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Blueberry Cheesecake Cookies

Blueberry Cheesecake Cookies that Will Make You Swoon

These Blueberry Cheesecake Cookies are an irresistible combination of creamy cheesecake and juicy blueberries, easy to make and sure to impress.
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Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 30 minutes
Total Time 1 hour 13 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Substitute with almond flour for gluten-free.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1 tablespoon Cornstarch Enhances chewiness.
  • 0.5 teaspoon Salt Enhances flavors.
  • 0.5 cups Unsalted Butter Use coconut oil for dairy-free.
  • 0.5 cups Granulated Sugar Offers sweetness.
  • 0.5 cups Brown Sugar Adds moisture.
  • 1 large Egg Binds ingredients.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 1 teaspoon Lemon Zest Imparts freshness.
  • 1 cup Blueberries Use fresh or frozen unthawed.
For the Cheesecake Filling
  • 8 ounces Cream Cheese Swap for mascarpone for richer taste.
  • 1 cup Powdered Sugar Essential for the perfect balance.

Equipment

  • mixing bowls
  • Parchment paper
  • Baking sheets
  • electric mixer
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Make the Cheesecake Filling: Beat cream cheese with powdered sugar and vanilla extract until smooth and creamy. Scoop out teaspoon-sized portions and freeze for 30 minutes.
  2. Prepare the Cookie Dough: Whisk together flour, baking soda, cornstarch, and salt. Cream butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
  3. Combine Wet Ingredients: Add egg, vanilla extract, and lemon zest to the butter mixture and mix until smooth.
  4. Add Dry Ingredients: Fold in the dry ingredients until a sticky dough forms. Gently fold in blueberries.
  5. Assemble and Bake: Preheat oven to 350°F and line baking sheets. Scoop dough, flatten, place a cheesecake filling, and cover with more dough.
  6. Bake the Cookies: Bake for 11-13 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 200IUVitamin C: 3mgCalcium: 10mgIron: 0.5mg

Notes

Chill the dough to prevent spreading and ensure optimal texture. Use a cookie scoop for even sizes.

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