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Blueberry Cheesecake Cookies
Soft blueberry cheesecake cookies are bursting with fresh blueberries and velvety white chocolate chips.
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Blueberry cheesecake cookies are soft and fluffy, bursting with fresh blueberries and velvety white chocolate chips. These delightfully sweet cookies are packed with all the flavors of a blueberry cheesecake but in a delightful cookie form.
MORE RECIPES: No-Bake Blueberry Cheesecake | Carrot Cake Cheesecake | Blueberry Delight
Cheesecake in a cookie form? This fruity cookie recipe creates the ultimate sweet and soft cookie.
The perfect treat for an afternoon snack, enjoy these melt-in-your-mouth cookies with a warm mug of homemade hot chocolate or a cup of coffee. These made-from-scratch cookies are destined to be a crowd-pleaser.
Yummy blueberry cheesecake cookies taste like a cross between a blueberry pie and cheesecake but in cookie form. These perfectly soft cookies, with bright blueberries and rich cream cheese, are going to be your new favorite dessert.
Blueberry Cheesecake Cookies Ingredients
- Flour - all-purpose flour
- Baking powder
- Baking soda
- Salt
- Butter - salted sweet cream butter
- Sugar - granulated sugar
- Cream cheese
- Sour cream
- Egg - large egg
- Vanilla extract
- Chocolate chips - white chocolate chips
- Blueberries - fresh blueberries, rinsed and dried
You can use frozen blueberries instead of fresh berries. If you use frozen blueberries, thaw, drain, and rinse the berries before folding them into the cookie dough.
Make sure the cream cheese is at room temperature, so you don’t have any lumps in the cream cheese mixture. If you prefer, Greek yogurt can be substituted for sour cream.
To add a bit of a fresh zing, you can add 2 teaspoons of fresh lemon zest. Make sure not to overmix your cookie dough, or you will end up with dense cookies.
How to Make Blueberry Cheesecake Cookies
FIRST STEP: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and lightly spray with nonstick spray. Set them aside.
SECOND STEP: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
THIRD STEP: 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.
FOURTH STEP: Add the sour cream, egg, and vanilla extract. Mix until completely combined.
FIFTH STEP: Lower the mixer speed to low, and add in the flour mixture. Mix just until the dry ingredients are well incorporated. Do not overmix.
SIXTH STEP: Fold in the white chocolate chips and the blueberries.
SEVENTH STEP: 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.
EIGHTH STEP: Allow the cookies to cool on the cookie sheet for 5 to 8 minutes before moving them to a cooling rack.
What else can I add to my cookies?
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.
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.
How to Store Blueberry Cheesecake Cookies
ON THE COUNTER: Store leftover 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
Soft blueberry cheesecake cookies are bursting with fresh blueberries and velvety white chocolate chips.
Love this recipe? Give it a 5 Star Rating
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)
DIRECTIONS
- 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.
Nutrition
Calories: 178kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 117mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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Comments
Mike says
Just made my first batch. They're delicious! I'm hopeful a little time in the fridge won't change the dough too much. Mine came out a little sticky but maybe it was because I used frozen blueberries so they were still a little moist when I folded them in. Thank you!!