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Easy Blueberry Cheesecake Cookies Recipe

Blueberry cheesecake cookies are a delightful fusion of creamy cheesecake and fruity blueberry flavors, all in one bite-sized treat. These soft, chewy cookies feature a luscious cream cheese base that’s balanced by the burst of sweet blueberries. Topped with a swirl of cheesecake filling, they’re the perfect sweet indulgence for anyone who loves the combination of cheesecake and fruit. Whether you're a fan of cookies or cheesecake, these blueberry cheesecake cookies will be a new favorite in your baking repertoire.

Equipment

  • Mixing bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Cookie sheet
  • Parchment paper or silicone baking mat
  • Rubber spatula

Ingredients

  • For the Cookie Dough:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 8 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh or frozen blueberries thawed and drained if using frozen
  • For the Cheesecake Filling:
  • 4 ounces cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat and Prepare
  • Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat.
  • Prepare the Cookie Dough
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large bowl, beat together the softened butter, cream cheese, and sugar until light and fluffy (about 2-3 minutes).
  • Add the egg and vanilla extract to the mixture, beating until combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in Blueberries
  • Gently fold in the blueberries, being careful not to break them apart too much.
  • Make the Cheesecake Filling
  • In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  • Assemble the Cookies
  • Drop tablespoon-sized portions of cookie dough onto the prepared cookie sheet, spacing them about 2 inches apart.
  • Using a spoon or your finger, make a small indentation in the center of each cookie dough ball.
  • Fill the indentation with about 1/2 teaspoon of the cheesecake filling.
  • Bake the Cookies
  • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The center should still be soft.
  • Cool and Serve
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!