Introduction

Blueberry cheesecake cookies combine the best of two beloved desserts into one delightful treat. Soft, tangy cheesecake filling is wrapped inside tender cookies studded with juicy blueberries, creating a perfect balance of flavors and textures. These cookies are sure to impress both family and friends.

A stack of four thick cookies, each split in half to show the inside layers; the base layer is a soft, light golden brown cookie dough, topped with a creamy white filling that looks smooth and rich, mixed with dark purple-blue blueberries that are whole and juicy, with their juice slightly melting into the cream. The cookies are stacked unevenly on a white marbled surface, with some fresh blueberries scattered around at the bottom. The background is soft and light, giving a clean and fresh feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 cup unsalted butter
4 oz cream cheese (for dough)
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)
4 oz cream cheese (for cheesecake filling)
1/4 cup powdered sugar
1/2 teaspoon vanilla extract (for cheesecake filling)

Instructions

Step 1: Make the cheesecake filling by combining 4 oz cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Portion into small balls and freeze on parchment paper for 30 minutes.
Step 2: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt.
Step 3: In a separate large bowl, cream together 1/2 cup butter, 4 oz cream cheese, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and lemon zest.
Step 4: Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in the blueberries, taking care not to crush them.
Step 5: Scoop about 2 tablespoons of cookie dough and flatten it in your hand. Place a frozen cheesecake filling ball in the center, then wrap the dough completely around the filling and seal it.
Step 6: Place the assembled cookies onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Step 7: Bake for 11-13 minutes, until the edges are lightly golden but the centers remain soft.
Step 8: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use fresh blueberries for the best flavor, but frozen works well—just thaw and drain excess liquid before adding.
Chilling the dough before baking can help maintain cookie shape and prevent spreading.
Try adding a pinch of cinnamon or a bit of almond extract to the dough for extra flavor depth.
Substitute lemon zest with orange zest for a different citrus twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. Reheat gently in a low oven or microwave before serving to soften the cheesecake filling.

How to Serve

The image shows a stack of four thick cookies with a crumbly golden-brown exterior and a soft, creamy white cream cheese filling inside. Each cookie layer reveals whole dark purple blueberries mixed into the filling, some bursting and releasing juice that colors parts of the cream light purple. The background is a smooth white marbled surface with scattered fresh blueberries around the base of the cookie stack. The lighting highlights the soft texture of the cream and the slightly cracked cookie edges, making the layers and colors stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries without thawing?

It’s best to thaw frozen blueberries and drain any excess moisture to prevent the dough from becoming too wet. This helps maintain the cookie texture.

Can I make the cheesecake filling ahead of time?

Yes, the cheesecake filling can be prepared and frozen in advance. Portion and freeze it, then assemble the cookies when ready to bake.