Blueberry Cheesecake Cookies – An easy cookie recipe that has a chewy cookie base with an actual cheesecake filling and a blueberry filling made from sweet blueberries!
Today, we’re making Blueberry Cheesecake Cookies! These delicious cookies combine the sweetness of fresh blueberries with a rich cream cheese filling, making them an absolute hit in any kitchen. Trust me, once you try these, they’ll become your new favorite cookies.
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Why You’ll Love These Blueberry Cheesecake Cookies
- Bursting with Flavor: The fresh blueberries add a natural sweetness that pairs perfectly with the creamy cheesecake filling.
- Chewy and Soft: These cookies have a chewy texture with a soft center, making them irresistible.
- Easy to Make: With simple steps and easy-to-find ingredients, these cookies come together quickly.
- Perfect for Any Occasion: Whether it’s a family gathering, a party, or just a treat for yourself, these cookies are always a hit.
Ingredients You’ll Need
Need to know what you need for these Blueberry Cheesecake Cookies? Here is a list of things you might not have but will need! For a full list, please check out the recipe card at the bottom!
- Fresh blueberries
- Granulated sugar
- Cream cheese, room temperature
- Granulated sugar
- Egg yolk
- Unsalted butter
- Light brown sugar
- Pure vanilla extract
- Pinch Of Salt
- Ground cinnamon
Step-by-Step Instructions
Need to know what you need for this Blueberry Cheesecake Cookies? Here is a list of things you might not have but will need! For a full list, please check out the recipe card at the bottom!
- Combine Ingredients: In a small saucepan, mix the fresh blueberries, granulated sugar, and water.
- Cook the Compote: Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the blueberries burst and create a thick sauce.
- Make the Slurry: In a small bowl, combine the cornstarch with water to make a slurry.
- Thicken the Compote: Ensure the blueberry mixture is hot, then add the slurry. Stir continuously until the compote thickens and darkens.
- Cool the Compote: Set aside to cool to room temperature, or refrigerate for faster cooling.
Cream Cheese Filling
- Beat the Cream Cheese: In a medium bowl, use an electric mixer to beat the room-temperature cream cheese until smooth and creamy, about 2 minutes.
- Add Sugar: Scrape down the sides of the bowl and add the granulated sugar. Beat for another minute.
- Incorporate Egg Yolk: Add half of a beaten egg yolk and beat for an additional 30 seconds.
- Prepare for Piping: Place the mixture in a piping bag and refrigerate while you prepare the cookie dough.
Cookie Dough:
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and ground cinnamon.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, cream the slightly cold butter, light brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 4 minutes.
- Add Eggs and Vanilla: Add the whole egg and mix on medium speed for 30 seconds. Scrape down the sides of the bowl, then add the egg yolk and vanilla extract. Mix for another 30 seconds.
- Combine Wet and Dry Ingredients: On the lowest speed, gradually add the dry ingredients to the wet mixture until just combined. Avoid overmixing.
Assemble the Cookies:
- Form Dough Balls: Divide the dough into 10 equal balls (about 4 ounces each). Roll each ball in your palms to form a smooth ball.
- Create Wells: Press the back of a spoon into the center of each ball to create a shallow well.
- Fill with Cream Cheese and Blueberry Compote: Pipe the cream cheese filling into one half of the well and spoon the blueberry filling into the other half.
- Chill the Dough: Place the filled dough balls in the fridge for 1-2 hours or overnight.
Baking the Cookies:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line two cookie sheets with parchment paper.
- Bake the Cookies: Place 4 cookie dough balls on each prepared cookie sheet, spacing them apart. Bake for 13-15 minutes or until the cookies are lightly golden around the edges.
- Cool the Cookies: Allow the cookies to cool slightly on the cookie sheets before transferring them to a wire rack to cool completely.
Tips and Tricks for Perfect Blueberry Cheesecake Cookies
- Use Room Temperature Ingredients: This helps ensure even mixing and a smooth dough.
- Chill the Dough: Chilling the dough balls helps the cookies keep their shape and enhances the flavor.
- Measure Accurately: Use a kitchen scale for precise measurements, especially for the butter and flour.
- Don’t Overmix: Mix the dough just until the dry ingredients are incorporated to avoid tough cookies.
FAQ – Blueberry Cheesecake Cookies
Q: Can I use frozen blueberries instead of fresh blueberries?A: Yes, you can use frozen blueberries. Just make sure to thaw and drain them before making the compote.
Q: How long do these cookies stay fresh?A: Stored in an airtight container, these cookies will stay fresh for up to 5 days.
Q: Can I add white chocolate chips to the cookie dough?A: Absolutely! White chocolate chips add a deliciously sweet touch to these cookies.
Recommended Tools
- Electric Mixer: For mixing the cream cheese filling and cookie dough.
- Stand Mixer: Ideal for creaming the butter and sugars.
- Parchment Paper: To line the cookie sheets.
- Cookie Sheets: For baking the cookies.
- Large Bowl and Medium Bowl: For mixing the dough and other ingredients.
- Cookie Scoop: To form uniform cookie dough balls.
- Wire Rack: For cooling the cookies.
Storing and Freezing Instructions – Blueberry Cheesecake Cookies
Storing:
- Airtight Container: Store the blueberry cheesecake cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
- Layer with Parchment Paper: If stacking, place parchment paper between layers to prevent sticking.
Freezing:
- Freeze Dough Balls: Wrap the cookie dough balls in plastic wrap and store them in a freezer bag. They can be frozen for up to 3 months.
- Bake from Frozen: When ready to bake, place the frozen dough balls on a lined baking sheet and bake as directed, adding a few extra minutes to the bake time.
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These Blueberry Cheesecake Cookies are perfect for any occasion and are sure to become a staple in your cookie recipes collection. Happy baking!
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Recipe
Blueberry Cheesecake Cookies
An easy cookie recipe that has a chewy cookie base with an actual cheesecake filling and a blueberry filling made from sweet blueberries!
Ingredients
Blueberry Compote:
- 2 tablespoons water
- 1 cup blueberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ⅓ cup water for the slurry
Cream Cheese Filling:
- 4 ounces cream cheese room temperature
- ⅓ cup granulated sugar
- ½ egg yolk
Cookie Dough:
- 1 cup unsalted butter slightly cold, cubed
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
Instructions
Blueberry Compote:
- In a small saucepan, combine the blueberries, ½ cup granulated sugar, and 2 tablespoons of water. Stir until combined.
- Bring the mixture to a boil, then reduce the heat to a simmer until the blueberries burst and create a sauce.
- In a separate bowl, make a slurry by mixing the cornstarch with ⅓ cup of water. Ensure the blueberry mixture is hot, then add the slurry. Stir until it thickens and darkens, indicating the cornstarch is fully cooked.
- Set aside to cool to room temperature. For faster cooling, refrigerate.
Cream Cheese Filling:
- In a medium-sized bowl, use an electric hand mixer to beat the room-temperature cream cheese until smooth and creamy, about 2 minutes.
- Scrape down the sides of the bowl and add the granulated sugar. Continue to beat for 1 more minute.
- Add half of a beaten egg yolk and beat for an additional 30 seconds.
- Place the mixture in a piping bag and refrigerate while you make the cookie dough.
Cookie Dough:
- In a medium-sized mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and ground cinnamon.
- In a stand mixer fitted with a paddle attachment, cream the slightly cold butter, light brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 4 minutes.
- Add the whole egg and mix on medium speed for 30 seconds. Scrape down the sides and bottom of the bowl, then add the egg yolk and vanilla extract. Mix for an additional 30 seconds.
- On the lowest speed, gradually add the dry ingredients to the wet ingredients until just combined. Avoid overmixing.
- Divide the dough into 10 equal balls (about 4 ounces each). Roll each ball in your palms to form a smooth ball.
- Press the back of a spoon into the center of each ball to create a shallow well. Pipe the cream cheese filling into one half of the well and spoon the blueberry filling into the other half.
- Chill the dough balls in the fridge for 1-2 hours or overnight.
Baking:
- Preheat the oven to 375°F (190°C). Line two cookie sheets with parchment paper.
- Place 4 cookie dough balls on each prepared cookie sheet, spacing them apart.
- Bake for 13-15 minutes or until the cookies are lightly golden around the edges.
- Allow the cookies to cool slightly on the cookie sheets before transferring them to a wire rack to cool completely.
Tried this recipe?Let us know how it was!
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