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Blueberry Cheesecake Cookies

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Blueberry Cheesecake Cookies combine the creamy richness of cheesecake with the burst of fresh blueberries in a soft, chewy cookie. Filled with a smooth cheesecake center, these cookies offer a delightful texture contrast, making them a perfect treat for any occasion. Whether for a party, a snack, or just because, these Blueberry Cheesecake Cookies are sure to impress with their irresistible combination of flavors.

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)

Instructions

  • Prepare the cheesecake filling: In a medium bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the blueberries, making sure not to break them apart. Set aside.
  • Make the cookie dough: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  • In a medium bowl, whisk together flour, baking soda, and salt.
  • In a large bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes.
  • Add the egg, vanilla extract, and sour cream (or yogurt) to the butter mixture, beating until fully combined.
  • Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
  • Assemble the cookies: Scoop tablespoon-sized portions of dough, rolling them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  • Using your thumb or a spoon, create a small indentation in each dough ball.
  • Spoon about 1-2 teaspoons of cheesecake filling into the center of each dough ball, being careful not to overfill.
  • Bake: Bake the cookies for 10-12 minutes or until the edges are golden brown and the cheesecake filling has set. The cookies will still be soft but will firm up as they cool.
  • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  • Serve: If desired, top with additional fresh blueberries for extra color and flavor. Enjoy your delicious Blueberry Cheesecake Cookies!

Notes

  • Add a lemon twist: Add 1 teaspoon of lemon zest to the cheesecake filling for a refreshing citrus flavor that pairs beautifully with the blueberries.
  • Change the fruit: Swap 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 all-purpose flour with a gluten-free flour blend for a gluten-free version of these cookies.

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