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Blueberry Cheesecake Cookies

Review Recipe
close up shot of Blueberry Cheesecake Cookies stacked on top of each other with one cookie split in half on a plate
These blueberry cheesecake cookies are bursting with juicy blueberries and sweet chocolate chips baked inside perfectly soft cookies.
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Table of Contents
  1. Blueberry Cheesecake Cookies Ingredients
  2. Substitutions and Additions
  3. How to Make This Blueberry Cheesecake Cookies Recipe
  4. How To Serve
  5. Storage
  6. More Recipes You’ll Love
  7. JUMP TO RECIPE

These melt-in-your-mouth blueberry cheesecake cookies are so good, and you won’t regret whipping up a batch. They’re like a cross between a blueberry pie and cheesecake, but in cookie form, with added bursts of chocolate chips for extra measure.

close up shot of Blueberry Cheesecake Cookies stacked on top of each other with one cookie split in half on a plate

Blueberry Cheesecake Cookies Ingredients

Blueberry Cheesecake Cookies raw ingredients that are labeled

Blueberry cheesecake cookies will tantalize your taste buds with their delightful combination of two beloved treats.

The sweet blueberries and white chocolate chips mixed in with the decadent cream cheese give each cookie a rich, creamy texture that practically melts in your mouth.

To make these decadent cookies, you’ll need:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup salted sweet cream butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup granulated sugar
  • ¼ cup sour cream
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup white chocolate chips
  • 2 cups fresh blueberries, rinsed and dried

Substitutions and Additions

LEMON: To add a bit of a fresh zing, you can add 2 teaspoons of fresh lemon zest.

FROZEN VS. FRESH: You can use frozen blueberries instead of fresh berries. Thaw, drain, and rinse the berries before folding them into the cookie dough. 

SOUR CREAM: Greek yogurt can be substituted for sour cream in this easy cookie recipe.

How to Make This Blueberry Cheesecake Cookies Recipe

First off, you’ll preheat your oven and prepare the cookie dough with a few pantry staples plus velvety cream cheese. Then fold fresh blueberries and chocolate chips into the dough, making sure they are evenly distributed.

On parchment paper-lined baking sheets, drop spoonfuls of the cookie dough and bake until lightly golden around the edges. You’ll be enjoying these amazing cookies in no time.

Follow these easy steps to make a batch of these blueberry cookies:

STEP ONE: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and lightly spray with nonstick spray. Set them aside.

STEP TWO: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.

flour, baking powder, baking soda, and salt whisked together

STEP THREE: Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream the butter, cream cheese, and granulated sugar for 1 to 1½ minutes.

OUR RECIPE DEVELOPER SAYS

Make sure the cream cheese is at room temperature, so you don’t have any lumps in the cream cheese mixture.

butter, cream cheese and sugar blended together in a bowl

STEP FOUR: Add the sour cream, egg, and vanilla extract. Mix until thoroughly combined.

sour cream, egg and vanilla mixed with the butter mixture and blended together in a bowl

STEP FIVE: Lower the mixer speed to low, and add the flour mixture to the wet ingredients. Mix just until the dry ingredients are well incorporated. 

PRO TIP:

Make sure not to overmix your cookie dough, or you will end up with dense cookies.

STEP SIX: Fold in the white chocolate chips and the blueberries.

white chocolate chips and blueberries folded with the sour cream mixture in a bowl

STEP SEVEN: Using either a 1 to 1½ tablespoon cookie scoop, scoop out the cookie dough. Space the dough 2 inches apart on the baking sheet. Bake for 12 to 14 minutes, until the edges are golden.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

Blueberry Cheesecake Cookies baked in a baking sheet

STEP EIGHT: Allow the blueberry cookies to cool on the cookie sheet for 5 to 8 minutes before moving to a wire rack.

How To Serve

These delightfully sweet cookies would be the perfect treat for an afternoon snack. Enjoy them with ice-cold milk or a refreshing homemade raspberry lemonade.

To bring out their sweet flavor, these cookies also pair wonderfully with something warm and creamy, like freshly brewed coffee or a warm mug of homemade hot chocolate.

If you’re feeling a bit more indulgent, why not pair these cookies with an equally sweet dessert like strawberry sorbet or even vanilla ice cream? This could be the perfect pairing to make your taste buds melt!

We have plenty of fantastic cookie recipes to add to your cookie jar. Check out our strawberry cheescake cookies and applesauce cookies for two tasty treats.

Storage

ON THE COUNTER: Store blueberry cream cheese cookies in an airtight container at room temperature for 3 to 4 days. 

IN THE FREEZER: You can freeze the baked cookies in a single layer in an airtight container for up to 3 months. Label the cookies with the date they were made so that you can enjoy them before they have been in the freezer for too long.

Allow the cookies to come to room temperature before serving.

overhead shot of blueberry cheesecake cookies in a baking dish

This blueberry cheesecake cookie recipe creates the ultimate sweet and soft cookie. When the blueberry season is in full swing, these decadent and rich treats will surely hit the spot and disappear before your eyes.

FREQUENTLY ASKED QUESTIONS

Can I store these blueberries and cream cookies in the fridge?

We wouldn’t recommend storing them in the fridge as they will lose the soft texture that makes them so delicious.

Can I mix in other ingredients instead of chocolate chips?

Mini M&Ms, toffee bits, nuts, or crushed cookies would all give these cookies a little something extra.

How do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes.

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close up shot of Blueberry Cheesecake Cookies stacked on top of each other with one cookie split in half on a plate

Blueberry Cheesecake Cookies

5 from 34 votes
These blueberry cheesecake cookies are bursting with juicy blueberries and sweet chocolate chips baked inside perfectly soft cookies.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 28

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup salted sweet cream butter, softened
  • 1 cup granulated sugar
  • 4 ounces cream cheese, softened
  • ¼ cup sour cream
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup white chocolate chips
  • 2 cups fresh blueberries, rinsed and dried

Instructions
 

  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and lightly spray with nonstick spray. Set them aside.
  • In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
  • Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream the butter, cream cheese, and granulated sugar for 1 to 1½ minutes.
  • Add the sour cream, egg, and vanilla extract. Mix until completely combined.
  • Lower the mixer speed to low, and add in the flour mixture. Mix just until the dry ingredients are well incorporated. Do not overmix.
  • Fold in the white chocolate chips and the blueberries.
  • Using either a 1 to 1½ tablespoon cookie scoop, scoop out the cookie dough. Space the dough 2 inches apart. Bake for 12 to 14 minutes, until the edges are golden.
  • Allow the cookies to cool on the cookie sheet for 5 to 8 minutes before moving to a cooling rack.

Notes

  • Make sure the cream cheese is at room temperature, so you don’t have any lumps in the cream cheese mixture.
  • Make sure not to overmix your cookie dough, or you will end up with dense cookies.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

Nutrition

Calories: 181kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 115mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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  1. Nikon Coston says

    I have never made blueberry cheesecake cookies, but these look perfect for a afternoon Sunday tea or to get some fruit in with the kids! Can’t wait to make these

  2. Becky says

    Looks delicious can’t wait to make them!! I will use fresh blueberries in season but will also try frozen when fresh aren’t available

  3. Mary L Rezendes says

    5 stars
    Such a coincidence, I just tried these cookies yesterday at a fund raiser and they were a big hit! Definitely would make them for such an occasion, especially since they were for a good cause.

  4. Maureen says

    5 stars
    These cookies look so delicious and the pictures really make you practically taste them. I would definitely make these since I have all the ingredients. I wouldn’t change a thing about them since they have everything I love in a cookie.
    Can’t wait to make these.

  5. Toni LaCount says

    5 stars
    When would you serve these blueberry cheesecake cookies?
    I would serve the cookies during Christmas dinner. It feels like it would fit the season.

  6. Tonee Erickson says

    5 stars
    Looks delicious.
    I have never made cookies with cream cheese. Can’t wait to try this recipe. I will use fresh blueberries.
    Thank you for your recipe! My grands love anything blueberry!

  7. Kim Phillips says

    I would definitely use fresh blueberries.
    They are normally in you grocery store year round or your fruit market.

  8. ILene says

    5 stars
    These look delicious. I can’t wait to get some fresh blueberries to try these. I wonder how they would be with cranberries. Love your recipes, although I’ve not made any like these I’ve tried several others of yours with great results. Thank you for such great ideas.

  9. Jo Long says

    These look so yummy. I love blueberries. I would use these on a breakfast bar or a breakfast charcuterie board for Christmas morning!!

  10. Jennifer Cornman says

    5 stars
    I would like to make these. I have never tried a cheesecake cookie recipe. I would like mixed berries instead of just blueberries.

  11. A says

    These cookies look delicious and will try this recipe probably for the upcoming holidays using fresh blueberries verses frozen. Frozen would work, but would come with a lot more liquid

  12. Rebecca says

    5 stars
    Haven’t tried the Blueberry cheesecake cookies but will be real soon. I am planning on using frozen blueberries b/c that is what I have on hand right now. And these will be used as snacks for my boyfriend.

  13. Katie Gregory says

    5 stars
    ~can’t wait to get the ingredients for this recipe!!
    ~seems very straight forward and easy!

    *I would serve these Blueberry Cheesecake Cookies for: Breakfast with coffee or hot tea. Afternoon snack with either iced tea or iced coffee depending on the weather… colder weather a hot beverage is best. Dessert after dinner and again with a hot beverage.
    *I intend to use frozen blueberries because I always have some in my freezer but will gladly utilize fresh when they are in season.
    *I wouldn’t use any other fruit but you could easily switch up raspberries or strawberries with this recipe.

  14. Mary Jean Blythe says

    5 stars
    These look delicious! My grandsons and husband will love them. There’s never enough food in the house for all the boys. I will be making these for the ravenous hoard!

  15. Eileen says

    5 stars
    I would make them and give them to my friend to brighten her day. I would also serve them after a nice light lunch with my family.

  16. Linda Pendergrass says

    5 stars
    Sounds good – I have large sweet blueberries in the freezer ready for these cookies.
    I would like to try this with raspberries!

  17. Stephanie says

    5 stars
    These look very scrumptious. I have never made cheesecake cookies before but I definitely look forward to making them with fresh blueberries!!

  18. Pam Springs says

    5 stars
    I would definitely use fresh blueberries and would take them to church on Sunday for after service get together.

  19. Deborah Auble says

    5 stars
    This recipe sounds so delicious. I will be making it. I would use fresh blueberries if there available. I would serve them when relaxing with friends or anytime sounds good too.

  20. Ethelann says

    5 stars
    This recipe sounds perfect to make with my grandkids. They like taking treats in their lunches to school. I’ve got some frozen pitted cherries I’m going to try in this recipe next. Thanks for sharing.

  21. Jordan harrison says

    5 stars
    I would use fresh blueberries as it would probably give off a better flavour and I’d try it with peaches or bananas with the next batches I make 😍❤️😊🥰😘

  22. Alcia Manek says

    5 stars
    I have not tried this recipe, but will – using fresh blueberries. I bake hundreds of cookies for special events and am continuously looking for new recipes. I will use this basic cookie dough recipe and try various “add-ins” for new delicious varieties. I’m looking forward to searching other cookie recipes on this site. Thank you, thank you for sharing!

  23. Lisa Dees says

    5 stars
    Oh. My. Goodness! These Blueberry Cheesecake Cookies sounds amazingly delicious! I have got to try this. We have Seasonal Blueberries at our Farmers Market and others available. Soon, very soon, I see this as a dessert/snacks in the making.

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