Name: Blueberry Cheesecake Cookies Recipe (Easy & Delicious)
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Cuisine: American
Ingredients: For the Cheesecake Filling:; 4 oz (115 g) cream cheese, softened; 2 tablespoons granulated sugar; ½ teaspoon vanilla extract; For the Cookie Dough:; ; ½ cup (115 g) unsalted butter, softened; ¾ cup (150 g) granulated sugar; ¼ cup (50 g) brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 ½ cups (190 g) all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon baking powder; ¼ teaspoon salt; ½ cup (80 g) white chocolate chips (optional); ¾ cup (100 g) fresh or frozen blueberries (if frozen, do not thaw)

If you’ve ever wished you could enjoy cheesecake in cookie form, this Blueberry Cheesecake Cookies recipe is your dream come true. These cookies combine the best of both worlds — the rich creaminess of cheesecake and the soft, chewy texture of cookies. Each bite is bursting with juicy blueberries and tangy cream cheese, perfectly balanced by the sweetness of vanilla and the buttery richness of the dough.

Unlike traditional cheesecake, which takes hours to bake and chill, these cookies are quick, easy, and incredibly satisfying. They’re perfect for sharing at gatherings, gifting, or simply enjoying with your afternoon coffee. With their creamy centers and fruity bursts, these cookies deliver indulgence in every bite without the fuss of baking a full cheesecake.

Let’s dive into how to make these irresistible treats step by step.

Ingredients

This recipe makes about 18–20 cookies, depending on size. Each ingredient plays a crucial role in achieving the signature creamy, chewy, and fruity texture.

For the Cheesecake Filling:

4 oz (115 g) cream cheese, softened
2 tablespoons granulated sugar
½ teaspoon vanilla extract

For the Cookie Dough:

½ cup (115 g) unsalted butter, softened to room temperature
¾ cup (150 g) granulated sugar
¼ cup (50 g) brown sugar (light or dark)
1 large egg
1 teaspoon vanilla extract
1 ½ cups (190 g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup (80 g) white chocolate chips (optional but adds richness)
¾ cup (100 g) fresh or frozen blueberries (if frozen, do not thaw)

Instructions

Follow these steps for soft, creamy, bakery-style blueberry cheesecake cookies.

Step 1: Prepare the Cheesecake Filling

In a small bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Beat until smooth and creamy. Scoop small teaspoons of the mixture onto a parchment-lined baking sheet, forming small dollops (about ½ teaspoon each). Freeze for at least 30 minutes, or until firm.

Freezing helps the filling stay in place when baking, preventing it from melting too quickly inside the cookies.

Step 2: Make the Cookie Dough

In a large mixing bowl, beat butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed until light and fluffy (about 2 minutes). Add the egg and vanilla extract, then beat again until fully combined.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing — this keeps your cookies soft and tender.

Fold in white chocolate chips (if using) and blueberries gently with a spatula. If using fresh blueberries, handle them carefully to prevent breaking and over-coloring the dough.

Step 3: Chill the Dough

Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 1 hour. Chilling firms up the butter, ensuring the cookies don’t spread too much while baking. It also helps the flavors develop fully.

Step 4: Assemble the Cookies

Once the dough and cheesecake filling are firm, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop about 1 ½ tablespoons of cookie dough per cookie. Flatten each dough ball slightly with your palm, place one frozen cheesecake dollop in the center, then fold the dough around it to completely enclose the filling. Roll gently into a smooth ball.

Place cookies on the prepared sheet, spacing them about 2 inches apart.

Step 5: Bake

Bake for 11–13 minutes, or until the edges are lightly golden but the centers still look slightly soft. The cookies will continue to set as they cool.

Allow them to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, you’ll have a soft, chewy cookie with a creamy cheesecake surprise in every bite.

Conservation and Storage

Proper storage keeps your cookies fresh and creamy.

Room Temperature: Store in an airtight container for up to 2 days. However, because of the cream cheese filling, it’s best to refrigerate them.
Refrigerator: Place cookies in a sealed container and store for up to 5 days. Let them sit at room temperature for 10–15 minutes before eating for the best texture.
Freezer: You can freeze both baked and unbaked cookies.
- Baked: Freeze in layers separated by parchment for up to 2 months. Thaw in the fridge overnight.
- Unbaked: Assemble the cookies and freeze the dough balls on a tray. Once frozen, transfer to a zip-lock bag. Bake directly from frozen, adding 2–3 minutes to the baking time.

Variations

This recipe is highly customizable. Try these delicious twists to suit your taste or occasion.

Lemon Blueberry Cheesecake Cookies
Add 1 tablespoon of fresh lemon juice and 1 teaspoon of lemon zest to the dough for a bright, tangy flavor that complements the blueberries beautifully.
Raspberry or Strawberry Cheesecake Cookies
Replace blueberries with raspberries or diced strawberries for a different fruity twist. Adjust sugar slightly if your fruit is tart.
Oatmeal Blueberry Cheesecake Cookies
Substitute ½ cup of flour with quick oats for a heartier, chewy texture.
Chocolate Blueberry Cheesecake Cookies
Add 1 tablespoon of cocoa powder to the dough for a subtle chocolate base that pairs well with the creamy filling.
Gluten-Free Option
Use a 1:1 gluten-free baking flour blend to make this recipe suitable for gluten-sensitive eaters.
Crumb Topping Version
Sprinkle a small amount of graham cracker crumbs over each cookie before baking to enhance the “cheesecake crust” flavor.

Serving Suggestions

These cookies are indulgent enough to serve as dessert but versatile enough for any occasion.

With Coffee or Tea: Their creamy sweetness pairs perfectly with a hot cup of coffee, latte, or herbal tea.
Dessert Platter: Include these cookies in a dessert tray alongside brownies, fruit tarts, or chocolate chip cookies for variety.
Chilled Treat: For a refreshing twist, serve the cookies slightly chilled — the cheesecake filling firms up and gives a delightful creamy bite.
Gift Idea: Wrap them in parchment paper and place in gift boxes or jars for a thoughtful homemade treat during holidays or special events.
Brunch Addition: These cookies make a great sweet bite at brunch gatherings, paired with fruit and yogurt.

Tips for Perfecting the Cookies

Freeze the Filling: This step prevents the cream cheese center from melting out during baking.
Use Room Temperature Ingredients: Butter and cream cheese blend more evenly when soft.
Avoid Overmixing: Overmixing makes cookies tough. Mix until just combined.
Don’t Overbake: The cookies should look slightly underdone in the center when removed; they’ll firm up as they cool.
Use Parchment Paper: It prevents sticking and ensures even baking.
Handle Blueberries Gently: To avoid breaking and over-coloring the dough, fold them in softly with a spatula.

Conclusion

Blueberry Cheesecake Cookies deliver everything you love about cheesecake — creamy, tangy, sweet goodness — in a soft, handheld treat. With bursts of blueberry and a luscious cream cheese center, these cookies are as beautiful as they are delicious.

They’re versatile, freezer-friendly, and endlessly customizable — whether you want to add lemon zest for brightness, swap in raspberries for variety, or top them with graham cracker crumbs for a cheesecake-inspired crunch.

Once you try these easy, bakery-style cookies, they’ll become your go-to for impressing guests or indulging in a little homemade comfort. Soft, creamy, fruity, and utterly irresistible — these Blueberry Cheesecake Cookies prove that dessert perfection can come in bite-sized form.

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Blueberry Cheesecake Cookies Recipe (Easy & Delicious)

Author: hafsahafsa
Total Time: 38 minutes
Yield: 18–20 cookies 1x
Diet: Vegetarian

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Description

These Blueberry Cheesecake Cookies combine the rich creaminess of cheesecake with the chewy softness of cookies. Each bite bursts with juicy blueberries and a luscious cream cheese center. They’re simple to make, bakery-worthy, and perfect for dessert, gifting, or satisfying a sweet craving anytime.

Ingredients

Scale

For the Cheesecake Filling:

4 oz (115 g) cream cheese, softened

2 tablespoons granulated sugar

½ teaspoon vanilla extract

For the Cookie Dough:

½ cup (115 g) unsalted butter, softened

¾ cup (150 g) granulated sugar

¼ cup (50 g) brown sugar

1 large egg

1 teaspoon vanilla extract

1 ½ cups (190 g) all-purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

½ cup (80 g) white chocolate chips (optional)

¾ cup (100 g) fresh or frozen blueberries (if frozen, do not thaw)

Instructions

Step 1: Prepare the Cheesecake Filling

Mix cream cheese, sugar, and vanilla in a small bowl until smooth. Scoop ½ teaspoon portions onto a parchment-lined tray. Freeze for 30 minutes until firm.

Step 2: Make the Cookie Dough

Beat butter, granulated sugar, and brown sugar until light and creamy (about 2 minutes). Add egg and vanilla; beat again until smooth.
In another bowl, whisk flour, baking soda, baking powder, and salt. Add to the wet mixture and mix until just combined. Fold in white chocolate chips and blueberries gently.

Step 3: Chill the Dough

Cover and chill for 1 hour to prevent spreading and enhance flavor.

Step 4: Assemble the Cookies

Preheat oven to 350°F (175°C). Scoop 1 ½ tablespoons of dough, flatten slightly, and place a frozen cheesecake dollop in the center. Wrap the dough around it to enclose the filling. Roll into a smooth ball and arrange 2 inches apart on a baking sheet.

Step 5: Bake

Bake for 11–13 minutes until edges are golden and centers slightly soft. Cool 5 minutes on the sheet, then transfer to a rack. Enjoy warm or fully cooled.