Description: Blueberry Cheesecake Cookies are the perfect combination of soft, chewy cookie texture with the creamy richness of cheesecake and the burst of fresh blueberries. These cookies have a subtle tangy flavor from the cream cheese and a hint of sweetness from the blueberries, making them a unique and irresistible treat. They’re perfect for any occasion, whether it’s a family gathering, a holiday, or just a cozy afternoon snack!
Ingredients:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries (or frozen, thawed)
- Optional: Powdered sugar for dusting (for extra sweetness)

Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the Butter and Cream Cheese: In a large mixing bowl, beat together the softened butter and cream cheese using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Add Sugar, Egg, and Vanilla: Add the granulated sugar, egg, and vanilla extract to the butter and cream cheese mixture. Continue beating until well combined and smooth.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Fold in the Blueberries: Gently fold in the blueberries, being careful not to crush them too much.
- Shape the Cookies: Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. The dough may be slightly soft due to the cream cheese, but that’s okay!
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies will firm up as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar for a little extra sweetness and a pretty finish.
Nutrition (per serving, based on 18 cookies):
- Calories: 160
- Protein: 2g
- Fat: 9g
- Saturated fat: 5g
- Carbohydrates: 19g
- Fiber: 1g
- Sugar: 12g
- Sodium: 60mg
- Cholesterol: 30mg
Tips & Tricks:
- Use fresh blueberries for the best flavor, but frozen blueberries can also work—just make sure to thaw and drain them well to avoid excess moisture.
- Be gentle when folding in the blueberries to avoid crushing them and making the dough purple.
- For a fun twist, you can add a drizzle of lemon glaze on top of the cookies once they cool for extra citrus flavor.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for longer freshness.
- If you prefer a firmer texture, chill the dough for 30 minutes before baking to help the cookies hold their shape better.
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