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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!

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)

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.