Delightful Blueberry Cheesecake Cookies for Summer Bliss

These Blueberry Cheesecake Cookies combine creamy cheesecake with juicy blueberries for a taste sensation, perfect for summer gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Cooling Time 5

Total Time 35

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 160

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
1 teaspoon baking soda ensure it's fresh for best results
1 teaspoon baking powder check expiration for effectiveness
1/2 teaspoon salt use sea salt for added taste

For the Creamy Mixture

1/2 cup unsalted butter vegan butter can be substituted for a dairy-free option
4 ounces cream cheese thick Greek yogurt can be a substitute, but flavor will differ

For Sweetness

1/2 cup granulated sugar can be replaced partially with brown sugar for deeper taste
1/2 cup brown sugar coconut sugar can be used as a lower glycemic alternative

For Binding and Flavor

1 large egg a flax egg can be used for a vegan option
1 teaspoon vanilla extract consider homemade vanilla extract for a richer taste

For the Star Ingredient

1 to 2 cups fresh/frozen blueberries if using frozen, add directly without thawing

Optional Add-Ins

white chocolate chips can be omitted for a simpler version
lemon zest don't skip this as it elevates the blueberry flavor profile

Equipment

Mixing bowls
Baking sheets
Parchment paper
Cookie scoop

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt.
Beat together the butter and cream cheese until light and fluffy, then gradually add sugars until well combined.
Mix in the egg and vanilla extract until smooth.
Gradually incorporate the dry ingredients, mixing gently. Fold in the blueberries and optional add-ins.
Scoop rounded portions of dough onto baking sheets, leaving space between cookies.
Bake for 12-15 minutes or until edges are golden. Allow to cool for 5 minutes before transferring to a wire rack.
Enjoy your freshly baked Blueberry Cheesecake Cookies!

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 70mgPotassium: 80mgFiber: 0.5gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Ensure ingredients are at room temperature for best results. Chill dough if necessary to maintain shape during baking.

Tried this recipe?

Let us know how it was!