Name: Blueberry Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1/2 cup 1 stick unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 4 oz cream cheese (softened); 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/2 cup fresh or frozen blueberries; 1 tablespoon sugar; 1 teaspoon lemon juice (optional)

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Why You’ll Love These Blueberry Cheesecake Cookies

Decadent flavor: The combination of buttery cookie dough, cream cheese filling, and real blueberries is irresistible.
Easy to make: This recipe uses simple ingredients and comes together in under 30 minutes.
Versatile: You can tweak the recipe with lemon zest, white chocolate chips, or even make it gluten-free.
Perfect for any occasion: These cookies are pretty enough for special events and simple enough for everyday cravings.

Ingredients You’ll Need

For the Cookie Dough:

1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

For the Cheesecake Filling:

4 oz cream cheese (softened)
1/4 cup powdered sugar
1/2 tsp vanilla extract

For the Blueberry Swirl:

1/2 cup fresh or frozen blueberries
1 tbsp sugar
1 tsp lemon juice (optional for brightness)

The Ultimate Blueberry Cheesecake Cookies Recipe: A Perfect Sweet Treat

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How to Make Blueberry Cheesecake Cookies

Step 1: Make the Cheesecake Filling

In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Spoon small dollops (about 1 tsp each) onto parchment paper and freeze for at least 20 minutes.

Step 2: Prepare the Blueberry Mixture

In a saucepan, cook the blueberries, sugar, and lemon juice over low heat until the berries break down and the mixture thickens slightly. Let it cool.

Step 3: Make the Cookie Dough

Cream together the butter, granulated sugar, and brown sugar until fluffy. Add the egg and vanilla. In a separate bowl, whisk the flour, baking soda, and salt, then gradually mix into the wet ingredients.

Step 4: Assemble the Cookies

Take about 2 tbsp of dough, flatten it, and place a dollop of frozen cheesecake filling in the center. Add a small spoonful of blueberry mixture. Cover with another flattened piece of dough and seal the edges.

Step 5: Bake

Place cookies on a lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, or until the edges are golden and the centers are just set. Let cool before serving.

Tips for the Best Results

Freeze the filling: This makes it easier to handle and keeps it intact during baking.

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Use parchment paper or a silicone baking mat: This prevents sticking and helps with even baking.
Don’t overmix the dough: Overmixing can make the cookies tough. Mix just until combined.
Add a lemon twist: Lemon zest adds a fresh contrast to the sweetness of the cookie and richness of the cream cheese.
Chill the dough: If the dough feels too soft to work with, chill it for 15–30 minutes before assembling.

The Ultimate Blueberry Cheesecake Cookies Recipe

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Serving Suggestions

Serve warm with a glass of cold milk or iced coffee.
Drizzle with white chocolate for an extra decadent touch.
Pack into gift boxes for birthdays, holidays, or bake sales.

Storage Instructions

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store for up to 5–6 days for maximum freshness.
Freezer: Freeze baked cookies for up to 2 months. Reheat in the microwave or oven.

Frequently Asked Questions (FAQs)

Can I use frozen blueberries?
Yes! Just don’t thaw them first. Use them directly from the freezer to prevent excess moisture.
Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
How long does it take to make these cookies?
From prep to finish, it takes around 30–40 minutes including freezing the cheesecake filling.
Do I need to refrigerate the cookies?
If you’re not eating them the same day, refrigeration is best to keep the cream cheese fresh.
Can I make the dough in advance?
Absolutely. Make the dough up to 48 hours in advance and store it covered in the fridge.
Can I add lemon zest to the cookie dough?
Yes! Lemon zest pairs beautifully with blueberries and adds a bright, citrusy note.
What type of cream cheese should I use?
Use full-fat block-style cream cheese for the best texture and flavor.
Can I skip the blueberry swirl?
You can, but it’s part of what makes the cookie unique. Alternatively, you can use jam.
Can I make mini versions of these cookies?
Yes, just use less dough and reduce the baking time to 7–8 minutes.
Can I double the recipe?
Definitely! This recipe scales well—perfect for large gatherings.
Why are my cookies spreading too much?
The dough may be too warm. Try chilling it for 20 minutes before baking.
Can I use other fruits instead of blueberries?
Yes! Try raspberries, strawberries, or blackberries as alternatives.
Can I freeze the cookie dough?
Yes, portion the dough and freeze. Add a minute or two to the baking time when ready.
Are these cookies kid-friendly?
Absolutely! Kids love the creamy center and sweet berry flavor.
Where can I find more recipes like this?
Visit our website for more creative, easy-to-follow dessert ideas and mouth-watering cookie recipes!

Final Thoughts

These Blueberry Cheesecake Cookies are a showstopper—both visually and taste-wise. Whether you’re a seasoned baker or a beginner, this recipe is easy, fun, and absolutely worth trying. With simple ingredients and a bit of prep, you can wow friends, family, or just treat yourself.

Blueberry Cheesecake Cookies Recipe

These Blueberry Cheesecake Cookies are soft, gooey, and bursting with flavor! Imagine rich cream cheese swirls baked into buttery cookie dough with juicy blueberries folded in—each bite delivers a delightful balance of sweetness and tang. They’re everything you love about cheesecake and cookies, combined into one irresistible treat. Whether you’re baking for a party or indulging in a sweet craving, these cookies are sure to impress.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Total Time 32

Course Cookies, Dessert

Cuisine American

Servings 12 cookies

Calories 220 kcal

Ingredients

For the Cookie Dough:

1/2 cup 1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Cheesecake Filling:

4 oz cream cheese softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

For the Blueberry Swirl:

1/2 cup fresh or frozen blueberries
1 tablespoon sugar
1 teaspoon lemon juice optional

Instructions

Step 1: Prepare the Cheesecake Filling

In a small bowl, mix the cream cheese, powdered sugar, and vanilla until smooth and creamy.
Spoon small dollops (1 teaspoon each) onto parchment paper and freeze for 15–20 minutes. This helps keep the filling intact during baking.

Step 2: Make the Blueberry Swirl

In a small saucepan, combine blueberries, sugar, and lemon juice.
Cook over medium-low heat for 5–6 minutes, stirring until the berries break down and the mixture thickens slightly.
Set aside to cool.

Step 3: Make the Cookie Dough

In a mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined—don’t overmix.

Step 4: Assemble the Cookies

Scoop about 2 tablespoons of cookie dough and flatten it in your hand.
Place a frozen cream cheese dollop in the center and top with a small spoonful of blueberry mixture.
Cover with another flattened dough piece and seal the edges well to encase the filling.
Repeat with the remaining dough and filling.

Step 5: Bake

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Place assembled cookies a few inches apart on the sheet.
Bake for 10–12 minutes, until the edges are lightly golden and the centers are just set.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.