We may earn money or products from the companies mentioned or linked to in this post.
Turn a classic dessert into an easy on-the-go treat with this delicious Blueberry Cheesecake Cookies recipe. These cookies are soft, chewy and oozing with flavor and are perfect for every occasion.
Blueberry cheesecake is one of those refreshing desserts that has you craving a second slice. But what if there were a way to take such a great flavor and turn it into a cookie? With this recipe for Blueberry Cheesecake Cookies, you’ll discover how to do just that. I love these cookies because they’re pretty much mess-free, easy to eat on the go, and enjoyed by everyone in my household. So, if you love blueberry cheesecake as much as I do, try this cookie recipe. And, if you want even more blueberry goodness, try my recipes for Lemon Blueberry Cookies With Lemon Glaze, Made With Cake Mix, Easy Blueberry Danish With Cream Cheese or Homemade Buttermilk Blueberry Biscuits.
IN A HURRY? CLICK ON THESE LINKS TO TAKE YOU WHERE YOU WANT TO GO.
Why You’ll Love This Recipe for Blueberry Cheesecake Cookies
- These Blueberry Cream Cheese Cookies are easy and fun to make. You might even want to get the children in on the action.
- The Blueberry Cheesecake Cookies have an excellent taste and texture, making them such a great dessert.
- These cookies are easy to make ahead and freeze to enjoy anytime you crave a sweet blueberry treat.
- These blueberry cookies are great for breakfast, an after school snack or they pack great in a lunchbox.
Blueberry Cheesecake Cookies Ingredients
You’ll need the following ingredients to make these amazing Blueberry Cream Cheese Cookies.
(Complete ingredients and measurements are in the recipe card below.)
Dry Ingredients – The all-purpose flour, salt and baking soda will provice structure to the cookies.
Butter – Butter adds moisture to your cookies. For best flavor, use real butter at room temperature.
Brown Sugar – Brown sugar lends a rich caramel flavor to the blueberry cream cheese cookies as well as helping to make them chewy.
Blueberries – Use fresh blueberries for a bursting with juiciness flavor.
Pudding Mix – Adding in instant pudding mix to your cookies will make for a softer cookie and enhances the flavor. I use the vanilla flavor. Make sure your pudding mix is the instant variety and you just add it in dry.
Additions and Substitutions
- Add in some chopped nuts such as pecans or walnuts to give a nice added texture and flavor.
- About a tablespoon of lemon zest added to the dough will add a slight tanginess. You can also switch out the vanilla extract for lemon extract for an even stronger lemon flavor. Blurberries and lemons were made for each other.
How to Make Blueberry Cheesecake Cookies: Step by Step
Here are some quick visual instructions. The full instructions with exact ingredients will be in the recipe card below. Before getting started, preheat your oven to 350 degrees. Line baking sheet with parchment paper and set to the side.
Step 1: In a bowl, whisk together flour, baking soda and salt and set aside.
Step 2: Using a stand or electric mixer, beat the butter and sugar on high speed until light brown , at least 2 minutes.
Step 3: Add the pudding mix, vanilla and eggs and beat on high for 3-4 minutes.
Step 4: Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start, after about 1 minute then turn the mixer up to high and mix until combined.
Step 5: Add blueberries and stir with a rubber spatula until mixed thoroughly.
Step 6: Use a cookie maker and scoop half of the scoop with cookie dough and add a pinch of cream cheese then add the other half of cookie dough to the scoop. Make even balls and place everything on a cookie sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top.
- After adding the small blueberries to your cookie batter, mix them in with a spatula. Don’t use the electric mixer because it can break the blueberries.
- Before putting your cookies on a cooling rack, allow them to sit out for about five minutes on the baking pan. Waiting a few minutes will keep the cookies from breaking into pieces.
- Do not overbake. When you pull them out of the oven, cookies should still be slightly soft in the center. They will continue to set as they cool.
- Use a cookie scoop to assure a uniform size cookie. I use a medium scoop which is about 2 tablespoons.
What to Serve With Your Blueberry Cheesecake Cookies
- Perfectly Juicy Air Fryer Rotisserie Chicken
- Best Authentic Starbucks Grilled Cheese (Copycat)
- Warm Cinnamon Milk
Blueberry Cheesecake Cookies FAQs
Can I prepare this cookie recipe with other fruits instead of blueberries?
You can use other fruits such as apples or even dried fruits.
What type of cream cheese do I need to use for these cookies?
Use a high-quality brand of full-fat cream cheese, such as Kraft’s Philadelphia Cream Cheese. Be sure to use the block style and not the whipped kind in the tubs.
Can I add a glaze to the cookies?
You sure can, though not necessary as these cookies stand on their own.
Storing and Freezing
Cream cheese filled blueberry cookies can be stored in your refrigerator in a covered container for about 1 week.
You can freeze these cookies for longer storage. Place the cooled blueberry cheesecake cookies in a single layer on a cookie sheet lined with parchment paper. Put them in the freezer for several hours. Once frozen solid, transfer them to a freezer-safe bag and store them in the freezer for up to 3 months. When ready to serve, thaw them at room temperature for about 30 minutes.
Blueberry Cheesecake Cookies
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup salted butter softened
- ½ cup Brown Sugar packed
- ½ cup Granulated Sugar
- 1 3.4 ounce instant vanilla pudding small box
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups blueberries small size
- ¼ cup cream cheese
- Preheat your oven to 350 degrees. Line bakingsheet with parchment paper and set to the side.
- In a bowl, whisk together flour, bakingsoda and salt and set aside.
- Using a stand or electric mixer, beat thebutter and sugar on high speed until light brown , at least 2 minutes. Oncecombined, add the pudding mix, vanilla and eggs and beat on high for 3-4 minutes.
- Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start, after about 1 minute then turnthe mixer up to high and mix until combined. Add blueberries and stir with a rubber spatula until mixed thoroughly.
- Use a cookie maker and scoop half of the scoop with cookie dough and add a pinch of cream cheese then add the other half of cookie dough to the scoop. Make even balls and place everythin gon a cookie sheet. Bake for 10-12 minutes, or until slightly golden and justset on the top. Allow to cool on the baking sheet for five minutes then transfer to a baking rack to cool completely.