Blueberry Cheesecake Cookies

Blueberry Cheesecake Cookies—sounds fancy, right? I was curious the first time I saw them. And oh, I just had to try!

Bite one, and wow, it’s creamy and fruity all at once. The blueberries pop, and the cheesecake flavor melts in your mouth. Honestly, it feels like a little dessert hug.

They are soft, sweet, and perfect with tea or coffee. No fancy tools needed, just simple ingredients. It’s like having a bakery treat at home.

I couldn’t wait to make them again, and you shouldn’t either. Let’s bake a batch together—it’s super fun!

Why You’ll Love This Recipe

• Perfect Fusion of Flavors: These cookies have the creamy richness of cheesecake and the fruity sweetness of blueberries—what’s not to love?
• Chewy and Soft Texture: The combination of butter, cream cheese, and sour cream makes these cookies irresistibly soft and chewy.
• Easy and Quick: With just a few steps, these cookies come together in under an hour, including bake time.
• Perfect for Blueberry Lovers: If you adore blueberries, these cookies are a must-try! Fresh blueberries in every bite elevate the flavor.
• Make-Ahead Friendly: Bake them ahead of time and store them for an easy snack throughout the week.

Required Kitchen Tools

Here are the tools you’ll need to make these delicious Blueberry Cheesecake Cookies:

• Mixing Bowls: For combining wet and dry ingredients.
• Electric Mixer or Hand Mixer: To beat the cream cheese and butter for the perfect cookie dough.
• Baking Sheets: For baking the cookies. I recommend lining them with parchment paper for easy cleanup.
• Cooling Rack: To cool the cookies once they are done baking.
• Measuring Cups & Spoons: For accurate measurement of ingredients.
• Cookie Scoop: To easily portion out the dough into uniform-sized cookies.

Ingredients

These simple ingredients will make about 24 delicious Blueberry Cheesecake Cookies. (Exact measurements are in the recipe card below.)

• Unsalted Butter (softened): 10 tablespoons. Butter is essential for creating a chewy texture in these cookies.
• Sugar: 1 cup. Granulated sugar adds sweetness and helps with the cookies’ structure.
• Egg: 1 large. Helps bind the dough and adds moisture.
• Vanilla Extract: 2 teaspoons. Adds a warm, sweet flavor.
• Almond Extract: ¼ teaspoon. A touch of almond extract complements the blueberries and cream cheese perfectly.
• Sour Cream: ⅓ cup. The sour cream adds moisture and makes the cookies tender.
• Fresh Blueberries: 1 ½ cups. Use fresh blueberries for the best flavor and texture. The blueberries add a burst of sweetness and color.
• Cream Cheese (cut into 1/4-inch pieces and frozen): 4 ounces. The cream cheese is what gives these cookies their cheesecake-like richness. Freezing it beforehand ensures it doesn’t completely melt into the dough.
• All-Purpose Flour: 2 cups. This is the main dry ingredient for structure.
• Baking Powder: ½ teaspoon. Helps the cookies rise and become soft.
• Baking Soda: ¼ teaspoon. Provides additional leavening and helps cookies spread evenly.
• Salt: ⅛ teaspoon. Enhances the overall flavor of the cookies.

Step-by-Step Instructions

Now let’s get started with making these delectable Blueberry Cheesecake Cookies!

1. Preheat and Prepare

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.

2. Mix Dry Ingredients

In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later. This step ensures that the dry ingredients are evenly distributed and that the leavening agents work properly when added to the wet ingredients.

3. Cream Butter and Cream Cheese

In a large bowl, use an electric mixer or stand mixer to beat the softened butter and cream cheese until smooth and creamy. This should take about 2-3 minutes on medium speed. Be sure to scrape down the sides of the bowl to make sure everything is incorporated evenly.

4. Add Sugar and Wet Ingredients

Add the sugar to the butter and cream cheese mixture. Continue mixing on medium speed until the mixture is light and fluffy, about 2-3 minutes. Next, beat in the egg, vanilla extract, and almond extract. Mix until everything is combined. The mixture should be smooth, and the sugar should be dissolved completely.

5. Add Sour Cream

Add the sour cream to the wet mixture and stir until well combined. The sour cream adds moisture and a tangy flavor, mimicking the richness of cheesecake.

6. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. You can either mix this by hand using a spatula or mix it in the electric mixer on low speed. Be sure not to overmix—just combine until everything is incorporated.

7. Fold in the Blueberries and Cream Cheese

Once the dough has come together, gently fold in the fresh blueberries and the frozen cream cheese chunks. Be careful when folding in the blueberries so that they don’t break apart, as this can discolor the dough. The chunks of frozen cream cheese will create creamy pockets throughout the cookies as they bake, just like cheesecake!

8. Form the Dough

Use a cookie scoop (about 1 ½ tablespoons per cookie) to scoop out the dough and place it onto the prepared baking sheets. Leave about 2 inches between each cookie, as they will spread slightly during baking.

9. Bake the Cookies

Bake the cookies in your preheated oven for 10-12 minutes or until the edges are lightly golden, and the centers are set. The tops might still look a little soft, but they’ll firm up as they cool. Be careful not to overbake them for a soft and chewy texture.

10. Cool the Cookies

Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures that they hold their shape while cooling and prevents them from breaking apart.

Serving and Decoration

These Blueberry Cheesecake Cookies are perfect as is, but if you want to get a little fancy, here are a few ideas:

• Add a Dusting of Powdered Sugar: Lightly dust the cooled cookies with powdered sugar for an elegant touch.
• Serve with Ice Cream: These cookies pair wonderfully with vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• Make a Cookie Sandwich: You could even sandwich two cookies together with a layer of cheesecake filling or whipped cream for a truly decadent dessert!

How to Store Blueberry Cheesecake Cookies

These cookies are delicious fresh out of the oven, but they’ll also stay fresh for several days!

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
• Refrigeration: For longer storage, you can refrigerate them for up to 1 week. Just be sure to let them come to room temperature before serving for the best taste and texture.
• Freezing: If you want to make these cookies ahead of time, they freeze beautifully! Simply place the cooled cookies in an airtight container or freezer-safe bag, and they’ll stay fresh for up to 3 months. To enjoy, let them thaw at room temperature or warm them in the microwave for a few seconds.

Nutrition (per cookie)

Nutrient	Amount
Calories	175
Protein	2g
Carbohydrates	23g
Fat	9g
Fiber	1g
Sugar	14g

Conclusion

Blueberry Cheesecake Cookies are the perfect combination of two beloved desserts: chewy cookies and creamy cheesecake. With just a few simple ingredients, you can make these cookies in under an hour, and they’re sure to impress anyone who takes a bite. Whether you’re serving them at a family gathering, packing them in your lunch, or enjoying them as a sweet treat for yourself, these cookies are bound to become a new favorite in your baking repertoire.