A simple, clear recipe for Blueberry Cheesecake Cookies.
introduction
This short intro tells what these cookies are. They are soft cookies with a small cheesecake center and fresh blueberries. They are easy to make and taste like a small cake in a cookie. If you like soft cookie ideas, you can also try the heart-shaped chocolate chip cookies recipe for another fun treat.
why make this recipe
Make this recipe because it is simple and fun. The cookies have a creamy cheesecake bite in the middle and juicy blueberry pieces in the dough. They bake fast and work for a snack, a party, or a gift.
how to make Blueberry Cheesecake Cookies
Make the cheesecake filling first so it firms up. Roll or scoop the filling into small pieces and freeze for 30 minutes. While the filling chills, make the cookie dough and fold in the blueberries. Press a frozen cheesecake piece into the center of a dough ball, wrap the dough around it, and bake. For another soft cookie idea try the soft chewy pumpkin spice cookies.
Ingredients :
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 4 oz cream cheese
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1 cup blueberries (fresh or frozen)
- 4 oz cream cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Directions :
- Make the cheesecake filling by mixing 4 oz cream cheese, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth.
- Freeze the cheesecake filling in small portions for 30 minutes so it firms up.
- Prepare the cookie dough: whisk together 2 1/4 cups flour, 1/2 teaspoon baking soda, 1 teaspoon cornstarch, and 1/2 teaspoon salt.
- Cream 1/2 cup unsalted butter with 3/4 cup granulated sugar and 1/2 cup brown sugar until light. Add 1 large egg, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest. Mix in the dry ingredients.
- Fold in 1 cup blueberries gently so they do not break too much.
- Assemble cookies: take a piece of dough, place a frozen cheesecake filling piece in the center, and cover with more dough to seal.
- Place cookies on a baking sheet and bake at 350°F (175°C) for 11-13 minutes until edges are light golden.
- Let cool on the pan for a few minutes, then move to a rack to cool fully.
how to serve Blueberry Cheesecake Cookies
Serve them warm or at room temperature. Warm cookies feel soft and creamy. You can dust a little powdered sugar on top for a nicer look. They go well with coffee, tea, or a cold glass of milk.
how to store Blueberry Cheesecake Cookies
Keep cookies in an airtight container at room temperature for 2 days. For longer storage, place them in the fridge for up to 5 days. You can freeze baked cookies up to 2 months; thaw in the fridge or at room temperature before serving.
tips to make Blueberry Cheesecake Cookies
- Use fresh or frozen blueberries. If frozen, do not thaw before mixing to avoid extra juice.
- Keep cheesecake filling cold so it does not melt into the dough while baking.
- Wrap dough tightly around the filling to stop leaking.
- Do not overbake. Remove when edges are set and centers still look slightly soft.
variation (if any)
- Swap blueberries for raspberries or chopped strawberries.
- Add a teaspoon of almond extract for a different flavor.
- Use lemon glaze for a brighter taste.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Use them frozen and fold gently into the dough to keep color and shape.
Q: Can I make the filling ahead?
A: Yes. You can make and freeze the cheesecake filling pieces a day ahead.
Q: Do I need to chill the cookie dough?
A: Chilling the dough is not required, but you can chill for 15-30 minutes if the dough is too soft to handle.
Q: Can I bake larger or smaller cookies?
A: Yes. If you make larger cookies, increase bake time a few minutes. For smaller, watch closely and reduce time.
For another take on blueberry cheesecake cookies, see this version with step-by-step photos at Blueberry Cheesecake Cookies – Cooking With Karli. For a different tested recipe and reader reviews, check the Blueberry Cheesecake Cookies Recipe on Allrecipes.
Print
Blueberry Cheesecake Cookies
- Total Time: 43 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft cookies filled with a creamy cheesecake center and fresh blueberries, easy to make and perfect for any occasion.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 4 oz cream cheese
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1 cup blueberries (fresh or frozen)
- 4 oz cream cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Make the cheesecake filling by mixing 4 oz cream cheese, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth.
- Freeze the cheesecake filling in small portions for 30 minutes so it firms up.
- Prepare the cookie dough: whisk together 2 1/4 cups flour, 1/2 teaspoon baking soda, 1 teaspoon cornstarch, and 1/2 teaspoon salt.
- Cream 1/2 cup unsalted butter with 3/4 cup granulated sugar and 1/2 cup brown sugar until light. Add 1 large egg, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest. Mix in the dry ingredients.
- Fold in 1 cup blueberries gently so they do not break too much.
- Take a piece of dough, place a frozen cheesecake filling piece in the center, and cover with more dough to seal.
- Place cookies on a baking sheet and bake at 350°F (175°C) for 11-13 minutes until edges are light golden.
- Let cool on the pan for a few minutes, then move to a rack to cool fully.
Notes
For best results, keep the cheesecake filling cold and do not overbake the cookies.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
