Introduction

If you’re craving a cookie that’s soft, chewy, and bursting with fresh blueberry flavor, these Blueberry Cheesecake Cookies are exactly what you need. Cream cheese in the dough keeps them tender with a subtle tang, while juicy blueberries and optional white chocolate chips add irresistible sweetness. Perfect for any occasion, these cookies are sure to become a fast favorite!

A black plate holds six soft, round cookies with light golden tops and swirls of dark purple blueberry spots throughout. Each cookie is studded with a few white chocolate chips that sit slightly melted on the surface. Around the plate are scattered fresh, plump blueberries, adding pops of deep blue. In the background, there is a small white bowl filled with more blueberries and a glass jar of milk. A soft purple cloth is draped partially under the plate, all placed on a dark wooden table. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
4 oz cream cheese, softened
¾ cup granulated sugar
¼ cup brown sugar
1 egg
1 teaspoon vanilla extract
¾ cup fresh or frozen blueberries (do not thaw if using frozen)
½ cup white chocolate chips (optional, but highly recommended)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
Step 4: Mix in the egg and vanilla extract until fully combined.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Step 6: Carefully fold in the blueberries and white chocolate chips, being gentle to avoid crushing the berries.
Step 7: Use a tablespoon or cookie scoop to place dough balls on the baking sheet, spacing about 2 inches apart. For thicker cookies, chill the dough for 20–30 minutes before baking.
Step 8: Bake for 12–14 minutes, until edges are lightly golden but centers are still soft.
Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Use fresh or frozen blueberries, but if frozen, add them straight from the freezer to prevent excess moisture.
Avoid overmixing the dough to keep cookies tender and soft.
Chill the dough for thicker, less-spread cookies.
White chocolate chips add creamy sweetness, but you can swap with dark or milk chocolate or omit entirely.
Try adding a bit of lemon zest for a bright, citrusy twist.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator for up to one week; allow cookies to come to room temperature before eating for the best texture. You can also freeze baked cookies in an airtight container for up to 3 months. To reheat, microwave briefly or thaw at room temperature.

How to Serve

A white round plate holds six soft, round cookies arranged in a slightly overlapping circle. Each cookie is light golden with scattered plump dark blue blueberries baked inside, creating purple spots in the dough. Some cookies have several white chocolate chips on their surface, adding small smooth white dots contrasting with the purple swirls. The plate is on a white marbled surface with scattered fresh blueberries around it. In the background, there is a small wooden bowl filled with fresh blueberries and a glass jar of milk, both slightly out of focus. A dark purple cloth is partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried blueberries instead of fresh or frozen?

Yes, dried blueberries will work, but they won’t provide the same juicy bursts of flavor. To improve texture, soak dried blueberries in warm water for 5–10 minutes before adding to the dough.

Why did my cookies turn out too soft or underbaked?

These cookies are naturally soft due to the cream cheese. If they seem underbaked, try adding another minute or two in the oven. Also, cooling them on the baking sheet for 5 minutes helps them set properly.