Blueberry Cheesecake Cookies – Easy Dessert Recipe

I bake soft, chewy cookies bursting with blueberries and pockets of creamy cheesecake—this twist on a classic cookie feels elegantly indulgent yet stays effortless to make.

Why You’ll Love This Recipe

I love how these cookies combine the best of cheesecake and blueberry flavors in one bite. The dough is tender and lightly sweet while the cream cheese chunks and fresh berries add creamy tang and juicy bursts. Plus, they’re easy to whip up in under an hour—and taste even better the next day when the flavors meld

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All‑purpose flour

• Baking powder & baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Egg

• Vanilla extract (optional almond extract)

• Sour cream

• Fresh blueberries

• Cream cheese, cut into small frozen cubes

directions

1. I preheat the oven to 350 °F (175 °C) and line sheet pans with parchment paper.

2. I whisk together flour, baking powder, baking soda, and salt in a bowl.

3. I beat butter and sugar until light and fluffy (~2 minutes), then mix in the egg and vanilla (or almond extract).

4. I alternate adding dry ingredients and sour cream, beginning and ending with the flour mixture.

5. I gently fold in blueberries and frozen cream cheese cubes, ensuring they stay chilled in the dough.

6. I scoop ~1½ Tbsp portions onto the pan, spacing them apart, and bake until edges just start to brown—about 15–18 minutes.

7. I let cookies rest 5 minutes on the sheet before transferring to a wire rack to cool completely.

Servings and timing

• Yield: ~28 cookies

• Prep time: 25 minutes

• Cook time: 15–18 minutes

• Total time: ~45 minutes

Variations

• I swap sour cream for Greek yogurt for a tangy twist.

• I try frozen berries in colder months, just don’t thaw them first to avoid bleeding.

• I replace blueberries with raspberries or chocolate chips for flavor variations

• I stir in lemon zest for a bright citrus note.

storage/reheating

I store cooled cookies in an airtight container at room temperature for up to 3 days. To enjoy them warm and melty, I reheat in the microwave for 10–15 seconds or pop them in a 325 °F oven for 3–5 minutes.

FAQs

How do I prevent the cream cheese from melting into the dough?

I freeze the cream cheese cubes for 1–2 hours and fold them in cold—this keeps distinct pockets of creamy filling that don’t all melt away .

Can I use frozen blueberries?

Yes, but I use them straight from the freezer—don’t thaw, or they’ll bleed and make the dough purple.

Will they stay soft over time?

They’re best on day one, but they hold softness for 2–3 days. For freshness, I add a slice of bread into the container to maintain moisture.

Can I freeze the dough or baked cookies?

Absolutely! I freeze the dough scoops on a pan, then store them sealed for up to 3 months. Bake from frozen adding a few extra minutes. Baked cookies can be frozen too; I thaw them at room temp before eating.

Can I make them gluten‑free?

Yes—with a 1:1 gluten‑free flour blend. I let the dough chill before baking to help with texture.

Conclusion

I adore these Blueberry Cheesecake Cookies—they’re soft, fruity, and creamy, delivering a delightful blend of cheesecake richness and blueberry freshness. They’re simple enough for weekday baking, elegant enough for sharing—and every bite feels like a little celebration in cookie form.

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