If you love the creamy richness of cheesecake and the fruity sweetness of blueberries, then these Blueberry Cheesecake Cookies Recipe are about to become your new favorite treat! These soft, buttery cookies have a luscious cream cheese filling swirled with fresh blueberries, creating the perfect blend of tangy and sweet flavors. They’re like cheesecake in cookie form, with a slightly crisp edge and a melt-in-your-mouth center. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, these cookies are guaranteed to impress!
Ingredients
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup cream cheese, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup white chocolate chips (optional, for extra sweetness)
For the Blueberry Cheesecake Swirl:
- ½ cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
Instructions
Step 1: Make the Blueberry Cheesecake Swirl
- In a small saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice.
- Cook for 4–5 minutes, stirring occasionally, until the blueberries break down and form a syrupy mixture. Mash lightly with a fork.
- Remove from heat and let it cool to room temperature.
- In a small bowl, beat the cream cheese and powdered sugar until smooth.
- Gently swirl the blueberry mixture into the cream cheese, but don’t overmix—you want visible blueberry streaks.
Step 2: Prepare the Cookie Dough
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, cream cheese, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes).
- Add the egg and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If using, fold in the white chocolate chips for extra flavor.
Step 3: Assemble the Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop about 2 tablespoons of cookie dough and flatten slightly in your hand.
- Place ½ teaspoon of the blueberry cheesecake mixture in the center of the dough.
- Top with another small amount of cookie dough, then gently seal the edges and roll into a ball.
- Repeat with the remaining dough, spacing cookies 2 inches apart on the baking sheet.
Step 4: Bake the Cookies
- Bake for 12–15 minutes, or until the edges are lightly golden but the centers still look soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Allow the cookies to cool completely before serving—the cheesecake filling will set as they cool.
Tips for the Best Blueberry Cheesecake Cookies
- Don’t Overmix the Blueberry Swirl: Keeping the swirl distinct gives a marbled effect and prevents the filling from turning the cookies purple.
- Chill the Dough: For thicker, bakery-style cookies, chill the dough for 30 minutes before baking.
- Use Fresh or Frozen Blueberries: If using frozen blueberries, don’t thaw them before cooking, as they’ll release too much liquid.
- Make It Extra Cheesecakey: Add a teaspoon of lemon zest to the dough for a tangy twist.
- Ensure Even Baking: Bake on the middle rack and rotate the tray halfway through for even browning.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Because of the cheesecake filling, these cookies stay fresh longer in the fridge—up to 5 days.
- Freezing: Freeze unbaked cookie dough balls for up to 2 months. Bake straight from frozen, adding an extra 2–3 minutes to the baking time.
Variations
- Strawberry Cheesecake Cookies: Swap blueberries for diced strawberries in the filling.
- Chocolate Chip Cheesecake Cookies: Add dark chocolate chips to the cookie dough for a rich twist.
- Lemon Blueberry Cheesecake Cookies: Add lemon zest to both the cookie dough and the cheesecake filling for an extra citrusy kick.
- Gluten-Free Version: Use a 1:1 gluten-free flour substitute for a gluten-free version.
- Oatmeal Blueberry Cheesecake Cookies: Replace ½ cup of the flour with quick oats for a chewy texture.
Nutrition Details (Per Cookie, Based on 18 Cookies)
- Calories: 220
- Protein: 3g
- Carbohydrates: 28g
- Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 90mg
- Fiber: 1g
- Sugar: 17g
FAQ
1. Can I make these cookies without cream cheese?
The cream cheese is key to the cheesecake flavor, but if you need a substitute, try mascarpone cheese for a similar texture.
2. Why are my cookies spreading too much?
If your cookies spread too much, try chilling the dough for 30 minutes before baking. Also, make sure the butter isn’t too soft.
3. Can I make these cookies ahead of time?
Yes! The cookie dough can be made up to 2 days in advance and stored in the refrigerator. Let it sit at room temperature for 10 minutes before rolling and baking.
4. What’s the best way to get a gooey center?
Bake the cookies just until the edges are set but the centers still look soft. They’ll firm up as they cool, leaving you with a perfect gooey center.
5. Can I double the recipe?
Absolutely! This recipe doubles well—just make sure to bake in batches and keep the extra dough chilled until ready to use.
