Blueberry Cheesecake Cookies Recipe with Cream Cheese

Name: Blueberry Cheesecake Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Yield: 24 cookies
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 8 oz cream cheese, room temperature; ¾ cup granulated sugar; 1 large egg; 1 teaspoon pure vanilla extract; ½ teaspoon lemon zest; 2¼ cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; 1 cup fresh or frozen blueberries; 1 tablespoon flour; 1 cup powdered sugar; 2–3 tablespoons milk or cream; ½ teaspoon vanilla extract

Jump to Recipe·Print Recipe

Last summer, while cleaning out my grandmother’s recipe box, I discovered a yellowed index card titled “Bertha’s Cheesecake Cookies.” Intrigued by the simplicity of combining two beloved desserts, I decided to add my own twist with fresh blueberries. The result? These incredible blueberry cheesecake cookies that taste like summer sunshine baked into every bite.

These soft, pillowy cookies capture all the creamy richness of classic cheesecake with bursts of juicy blueberries throughout. The cream cheese creates an incredibly tender texture that melts in your mouth, while the blueberries add natural sweetness and beautiful color. Unlike traditional cheesecake that requires hours of baking and chilling, these cookies come together in under an hour and deliver that same luxurious flavor we all crave. They’re perfect for when you want something special but don’t have time for an elaborate dessert.

Table of Contents

Ingredients

1 cup (226g) unsalted butter, softened
8 oz (226g) cream cheese, room temperature
¾ cup (150g) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
½ teaspoon lemon zest (optional but recommended)
2¼ cups (281g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt

Mix-ins

1 cup fresh or frozen blueberries (if using frozen, don’t thaw)
1 tablespoon flour (for coating blueberries)

Optional Glaze

1 cup powdered sugar
2-3 tablespoons milk or cream
½ teaspoon vanilla extract

Substitution Options:

Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend
Dairy-free: Use vegan butter and dairy-free cream cheese (coconut-based works best)
Lower sugar: Reduce granulated sugar to ½ cup and add 2 tablespoons honey

Time & Planning

Prep Time: 15 minutes
Baking Time: 12-15 minutes per batch
Total Time: 45 minutes (including cooling)

Make-Ahead Tips:
The cookie dough can be made up to 2 days ahead and stored covered in the refrigerator. You can also shape the cookies and freeze them on baking sheets, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to baking time.

Time-Saving Trick: While the first batch bakes, portion out the remaining dough so your second batch is ready to go immediately.

How to Make It

1. Prepare Your Workspace

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a small bowl, gently toss the blueberries with 1 tablespoon of flour – this prevents them from sinking to the bottom of your cookies.

2. Cream the Base

In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy, about 3-4 minutes. The mixture should look pale and smooth with no lumps. Add the sugar and beat for another 2 minutes until well combined.

3. Add Wet Ingredients

Beat in the egg, vanilla extract, and lemon zest (if using) until just combined. Don’t overmix at this stage – you want the mixture smooth but not overworked.

4. Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to your wet ingredients, mixing on low speed just until the flour disappears. The dough will be soft and slightly sticky.

5. Fold in Blueberries

Gently fold the flour-coated blueberries into the dough using a rubber spatula or wooden spoon. Be careful not to burst the berries – a few gentle folds should distribute them evenly.

6. Shape and Bake

Using a cookie scoop or rounded tablespoon, drop portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, until the edges are set and just beginning to turn golden. The centers should still look slightly soft.

7. Cool and Optional Glaze

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. If adding glaze, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over completely cooled cookies.

blueberry cheesecake cookies — Blueberry Cheesecake Cookies Recipe with Cream Cheese 7

Nutrition Overview

Per cookie (makes approximately 24 cookies):

Calories: 185
Total Fat: 9g
Carbohydrates: 24g
Protein: 3g
Fiber: 1g
Sugar: 12g

These cookies provide a good source of vitamin C from the blueberries and some protein from the cream cheese and egg. The portion of healthy fats from butter and cream cheese helps with satiety. Nutritional values may vary based on specific ingredients used and portion sizes.

Healthier Variations

Reduced Calorie Version: Replace half the butter with unsweetened applesauce and use reduced-fat cream cheese. This cuts about 40 calories per cookie while maintaining moisture.

Whole Grain Option: Substitute up to half the all-purpose flour with white whole wheat flour for added fiber and nutrients. The texture will be slightly denser but still delicious.

Sugar Reduction: Use ½ cup sugar plus 2 tablespoons pure maple syrup instead of ¾ cup granulated sugar for a more complex sweetness with less refined sugar.

Serving Ideas

These cookies are delightful on their own but shine even brighter when paired thoughtfully. Serve them with a glass of cold milk or hot coffee for an afternoon treat. They’re gorgeous arranged on a platter for brunches, baby showers, or summer gatherings.

For an elegant dessert, crumble them over vanilla ice cream or Greek yogurt with fresh berries. They also make wonderful gifts when packaged in decorative tins – the cream cheese keeps them soft and fresh-tasting for days.

Consider serving them alongside fresh fruit salad or lemon bars for a delightful dessert spread that celebrates summer flavors.

Common Mistakes & How to Fix Them

Soggy Cookies: Always coat berries in flour before folding them in. This prevents excess moisture from making your cookies soggy. If using frozen berries, don’t thaw them first.

Tough Texture: Don’t overmix once you add the flour. Mix just until ingredients are combined – overmixing develops gluten and creates tough cookies.

Spreading Too Much: Make sure your butter and cream cheese aren’t too warm. They should be soft but not melty. If your dough seems too soft, chill it for 30 minutes before baking.

Uneven Baking: Rotate your baking sheet halfway through baking time, and make sure all cookies are roughly the same size for even cooking.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. The cream cheese keeps them wonderfully soft and moist. For longer storage, freeze cookies in freezer-safe containers for up to 3 months.

These cookies taste great at room temperature and don’t typically need reheating. If you prefer them slightly warm, place them in a 300°F oven for 2-3 minutes.

Make-Ahead Strategy: Unbaked cookie dough balls can be frozen on baking sheets, then stored in freezer bags. Bake directly from frozen when cravings strike.

Conclusion

These blueberry cheesecake cookies prove that sometimes the best recipes come from combining two beloved classics. They deliver all the creamy, tangy satisfaction of cheesecake in a handheld treat that’s perfect for any occasion. The tender texture from cream cheese paired with bursts of sweet blueberries creates a cookie that’s both familiar and special.

Don’t be surprised if these become your go-to recipe for impressing guests or treating yourself. They’re approachable enough for beginning bakers but impressive enough for any celebration. Give them a try – I’m confident they’ll earn a permanent spot in your recipe collection.

For more Recipes follow me in Pinterest.

Frequently Asked Questions

Can I use dried blueberries instead of fresh?

Yes, but reduce the amount to ¾ cup since dried berries are more concentrated. Soak them in warm water for 10 minutes, then pat dry before tossing with flour.

Why are my cookies too soft or falling apart?

This usually happens when the cream cheese or butter is too warm. Make sure they’re softened but not melty, and consider chilling the dough for 30 minutes before baking.

Can I make these cookies larger or smaller?

Absolutely! Adjust baking time accordingly – smaller cookies need 8-10 minutes, while larger ones might need 16-18 minutes. Watch for set edges as your visual cue.

How do I prevent the blueberries from bursting during baking?

Coat them lightly in flour and fold them in gently at the very end. If using frozen berries, don’t thaw them first – they’re less likely to burst when frozen.

Can I add other mix-ins besides blueberries?

Definitely! Try raspberries, chopped strawberries, mini chocolate chips, or lemon zest. Keep the total amount of mix-ins to about 1 cup for best results.

Do these cookies need to be refrigerated?

Not necessarily. They’ll stay fresh at room temperature for 5 days in an airtight container. Refrigerate them if your kitchen is very warm or humid.