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Blueberry Cheesecake Cookies

Blueberry Cheesecake Cookies That'll Make Your Heart Melt

These Blueberry Cheesecake Cookies blend creamy cheesecake and vibrant blueberries for a delightful treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 13 minutes
Chill 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 Dough
  • 2 cups All-Purpose Flour No substitutions recommended for best texture.
  • 1 teaspoon Baking Soda Ensure it is fresh for effective leavening.
  • 2 tablespoons Cornstarch Can replace with extra flour if in shortage.
  • 1/2 teaspoon Salt Key for taste; do not omit.
  • 1 cup Unsalted Butter Can substitute with margarine, but may affect flavor.
  • 8 ounces Cream Cheese Mascarpone can be used for a richer flavor.
  • 1 cup Granulated Sugar Can reduce by 1/4 cup if preferring less sweetness.
  • 1/2 cup Brown Sugar Light or dark brown sugar works.
  • 1 large Egg No egg substitutes suggested.
  • 1 teaspoon Vanilla Extract Consider using pure vanilla for best flavor.
  • 1 tablespoon Lemon Zest For an alternative, try lime zest.
  • 1 cup Blueberries Fresh or frozen; do not thaw for frozen.
For the Cheesecake Filling
  • 1 cup Powdered Sugar Can omit for a less sweet filling.

Equipment

  • mixing bowl
  • electric mixer
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth, about 2-3 minutes. Scoop portions onto a plate and freeze for 30 minutes.
  2. In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. In another bowl, combine butter, cream cheese, granulated sugar, and brown sugar. Beat until fluffy, about 3-4 minutes, then mix in the egg, vanilla extract, and lemon zest.
  3. Gradually fold the dry ingredients into the wet mixtures and add the blueberries, careful not to break them.
  4. Refrigerate the dough for at least 30 minutes to prevent excessive spreading during baking.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Shape cookie dough and encase frozen cheesecake filling inside.
  6. Bake for 11-13 minutes until edges are golden but centers are slightly soft. Cool on sheet for 5 minutes before transferring to a rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week.

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