Blueberry Cheesecake Cookies

These Blueberry Cheesecake Cookies are soft, chewy, and bursting with sweet blueberry and creamy cheesecake flavor. With a rich, buttery base, real blueberries, and a hint of vanilla, these cookies taste like a slice of blueberry cheesecake in every bite. Perfect for dessert, snacking, or gifting, these cookies are an irresistible treat for any occasion!

Why You’ll Love This Recipe

• Soft and Chewy – A perfect cookie texture with a creamy twist.
• Bursting with Flavor – Fresh or dried blueberries add natural sweetness.
• Easy to Make – Simple ingredients and quick preparation.
• Cheesecake Goodness – Made with real cream cheese for a rich taste.
• Great for Any Occasion – Perfect for parties, holidays, or everyday indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butter (softened)
• Cream cheese (softened)
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• Fresh or dried blueberries
• White chocolate chips (optional, for extra sweetness)

Directions

1. Preheat Oven – Set to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar – In a mixing bowl, beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
3. Add Egg and Vanilla – Mix in the egg and vanilla extract until well combined.
4. Combine Dry Ingredients – In another bowl, whisk flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
5. Fold in Blueberries – Gently stir in fresh or dried blueberries and white chocolate chips (if using).
6. Scoop and Bake – Drop spoonfuls of dough onto the prepared baking sheet. Bake for 10-12 minutes or until edges are lightly golden.
7. Cool and Enjoy – Let cookies cool on the pan for 5 minutes before transferring to a wire rack.

Servings and Timing

• Servings: 18-24 cookies
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Variations

• Lemon Blueberry Twist: Add lemon zest for a citrusy flavor.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Extra Cheesecake Flavor: Swirl in a spoonful of extra cream cheese before baking.
• Crunchy Version: Add chopped nuts like almonds or pecans.
• Dark Chocolate Drizzle: Drizzle with melted dark chocolate for extra decadence.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to 1 week for a firmer texture.
• Freezing: Freeze dough balls or baked cookies for up to 2 months.
• Reheating: Microwave for 10 seconds for a warm, soft bite.

FAQs

Can I use frozen blueberries?

Yes! Thaw and pat them dry before adding to prevent excess moisture.

Can I substitute the cream cheese?

Mascarpone or Greek yogurt can work, but cream cheese gives the best flavor.

Why are my cookies spreading too much?

Chill the dough for 30 minutes before baking to help them hold their shape.

Can I use blueberry jam instead of fresh blueberries?

Yes! Swirl it into the dough for a different texture and flavor.

What’s the best way to get a chewy texture?

Avoid overbaking and make sure the dough isn’t too dry.

Can I add oats for a heartier texture?

Yes! Replace ½ cup of flour with oats for a soft, chewy bite.

How do I make them extra fluffy?

Use room-temperature ingredients and don’t overmix the dough.

Can I make these dairy-free?

Use dairy-free butter, cream cheese, and white chocolate alternatives.

What’s the best chocolate to pair with blueberries?

White chocolate or dark chocolate both complement blueberries well.

Can I use almond or coconut flour?

You can, but it may change the texture. A mix of almond flour and regular flour works best.

Conclusion

These Blueberry Cheesecake Cookies are a delightful twist on a classic cookie, combining the creamy richness of cheesecake with the fresh sweetness of blueberries. Soft, chewy, and incredibly flavorful, they’re the perfect treat for any occasion. Try them today and enjoy a delicious bite of cheesecake in cookie form!

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