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Blueberry Cheesecake Cookies

Blueberry Cheesecake Cookies for an Irresistible Treat

Delight in these Blueberry Cheesecake Cookies, where creamy cheesecake meets chewy cookies for a vibrant dessert experience.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 18 cookies
Course: Desserts
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour if needed.
  • 1 teaspoon Baking Soda Essential for a light and airy cookie.
  • 1 teaspoon Cornstarch Helps achieve a soft and chewy texture; optional.
  • 1 pinch Salt Enhances flavors.
  • 0.5 cups Unsalted Butter Adds richness and moisture.
For the Cheesecake Filling
  • 8 oz Cream Cheese Delivers that delightful cheesecake flavor.
  • 1 cup Powdered Sugar Vital for the perfect texture.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
For the Add-Ins
  • 0.5 cups Granulated Sugar Adjust according to taste preferences.
  • 0.5 cups Brown Sugar Contributes moisture and caramel flavor.
  • 1 large Egg Acts as a binder.
  • 1 tablespoon Lemon Zest Fresh zest is best.
  • 1 cup Blueberries Opt for fresh blueberries.

Equipment

  • Mixing bowl
  • Parchment Paper
  • Baking Sheet
  • Cookie Scoop
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Make the Cheesecake Filling by blending cream cheese, powdered sugar, and vanilla extract until smooth. Freeze small portions on a baking sheet for 30 minutes.
  2. Prepare the Cookie Dough by whisking together flour, baking soda, cornstarch, and salt. Cream together butter, cream cheese, granulated sugar, and brown sugar until fluffy. Mix in the egg, vanilla extract, and lemon zest.
  3. Combine the wet and dry ingredients, then fold in fresh blueberries gently.
  4. Preheat your oven to 350°F (175°C). Scoop cookie dough portions, flatten slightly, and wrap around a frozen cheesecake filling ball.
  5. Bake cookies for 11-13 minutes until edges are golden but centers remain soft. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 140kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 4mgCalcium: 20mgIron: 0.5mg

Notes

Cookies are best enjoyed warm. Store in an airtight container to keep them soft and fresh.

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