These Blueberry Cheesecake Cookies are the perfect summer treat. They are a soft and chewy sugar cookie that has jammy blueberries streaked throughout and wrapped around a smooth and creamy cheesecake filling. There like having a slice of Blueberry Cheesecake, only in cookie form.
When Spring rolls around and fresh blueberries are plentiful, the urge to bake blueberry flavored desserts starts to rise. I mean, who doesn’t love those juicy sweet berries that are loaded with flavor? I have to say they are one of my absolute favorite fruits. Now, they are perfect just as is but they also make the perfect addition to a wide range of recipes. Whether it be a sweet Blueberry Muffin, a juicy Blueberry Pie or these perfect Blueberry Cheesecake Cookies. No matter how you eat them, you will be sure to love them.
Why You Will Love These Cookies
- The Perfect Combination Of Flavors: Imagine sweet and juicy blueberries paired with a rich and creamy cheesecake filling. The two combined together create the perfect combination of flavors.
- Soft Chewy Texture: These cookies are soft and tender giving you that bakery style feeling.
- That Cheesecake Center: That creamy sweet cream cheese center adds richness with every bite.
- Easy To Make: Making a whole Blueberry Cheesecake can be a little intimidating for some, so why not make a cookie with the same great flavors but with a whole lot less fuss.
- Presentation: These beautifully blueberry streaked cookies are sure to impress all your guest.
What You Will Need To Make These Cookies
Equipment:
- Mixing Bowls: I like to have mixing bowls in a variety of sizes, this helps when preparing your recipes. I prefer using glass mixing bowls because the glass does not react with acidic ingredients, which could change the flavors in your recipe.
- Electric Hand Mixer: This will make the process of mixing your ingredients together much easier.
- Parchment Paper: I always line my baking sheets with a sheet of parchment paper. It will prevent sticking and also allow for an easier clean up.
- Baking Sheet: Having a good backing sheet is very important. I like one made of aluminum because of there ability to distribute heat evenly, allowing for a properly baked cookie.
- Small Cookie Scoop: This is the perfect tool for scooping out your cookie dough. It makes for more uniform cookies.
Ingredients:
- Flour: A good All Purpose Flour is perfect for this recipe.
- Baking Powder & Baking Soda: These are your leavening agents, giving your cookies a nice fluffy texture.
- Salt: A small amount of salt will help enhance the flavors in your recipe.
- Butter: I always opt for unsalted butter so that I can control the salt content in my recipes. It is best to bring your butter to room temperature before starting so that it easily blends with the other ingredients.
- Egg: The binder in the recipe. It will bring moisture and texture to your recipe.
- Blueberries: The star of this recipe. Fresh or frozen will work.
- Lemon Zest: Added to the blueberries to bring brightness to the recipe.
- Cream Cheese: Full fat or less fat will do, brought to room temperature so that it blends with the other ingredients smoothly.
- Granulated Sugar: Used for added sweetness and texture.
- Vanilla Extract: I always opt for a Pure Vanilla Extract due to its intense vanilla flavor.
Tips For Making These Cookies:
- Room Temperature Ingredients: Having your ingredients at room temperature will help them blend into one another easily.
- Make Ahead: There are several steps in this recipe. Preparing some of the steps a day in advance will help in the preparation of this recipe.
- Do Not Over Mix: Do not over mix your cookie dough. Once the blueberries are added, you will want to fold them in using a wooden spoon. This will create swirls of blueberry throughout your dough.
- Cream Cheese Filling: Making your cream cheese filling ahead of time is important. Once the cream cheese is blended with the other ingredients and formed into small disks, they must be placed in the freezer to firm up. This will allow you to wrap each disk with your cookie dough easily.
- Seal Your Filling: Wrap each frozen cream cheese disk with a portion of cookie dough. Make sure the cream cheese is completely enclosed in the dough. Then roll between the palms of your hands to seal.
- Baking: Be careful not to over bake. The edges should be firm while the center should be slightly under baked. They will continue to cook as they cool, so underbaking is better than over baking.
Other Flavors:
Blueberry Cheesecake Cookies
Course: DessertDifficulty: Medium12
servings30
minutes14
minutesThe perfect summer treat. These Blueberry Cheesecake Cookies are a soft and chewy blueberry swirled sugar cookie that is wrapped around a sweet creamy cheesecake filling. Like having a slice of sweet creamy blueberry cheesecake only in cookie form.
Ingredients
- For The Cream Cheese Filling
1 Package (8oz) cream cheese, softened
3 Tbsp Granulated Sugar
1/2 Tsp Pure Vanilla Extract
- For The Blueberry
2 Cups fresh blueberries
2 Tbsp granulated sugar
1 Tsp lemon zest
- For The Sugar Cookie
2 3/4 Cups All Purpose Flour
1/2 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp salt
1 Cup unsalted butter, softened
1 Cup granulated sugar + more for coating
1 Egg
2 Tsp pure vanilla extract
Directions
- For The Cream Cheese Filling
- Beat the softened cream cheese, granulated sugar and vanilla in a medium bowl using a hand mixer until smooth.. Scoop out 1 teaspoon sized balls of filling and place them on a parchment lined baking sheet. Flatten each ball slightly then place in the freezer to harden.
- For The Blueberry Filling
- Place the blueberries, sugar and lemon zest in a small saucepan set over medium heat. Cook stirring occasionally until blueberries have reduced down and become jam like, about 30 minutes. Remove from heat and allow to cool completely.
- For The Cookie
- In a small bowl, whisk together the flour, baking powder, baking soda and salt until combined, then set to the side.
- To a large mixing bowl beat the softened butter and sugar together with a hand mixer until smooth. Add the egg and vanilla and continue beating until combined. Add the flour mixture and beat until just combined. Scatter dollops of the cooled blueberries on the cookie dough and fold in slightly to incorporate. Do not mix in completely. Cover with plastic wrap and chill for 30 minutes.
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
- Scoop out 2” sized balls of cookie dough and flatten slightly. Place one frozen cream cheese disk in the center and top with a small amount of cookie dough. Seal in the cream cheese disk by rolling between the palms of your hands. Flatten slightly then dip each cookie in granulated sugar to coat. Place coated cookie on the baking sheet, 2” apart and place in the preheated oven and bake for 12 to 15 minutes or until edges are firm and centers are still slightly soft. Remove from oven and allow to cool completely on a wire rack then serve.
- Enjoy.
