Name: BLUEBERRY CHEESECAKE COOKIES
Prep time: 15 min
Cook time: PT-487867H50M46S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup butter, softened; 1 package (8 oz) cream cheese, softened; 1 cup granulated sugar; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup fresh blueberries (or frozen, thawed); 1/2 cup powdered sugar (for dusting, optional)

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Why You’ll Love BLUEBERRY CHEESECAKE COOKIES Recipe

If you love the tangy creaminess of cheesecake paired with the sweet burst of blueberries, these cookies are the ultimate dessert. They’re perfect for anyone who enjoys soft, chewy cookies with a bit of extra flair. The blueberry flavor is not overpowering, and the creamy cheesecake filling makes each bite rich and indulgent. It’s an easy, quick way to enjoy the essence of cheesecake in a bite-sized, cookie form.

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cream cheese, softened
1/2 cup powdered sugar
1/2 cup fresh blueberries

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

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a small bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Gently fold the blueberries into the cookie dough.
Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet.
Press a small indentation in the center of each cookie and place a dollop of the cream cheese mixture into the indentation.
Bake for 12–15 minutes or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 24 cookies
Prep time: 15 minutes
Cook time: 12-15 minutes
Total time: 30 minutes

Variations

Blueberry Swirl: For a more intense blueberry flavor, mash the blueberries slightly before mixing them into the dough.
Add Lemon Zest: A little lemon zest can brighten up the flavor and complement the blueberries and cream cheese filling.
Gluten-Free: Use a gluten-free flour blend to make this recipe gluten-free.
Mini Cheesecake Filling: For an extra cheesecake touch, add a small piece of white chocolate or vanilla pudding mix to the cream cheese filling for more flavor.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days.
If you need to keep them longer, place the cookies in the refrigerator, where they will last for up to a week.
To reheat, place the cookies in the microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes.

FAQs

1. Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just make sure to gently fold them into the dough and avoid overmixing to prevent them from bleeding into the cookie dough.

2. How do I prevent the cream cheese filling from melting out during baking?

Make sure the cream cheese filling is thick, and do not overfill the indentations. Also, ensure the cookie dough is thick enough to hold the filling in place while baking.

3. Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough and refrigerate it for up to 2 days before baking. Just let the dough come to room temperature before scooping and baking.

4. How do I get the cookies to bake evenly?

Make sure to space the cookies at least 2 inches apart on the baking sheet, as they will spread slightly while baking. Use a silicone baking mat or parchment paper to ensure even baking.

5. Can I freeze these cookies?

Yes, these cookies freeze well. To freeze, place the cooled cookies in an airtight container or freezer bag and freeze for up to 3 months. Let them thaw at room temperature before enjoying.

6. Can I use a different fruit instead of blueberries?

Yes, raspberries, strawberries, or blackberries can be great alternatives to blueberries for a different twist on the flavor.

7. How can I make these cookies thicker?

If you prefer a thicker cookie, chill the dough for 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much.

8. Can I use low-fat cream cheese?

Yes, you can use low-fat cream cheese, but the texture and flavor of the filling may be slightly different. Full-fat cream cheese gives a richer and creamier result.

9. Can I add a glaze on top?

Yes, you can drizzle a simple glaze made of powdered sugar and milk over the cooled cookies for an extra touch of sweetness.

10. Why are my cookies too soft?

If your cookies are too soft, it could be due to overmixing the dough or underbaking them. Make sure to follow the baking time closely and let the cookies cool completely on a wire rack.

Conclusion

These Blueberry Cheesecake Cookies are an irresistible treat that combines the best of both worlds: soft, chewy cookies and creamy, tangy cheesecake filling. The fresh blueberries add a delightful burst of flavor, making each bite heavenly. Whether you’re baking for a special occasion or just treating yourself, these cookies will quickly become a favorite. Enjoy!

BLUEBERRY CHEESECAKE COOKIES

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These irresistible Blueberry Cheesecake Cookies combine the tangy richness of cheesecake with the sweet and fruity flavor of blueberries, making them the perfect treat for any occasion. Soft, chewy, and bursting with flavor, these cookies are a must-try for dessert lovers!

Author: Emily
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 30 minutes
Yield: About 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Mix butter and cream cheese: In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
Add sugar and vanilla: Beat in the granulated sugar and vanilla extract until fully incorporated.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Fold in blueberries: Gently fold in the fresh or thawed blueberries, being careful not to crush them.
Scoop dough: Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets. Space them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Dust with powdered sugar (optional): Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness.

Notes

For a richer flavor, you can add a teaspoon of lemon zest to the dough.
If using frozen blueberries, ensure they are thawed and drained to avoid excess moisture in the dough.
These cookies are best enjoyed within 2-3 days but can be stored in an airtight container for up to 5 days.