Blueberry Cheesecake Cookies
Soft, creamy cookies with the tang of cheesecake and the sweetness of juicy blueberries. A bakery-style treat made simple at home.
Yield: 4 people
Calories: 280kcal
Cost: $5
Equipment
- Mixing bowl (large)
- Mixing bowl (medium)
- Hand Mixer or Stand Mixer
- spatula
- Baking Sheet
- Parchment paper
- Cooling rack
Materials
Main Dough
- 4 oz cream cheese softened
- 0.5 cup butter softened
- 0.5 cup white sugar
- 0.5 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 1 cup blueberries fresh or frozen
Optional Shortcut
- 1 box blueberry cake mix use instead of flour and sugar
Instructions
- Prepare Ingredients: Soften cream cheese and butter. Wash and dry fresh blueberries, or keep frozen blueberries in the freezer until needed.
- Cream Base: In a large bowl, beat cream cheese and butter until fluffy. Add sugars and mix until light and creamy.
- Add Flavor: Beat in the egg and vanilla extract.
- Dry Mix: In another bowl, whisk together flour, baking powder, and salt. Slowly add to wet mixture until just combined.
- Add Blueberries: Gently fold in blueberries with a spatula. Avoid overmixing to keep berries whole.
- Chill Dough: Cover and chill the dough for at least 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into balls, place 2 inches apart. Bake 10–12 minutes until edges are golden and centers soft.
- Cool & Serve: Let cookies rest 5 minutes on the sheet, then transfer to a cooling rack. Enjoy warm or cooled.
Notes
For vegan cookies: Use dairy-free cream cheese, vegan butter, and a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
For gluten-free cookies: Use a 1:1 gluten-free flour blend with xanthan gum.
Storage: Keep in an airtight container for 3 days at room temp, 1 week in the fridge, or freeze for up to 2 months.