Blueberry Cheesecake Cookies

These delicious Blueberry Cheesecake Cookies blend the nostalgic taste of cookies with the creamy richness of cheesecake, creating a treat that feels like home.

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Prep Time 30

Cook Time 13

Total Time 43

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

For the Cheesecake Filling

4 oz cream cheese (for the filling) Make sure it's at room temperature for a smooth filling.
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

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 Cream until fluffy.
3/4 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 cup blueberries (fresh or frozen) Gentle folding to avoid bursting.

For the Frosting

4 oz cream cheese (for the frosting) Also at room temperature.
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Method

Prepare the Cheesecake Filling

Mix the cream cheese, powdered sugar, and vanilla extract until smooth. Freeze in small portions for about 30 minutes.

Make the Cookie Dough

Whisk together the flour, baking soda, cornstarch, and salt in a bowl.
In another bowl, cream the unsalted butter, granulated sugar, and brown sugar until fluffy.
Add the egg, vanilla extract, and lemon zest, blending until combined.
Gradually add the dry ingredients to the wet mixture, folding in the blueberries gently at the end.

Assemble and Bake

Take a scoop of dough, flatten it, and place a frozen cheesecake filling in the middle, then wrap the dough around it.
Preheat the oven to 350°F (175°C) and bake for about 11-13 minutes until golden at the edges.

Notes

Adjust the sweetness and flexibility with alternate berries and toppings. These cookies can also be frozen.