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Blueberry Cheesecake Cookies

Sweet Blueberry Cheesecake Cookies That Melt in Your Mouth

These Blueberry Cheesecake Cookies are a delightful summer dessert with creamy cheesecake flavor and juicy blueberries.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Use for structure and a perfect cookie texture.
  • 1 teaspoon Baking Soda A crucial leavening agent that helps the cookies rise beautifully.
  • 1 teaspoon Baking Powder Additional leavening for a fluffy finish.
  • 1/2 teaspoon Salt Balances sweetness and enhances overall flavor.
  • 1/2 cup Unsalted Butter Richness and moisture; make sure it's softened.
  • 8 ounces Cream Cheese Adds creaminess and tang.
  • 3/4 cup Granulated Sugar Sweetness and structure.
  • 3/4 cup Brown Sugar Brings moisture and depth.
  • 1 large Egg Acts as a binding agent.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
For the Blueberry Filling
  • 1 cup Blueberries Use fresh or frozen (no need to thaw!).
Optional Add-Ins
  • 1/2 cup White Chocolate Chips For an extra indulgent sweetness.
  • 1 tablespoon Lemon Zest Adds a fresh brightness.

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • Baking sheet
  • parchment paper
  • cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large bowl, cream together the butter and cream cheese until light and fluffy. Then add the sugars, egg, and vanilla extract.
  4. Fold the dry ingredients into the wet mixture, being careful not to overmix. Stir in optional add-ins if desired.
  5. Gently fold in the blueberries, taking care not to crush them.
  6. Drop rounded tablespoons of dough onto the lined baking sheet, leaving about 2 inches of space between each scoop. Bake for 12-15 minutes.
  7. Allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.3mg

Notes

Store baked cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

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