Blueberry Cheesecake Cookies

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.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Cook Time 10

Chill Time 31

Total Time 56

Servings cookies

Calories 259

Author Gabby Kislanko

Equipment

Ingredients

Cream Cheese Filling

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

Blueberry Cookies

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

US Customary - Metric

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.

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.

Nutrition