Blueberry 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

Blueberry Cheesecake Cookies Ingredients
Substitutions And Additions
How To Make This Blueberry Cheesecake Cookie Recipe
Cooking Tips for This Blueberry Cookie Recipe
How To Serve
Storage
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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 raw ingredients that are labeled

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.

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: 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.

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:

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.

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

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.

Blueberry Cheesecake Cookies baked in a baking sheet

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.

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.

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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.

overhead shot of blueberry cheesecake cookies in a baking dish

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

5 from 35 votes

These blueberry cheesecake cookies are bursting with juicy blueberries and white chocolate chips baked inside perfectly soft cookies.

Prep Time 10

Cook Time 12

Total Time 22

Servings

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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

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Sian Cox Photographer
Lexus Monroe Editorial Assistant

Blueberry Cheesecake Cookies

Blueberry Cheesecake Cookies Ingredients

Substitutions And Additions

How To Serve

White Chocolate Chip Cookies

Chewy Peanut Butter Cookies

Storage

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