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.

Blueberry Cheesecake Cookies Recipe with Cream Cheese

Description

Blueberry Cheesecake Cookies are soft, creamy cookies with sweet blueberries and rich cheesecake flavor in every delightful bite.

Ingredients

Scale

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

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Instructions

Prepare Your Workspace
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Toss blueberries with 1 tablespoon flour to keep them from sinking in the dough.
Cream the Base
In a large bowl, beat butter and cream cheese until light, smooth, and fluffy (3–4 minutes). Add sugar and beat another 2 minutes until fully combined.
Add Wet Ingredients
Mix in the egg, vanilla extract, and lemon zest (if using) just until combined. Do not overmix.
Mix the Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients on low speed until just combined. Dough will be soft and slightly sticky.
Fold in Blueberries
Gently fold in the floured blueberries with a spatula or spoon, using minimal strokes to avoid breaking them.
Shape and Bake
Scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart. Bake 12–15 minutes, until edges are set and lightly golden while centers remain soft.
Cool and Optional Glaze
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack. If glazing, whisk powdered sugar, milk, and vanilla until smooth and drizzle over fully cooled cookies.

Prep Time: 15m
Cook Time: 12m
Category: Dessert
Cuisine: American

Nutrition

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