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Blueberry Cheesecake Cookies

Delicious Blueberry Cheesecake Cookies You Can't Resist

These Blueberry Cheesecake Cookies combine creamy cheesecake flavor and juicy blueberries in a delightful cookie.
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Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 30 minutes
Total Time 1 hour 13 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour For gluten-free, consider a gluten-free flour blend.
  • 1 teaspoon Baking Soda Ensure freshness for best results.
  • 2 tablespoons Cornstarch Optional but recommended for chewy texture.
  • 1 teaspoon Salt Use sea salt for a finer taste.
  • 1 cup Unsalted Butter Can be substituted with vegan butter.
For the Creamy Filling
  • 8 ounces Cream Cheese Can be substituted with mascarpone.
  • 1 cup Powdered Sugar Can replace with coconut powdered sugar.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best quality.
For the Fruity Burst
  • 1 cup Blueberries (fresh or frozen) Use frozen without thawing to prevent excess moisture.
  • 1 large Egg A flax egg can be used for a vegan alternative.
  • 1 teaspoon Lemon Zest Orange zest can be substituted.

Equipment

  • Mixing Bowl
  • Cookie scoop
  • Parchment Paper
  • baking sheet
  • whisk

Method
 

Step-by-Step Instructions
  1. Make the Cheesecake Filling: Beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy, about 2-3 minutes. Portion out small balls and freeze for 30 minutes.
  2. Prepare the Cookie Dough: Whisk together the flour, baking soda, cornstarch, and salt. Cream the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, then stir in an egg, vanilla extract, and lemon zest.
  3. Combine Dry and Wet Ingredients: Gently fold dry ingredients into the creamed mixture, then add blueberries, folding delicately.
  4. Assemble and Bake: Preheat oven to 350°F (175°C). Scoop cookie dough, flatten, place cheesecake filling in center, and wrap the dough around it. Arrange on baking sheets.
  5. Baking to Perfection: Bake for 11-13 minutes or until edges are golden and centers remain soft. Avoid overbaking.
  6. Cool and Serve: Cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely. Serve warm for the best experience.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 100mgPotassium: 60mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Chill the dough for 30 minutes to reduce spreading. Use the spoon-and-level method for measuring flour accurately. Use frozen blueberries from the bag for best results.

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