These Blueberry Cheesecake Cookies are the perfect balance of soft, chewy cookie dough with a creamy cheesecake center, all topped with a burst of fresh blueberry flavor. Each bite delivers a delicious mix of sweetness and tang, making them a truly irresistible treat. Whether you’re making them for a special occasion or just a sweet snack, these cookies are sure to impress!
Why You’ll Love This Recipe
These cookies combine the best of two worlds—cheesecake and cookies—into one bite-sized treat. The rich cheesecake filling is perfectly complemented by the sweet, slightly tart blueberry topping, making for a unique flavor experience. Plus, the soft, chewy texture of the cookies pairs wonderfully with the creamy filling and juicy blueberries, ensuring every bite is satisfying.
Ingredients
For the Cookie Dough:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1/2 cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sour cream
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Blueberry Topping:
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice (optional, for extra flavor)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Make the Blueberry Topping:
- In a small saucepan, combine the blueberries, sugar, and lemon juice (if using).
- Cook over medium heat, stirring occasionally, for about 5-7 minutes until the berries break down and form a thick sauce.
- Set aside to cool while you prepare the cookie dough.
- Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract and mix until smooth.
- Mix in the sour cream until well combined. Gradually add the dry ingredients and stir until the dough comes together.
- Make the Cheesecake Filling:
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
- Assemble the Cookies:
- Scoop about 1 tablespoon of cookie dough and roll it into a ball. Press a small indentation in the center of each cookie ball with your thumb.
- Place about 1 teaspoon of the cheesecake filling into the indentation.
- Top with Blueberries:
- Spoon a small amount of the cooled blueberry topping over the cheesecake filling in each cookie.
- Bake the Cookies:
- Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set. The cheesecake filling should be slightly puffed up.
- Serve:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 18-20 cookies
- Total Time: 30-40 minutes
Variations
- Different Fruits: Swap out the blueberries for raspberries, strawberries, or blackberries for a new fruity twist.
- Add a Glaze: Drizzle a powdered sugar glaze over the cookies for extra sweetness.
- Chill the Dough: For thicker cookies, chill the dough in the fridge for 30 minutes before baking.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 2 months. To reheat, simply warm them in the oven at 350°F (175°C) for a few minutes.
FAQs
Can I use frozen blueberries instead of fresh?
Yes! If using frozen blueberries, be sure to thaw and drain them to avoid excess liquid in the topping.
Can I make the dough ahead of time?
Yes, you can chill the dough in the fridge for 30 minutes before baking for thicker cookies.
How can I make the cookies even sweeter?
You can drizzle the cooled cookies with a little powdered sugar glaze or add extra sugar to the blueberry topping.
Can I substitute sour cream with something else?
Yes, you can substitute sour cream with Greek yogurt for a similar texture and tang.
What if I don’t have cream cheese for the filling?
If you don’t have cream cheese, you can use mascarpone cheese or ricotta as alternatives for a creamy filling.
Can I skip the lemon juice in the blueberry topping?
Yes, lemon juice is optional, but it helps balance the sweetness and adds a fresh citrus flavor.
How can I store the cookies?
Store the cookies in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.
Can I make these cookies without the cheesecake filling?
While the cheesecake filling is a key part of this recipe, you could skip it for a simpler blueberry cookie.
Can I add nuts to the cookies?
Yes, adding chopped nuts like pecans or walnuts would add a nice crunch and flavor to the cookies.
Can I use a hand mixer for the dough?
Yes, a hand mixer works fine for both the dough and the cheesecake filling.
Conclusion
These Blueberry Cheesecake Cookies are a delightful treat combining the creamy richness of cheesecake with the sweetness of blueberries. The soft, chewy cookie dough complements the smooth filling and burst of blueberry topping, creating a dessert that’s both satisfying and delicious. Perfect for any occasion, these cookies will quickly become a favorite!
Print
Blueberry Cheesecake Cookies
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-40 minutes
- Yield: 18-20 cookies
- Category: Dessert, Cookie
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Cheesecake Cookies offer the perfect combination of soft, chewy cookie dough, a creamy cheesecake filling, and a fresh blueberry topping. Each bite is a delightful mix of sweetness and tang, making them an irresistible treat for any occasion. Whether for a special event or a casual snack, these cookies will impress your guests!
Ingredients
- For the Cookie Dough:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup sour cream
- For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For the Blueberry Topping:
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice (optional)
Instructions
- For the Cookie Dough:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup sour cream
- For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For the Blueberry Topping:
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice (optional)
Notes
- Fruit Options: Swap blueberries for raspberries, strawberries, or blackberries.
- Dough Chilling: Chill dough for 30 minutes before baking for thicker cookies.
- Storage: Store in an airtight container for up to 3 days, or freeze for up to 2 months.
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