October 23, 2023
Review RecipeBlueberry Cheesecake Cookies
These blueberry cheesecake cookies are bursting with juicy blueberries and white chocolate chips baked inside perfectly soft cookies.
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Table of Contents
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 white chocolate chips for extra measure.
Blueberry Cheesecake Cookies Ingredients
Blueberry cheesecake cookies are a delightful combination of two beloved treats.
The sweet blueberries and white chocolate chips mixed in with the decadent cream cheese give each cookie a soft texture that practically melts in your mouth.
To make these decadent cookies, you’ll need:
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- 1 cup of salted sweet cream butter, softened
- 4 ounces of cream cheese, softened
- 1 cup of granulated sugar
- ¼ cup of sour cream
- 1 large egg
- 2 teaspoons of vanilla extract
- 1 cup of white chocolate chips
- 2 cups of fresh blueberries, rinsed and dried
PRO TIP:
If you’re using fresh blueberries, make sure to wash and thoroughly dry them before adding them to your dough. Excess water can affect the consistency of your dough.
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, rinse the berries, and pat them dry before folding them into the cookie dough.
SOUR CREAM: Greek yogurt can be substituted for sour cream in this easy cookie recipe.
WHITE CHOCOLATE CHIPS: Feel free to substitute these with milk or dark chocolate chips for a different flavor. Alternatively, you can use other sweet ingredients like butterscotch chips or even dried cranberries to add a unique taste to your cookies.
BERRIES: This recipe would also work well with raspberries or strawberries in place of blueberries.
VANILLA EXTRACT: You can replace vanilla extract with almond extract for a nuttier flavor. Remember that almond extract is much stronger than vanilla, so use about half as much.
OUR RECIPE DEVELOPER SAYS
Ensure that your butter, cream cheese, and egg are at room temperature before starting this recipe. This will help them blend together more smoothly and create a better texture in your cookies.
How To Make This Blueberry Cheesecake Cookie Recipe
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.
STEP THREE: Cream the butter, cream cheese, and granulated sugar for 1 to 1½ minutes using a stand mixer, or a medium-sized mixing bowl and a handheld mixer, on medium-high speed.
STEP FOUR: Add the sour cream, egg, and vanilla extract. Mix until thoroughly combined.
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:
After adding the flour mixture to the wet ingredients, mix just until the dry ingredients are well incorporated. Overmixing can lead to dense, tough cookies.
STEP SIX: Fold in the white chocolate chips and the blueberries.
PRO TIP:
When folding in the blueberries, be gentle to avoid bursting them. This will help keep the dough from turning purple and keep the blueberries intact for a nice burst of flavor in each cookie.
STEP SEVEN: Scoop the cookie dough using either a 1 to 1½ tablespoon cookie scoop. 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.
STEP EIGHT: Allow the blueberry cookies to cool on the cookie sheet for 5 to 8 minutes before moving them to a wire rack.
Cooking Tips for This Blueberry Cookie Recipe
- Don’t place the cookies too close together on the baking sheet. They will spread out as they bake — and you don’t want them to bake into each other.
- For the most even baking, bake one sheet of cookies at a time in the center of the oven. If you need to bake more than one sheet at a time, rotate the sheets halfway through the baking time.
- Allow your baking sheets to cool completely between batches. Placing cookie dough on a hot baking sheet can cause the cookies to start spreading before they even get into the oven.
How To Serve
These delightful 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 flavor, these cookies also pair wonderfully with something warm and creamy, like freshly brewed coffee or a warm mug of homemade hot chocolate.
MORE COOKIE RECIPES
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?
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
Let’s walk through some storage tips to keep these beauties as fresh as they were when they first came out of the oven.
MAKE AHEAD: These blueberry cookies are indeed a perfect candidate for making ahead. You can prepare the cookie dough and blueberry cheesecake filling in advance.
Simply cover both with plastic wrap and keep them in the refrigerator for up to 3 days. When you’re ready to bake, let the dough sit on the counter for a few minutes to soften, then proceed with the recipe as directed.
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.
This blueberry cheesecake cookies 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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Blueberry Cheesecake Cookies
These blueberry cheesecake cookies are bursting with juicy blueberries and white 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
- If you’re using fresh blueberries, make sure to wash and thoroughly dry them before adding them to your dough. Excess water can affect the consistency of your dough.
- Ensure that your butter, cream cheese, and egg are at room temperature before starting this recipe. This will help them blend together more smoothly and create a better texture in your cookies.
- After adding the flour mixture to the wet ingredients, mix just until the dry ingredients are well incorporated. Overmixing can lead to dense, tough cookies.
- When folding in the blueberries, be gentle to avoid bursting them. This will help keep the dough from turning purple and keep the blueberries intact for a nice burst of flavor in each cookie.
- 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.
-
Since this recipe will use multiple baking sheets, here are a few tips:
- Don’t place the cookies too close together on the baking sheet. They will spread out as they bake, and you don’t want them to bake into each other.
- For the most even baking, bake one sheet of cookies at a time in the center of the oven. If you need to bake more than one sheet at a time, rotate the sheets halfway through the baking time.
- Allow your baking sheets to cool completely between batches. Placing cookie dough on a hot baking sheet can cause the cookies to start spreading before they even get into the oven.
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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
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
Mallory says
I’ve never bakes blueberry cheesecake cookies before and this one’s amazing to try!
Jazmine says
I would sooo serve these at a party! They sound so good and look amazing!
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
Rebecca Gibson says
I would definitely make these, I’m going to make them with fresh blueberries. Yum!
Annette Burger says
The cookies look delicious. When I make them I probably will use frozen blueberries.
Tara Church says
I would for sure use Frozen Blueberries. These look so good!
Mary L Rezendes says
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.
Maureen says
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.
Toni LaCount says
When would you serve these blueberry cheesecake cookies?
I would serve the cookies during Christmas dinner. It feels like it would fit the season.
Debra says
Yummy, I will try these today.
Tonee Erickson says
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!
Stephanie says
These sound amazing! I almost want to consider serving these as a breakfast cookie!
Shaunda Snider says
I would use fresh blueberries.
Shaunda
Shanna says
I would use fresh berries when baking.
Lu Lockwood says
I would use fresh blueberries.
Kim Phillips says
I would definitely use fresh blueberries.
They are normally in you grocery store year round or your fruit market.
Rachael says
This are simply amazing!!
ILene says
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.
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!!
Chris Schmidt says
I’d definitely use other fruit for these!!!
Jennifer Cornman says
I would like to make these. I have never tried a cheesecake cookie recipe. I would like mixed berries instead of just blueberries.
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
Rebecca says
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.
Jamie says
Can’t wait to try these and have them ready as an after school treat for my kids!
Kerrie says
These would be so good with some fresh blueberries, or even some fresh strawberries!
Joyce Steadman says
I would serve these at a gathering of friends with hot tea and coffee.
Teresa Gerber says
Fresh berries of course:)!!
Katie Gregory says
~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.
Mary Jean Blythe says
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!
Jay says
These look very interesting. I will try them with and without the chocolate, and also using other fruits.
Eileen says
I would make them and give them to my friend to brighten her day.
Eileen says
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.
Cheryl Bailey says
These would be perfect with a nice hot cup of coffee or tea for an afternoon pick me up.
Linda Pendergrass says
Sounds good – I have large sweet blueberries in the freezer ready for these cookies.
I would like to try this with raspberries!
Stephanie says
These look very scrumptious. I have never made cheesecake cookies before but I definitely look forward to making them with fresh blueberries!!
Sherrie Abbott says
I’m not much of a blueberry person, so I would probably try strawberries instead.
Pam Springs says
I would definitely use fresh blueberries and would take them to church on Sunday for after service get together.
Yesenia Vargas says
I’m definitely gonna use fresh blueberries, their my FAVORITE FRUIT,
THANKS FOR THIS GREAT RECIPE”
Nancy says
I would serve these anytime. Or hoard them and eat them all myself.
Deborah Auble says
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.
Ethelann says
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.
Anne says
This looks delicious and a nice break from the usual chocolate chip cookie. I’ll try these out for sure
Jordan harrison says
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 😍❤️😊🥰😘
Alcia Manek says
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!
Lisa Dees says
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.
Gabriela B. says
Would you try these with another fruit instead?
- I would try them out with mango or pineapple.
Sheila says
Can you use frozen blueberries for this recipe? It sounds delicious. Thank you for sharing
Layne Kangas says
Hi, Sheila – You can use frozen blueberries instead of fresh berries. Thaw, drain, and rinse the berries before folding them into the cookie dough. Enjoy!
Christina says
I’m making these tomorrow and was wondering if anyone used raspberries instead of the blueberries?
Glenna says
These were so good and easy to make! Instead I used chocolate chips (already on hand) and frozen cherries to make. Very simple quick recipe that turned out amazing. It has a airy type of texture and taste that isn’t heavy like a cheesecake but makes you want to keep eating the whole batch. Adding this recipe to my bookmarks!