There’s something undeniably delightful about the combination of creamy cheesecake and sweet, juicy blueberries baked into a soft cookie. These Blueberry Cheesecake Cookies bring together the best of both worlds tender, buttery cookies with a tangy cheesecake filling and bursts of fresh blueberries. Whether you’re looking for a unique dessert or just craving something sweet, these cookies are sure to impress. Trust me, one bite will leave you wanting more!
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients it’s about creating a dessert that’s as delicious as it is beautiful. Here’s why it’s a favorite:
Tangy Cheesecake Filling: The creamy cheesecake layer adds a rich, tangy contrast to the soft cookie exterior. Who doesn’t love cheesecake?
Fresh Blueberry Burst: The addition of plump, juicy blueberries brings natural sweetness and bursts of flavor with every bite. Perfect for berry lovers!
Easy to Make: With straightforward steps and pantry-friendly ingredients, this recipe comes together in under 30 minutes. No need for fancy equipment or techniques.
Customizable: Swap out blueberries for other fruits like raspberries or strawberries if you prefer. The possibilities are endless!
Crowd-Pleasing: A guaranteed hit at gatherings or as a treat for family and friends. Everyone loves a cookie with a surprise twist inside.
Ingredients
All-Purpose Flour: Provides structure and ensures the cookies hold their shape while staying soft.
Baking Powder: Helps the cookies rise slightly, giving them a tender crumb.
Salt: Balances sweetness and enhances the overall flavor profile.
Unsalted Butter: Adds richness and tenderness to the dough. Let it soften before using.
Granulated Sugar & Brown Sugar: Creates the perfect balance of sweetness and caramelized edges.
Eggs: Act as binders and contribute moisture to the cookies.
Vanilla Extract: Brings warmth and depth to the flavor. Use pure vanilla extract for the best results.
Cream Cheese: Forms the base of the tangy cheesecake filling. Let it soften before mixing.
Powdered Sugar: Sweetens the cheesecake filling without adding bulk.
Blueberries (Fresh or Frozen): Adds pops of color and bursts of fruity goodness throughout the cookies.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this delightful masterpiece:
Prepare the Cookie Dough: In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract. Gradually add flour, baking powder, and salt, mixing until just combined. Set aside.
Make the Cheesecake Filling: In a separate bowl, beat softened cream cheese until smooth. Add powdered sugar and mix until fully incorporated. Fold in a few mashed blueberries for added color and flavor.
Assemble the Cookies: Scoop tablespoon-sized portions of cookie dough onto a lined baking sheet, leaving space between each cookie for spreading. Press a small indentation into the center of each ball of dough and fill it with a dollop of the cheesecake mixture. Top with a couple of whole blueberries.
Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are golden brown but the centers are still soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition Facts
Servings: 24
Calories per serving: 180
Preparation Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
How to Serve Blueberry Cheesecake Cookies
These cookies pair wonderfully with various accompaniments. Here are a few serving suggestions to enhance your experience:
Fresh Cream: Serve with a dollop of whipped cream for extra indulgence.
Ice Cream: Pair with a scoop of vanilla or blueberry ice cream for a decadent dessert.
As a Standalone: Sometimes, these cookies are irresistible enough to enjoy on their own. Simply savor each tangy, fruity bite!
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Chill the Dough: For thicker, chewier cookies, refrigerate the dough for 30 minutes before baking. This helps prevent excessive spreading.
Use Quality Ingredients: Opt for high-quality cream cheese and fresh blueberries for the best taste and texture.
Swap Out Fruits: If you’re not a fan of blueberries, try substituting them with raspberries, strawberries, or even chopped peaches for variety.
Store Properly: Keep the cookies in an airtight container at room temperature for up to 3 days. Freeze extras for longer storage.
Double the Batch: This recipe scales easily, so feel free to double it for larger gatherings or meal prep.
FAQ Section
1. Can I use frozen blueberries instead of fresh? Yes! Thaw the frozen blueberries first and pat them dry to avoid making the dough too wet.
2. What type of flour should I use? All-purpose flour works best for achieving the right texture. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
3. Can I make these cookies ahead of time? Yes, you can prepare the dough up to 24 hours in advance and refrigerate it. Simply bake as needed.
4. How do I store leftover cookies? Store them in an airtight container at room temperature for up to 3 days. Freeze for longer storage.
5. Can I freeze the dough? Absolutely! Shape the dough into balls, freeze on a tray, then transfer to a freezer-safe bag. Bake straight from frozen, adding a few extra minutes to the cooking time.
6. Can I double the recipe? Definitely. Doubling the recipe is simple and ensures you have plenty for sharing or snacking later.
7. Is this recipe suitable for a low-sugar diet? Not as written, but you can replace sugars with a sugar substitute like stevia or erythritol for a lower-sugar option.
8. Can I skip the blueberries? While the blueberries add a special touch, you can omit them or substitute with another fruit if preferred.
9. Do I need to chill the dough? Chilling isn’t strictly necessary, but it helps achieve thicker, chewier cookies.
10. Can I add nuts or chocolate chips? Of course! Adding chopped nuts or white chocolate chips would complement the flavors beautifully.
Conclusion
There you have it a delicious and exciting Blueberry Cheesecake Cookie that’s sure to become a go-to dessert in your kitchen. With its creamy cheesecake center, juicy blueberries, and perfectly chewy texture, it’s a treat that satisfies both your cravings and creativity. So gather your ingredients, preheat the oven, and let’s bake something amazing together! Your taste buds will thank you.
Print
Blueberry Cheesecake Cookies
- Prep Time: 15 minutes
- Cook Time: 14-15 minutes
- Total Time: 14-15 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
combine the rich, creamy flavor of cheesecake with sweet blueberry muffin mix and white chocolate chips. A delightful treat perfect for dessert or a snack!
Ingredients
- 2 boxes Jiffy Blueberry Muffin mix
- 4 oz cream cheese
- 1 stick “I Can’t Believe It’s Not Butter”
- 1/2 cup light brown sugar, firmly packed
- 2 eggs
- 1 1/2 cups white chocolate chips
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, cream together the butter, cream cheese, and brown sugar until smooth and fluffy.
- Add the eggs one at a time, blending thoroughly after each addition.
- Slowly incorporate the Jiffy Blueberry Muffin mix into the wet mixture, ensuring everything is well combined.
- Gently fold in the white chocolate chips.
- Chill the dough for at least one hour to help the cookies maintain their shape during baking.
- Drop tablespoon-sized portions of dough onto a greased cookie sheet, spacing them 2 inches apart.
- Bake for 14-15 minutes or until the edges just begin to turn golden brown.
- Allow the cookies to cool on the sheet for 1-2 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the Dough: Make sure to chill the dough for at least one hour to help the cookies maintain their shape during baking.
- Texture: The cookies will have a soft, chewy texture due to the cream cheese and the Jiffy muffin mix.
- Substitute Blueberries: If you prefer fresh blueberries, you can try adding them instead of the muffin mix, but be sure to adjust the recipe accordingly for consistency.
- White Chocolate Chips: You can substitute white chocolate chips with milk or dark chocolate chips if you prefer.
- Storage: Store cookies in an airtight container at room temperature for up to 3-4 days, or freeze them for longer storage.
- Customization: Add a pinch of cinnamon or nutmeg to the dough for a bit of spice.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 18g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg