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Blueberry Cheesecake Cookies Recipe

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★★★★★

4.7 from 96 reviews

These Blueberry Cheesecake Cookies combine the soft, rich texture of cheesecake with bursting blueberries all encased in a tender cookie dough. Featuring a delightful cheesecake filling center frozen before baking, these cookies offer a perfect balance of creamy and fruity flavors with a hint of lemon zest for brightness. They are baked to a golden finish, making them an irresistible treat for any dessert lover.

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

Instructions

  1. Prepare the Cheesecake Filling: In a medium bowl, mix together 4 oz cream cheese, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Portion the filling into small spoonfuls, place them on parchment paper, and freeze for 30 minutes to firm up.
  2. Make the Cookie Dough Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon cornstarch, and 1/2 teaspoon salt until evenly combined.
  3. Cream the Wet Ingredients: In another large bowl, beat 1/2 cup unsalted butter with 4 oz cream cheese until light and fluffy. Add 3/4 cup granulated sugar and 1/2 cup brown sugar and beat until combined. Then beat in 1 large egg, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest.
  4. Combine Dough: Gradually mix in the dry ingredients into the wet ingredients until just incorporated. Gently fold in 1 cup fresh or frozen blueberries, being careful not to crush them.
  5. Assemble the Cookies: Take a portion of the cookie dough and flatten it slightly in your hand. Place a frozen cheesecake filling piece in the center, then carefully fold the dough around it to seal, forming a cookie ball. Repeat with remaining dough and cheesecake filling.
  6. Bake: Preheat the oven to 350°F (175°C). Place the assembled cookie balls on a parchment-lined baking sheet spaced apart. Bake for 11-13 minutes or until the edges are lightly golden but centers remain soft.
  7. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature for a creamy blueberry cheesecake cookie experience.

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw before mixing.
  • Freezing the cheesecake filling helps prevent it from melting too quickly inside the dough during baking.
  • Handle the dough gently when folding around the filling to avoid breaking the cheesecake center.
  • Store cooled cookies in an airtight container in the refrigerator for up to 3 days.
  • For added zest, sprinkle a little extra lemon zest on top before baking.

Keywords: blueberry cheesecake cookies, cheesecake cookies, blueberry desserts, cream cheese cookies, lemon zest cookies, baked cheesecake cookies

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