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5 from 3 reviews

These blueberry cheesecake cookies are the perfect combination of cookies and blueberry cheesecake! Each soft and buttery blueberry cookie is stuffed with a creamy cheesecake filling. These cookies are naturally flavored and are the perfect cheesecake cookie.

blueberry cheesecake cookies stacked on top of each other

My cheesecake cookies are some of the most popular recipes on the blog!

From the original strawberry cheesecake cookie to red velvet cheesecake cookies, readers just can’t get enough of these soft and indulgent cookies!

Just like my raspberry cheesecake cookies, these blueberry cream cheese cookies are filled with fresh fruit and stuffed with a delicious cheesecake filling. 

Why You’ll Love These Blueberry Cheesecake Cookies

  • These blueberry cheesecake cookies are packed with blueberry flavor thanks to using real blueberries – fresh or frozen! 
  • These cookies can easily be made dairy free, so they’re perfect for those with food allergies! 
  • Each cookie is loaded up with a cheesecake filling, keeping the cookies extra soft.
  • I’m using simple ingredients here, so I bet you’ve already got everything you need!

Ingredients Needed

Blueberry Cheesecake Cookies ingredients in bowls
  • Flour: I’ve tested these cookies with all purpose flour, but you can also use gluten free all purpose 1-1 baking flour if you’re gluten intolerant.
  • Blueberries: you can use fresh blueberries, frozen blueberries or freeze dried blueberries. I recommend using smaller blueberries.
  • Butter: feel free to use regular butter or vegan butter. 
  • Cream Cheese: I’ve tested this recipe with regular cream cheese and vegan cream cheese. Just note that if you’re using vegan cream cheese, you’ll want to use one with a coconut base. If you use vegan cream cheese you’ll also need to use a different amount of powdered sugar, which is listed in the recipe card at the bottom of this page!

Step by Step Instructions

Blueberry Cheesecake Cookies instructions shown in six steps

Step 1: Start by making the cheesecake filling. Mix the cream cheese with the powdered sugar in a bowl until smooth.

Scoop out 20 heaping teaspoons of the cheesecake mixture and place on a parchment lined plate. Place in the freezer for about an hour, or until almost solid.

Step 2: Once the cheesecake filling is frozen, line two baking sheets with parchment paper and set aside.

Step 3: In a large bowl with a hand mixer, beat the butter with the white sugar and light brown sugar until light and fluffy. Add the egg, egg yolk and vanilla extract and mix once more. 

Step 4: Add in all of the dry ingredients and mix until just combined – you don’t want to overmix! Stir in the blueberries gently. 

Step 5: Scoop out the cookie dough so each cookie dough ball is 2 tablespoons. Place on the parchment lined baking sheet. Take the cheesecake filling out of the freezer and place one on top of each cookie dough ball.

Use your fingers to cover the cheesecake filling with the dough, making sure they’re completely covered. Once you’ve done one tray, place it in the fridge while you work on the second tray.  Preheat your oven to 350°Fahrenheit.

Step 6: Bake the cookies one baking sheet at a time for 8-10 minutes. While one sheet is baking, place the other sheet in the fridge so they don’t get too warm. Let them cool on the baking sheet for a few minutes before removing to a wire cooling rack to cool completely. 

blueberry cheesecake cookies cut in half in the center of a tray of cookies

Expert Tips

  • I always recommend using a weighing scale to measure your ingredients! If you add too much flour then your cookies might turn out dry. If you are using measuring cups instead of a scale, make sure to use the scoop and level method to measure the flour. Not sure how to do this? Fluff up the flour in the bag with a fork, then use a spoon to spoon the flour directly into the measuring cup. Finally, use a knife to level it off. 
  • If you’re using frozen blueberries, be very gentle when stirring them in and note that they may slightly alter the color of the cookie dough. 
  • If you’re using fresh blueberries, make sure to pat them dry before adding them to the cookie dough. If you’re using frozen blueberries, don’t thaw them first!
  • Don’t skip out on the chilling stage! Make sure the cookies are in the fridge while you preheat the oven.

Storage Instructions

These blueberry cheesecake cookies are best enjoyed on the day of baking! If storing, place in an airtight container in the fridge for 3-4 days. Please note that they will get much softer if they’re not eaten on the same day, due to the cheesecake filling and the blueberries.

To freeze, place in a ziploc bag and freeze for up to 2 months. Let them thaw before enjoying.

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If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

blueberry cheesecake cookies stacked on top of each other
5 from 3 reviews

Blueberry Cheesecake Cookies

Gabby Kislanko
These blueberry cheesecake cookies are the perfect combination of cookies and blueberry cheesecake! Each soft and buttery cookie is stuffed with a creamy cheesecake filling and packed with real blueberry flavor.
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 31 minutes
Total Time: 56 minutes
Servings: 20 cookies
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Ingredients
 

Cream Cheese Filling

  • ¾ cup (170.25 g) cream cheese, softened, (6 oz) (regular or vegan) SEE NOTES***
  • ⅓ cup (40 g) powdered sugar (icing/confectioner's sugar), SEE NOTES if using vegan cream cheese

Blueberry Cookies

  • 1 cup (210 g) butter, softened , (regular or vegan)
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (55 g) light brown sugar
  • 1 egg
  • 1 egg yolk
  • 1½ tsp vanilla extract
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2⅓ cup + 3 tbsp (320 g) all purpose flour
  • ¾ cup small blueberries, (plus a few more for topping)

Instructions
 

  • Note: Step by step process photos are located in the post above
  • Start by making the cheesecake filling. Mix the cream cheese with the powdered sugar in a bowl until smooth. Scoop out 20 heaping teaspoons of the cheesecake mixture and place on a parchment lined plate. Place in the freezer for about an hour, or until almost solid.
  • Once the cheesecake filling is frozen, line two baking sheets with parchment paper and set aside.
  • In a large bowl with a hand mixer, beat the butter with the white sugar and light brown sugar until light and fluffy. Add the egg, egg yolk and vanilla extract and mix once more.
  • Add in all of the dry ingredients and mix until just combined – you don’t want to overmix! Stir in the blueberries gently.
  • Scoop out the cookie dough so each cookie dough ball is 2 tablespoons. Place on the parchment lined baking sheet. Take the cheesecake filling out of the freezer and place one on top of each cookie dough ball. Use your fingers to cover the cheesecake filling with the dough, making sure they’re completely covered. Once you’ve done one tray, place it in the fridge while you work on the second tray. Preheat your oven to 350°Fahrenheit.
  • Bake the cookies one baking sheet at a time for 8-10 minutes. While one sheet is baking, place the other sheet in the fridge so they don’t get too warm. Let them cool on the baking sheet for a few minutes before removing to a wire cooling rack to cool completely.

Equipment

Baking Sheets
Baking Sheets
Handheld or Standing Mixer
Handheld or Standing Mixer
Mixing Bowl

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. 
CREAM CHEESE: depending on what kind of cream cheese you use, the amount of time it takes to freeze the filling may vary.
If you are using vegan cream cheese, decrease the powdered sugar to 1/4 cup. It’s softer than regular cream cheese so less icing sugar will make the filling firmer.
Flour: It is very crucial that you measure your flour properly! The dough should be slightly more crumbly than a typical cookies dough, but if you use too much flour your dough will be very, very dry. The right way to measure your flour is to weigh it, or use the scoop and level method.
Blueberries: These cookies work best with small fresh blueberries or freeze-dried blueberries. Frozen will work too but they do hold water so you’ll have to work really quickly when assembling the cookies so that the dough doesn’t get too sticky, and color may bleed into the dough.
Storage Instructions: The cookies are best enjoyed fresh, but you can store them in an airtight container for 3-4 days in the fridge. You can also freeze them in a ziploc bag and let thaw in the fridge when you’re ready to eat them.
Calories: 259kcal, Carbohydrates: 36g, Protein: 4g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.05g, Cholesterol: 27mg, Sodium: 189mg, Potassium: 59mg, Fiber: 1g, Sugar: 13g, Vitamin A: 574IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.