Blueberry Cheesecake Cookies

Why You’ll Love This Recipe

Blueberry Cheesecake Cookies are a fun, delicious twist on traditional cookies. They have the perfect balance of textures, with soft, chewy dough and a creamy cheesecake filling that melts in your mouth. The burst of sweet blueberries adds a fruity element, making each bite irresistible. These cookies are easy to make and can be served at any occasion—whether you’re sharing them with friends or enjoying them as a special treat for yourself. The best part? They taste just like blueberry cheesecake but in a portable, cookie form!

Ingredients

For the cookie dough:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon sour cream or Greek yogurt

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1/2 cup fresh blueberries (or frozen, thawed)

For topping:

• Additional fresh blueberries (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the cheesecake filling:

1. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the blueberries, making sure not to break them apart. Set aside.

Make the cookie dough:

2. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
3. In a medium bowl, whisk together the flour, baking soda, and salt.
4. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
5. Add the egg, vanilla extract, and sour cream (or yogurt) to the butter mixture, and beat until fully combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

Assemble the cookies:

7. Scoop tablespoon-sized portions of cookie dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Using your thumb or the back of a spoon, create a small indentation in the center of each dough ball.
9. Spoon about 1-2 teaspoons of the cheesecake filling into the center of each cookie dough ball, being careful not to overfill.

Bake the cookies:

10. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown and the cheesecake filling has set. The cookies will still be soft when you take them out, but they will firm up as they cool.
11. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Serve:

12. If desired, top the cookies with additional fresh blueberries for extra color and flavor. Serve and enjoy your delicious Blueberry Cheesecake Cookies!

Servings and timing

• Servings: 18-20 cookies
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 30 minutes

Variations

• Add a lemon twist: Add 1 teaspoon of lemon zest to the cheesecake filling for a refreshing citrusy flavor that pairs wonderfully with the blueberries.
• Change the fruit: Swap the blueberries for raspberries, strawberries, or blackberries to create a different fruit-filled cheesecake cookie.
• Make it dairy-free: Use dairy-free cream cheese and yogurt to make these cookies dairy-free, perfect for those with dietary restrictions.
• Make them gluten-free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these cookies.

Storage/Reheating

• Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to 5 days.
• Freezing: These cookies freeze well! Place them in an airtight container or freezer-safe bag and store them in the freezer for up to 2 months. Thaw at room temperature or microwave for a few seconds to warm them up.
• Reheating: Reheat cookies in the microwave for about 10-15 seconds or in a 350°F oven for 3-5 minutes until warmed through.

FAQs

1. Can I use frozen blueberries?

Yes, you can use frozen blueberries, but make sure to thaw and drain them before adding them to the filling to avoid excess moisture.

2. Can I make the cookie dough ahead of time?

Yes, you can make the cookie dough ahead of time. Just wrap it in plastic wrap and refrigerate it for up to 3 days. Let it come to room temperature before rolling and filling.

3. Can I skip the cheesecake filling?

The cheesecake filling is what makes these cookies special, but if you prefer a simpler version, you can skip the filling and just make blueberry cookies by adding fresh blueberries to the dough.

4. Can I add other spices to the cookie dough?

Yes, you can add a pinch of cinnamon, nutmeg, or even cardamom to the cookie dough for added flavor, depending on your preference.

5. Can I freeze the unbaked cookie dough?

Yes, you can freeze the unbaked cookie dough balls. Simply scoop the dough, form the indentations, and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag. When ready to bake, add the cheesecake filling and bake as directed.

6. Can I use cream cheese frosting instead of the cheesecake filling?

While cream cheese frosting is delicious, it’s much thicker and sweeter than the cheesecake filling. It’s best to stick with the cheesecake filling for the proper texture and flavor balance.

7. Can I make these cookies without eggs?

Yes, you can use an egg substitute such as flax eggs or chia eggs for an egg-free version. The texture may vary slightly, but the cookies will still taste great.

8. Can I use a different flour for these cookies?

Yes, you can use whole wheat flour or gluten-free flour blends to make these cookies. The texture may change slightly, but the flavor will still be fantastic.

9. How do I make sure the cheesecake filling stays in place?

To keep the cheesecake filling in place, don’t overfill the cookie dough balls. Create a small indentation just large enough to hold a teaspoon or two of filling, but don’t let it spill over the edges.

10. Can I use a different fruit for the filling?

You can swap the blueberries for other berries or even fruit preserves for a different flavor profile. Keep in mind that using fresh fruit with high moisture content might affect the filling’s consistency.

Conclusion

Blueberry Cheesecake Cookies are the perfect treat for anyone who loves the combination of creamy cheesecake and fresh fruit. With their soft, chewy texture, juicy blueberries, and rich cheesecake filling, they’re sure to be a hit with family and friends. Easy to make and highly customizable, these cookies are a fun twist on a classic dessert. Whether you’re serving them at a gathering or enjoying them as a snack, these Blueberry Cheesecake Cookies are guaranteed to delight!

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