Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry Cheesecake Cookie

Blueberry Cheesecake Cookie

  • Author: Rawnis
  • Prep Time: 25 minutes
  • Cook Time: 14 minutes
  • Total Time: 39 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Soft blueberry cheesecake cookies with a creamy cheesecake center, juicy blueberries baked into the dough, and a glossy blueberry topping for the ultimate bakery-style dessert.


Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup fresh blueberries
  • 8 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 cup blueberry jam
  • 1/4 cup extra granulated sugar for rolling

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl whisk together the flour, baking soda, and salt.
  3. In a large bowl beat the butter, granulated sugar, and brown sugar until fluffy.
  4. Add the eggs and vanilla extract, then mix until smooth.
  5. Gradually add the dry ingredients into the wet mixture and gently fold in the blueberries.
  6. In a separate bowl mix the cream cheese and powdered sugar until creamy and smooth.
  7. Scoop portions of cookie dough and flatten slightly. Add a spoonful of cheesecake filling in the center and wrap the dough around it completely.
  8. Roll each cookie lightly in the extra granulated sugar and place on the prepared baking sheet.
  9. Bake for 12 to 14 minutes until the edges are lightly golden and the centers remain soft.
  10. Cool the cookies for 10 minutes, then spoon blueberry jam onto the center of each cookie before serving.

Notes

  • Chill the dough if the kitchen is warm to help the cookies stay thick.
  • Use full-fat cream cheese for the richest filling texture.
  • Do not overbake or the cookies may lose their soft center.
  • Store leftovers in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 340
  • Sugar: 24g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 58mg

Keywords: blueberry cheesecake cookie, stuffed cookies, cheesecake cookies, blueberry dessert, bakery style cookies, soft cookies, cream cheese cookies