Blueberry 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.