Blueberry Cheesecake Cookies Recipe

Introduction

Blueberry Cheesecake Cookies combine the best of two treats into one delightful bite. Soft and tender cookie dough surrounds a creamy cheesecake filling with bursts of juicy blueberries and white chocolate. Perfect for a sweet snack or dessert any time.

Ingredients

• 1½ cups all purpose flour
• 1 tsp corn starch
• 1/4 tsp salt
• 3/4 tsp baking powder
• 1/2 cup salted butter, soft
• 3/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 4 oz. white chocolate bar, cut into small chunks
• 1/2 cup fresh or frozen blueberries (smaller berries work best)
• 2.5 oz. cream cheese, soft
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract (for filling)
• Blueberry jam

Instructions

1. Step 1: Preheat the oven to 350°F. Line two large baking sheets with parchment paper or spray with non-stick spray. Set aside.
2. Step 2: In a small bowl, whisk together the flour, corn starch, salt, and baking powder. Set aside.
3. Step 3: In a large bowl, use a stand mixer or handheld mixer to cream the softened butter and granulated sugar on high speed for about 2 minutes until light and fluffy.
4. Step 4: Add the egg and 1 teaspoon vanilla extract to the butter mixture. Mix until fully combined.
5. Step 5: Lower the mixer speed and gradually add the dry ingredients. Mix until just combined.
6. Step 6: Fold in about three-quarters of the white chocolate chunks, saving some for topping later.
7. Step 7: Gently fold in the blueberries using a spatula, trying not to crush them too much. A few broken berries are fine.
8. Step 8: In a small bowl, mix together the cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth and well combined.
9. Step 9: Scoop about 1 tablespoon of dough and shape it into a bowl with a deep center to hold the filling.
10. Step 10: Fill the center with 1 teaspoon of cream cheese filling, then add 1/2 teaspoon of blueberry jam on top.
11. Step 11: Top with another teaspoon of dough, seal any openings, and gently roll it into a ball. Place the cookies on the baking sheets, spacing them to allow for spreading (about 5 per sheet).
12. Step 12: Repeat with remaining dough. Press a few reserved white chocolate chunks on top of each cookie dough ball.
13. Step 13: Bake in the preheated oven for 16 to 18 minutes until the edges are lightly golden. Allow to cool before enjoying.

Tips & Variations

• Use smaller blueberries for easier mixing and shaping of dough without bursting the berries.
• Substitute blueberry jam with raspberry or strawberry jam for a different fruity twist.
• Chill the dough before shaping cookies if it feels too soft to handle.
• White chocolate chunks can be swapped for chips or chopped white chocolate bars for added texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Reheat gently in a microwave for a few seconds to soften the cheesecake filling before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well. Just be sure to thaw and drain them slightly to avoid adding too much moisture to the dough.

Why is the cornstarch included in the dry ingredients?

Cornstarch helps keep the cookies tender by softening the gluten in the flour, giving these cookies a delicate, cheesecake-like texture.

Blueberry Cheesecake Cookies Recipe

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★★★★★

4.4 from 271 reviews

These Blueberry Cheesecake Cookies combine the fruity sweetness of blueberries with creamy cheesecake filling and rich white chocolate chunks baked into soft, chewy cookies. The cookies feature a unique dough-encased cream cheese and blueberry jam center, making for a delightful treat perfect for dessert or snack time.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 16-18 minutes
• Total Time: 36-38 minutes
• Yield: Approx. 10-12 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1½ cups all purpose flour
• 1 tsp corn starch
• 1/4 tsp salt
• 3/4 tsp baking powder

Wet Ingredients

• 1/2 cup salted butter, soft
• 3/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract

Add-ins

• 4 oz. white chocolate bar, cut into small chunks
• 1/2 cup fresh or frozen blueberries

Filling

• 2.5 oz. cream cheese, soft
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract
• blueberry jam (quantity as needed for filling, approx. 1/2 teaspoon per cookie)

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F. Line two large baking sheets with parchment paper or apply non-stick spray to prevent sticking. Set aside.
2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, salt, and baking powder until well combined. Set aside.
3. Cream Butter and Sugar: Using a stand mixer or handheld mixer, beat the softened butter and granulated sugar on high speed for about 2 minutes until light and fluffy.
4. Add Egg and Vanilla: Add the egg and 1 teaspoon of vanilla extract to the butter mixture. Mix until fully incorporated and smooth.
5. Combine Dry and Wet Ingredients: Reduce mixer speed to low and gradually add the dry ingredient mixture, mixing just until combined into a dough.
6. Fold in White Chocolate: Gently fold in about 3/4 of the white chocolate chunks, reserving some chunks to place on top of the cookies later.
7. Incorporate Blueberries: Carefully fold in the blueberries using a spatula. Be gentle to avoid crushing all of them, though a few crushed berries is acceptable.
8. Prepare Cheesecake Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth and well combined.
9. Shape Cookie Dough: Scoop about a tablespoon of dough and shape it into a bowl shape with a deep center designed to hold filling.
10. Fill Cookies: Fill each dough bowl center with 1 teaspoon of the cream cheese filling, followed by 1/2 teaspoon of blueberry jam.
11. Seal and Form Cookies: Top the filling with approximately 1 teaspoon more cookie dough, seal any gaps thoroughly, and roll the filled dough into a ball shape. Place each cookie ball on the prepared baking sheet, spacing them adequately (about 5 per sheet) since they will spread a little during baking.
12. Add Final Toppings: Press some of the reserved white chocolate chunks gently onto the tops of the cookie dough balls.
13. Bake Cookies: Bake the cookies in the preheated oven for 16-18 minutes or until edges are lightly golden but centers remain soft. Remove from oven and allow to cool on baking sheets before serving. Enjoy your decadent blueberry cheesecake cookies!

Notes

• Use smaller blueberries if possible as they are easier to incorporate into the dough without breaking.
• Blueberry jam acts as a sweet tart contrast to the creamy cheesecake filling; adjust the amount to your liking.
• Make sure cream cheese is fully softened to achieve smooth filling consistency.
• Seal cookies properly to prevent filling leakage during baking.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: blueberry cheesecake cookies, white chocolate cookies, cream cheese cookies, blueberry desserts, baked cookies, homemade cookies