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Blueberry Cheesecake Cookies

Blueberry Cheesecake Cookies: Irresistibly Soft and Chewy

These Blueberry Cheesecake Cookies combine creamy cheesecake and juicy blueberries, creating a delightful dessert treat.
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Prep Time 30 minutes
Cook Time 13 minutes
Freezing Time 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Whole wheat flour can be substituted.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best rise.
  • 2 tablespoons Cornstarch Can be swapped with additional flour if needed.
  • 1/2 teaspoon Salt Use fine salt for even distribution.
  • 1/2 cup Unsalted Butter Reduce additional salt if using salted butter.
  • 4 ounces Cream Cheese Mascarpone can serve as an alternative.
  • 1/2 cup Granulated Sugar Consider using brown sugar for moisture.
  • 1/2 cup Brown Sugar Light or dark brown sugar can be interchangeable.
  • 1 large Egg Flaxseed meal can be used for a vegan version.
  • 1 teaspoon Vanilla Extract Almond extract can be an interesting swap.
  • 1 tablespoon Lemon Zest Lime zest can add a different citrus note.
  • 1 cup Blueberries Keep frozen blueberries unthawed.
For the Cheesecake Filling
  • 1 cup Powdered Sugar Ground coconut sugar can be an alternative.

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Hand mixer
  • cookie scoop
  • Wire rack

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy, about 2-3 minutes. Scoop teaspoon-sized portions onto a parchment-lined baking sheet. Freeze for 30 minutes.
  2. In a large bowl, whisk together flour, baking soda, cornstarch, and salt. In another bowl, beat butter and cream cheese until fluffy. Mix in both sugars, then add egg, vanilla, and lemon zest. Gradually fold in dry ingredients and gently incorporate blueberries.
  3. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Portion cookie dough onto the sheet, about 2 inches apart. Flatten slightly, place a frozen cheesecake filling dollop in the center, and cover with more dough.
  4. Bake for 11-13 minutes, or until the edges are golden and centers appear set. Remove promptly if they start to brown too much.
  5. Let the cookies cool on the sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

For best results, chill the dough for at least 30 minutes before baking and avoid overmixing.

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