I’ve always been a fan of recipes that blend dessert classics into something entirely new and exciting. These Blueberry Cheesecake Cookies were born out of my love for creamy cheesecake and soft, chewy cookies. One day, while baking my usual batch of classic cheesecake, I had a craving for cookies too—and the idea hit me: why not combine the two? The result is this irresistible cookie recipe that tastes like a bite-sized blueberry cheesecake, wrapped in a soft and chewy cookie shell.
You’ll fall in love with these cookies the moment you take that first bite. They’re soft, rich, and slightly tangy from the cream cheese, with pockets of juicy blueberries throughout. Whether you’re making them for a special occasion, gifting a batch to a friend, or enjoying them with a cup of coffee, they’re bound to become a favorite in your kitchen.
What makes this recipe even better is how versatile it is. You can use fresh or frozen blueberries, depending on the season. You can even swap them with raspberries or strawberries for a fruity twist. The dough is forgiving and easy to work with, making it great for bakers at any skill level. These cookies also freeze well, so you can keep a stash ready for whenever your sweet tooth strikes.
And let’s talk about how affordable this recipe is. You don’t need fancy ingredients—just pantry staples and a few fridge essentials. Cream cheese, butter, sugar, flour, and blueberries are all you need to bring these cookies to life. Even if you’re baking on a budget, you won’t have to sacrifice flavor or quality.
Here are the ingredients you’ll need for this recipe:
Ingredients:
– 1 cup unsalted butter, softened
– 1/2 cup cream cheese, softened
– 1 1/4 cups granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 2 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup fresh or frozen blueberries (do not thaw if frozen)
These Blueberry Cheesecake Cookies offer the perfect balance of creamy richness and fruity brightness in each bite. They’re simple to make, beautiful to serve, and absolutely delicious to eat. If you’re looking for a cookie that stands out from the rest, this one is for you.
HOW TO PREPARE THIS RECIPE
Step-by-Step Instructions for Preparation
Making these Blueberry Cheesecake Cookies is quick, easy, and so rewarding. The dough comes together in one bowl, and you’ll love how the cream cheese adds that rich, cheesecake-like flavor to every bite. Follow these simple steps to bring these cookies to life in your kitchen.
Step 1: Cream the butter and cream cheese
Start by placing the softened butter and cream cheese in a large mixing bowl. Using a hand mixer or stand mixer, beat them together on medium speed for about 2 minutes until the mixture is smooth and creamy. It’s important that both are fully softened so you don’t end up with lumps.
Step 2: Add sugar and mix well
Gradually add the granulated sugar to the butter and cream cheese mixture. Beat for another 2–3 minutes until the mixture is light and fluffy. This step helps to incorporate air into the dough, giving your cookies a softer texture.
Step 3: Incorporate egg and vanilla
Add in the egg and vanilla extract. Continue mixing until everything is well combined. The egg helps bind the ingredients together and adds richness, while the vanilla enhances the cookie’s flavor.
Step 4: Whisk dry ingredients separately
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Combining the dry ingredients before adding them to the wet mixture ensures even distribution and avoids overmixing.
Step 5: Combine wet and dry ingredients
Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing the dough, as this can lead to tough cookies. The dough will be thick, which is exactly what you want.
Step 6: Fold in blueberries
Using a rubber spatula or wooden spoon, gently fold the blueberries into the cookie dough. If using frozen berries, do not thaw them—this helps prevent the dough from turning purple. Work slowly to avoid crushing the berries.
Step 7: Chill the dough (optional but helpful)
For best results, cover the bowl with plastic wrap and chill the dough for at least 30 minutes. Chilling helps firm the dough, making it easier to scoop and preventing excessive spreading during baking.
Step 8: Preheat the oven and prepare baking sheets
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even browning.
Step 9: Scoop and shape the cookies
Use a medium cookie scoop or tablespoon to portion the dough. Roll each portion into a ball and place it on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Step 10: Bake to perfection
Bake in the preheated oven for 12–14 minutes or until the edges are lightly golden. The centers may appear slightly underbaked—that’s perfect. They’ll continue to cook as they cool, keeping the inside soft and chewy.
Step 11: Cool completely
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up and develop their final texture.
Customizable Options
These cookies are easy to customize. Swap blueberries with other fruits like chopped strawberries, raspberries, or even cranberries. Want a citrusy touch? Add a teaspoon of lemon zest to the dough. You can also drizzle them with a simple cream cheese glaze for added indulgence.
Why This Recipe Is Popular
These cookies are well-loved because they bring together two favorites—cheesecake and cookies—into one delicious dessert. The dough is soft and fragrant, the blueberries add a pop of freshness, and the cream cheese gives them that signature tang. They’re perfect for gatherings, bake sales, or quiet evenings at home.
Whether you’re baking for family, friends, or just for yourself, this recipe is a crowd-pleaser. And the best part? You don’t need to be an expert baker to get amazing results. With simple ingredients and easy steps, anyone can make these cookies.
PrintBlueberry Cheesecake Cookies Recipe Easy And Delicious
These Blueberry Cheesecake Cookies are a delightful fusion of two beloved desserts: creamy cheesecake and classic soft-baked cookies. Every bite delivers a burst of juicy blueberries and the tangy richness of cream cheese wrapped in a buttery, tender crumb. Whether you’re baking for a weekend treat, a dessert table, or a casual coffee break, these cookies are sure to steal the spotlight. They’re easy to make, require simple ingredients, and are a hit with both kids and adults alike.
- Prep Time: 15
- Cook Time: 14
- Total Time: 29 minutes
- Yield: 24 1x
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Instructions
- In a large bowl, cream together the softened butter and cream cheese until smooth and well blended.
- Add the granulated sugar and beat for 2–3 minutes until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until a thick dough forms.
- Gently fold in the blueberries using a spatula. If using frozen berries, do not thaw.
- Optionally, cover the dough and refrigerate for 30 minutes for easier handling.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop the dough into tablespoon-sized portions and place them 2 inches apart on the prepared baking sheets.
- Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set but soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, add 1 tsp of lemon zest to the dough.
Use frozen blueberries directly from the freezer to avoid excess moisture.
Do not overmix after adding the flour to keep the cookies tender.
Cookies can be stored in an airtight container for up to 4 days or frozen for up to 2 months.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can absolutely use frozen blueberries for this recipe. Just make sure not to thaw them before adding them to the dough. Adding them frozen prevents the dough from becoming too wet and helps keep the color from bleeding into the batter.
Can I make the dough ahead of time?
Yes. You can prepare the dough and refrigerate it for up to 48 hours before baking. Chilling the dough not only makes it easier to handle but also enhances the flavor and texture of the cookies.
Do I have to chill the dough before baking?
Chilling is optional, but recommended. It helps the cookies maintain their shape and prevents excessive spreading. If you’re in a rush, you can skip this step, but expect the cookies to be a little flatter.
Can I freeze these cookies?
Yes. These cookies freeze very well. Once they’re completely cool, store them in an airtight container or freezer-safe bag for up to 2 months. You can also freeze the unbaked dough balls and bake them straight from the freezer—just add 1–2 extra minutes to the baking time.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or a similar binder for the best texture.
Why did my cookies turn purple?
If your blueberries burst during mixing, they may bleed into the dough and turn it purple. To prevent this, gently fold in the berries and use frozen ones straight from the freezer.
How do I store the cookies?
Store the baked cookies in an airtight container at room temperature for up to 4 days. To maintain their soft texture, you can place a slice of bread in the container to keep them from drying out.
Can I add lemon flavor to the cookies?
Definitely. Lemon pairs beautifully with blueberries. You can add 1–2 teaspoons of lemon zest to the dough for a bright, citrusy note that complements the cream cheese base.