Blueberry Cheesecake Cookies

These blueberry cheesecake cookies combine the creamy richness of cheesecake with the sweetness of fresh blueberries. They’re soft, chewy, and packed with bursts of juicy berries in every bite. A surprise hit for any gathering, these cookies will quickly become a household favorite. Plus, with cream cheese both in the dough and as frozen cubes, each bite has a tangy, creamy center.

Ingredients for Blueberry Cheesecake Cookies

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• Butter: Softened butter makes these cookies rich and gives them a tender, moist texture. You can use margarine in a pinch, but it won’t have the same depth of flavor.
• Cream cheese: Cream cheese adds a soft, tangy flavor to the dough. Soften it for easier mixing. For a lighter version, you could use a reduced-fat option.
• Sugar: It sweetens the cookies and helps them brown slightly. You can use half brown sugar if you want a hint of caramel flavor.
• Egg: The egg provides structure and binds everything together. Room-temperature eggs blend more easily.
• Vanilla extract: Vanilla enhances the cookies’ sweetness and brings out the cream cheese flavor. Feel free to substitute almond extract for a nutty twist.
• All-purpose flour: Flour provides the main structure of the cookies. You could use whole wheat flour for a nuttier flavor, though the texture will be denser.
• Nonfat dry milk powder: This ingredient adds a subtle creaminess without extra moisture. If unavailable, you can leave it out or use regular milk powder.
• Baking powder: This gives the cookies their light and fluffy texture, helping them rise just enough.
• Fresh blueberries: The star of the show! They add juicy sweetness. Frozen blueberries work, too, but you may need to bake a little longer to account for extra moisture.
• Frozen cream cheese cubes: These little surprises in the dough melt into gooey pockets of tangy cream cheese. You could also freeze mascarpone for a richer flavor.
• Confectioners’ sugar: Powdered sugar is optional for dusting. It adds a light sweetness and a pretty finish. You could leave it off if you prefer a simpler look.

Directions

Step 1: Cream the butter, cream cheese and sugar

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In a large bowl, beat the softened butter, cream cheese and sugar together until smooth and fluffy, five to seven minutes. Make sure there are no lumps—it’s essential for a silky dough. Add the egg and vanilla extract, mixing until combined.

Step 2: Mix the dry ingredients

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Whisk together the flour, dry milk powder and baking powder in a separate bowl. Gradually add the dry mixture to the creamed ingredients until combined.

Step 3: Fold in the blueberries and frozen cream cheese

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Gently fold in the fresh blueberries and frozen cubes of cream cheese. Be careful not to overmix—this helps keep the blueberries intact and avoids streaks in the dough.

Step 4: Chill the dough

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Scoop the dough into 1/4-cup portions and place them onto parchment-lined baking sheets, spacing them about 2 inches apart. Chill the dough for about 30 minutes or until slightly firm.

Step 5: Bake the cookies

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Preheat your oven to 375°F. Bake the cookies for 18 to 20 minutes or until they are golden brown around the edges. Transfer them to a wire rack to cool completely. If you like, dust them with confectioners’ sugar for a sweet finish.

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Blueberry Cheesecake Cookie Variations

• Add raspberries: Try using raspberries instead of blueberries for a tangy twist.
• Top with a lemon glaze: Whisk together powdered sugar and lemon juice, then drizzle it over the cookies for a zesty finish.
• Make them chocolaty: Add white or dark chocolate chips to the dough for an indulgent variation.

How to Store Blueberry Cheesecake Cookies

Let the cookies cool completely before storing them. They will keep in an airtight container at room temperature for up to three days.

Can you make blueberry cheesecake cookies ahead of time?

Yes, you can! Prepare the dough, scoop it into balls, and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag. They’ll keep well for up to three months. When you’re ready to bake, simply add a couple of minutes to the baking time—there is no need to thaw.

Blueberry Cheesecake Cookie Tips

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What makes blueberry cheesecake cookies soft and chewy?

The combination of butter, cream cheese and just the right amount of flour keeps these cookies soft and chewy without being overly dense.

Can I use frozen blueberries in blueberry cheesecake cookies?

Yes, you can! Just bake the cookies for a few extra minutes, as frozen blueberries will release more moisture.

How do I prevent my blueberry cheesecake cookies from spreading too much?

Chilling the dough is key to keeping these cookies from spreading. Make sure the dough is firm before baking, and space the cookies well on the sheet.