Introduction

These perfect blueberry cheesecake cookies combine the soft, creamy texture of cheesecake with bursts of fresh blueberries in every bite. They’re a delightful treat that balances sweetness and tang, ideal for anyone craving a unique, flavorful dessert.

A close-up view of a stack of three soft cookies placed on a white marbled surface, each cookie showing a light golden-brown color with visible cracks and a slightly chewy texture. The top cookie is layered with large, plump blueberries, some slightly bursting and releasing deep purple juice, and small white chocolate chips scattered across the surface, adding contrast. The blueberries and chips are evenly distributed, giving the cookies a textured look with smooth and shiny patches of melted chocolate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2¼ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¼ cup cream cheese, softened
¾ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup fresh or frozen blueberries (do not thaw if frozen)
Optional add-ins: ½ cup white chocolate chips, 1 tsp lemon zest

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
Step 3: In a large mixing bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 to 4 minutes.
Step 4: Add the egg and vanilla extract to the butter mixture and mix until fully combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Step 6: Gently fold in the blueberries along with any optional add-ins like white chocolate chips or lemon zest.
Step 7: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake the cookies for 12 to 15 minutes until the edges turn lightly golden and the centers are set but still soft.
Step 9: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

Use frozen blueberries straight from the freezer to prevent the colors from bleeding into the dough.
For extra flavor, try adding ½ cup white chocolate chips or 1 teaspoon lemon zest to the dough.
Don’t overbake—the cookies should be soft in the center. They’ll continue to set as they cool on the baking sheet.
Refrigerate the dough for up to 24 hours or freeze scooped dough balls for easy baking later.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 1 month. To reheat, warm cookies in a low oven or microwave briefly to soften.

How to Serve

A stack of three soft cookies with a slightly cracked surface, each cookie light golden brown with visible white chunks and scattered dark purple blueberries throughout. The cookies appear thick and chewy, with the blueberries slightly bursting and creating small purplish spots on the top layer. The stack is placed on a white plate, set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

Yes! Use frozen blueberries straight from the freezer without thawing to prevent the juice from bleeding into the dough, which keeps the cookies looking appealing.

What if I don’t have cream cheese on hand?

Cream cheese is key to the cookie’s creamy texture and flavor, but you can try substituting with an equal amount of mascarpone or a blend of softened butter and a bit of sour cream, though results may vary slightly.