Blueberry Cheesecake Cookies
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These Blueberry Cheesecake Cookies are soft, fluffy, almost cake-like, bursting with fresh blueberries, they’re bound to become your new favorite cookies. I’m talking cheesecake and blueberries all in a cookie. What’s not to love?
Blueberry Cheesecake Cookies Recipe
Have you ever dreamed it would be possible to combine the soft, rich, sumptuous flavor of cheesecake into the hand held treat that is a cookie? Well, dream no longer dear readers, because Jo is here to tell you that anything is possible with the right combination of ingredients. Bright blueberries, rich cream cheese, with just a bit of tang – this is your new favorite dessert.
We’re talking light, fluffy little cookies that are studded with fresh blueberries. Does that sound like perfection to anyone else? Just me? These cookies are made completely from scratch, no mixes here, and they’re better than any store bought cookie! Trust me here.
What They Taste Like
If you like blueberries and cheesecake then these cookies are definitely for you!
- BURSTING with FRESH blueberries – as you take a bite the first thing that will hit you are the delicious blueberries.
- CAKE-like and SOFT – from all the butter and cream cheese, these cookies are crazy soft and utterly fluffy.
- Melt in your mouth – seriously, they really melt in your mouth.
What You Need To Make Blueberry Cheesecake Cookies
No pre-made mixes here, we’re making these all from scratch.
- Dry ingredients – All purpose flour, baking soda, baking powder, and salt.
- Dairy – We’re using butter, cream cheese that’s full fat, and sour cream today. It’ll give us richness, tang, and moisture.
- Wet ingredients – 1 large egg, vanilla extract, and white sugar.
- Blueberries – I used fresh blueberries today, but you can use frozen if that’s all you have on hand.
Want To Use Frozen Blueberries Rather Than Fresh?
You can most certainly swap the fresh berries out for frozen if that’s all you have on hand! Just follow these simple steps to ensure you have berries that don’t sink and don’t bleed too much color into your batter.
- Rinse your blueberries in cool water till defrosted and the water runs clears. Don’t leave the berries to defrost on the counter.
- Dry them thoroughly between 2 pieces of paper towels.
- Toss the berries in flour, just as we do with our fresh berries. This step is usually necessary when making cakes, so the berries don’t sink to the bottom, however this step is not necessary for these cookies.
How To Make Blueberry Cheesecake Cookies
- Preheat the oven: To 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper; set aside.
- Combine the dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Combine the wet ingredients: Beat the sugar, cream cheese and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and sour cream until well combined.
- Mix the two: Add all the flour mixture and stir until just combined. Do not overmix.
- Finish the cookie dough: Gently fold in blueberries. Drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
- Bake the cookies: Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes, mine took the full 18 minutes. Cool on the baking sheets for 5 minutes then transfer to a wire rack and cool completely.
What Else Can I Add To My Cheesecake Cookies?
These cookies are so great and versatile – so you can do whatever you like with them! Try some of these and thank me later.
- Lemon zest
- Cherries
- Apples
- Apricot
- Almonds
- Pecans
- Walnuts
- Chocolate chips
- Toffee bits
How To Test When Your Cookies Are Done
Every oven is different, and what works perfectly for me might not be the case for you. Look for golden edges. The center will remain light in color and may seem like they’re not cooked, but as long as the edges are golden then your cookies are done. As the cookies cool on the baking sheet for 5 minutes, they will continue to bake inside. So don’t try and transfer them to a cooling rack before that, because they will break.
You can also press the edges of the cookies with your finger. If the edge stays firm, then your cookies are done. If you leave a noticeable indentation, then your cookies will need a few more minutes in the oven.
Storing Leftover Cookies
These cookies are best when fresh, however they will last a while longer, that’s only if you have the strength not to eat them all right away. Here’s how to store them:
- Cool them completely before storing them.
- Transfer cookies into an airtight container. Ziploc bags or plastic containers are perfect for storing leftover cookies.
- Place a piece of white bread in the cookie container to keep them fresh. This is the same idea as keeping brown sugar from turning into a rock.
- Keep the cookie container at room temperature for up to 3 to 5 days.
Can You Freeze These Cheesecake Cookies
These blueberry cheesecake cookies are perfect for freezing. You can either wrap them individually or place them together in an airtight container or ziploc bag. They will last in the freezer for 3 months. Thaw the cookies at room temperature for 15 minutes, then place them on a plate to cool.
More Must Try Cookie Recipes:
- Best Ever Chocolate Chip Cookies
- 3 Ingredient Peanut Butter Cookies
- Oatmeal Cookies
- Classic Shortbread Cookies
- Chocolate Sugar Cookies
- Chocolate Rumballs
- Snickerdoodle Cookies
- Lemon Shortbread Cookies
- Peanut Butter Cookies
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Blueberry Cheesecake Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- ¾ cup butter (unsalted, softened)
- 4 ounce cream cheese (at room temperature)
- 1 large egg
- 2 teaspoon vanilla extract
- ⅓ cup sour cream
- 1 ½ cups blueberries (fresh)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven: To 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper; set aside.
- Combine the dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Combine the wet ingredients: Beat the sugar, cream cheese and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and sour cream until well combined.
- Mix the two: Add all the flour mixture and stir until just combined. Do not overmix.
- Finish the cookie dough: Gently fold in blueberries. Drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
- Bake the cookies: Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes, mine took the full 18 minutes. Cool on the baking sheets for 5 minutes then transfer to a wire rack and cool completely.
Video
Notes
- Cool them completely before storing them.
- Transfer cookies into an airtight container. Ziploc bags or plastic containers are perfect for storing leftover cookies.
- Place a piece of white bread in the cookie container to keep them fresh. This is the same idea as keeping brown sugar from turning into a rock.
- Keep the cookie container at room temperature for up to 3 to 5 days.
- These blueberry cheesecake cookies are perfect for freezing. You can either wrap them individually or place them together in an airtight container or ziploc bag. They will last in the freezer for 3 months. Thaw the cookies at room temperature for 15 minutes, then place them on a plate to cool.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can i use canned blueberries instead of the fresh?
I wouldn’t recommend canned blueberries for these cookies.
I’m interested in using apples for the blueberry cheesecake cookies it says you can but it doesn’t say what to do
You would just do exactly what it says to do with the blueberries, but with apple chunks instead!
Are there any adjustments that need to be made for high altitude baking?
We are at about 1045m here, so pretty high as well. If it’s not that much of a difference in altitude between where we live, you should be fine! Most changes needed for baking at high altitudes can involve a change in a couple different things such as oven temp, baking time, sugar levels, flour etc. Check out this article for more tips!
My cookies came out looking great and my daughter loved it.
I made a batch of these cookies today and they were amazing! I followed them exactly 🙂 they reminded me of muffin tops but cheesecake-ish! I’ll definitely make these again, thanks for the recipe!
Delicios.. 🙂
Can’t wait to make it
Can I sub general all purpose flour for Gluten Free all purpose flour?
You can, but keep in mind gluten free flour will give you a different texture and consistency versus regular.
Can you use Greek Yogurt instead of sour cream?
Yes, absolutely!
I’m curious about 2 things:
If I wanted to add lemon zest, how much would you suggest? The zest of one lemon?
What is the purpose of freezing the cream cheese?
I think zest from one lemon would be more than enough. We’re not freezing the cream cheese, there are instructions on how to freeze the cookies though.
Thanks! I guess my eyes wandered to far ahead.
Would egg replacer work in this recipe? My brother is allergic to eggs.
You should be able to use egg replacer, but might change the taste of the cookies.
Hi!!! They sound yummy… would you have the measures/equivalent if I want to use almond/coconut flour? Thanks a lot!!!!
I would think they’d be the same but I can’t tell you for sure without trying this.