enjoy:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy the cookies warm, or let them cool completely for the ultimate sweet treat.
Nutrition Facts
Servings: 20 cookies
Calories per serving: 200
Preparation Time
Prep Time: 20 minutes
Cook Time: 12-14 minutes
Total Time: 35 minutes
How to Serve Blueberry Cheesecake Cookies
These cookies are the perfect treat on their own, but here are a few ways to make them even more special:
- Serve with a Cold Glass of Milk: There’s nothing like a glass of cold milk to complement a warm, freshly baked cookie. It’s the perfect pairing for these sweet, tangy treats.
- For Dessert Lovers: Serve these cookies with a scoop of vanilla ice cream on top for the ultimate indulgence.
- At a Gathering: Bring them to your next party or gathering, and watch them disappear in no time. They’re sure to be the star of the dessert table.
- Gift Idea: Pack these cookies in a cute box or jar and give them as a thoughtful homemade gift. Everyone will appreciate the delicious surprise!
Additional Tips
Here are some extra tips to make your blueberry cheesecake cookies even better:
- Use Fresh or Frozen Blueberries: Either fresh or frozen blueberries work great in this recipe. If using frozen, don’t thaw them before adding them to the cookies to prevent the dough from turning purple.
- Chill the Dough: If the dough feels too soft to handle, chill it in the fridge for 15-20 minutes before scooping and shaping. This will help the cookies hold their shape while baking.
- Make Mini Cookies: Want bite-sized treats? Simply reduce the amount of dough per cookie and bake for 10-12 minutes for adorable mini versions.
- Add Lemon Zest: For an extra burst of flavor, add a teaspoon of lemon zest to the cookie dough. The citrus flavor pairs wonderfully with the blueberries.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months—just let them cool completely before storing in a freezer bag.
FAQ Section
Q1: Can I substitute the blueberries with other fruits?
A1: Absolutely! You can swap out the blueberries for raspberries, blackberries, or even chopped strawberries. Each fruit will give the cookies its own unique flavor.
Q2: Can I make these cookies ahead of time?
A2: Yes! You can prepare the dough ahead of time and store it in the fridge for up to 24 hours. When you’re ready, scoop, fill, and bake.
Q3: Can I freeze the cookie dough?
A3: Yes, you can freeze the cookie dough. Just scoop the dough into balls and place them on a baking sheet to freeze. Once frozen, transfer the dough balls to a freezer bag, and bake them directly from frozen when you’re ready to enjoy them.
Q4: Can I use a different type of cheese for the filling?
A4: While cream cheese gives these cookies their signature tangy flavor, you can experiment with mascarpone cheese for a smoother filling or ricotta for a slightly lighter texture.
Q5: How do I store leftover cookies?
A5: Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, store them in the fridge for up to a week or freeze them for up to 2 months.
Q6: Can I make these cookies gluten-free?
A6: Yes! Simply swap out the all-purpose flour for a 1:1 gluten-free flour blend, and the cookies will turn out just as delicious.
Q7: Can I use low-fat cream cheese?
A7: You can use low-fat cream cheese, but the texture might be a bit different. Full-fat cream cheese provides the richest flavor and creamiest texture for the filling.
Q8: Can I add more sugar for a sweeter cookie?
A8: If you like things a little sweeter, feel free to add a tablespoon or two more sugar. Just be careful not to go overboard, as the cream cheese already brings some sweetness to the mix.
Q9: Can I use powdered sugar in the dough instead of granulated sugar?
A9: Powdered sugar can be used in place of granulated sugar, but it will affect the texture slightly, making the cookies a bit more crumbly. Granulated sugar is preferred for this recipe.
Q10: Can I double the recipe?
A10: Yes, you can double the recipe to make more cookies. Just be sure to use two baking sheets and rotate them halfway through baking for even results.
Conclusion
These Blueberry Cheesecake Cookies are a total game-changer. They combine the best of both worlds—cheesecake and cookies—in one irresistible bite. With soft, buttery cookie dough, creamy cheesecake filling, and sweet blueberries, these treats are guaranteed to satisfy your sweet tooth and then some. Perfect for any occasion, or just because, these cookies will quickly become a go-to dessert in your baking rotation. So, what are you waiting for? Get baking and enjoy!
PrintBlueberry Cheesecake Cookies
These sweet and creamy blueberry cheesecake cookies are made with a simple muffin mix and loaded with white chocolate chips. The perfect dessert with a delightful blend of flavors and a chewy texture.
- Prep Time: 15 minutes
- Cook Time: 14-16 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 boxes Jiffy Blueberry Muffin mix
- 4 oz. cream cheese
- 1 stick “I Can’t Believe It’s Not Butter”
- ½ cup light brown sugar, firmly packed
- 2 eggs
- 1 ½ cups white chocolate chips
Instructions
- Preheat the Oven:
Preheat your oven to 325°F (165°C). - Cream Together Ingredients:
In a large bowl, cream together the butter, cream cheese, and brown sugar until smooth. - Add the Eggs:
Add the eggs one at a time, mixing well after each addition. - Combine with Muffin Mix:
Mix in the Jiffy Blueberry Muffin mix with the butter mixture until well combined. - Fold in White Chocolate Chips:
Gently fold in the white chocolate chips. - Chill the Dough:
Cover the dough and chill for at least 1 hour. - Form the Cookies:
Drop tablespoonfuls of dough onto a greased cookie sheet, spaced about 2 inches apart. - Bake:
Bake for 14-15 minutes, or until the edges are just turning brown. - Cool:
Let the cookies cool on the cookie sheet for 1-2 minutes, then transfer to a wire rack to cool completely.
Notes
- If the cookies come out flat, try chilling the dough for a longer period to achieve a better texture.
- This recipe makes a great large batch of soft, chewy cookies.
- For extra flavor, try adding a few fresh blueberries to the dough before baking!
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg