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Blueberry Cheesecake Cookies

Blueberry Cheesecake Cookies You Can't Resist Baking

Delicious Blueberry Cheesecake Cookies that combine the flavors of cheesecake and soft cookies, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 1 teaspoon baking soda always check expiration for potency
  • 2 tablespoons cornstarch optional but recommended for texture
  • ½ teaspoon salt use fine salt for even distribution
  • ½ cup unsalted butter can be replaced with vegan butter for a dairy-free option
  • 4 ounces cream cheese (for cookie dough) mascarpone is a great substitute for a richer flavor
  • ½ cup granulated sugar try coconut sugar for a healthier choice
  • ½ cup brown sugar
  • 1 large egg a flax egg works for a vegan alternative
  • 1 teaspoon vanilla extract fresh vanilla beans can amplify this for gourmet results
  • 1 teaspoon lemon zest feel free to omit for simpler cookies
  • 1 cup blueberries fresh is preferred, but frozen works well without thawing
For the Cheesecake Filling
  • 8 ounces cream cheese (for cheesecake filling) do not skip for the best results
  • 1 cup powdered sugar sifted is best to avoid lumps

Equipment

  • Electric mixer
  • Mixing bowls
  • Spatula
  • baking sheet
  • parchment paper

Method
 

Step‑By‑Step Instructions
  1. Prepare the Cheesecake Filling: Mix cream cheese with powdered sugar and vanilla extract until smooth and creamy. Scoop onto a baking sheet and freeze for 30 minutes.
  2. Make the Cookie Dough: Whisk flour, baking soda, cornstarch, and salt in one bowl. Cream together butter, cream cheese, granulated sugar, and brown sugar in another. Mix in egg, vanilla, and lemon zest.
  3. Combine the Mixtures: Fold dry ingredients into wet mixture and gently mix in blueberries without crushing.
  4. Preheat and Shape the Cookies: Preheat oven to 350°F. Flatten cookie dough, place frozen cheesecake filling in the center, and roll into a ball. Repeat with remaining dough.
  5. Bake the Cookies: Bake cookie balls for 11-13 minutes until edges are golden and tops look set.
  6. Cool and Serve: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 70mgPotassium: 60mgFiber: 0.5gSugar: 10gVitamin A: 150IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Chill the dough before baking for optimal texture. Use a cookie scoop for uniform sizes. For an extra touch, drizzle melted white chocolate over cooled cookies.

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