May 17, 2023Review Recipe
Blueberry Cheesecake Cookies
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 chocolate chips for extra measure.
Blueberry Cheesecake Cookies Ingredients
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 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
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.
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.
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.
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.
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.
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.
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.
MORE COOKIE RECIPES
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 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
We wouldn’t recommend storing them in the fridge as they will lose the soft texture that makes them so delicious.
Mini M&Ms, toffee bits, nuts, or crushed cookies would all give these cookies a little something extra.
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
- 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
- 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.
- 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.
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.
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.
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.
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!
I’m making these tomorrow and was wondering if anyone used raspberries instead of the blueberries?
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!