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Blueberry Cheesecake Cookies
Blueberry cheesecake cookies are bursting with juicy blueberries and sweet chocolate chips. These rich and decadent cookies are destined to be a crowd-pleaser.
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Blueberry cheesecake cookies taste like a cross between a blueberry pie and cheesecake but in cookie form. These melt-in-your-mouth homemade cookies, with added bursts of chocolate chips, are destined to be a crowd-pleaser.
If you love these yummy cheesecake cookies then you’ll also want to make Strawberry Cheesecake Cookies, Cherry Cheesecake Cookies, and Chocolate Chip Cheesecake Cookies.
Blueberry Cheesecake Cookies Ingredients
You will need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup salted sweet cream butter, softened
- 1 cup granulated sugar
- 4 ounces cream cheese, softened
- ¼ cup sour cream
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 2 cups fresh blueberries, rinsed and dried
Substitutions and Additions
LEMON: To add a bit of a fresh zing, you can add 2 teaspoons of fresh lemon zest.
FROZEN VS. FRESH: You can use frozen blueberries instead of fresh berries. Thaw, drain, and rinse the berries before folding them into the cookie dough.
FROZEN VS. FRESH: You can use frozen blueberries instead of fresh berries. Thaw, drain, and rinse the berries before folding them into the cookie dough.
How to Make Blueberry Cheesecake Cookies
STEP ONE: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and lightly spray with nonstick spray. Set them aside.
STEP TWO: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
STEP THREE: Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream the butter, cream cheese, and granulated sugar for 1 to 1½ minutes.
PRO TIP: Make sure the cream cheese is at room temperature, so you don’t have any lumps in the cream cheese mixture.
STEP FOUR: Add the sour cream, egg, and vanilla extract. Mix until completely combined.
STEP FIVE: Lower the mixer speed to low, and add in the flour mixture. Mix just until the dry ingredients are well incorporated. Do not overmix.
PRO TIP: Make sure not to overmix your cookie dough, or you will end up with dense cookies.
STEP SIX: Fold in the white chocolate chips and the blueberries.
STEP SEVEN: Using either a 1 to 1½ tablespoon cookie scoop, scoop out the cookie dough. Space the dough 2 inches apart. Bake for 12 to 14 minutes, until the edges are golden.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
STEP EIGHT: Allow the cookies to cool on the cookie sheet for 5 to 8 minutes before moving them to a cooling rack.
How to Serve Blueberry Cheesecake Cookies
These delightful cheesecake cookies are a fantastic treat to bring to a potluck or enjoy as an afternoon snack. Add them to a tray along with other cookies for a party or simply to enjoy at home. Serve your blueberry cheesecake cookies with a refreshing, ice-cold homemade raspberry lemonade.
Storage
ON THE COUNTER: Store blueberry cream cheese cookies in an airtight container at room temperature for 3 to 4 days.
IN THE FREEZER: You can freeze the baked cookies in a single layer for up to 3 months. Allow the cookies to come to room temperature before serving.
Blueberry cheesecake cookies are a fantastic recipe that you’ll want to add to your cookie jar. Quick and easy to make, rich cheesecake cookies are bursting with juicy blueberries and sweet chocolate chips. Just watch, these decadent cookies with all the flavors of blueberry cheesecake will disappear before your eyes.
FREQUENTLY ASKED QUESTIONS
Can I store these cookies in the fridge?
We wouldn’t recommend storing them in the fridge as they will lose the soft texture that makes them so delicious.
Can I mix in other ingredients instead of chocolate chips?
Mini M&Ms, toffee bits, nuts, or crushed cookies would all give these cookies a little something extra.
How do you get the cream cheese to room temperature quickly?
To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes.
MORE RECIPES YOU’LL LOVE
- Double Chocolate Chip Cookies
- Blueberry Cookies
- Chocolate Peanut Butter Cookies
- Buckeye Brownie Cookies
Blueberry Cheesecake Cookies
Blueberry cheesecake cookies are bursting with juicy blueberries and sweet chocolate chips. These rich and decadent cookies are destined to be a crowd-pleaser.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup salted sweet cream butter softened
- 1 cup granulated sugar
- 4 ounces cream cheese softened
- ¼ cup sour cream
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 2 cups fresh blueberries rinsed and dried
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and lightly spray with nonstick spray. Set them aside.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
- Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream the butter, cream cheese, and granulated sugar for 1 to 1½ minutes.
- Add the sour cream, egg, and vanilla extract. Mix until completely combined.
- Lower the mixer speed to low, and add in the flour mixture. Mix just until the dry ingredients are well incorporated. Do not overmix.
- Fold in the white chocolate chips and the blueberries.
- Using either a 1 to 1½ tablespoon cookie scoop, scoop out the cookie dough. Space the dough 2 inches apart. Bake for 12 to 14 minutes, until the edges are golden.
- Allow the cookies to cool on the cookie sheet for 5 to 8 minutes before moving them to a cooling rack.
Notes
Make sure the cream cheese is at room temperature, so you don’t have any lumps in the cream cheese mixture.
Make sure not to overmix your cookie dough, or you will end up with dense cookies.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
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