Irresistible Blueberry Cheesecake Cookies
Irresistible Blueberry Cheesecake Cookies are soft cookies made with cream cheese and fresh blueberries.They bake into tender, bakery-style treats with a creamy cheesecake flavor.Perfect for an easy homemade dessert or sweet snack.
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
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
- Add the egg and vanilla extract and mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Gently fold in blueberries and optional add-ins like white chocolate chips or lemon zest.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake Irresistible Blueberry Cheesecake Cookies for 12–15 minutes until the edges turn lightly golden and the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can substitute blueberries with raspberries or chopped strawberries for a different berry flavor. These cookies pair beautifully with tea or coffee and make a lovely addition to dessert platters or brunch spreads.