Craving something sweet and tangy? Look no further! Today, I’m thrilled to share with you my latest baking obsession: Blueberry Cheesecake Cookies. These chewy, flavorful treats are the perfect blend of tangy cream cheese, sweet white chocolate, and bursts of fresh blueberries. Whether you’re a cookie lover, a cheesecake fanatic, or just someone who adores a good dessert, this recipe is about to become your new favorite. Plus, it’s surprisingly easy to make, requiring just one egg and a handful of simple ingredients. Let’s dive in and make some magic happen!
Why You’ll Love This Recipe
- Perfect balance of sweet and tangy flavors
- Soft, chewy texture with a hint of cream cheese
- Loaded with fresh blueberries for natural sweetness
- Quick and easy to prepare—ready in under 30 minutes
- Great for dessert, snacks, or even as a gift
Ingredients
Here’s what you’ll need to make these delicious Blueberry Cheesecake Cookies:
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- ½ cup white chocolate chips (for added sweetness)
- 1 teaspoon lemon zest (to enhance the blueberry flavor)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to create these mouthwatering cookies:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream the butter and sugars: In a large mixing bowl, beat the butter, cream cheese, granulated sugar, and brown sugar together until light and fluffy. Add the egg and vanilla extract, beating until smooth and well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries (and the white chocolate chips and/or lemon zest if using), being careful not to crush the berries.
- Scoop the dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Pro Tips for Making the Recipe
Here are a few tips to ensure your Blueberry Cheesecake Cookies turn out perfectly every time:
- Make ahead: You can prepare the dough up to 24 hours in advance and store it in the fridge until you’re ready to bake.
- Fresh vs. frozen blueberries: Both work beautifully, but if using frozen, make sure not to thaw them first to avoid excess moisture.
- Add-ins: Feel free to customize by adding white chocolate chips or a hint of lemon zest for extra flavor.
How to Serve
These cookies are incredibly versatile and can be enjoyed in many ways:
- As a sweet treat with a glass of cold milk or a cup of coffee
- As a dessert after a quick family dinner
- As a snack for school lunches or on-the-go
- As a gift for friends, family, or neighbors
Make Ahead and Storage
These cookies are perfect for making ahead and storing:
- Room temperature: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze the cookies in an airtight container for up to 2 months. Thaw at room temperature when ready to enjoy.
- Dough: The dough can be prepared up to 24 hours in advance and stored in the fridge until baking.
There you have it—Blueberry Cheesecake Cookies that are as delicious as they are easy to make! Whether you’re baking for a special occasion or just because, these cookies are sure to bring a smile to everyone’s face. Don’t forget to check out some of our other favorite dessert recipes, like Chocolate Chip Cookies, Homemade Chocolate Cake, and Moist Fudgy Chocolate Cake. Happy baking, and I’ll see you in the kitchen!
BLUEBERRY CHEESECAKE COOKIES
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries if using frozen, do not thaw
- ½ cup white chocolate chips for added sweetness
- 1 teaspoon lemon zest to enhance the blueberry flavor
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla extract, mixing until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Gently fold in blueberries, white chocolate chips, and lemon zest.
- Scoop dough into rounded tablespoons onto the prepared baking sheet, spacing them 2 inches apart. Bake for 12–15 minutes, until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.