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Blueberry Cheesecake Cookies Recipe

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3.9 from 13 reviews

These Blueberry Cheesecake Cookies combine the rich, creamy texture of cheesecake with the burst of fresh blueberries, all wrapped in a soft, tender cookie. Perfect for a special treat or dessert, these cookies offer a delightful balance of tangy and sweet flavors with a luscious cream cheese filling baked inside.

Ingredients

For the Cookie Dough:

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 1 cup blueberries (fresh or frozen)

For the Cheesecake Filling:

  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract until smooth and fully incorporated. Portion the mixture into small dollops and place them on a parchment-lined tray. Freeze these portions for about 30 minutes to firm up.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt to ensure an even distribution of leavening agents and seasoning.
  3. Cream Wet Ingredients: In another large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar together until fluffy. Add the egg, vanilla extract, and lemon zest, mixing well to combine.
  4. Combine Dough: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the blueberries, taking care not to break them up too much.
  5. Assemble Cookies: Take a portion of the cookie dough and flatten it slightly in your palm. Place a frozen cheesecake filling dollop in the center and carefully cover it with more cookie dough, sealing the edges to encase the filling completely.
  6. Bake: Place the assembled cookies on a parchment-lined baking sheet, spacing them evenly. Bake in a preheated oven at 350°F (175°C) for 11-13 minutes until the cookies are lightly golden around the edges.
  7. 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. Enjoy the creamy cheesecake surprise inside!

Notes

  • Use fresh or frozen blueberries, but if using frozen, do not thaw them before adding to the dough to prevent color bleeding.
  • Freezing the cheesecake filling ensures it doesn’t melt too quickly while baking, helping the filling stay creamy inside the cookie.
  • Handle the dough gently when enclosing the filling to prevent tears or cracks which can cause leakage.
  • Cookies are best enjoyed within 2-3 days but can be stored in an airtight container for up to a week or frozen for longer storage.
  • For extra flavor, you can lightly dust the tops with powdered sugar after baking.

Find it online: https://simpleplatter.com/blueberry-cheesecake-cookies-recipe/