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Blueberry cheesecake cookies arranged on a plate, showcasing their delicious texture and color.

Blueberry Cheesecake Cookies

Pillowy, creamy cookies studded with blueberries and filled with a luscious cheesecake center, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter Use quality butter for best results.
  • 4 oz cream cheese For dough.
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest Fresh is preferred.
  • 1 cup blueberries Fresh or frozen blueberries.
For the cheesecake filling
  • 4 oz cream cheese For filling.
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Method
 

Prepare the cheesecake filling
  1. Mix cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Freeze in small portions for 30 minutes.
Prepare the cookie dough
  1. In a bowl, whisk together the flour, baking soda, cornstarch, and salt.
  2. In another bowl, cream together the butter and cream cheese until light and fluffy.
  3. Add the sugars, egg, vanilla extract, and lemon zest to the mixture and beat until well combined.
  4. Fold in the dry ingredients and then gently fold in the blueberries.
Assemble and bake
  1. Preheat the oven to 350°F (175°C).
  2. Take a small portion of the cookie dough, place a small piece of cheesecake filling in the center, and cover it with more dough.
  3. Arrange on a baking sheet and bake for 11-13 minutes or until lightly golden.

Notes

Use decent butter for the best flavor. Frozen blueberries can be used without thawing.