Why Make This Recipe
Blueberry Cheesecake Cookies are a delightful blend of two favorite desserts—cookies and cheesecake. These treats are soft, chewy, and bursting with fresh blueberries. They’re perfect for any occasion, from casual snacks to special gatherings. Plus, they are easy to make and sure to impress your friends and family with their unique flavor.
How to Make Blueberry Cheesecake Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup fresh or frozen blueberries
- 1/2 cup white chocolate chips (optional)
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, cream cheese, and sugar until the mixture is light and fluffy.
- Add the egg and vanilla extract, mixing until everything is smooth.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, and salt.
- Slowly mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the blueberries and white chocolate chips if you are using them.
- Scoop about 1.5 tablespoons of dough onto the prepared baking sheet. Slightly flatten the tops of the scooped dough.
- Bake for 11 to 14 minutes, or until the edges are set and the centers look slightly underbaked. They will firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
How to Serve Blueberry Cheesecake Cookies
These cookies are best enjoyed fresh but can also be served warm or at room temperature. Pair them with a glass of milk or a cup of tea for a delightful snack. They make a fantastic dessert for gatherings or simply a sweet treat to enjoy at home.
How to Store Blueberry Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, consider freezing them—just ensure they are well-wrapped to prevent freezer burn.
Tips to Make Blueberry Cheesecake Cookies
- Make sure to use softened butter and cream cheese for easy mixing.
- If using frozen blueberries, do not thaw them, as this may make the batter too wet.
- For added flavor, you can sprinkle a little lemon zest into the dough.
Variation
You can customize these cookies by adding nuts like chopped pecans or walnuts for extra crunch. You can also try using different kinds of berries, such as raspberries or cranberries, to change the flavor profile.
FAQs
1. Can I use other types of cheese instead of cream cheese?
Cream cheese gives these cookies their cheesecake flavor, but you can experiment with mascarpone for a different taste.
2. Can I make these cookies vegan?
Yes! Substitute the butter with a plant-based alternative, the egg with flaxseed meal or applesauce, and use non-dairy cream cheese.
3. How do I know when the cookies are done?
The cookies should have set edges and a slightly underbaked center. They will continue to firm up as they cool on the baking sheet.
Blueberry Cheesecake Cookies
Ingredients
For the cookie dough
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup fresh or frozen blueberries Do not thaw if using frozen.
- 1/2 cup white chocolate chips Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, cream cheese, and sugar until the mixture is light and fluffy.
- Add the egg and vanilla extract, mixing until everything is smooth.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, and salt.
- Slowly mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the blueberries and white chocolate chips if you are using them.
- Scoop about 1.5 tablespoons of dough onto the prepared baking sheet. Slightly flatten the tops of the scooped dough.
- Bake for 11 to 14 minutes, or until the edges are set and the centers look slightly underbaked. They will firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.