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Blueberry Cheesecake Cookies Recipe

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★★★★★

4.9 from 138 reviews

Blueberry Cheesecake Cookies perfectly blend the creamy richness of cheesecake with juicy blueberries in a soft, chewy cookie. These delightful treats offer a unique fruity twist on traditional cheesecake, making them an ideal dessert for cookie lovers and cheesecake fans alike.

Ingredients

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For the Cookie Dough:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 1 cup blueberries (fresh or frozen)

For the Cheesecake Filling:

  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Cheesecake Filling: In a mixing bowl, combine 4 oz of softened cream cheese, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract. Mix until smooth and well blended. Portion the mixture into small dollops on parchment paper and freeze for 30 minutes to firm up.
  2. Make the Cookie Dough: In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. In another large bowl, cream together the softened butter, 4 oz cream cheese, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and lemon zest until fully incorporated. Gradually fold in the dry ingredients until just combined, then gently fold in the blueberries, being careful not to crush them.
  3. Assemble the Cookies: Preheat your oven to 350°F (175°C). Take portions of the cookie dough and flatten them slightly in your hand. Place a frozen cheesecake filling dollop in the center of the dough, then fold and seal the cookie dough around the filling completely to encase it. Place the assembled cookies on a lined baking sheet, spaced evenly apart.
  4. Bake: Bake the cookies in the preheated oven for 11-13 minutes, or until the edges are lightly golden but the centers remain soft. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use fresh or frozen blueberries, but avoid thawing frozen blueberries before adding to prevent excess moisture in the dough.
  • Freezing the cheesecake filling helps maintain a distinct creamy center in the cookies.
  • Handle the cookie dough gently after adding blueberries to avoid bursting them and coloring the dough.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
  • For extra flavor, consider adding a pinch of cinnamon or substituting lemon zest with orange zest.

Keywords: Blueberry cheesecake cookies, cheesecake cookies, blueberry dessert, soft cookies, creamy center cookies, American desserts

Find it online: https://lucabites.com/blueberry-cheesecake-cookies-recipe/