Print

Blueberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.8 from 111 reviews

Indulge in these delightful Blueberry Cheesecake Cookies, featuring a tender blend of cream cheese and butter with bursts of juicy blueberries and a hint of lemon zest. Perfectly soft with a hint of white chocolate sweetness, these cookies bring the best of cheesecake and blueberry flavors into a handheld treat ideal for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ¼ cup cream cheese, softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Additional Flavorings

  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
  • ½ cup white chocolate chips (optional, for added sweetness)
  • 1 teaspoon lemon zest (to enhance the blueberry flavor)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prepare for baking.
  2. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for later use.
  3. Cream the butter and sugars: In a large mixing bowl, beat the softened unsalted butter, cream cheese, granulated sugar, and packed brown sugar together until the mixture is light and fluffy. Then add the egg and vanilla extract, beating well until smooth and fully combined.
  4. Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined to avoid overworking the dough. Gently fold in the blueberries along with the white chocolate chips and lemon zest, taking care not to crush the berries to preserve their freshness and prevent bleeding.
  5. Scoop the dough: Using a cookie scoop or spoon, drop rounded tablespoons of the dough about 2 inches apart onto the prepared baking sheet to allow for spread during baking.
  6. Bake: Bake the cookies in the preheated oven for 12–15 minutes, or until the edges turn lightly golden and the centers are set. After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Fresh vs. Frozen Blueberries: If you choose frozen blueberries, do not thaw them before folding into the dough to prevent excess color bleeding and sogginess.
  • Storage Tip: Keep cookies fresh by storing in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
  • Extra Cheesecake Flavor: For an extra burst of cheesecake goodness, stuff a small dollop of sweetened cream cheese in the center of each cookie before baking.

Keywords: blueberry cheesecake cookies, blueberry cookies, cream cheese cookies, white chocolate chips, lemon zest, soft cookies, baked cookies

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