These blueberry cheesecake cookies are soft, rich, and bursting with sweet-tart blueberry flavor. They combine the creamy tang of cheesecake with the comfort of a classic cookie, creating a decadent treat I love sharing with friends—or keeping all to myself.
Why You’ll Love This Recipe
I love these cookies because they’re like little bites of blueberry cheesecake wrapped in a soft cookie shell. The dough is rich and tender, with cream cheese for softness and tang, and the juicy pockets of blueberries make every bite pop with flavor. They’re easy to make, freeze well, and always get compliments whenever I bring them to gatherings or bake sales.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Cream cheese, softened
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Unsalted butter, softened
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Granulated sugar
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Brown sugar
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Egg
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Vanilla extract
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Fresh or frozen blueberries
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White chocolate chips (optional but delicious)
Directions
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I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
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In a bowl, I whisk together the flour, baking powder, and salt.
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In a separate large bowl, I cream the butter, cream cheese, and both sugars until smooth and fluffy.
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I beat in the egg and vanilla extract until fully combined.
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Gradually, I add the dry ingredients to the wet mixture and mix until just combined.
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I gently fold in the blueberries (and white chocolate chips, if using), being careful not to crush the berries too much.
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I scoop the dough onto the baking sheet and slightly flatten the tops.
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I bake for 12–15 minutes, or until the edges are lightly golden.
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I let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 20–24 cookies, depending on the size I scoop. It takes around 15 minutes to prep and 12–15 minutes to bake, so I can expect to have a batch ready in under 30 minutes.
Variations
I sometimes use lemon zest in the dough for a citrusy twist, or swirl in a bit of blueberry jam for extra flavor. If I want a more dessert-like experience, I sandwich two cookies together with a little cream cheese frosting. When I’m in a chocolate mood, I skip the blueberries and just go for the white chocolate and cheesecake combo.
storage/reheating
I store these cookies in an airtight container in the fridge for up to 5 days. They stay soft and chewy thanks to the cream cheese. To reheat, I pop one in the microwave for 10–15 seconds to bring back that fresh-from-the-oven feel. They also freeze well for up to 2 months—just let them thaw at room temperature.
FAQs
Can I use frozen blueberries?
Yes, I often use frozen blueberries. I add them straight from the freezer and fold them in gently to avoid excess color bleeding into the dough.
Why is cream cheese used in cookies?
Cream cheese adds a soft, tender texture and a subtle tangy flavor that makes these cookies stand out from regular ones.
Can I make the dough ahead of time?
Absolutely. I chill the dough for up to 2 days in the fridge or freeze it in scoops for quick baking whenever I want fresh cookies.
Do I have to chill the dough?
Not necessarily, but if the dough feels too soft or sticky, chilling it for 30 minutes makes it easier to handle and helps control spreading during baking.
Can I use dried blueberries?
Yes, I can swap in dried blueberries if I prefer a more concentrated flavor and chewier texture. I sometimes rehydrate them in warm water for a few minutes before adding.
Conclusion
These blueberry cheesecake cookies are soft, flavorful, and a delightful twist on two classic desserts. I love how easy they are to make and how impressive they look and taste. Whether I’m baking a batch for a party or treating myself to something sweet, these cookies always hit the spot.
