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–+ servings
Blueberry Cheesecake Cookies

Blueberry Cheesecake Cookies for an Irresistible Sweet Treat

Indulge in Blueberry Cheesecake Cookies, merging creamy cheesecake and chewy cookies in a delightful dessert.
Print Recipe Pin Recipe
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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 2 tablespoons Cornstarch
  • 0.5 teaspoon Salt
  • 0.5 cup Unsalted Butter Softened
  • 4 ounces Cream Cheese Softened
  • 0.5 cup Granulated Sugar
  • 0.5 cup Brown Sugar
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Lemon Zest
  • 1 cup Blueberries (Fresh/Frozen) If frozen, do not thaw
For the Cheesecake Filling
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract For Filling

Equipment

  • Mixing bowls
  • Electric Mixer
  • cookie scoop
  • Baking sheets
  • Parchment Paper
  • Refrigerator

Method
 

Step-by-Step Instructions
  1. Make the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy. Freeze dollops for 30 minutes.
  2. Prepare the Cookie Dough: Whisk flour, baking soda, cornstarch, and salt in a bowl. In another bowl, beat butter, cream cheese, granulated sugar, and brown sugar until fluffy. Blend in egg, vanilla extract, and lemon zest.
  3. Combine Ingredients: Gradually mix dry ingredients into wet mixture. Fold in blueberries gently. Chill dough for at least 30 minutes.
  4. Assemble and Bake: Preheat oven to 350°F (175°C). Scoop dough, flatten slightly, add cheesecake filling, and cover with more dough. Bake for 11-13 minutes until golden at edges.
  5. Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely. Enjoy warm or at room temperature.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Chill the cookie dough for stability and to prevent spreading during baking. Use a cookie scoop for uniform cookies and toss blueberries in flour to prevent bleeding.

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