Blueberry Cheesecake Cookies

These Blueberry Cheesecake Cookies are soft, rich, and bursting with creamy cheesecake filling and juicy blueberries. Each bite tastes like a mini blueberry cheesecake wrapped in a soft, buttery cookie. With the brightness of lemon zest and the sweetness of berries, these cookies are a decadent treat that perfectly balances tangy and sweet flavors.

Why You’ll Love This Recipe

I love how these cookies combine the best parts of cheesecake and cookies into one indulgent dessert. The dough is soft and flavorful, while the creamy filling in the center makes them extra special. I also enjoy how the blueberries add a natural sweetness and pop of color. Whether I make them for a gathering or just to treat myself, they always feel bakery-worthy and irresistible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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
4 oz cream cheese
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 cup blueberries fresh or frozen

For the Cheesecake Filling:
4 oz cream cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions

1. I start by making the cheesecake filling. In a small bowl, I beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. I scoop small teaspoons of the filling onto a parchment-lined baking sheet and freeze them for at least 30 minutes so they firm up.
3. Meanwhile, I preheat the oven to 350°F (175°C) and line a separate baking sheet with parchment paper.
4. In a medium bowl, I whisk together the flour, baking soda, cornstarch, and salt, then set it aside.
5. In a large mixing bowl, I beat the butter, cream cheese, granulated sugar, and brown sugar together until light and fluffy.
6. I add the egg, vanilla extract, and lemon zest, mixing until fully combined.
7. I gradually mix in the dry ingredients until a soft dough forms.
8. I gently fold in the blueberries, being careful not to crush them too much.
9. To assemble, I scoop a tablespoon of dough, flatten it slightly, place a frozen cheesecake dollop in the center, and cover it with another small piece of dough, sealing the edges completely.
10. I place the cookies on the prepared baking sheet, leaving space between them, and bake for 12–14 minutes, or until the edges are lightly golden.
11. Once baked, I let them cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 16 cookies. It takes roughly 25 minutes to prepare, 30 minutes for chilling, and 14 minutes to bake—for a total of about 1 hour and 10 minutes.

Variations

Sometimes I use raspberries or blackberries instead of blueberries for a different berry twist. For a fun flavor change, I swap the lemon zest for orange zest or add white chocolate chips to the dough. I also love drizzling the cooled cookies with a light lemon glaze for extra sweetness and shine.

Storage/Reheating

I store these cookies in an airtight container in the refrigerator for up to 5 days. They taste great chilled or at room temperature. To make them last longer, I freeze them for up to 2 months, separating layers with parchment paper. When I want one, I simply thaw it in the fridge or at room temperature.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer—no need to thaw—to prevent the dough from getting too wet.

How do I keep the cheesecake filling from leaking out?

I make sure the edges of the cookie dough are sealed completely before baking.

Can I make the dough ahead of time?

Yes, I refrigerate it for up to 24 hours before baking or freeze it for later use.

Do I need to chill the cookie dough?

It’s not required, but chilling for 30 minutes can help the cookies keep their shape better while baking.

Can I make these cookies without the cheesecake filling?

Absolutely—they’re still delicious as soft blueberry cookies with lemon zest.

What’s the best way to mix in the blueberries?

I gently fold them in by hand to avoid breaking them and coloring the dough too much.

Can I use low-fat cream cheese?

Yes, but the texture of both the dough and filling will be slightly softer.

How can I make them gluten-free?

I use a 1:1 gluten-free all-purpose flour blend, and they bake beautifully.

Can I use a stand mixer instead of a hand mixer?

Yes, I prefer using the paddle attachment for smooth, even mixing.

How do I know when they’re done baking?

I look for lightly golden edges—the centers may still look a little soft, but they’ll firm up as they cool.

Conclusion

These Blueberry Cheesecake Cookies are a delightful combination of tangy cream cheese, juicy berries, and soft, buttery cookie dough. I love how each cookie hides a creamy surprise inside, making them extra special. They’re elegant enough for parties yet simple enough for everyday baking—an irresistible treat that always disappears fast.

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