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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.

Ingredients

Scale

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

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