Blueberry Cheesecake Cookies are soft, bakery-style cookies stuffed with a creamy cheesecake filling and loaded with juicy blueberries. They taste like a mix between blueberry muffins, cheesecake, and a giant Crumbl-style cookie all in one. These cookies scream summer!
Why This Recipe is the Best
This is the best blueberry cheesecake cookie recipe because the cookies stay soft and thick while the creamy cheesecake center adds the perfect dollop of flavor. We add a hint of lemon to bring out the flavor of the blueberries, which, paired with the tangy cheesecake filling, makes these cookies irresistible.
Blueberry recipes are a staple on our summer recipe list. Try our Blueberry Lemon Cookies, Blueberry Cheesecake, and Blueberry Muffins.
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Key Ingredients
Follow our favorite tips and tricks to help make these cookies easy, soft and chewy.
- Butter (slightly softened) - This is crucial! It should still be a little firm; too soft and your cookies will spread.
- Fresh Blueberries - Fresh blueberries add a look of great fresh flavor while also keeping the moisture low compared with using frozen blueberries.
- Cream Cheese - In most of our recipes, we ask that the cream cheese be softened for the best results. For this recipe, keep that cream cheese cold! It's much easier to work with if it's still stiff.
- Lemon Extract- Lemon and blueberry pair great together, bringing out the best flavor.
How to make Blueberry Cheesecake Cookies
Learn how to bake Blueberry Cheesecake Cookies with these easy to follow step by step process photos.
- Mix the cream cheese filling. Place in the refrigerator for at least 15 minutes before using.
- Cream the butter, sugar, and lemon extract until light and fluffy.
- Add the eggs and vanilla extract. Mix until just combined.
- Add the dry ingredients to the combined wet ingredients.
- Gently mix the dry ingredients using a rubber scraper to get the sides. Fold in the fresh blueberries. Do this step gently so the blueberries don't get crushed.
- Make small discs of cookie dough. Again, be careful not to crush the blueberries. Take a small piece of cold cream cheese and add it to the center of the cookie dough disc.
- Fold the dough around the cream cheese ball to form a traditional-looking cookie dough ball. Place the formed balls on a parchment paper-lined cookie sheet.
- Bake at 325°F for 15-18 minutes.
Hint: Use firm blueberries when possible. This will help keep the texture of the dough and prevent your cookies from spreading.
Common Mistakes
Using butter that's too soft can make the dough spread too much in the oven. Overmixing the blueberries can also turn the dough purple and make the berries to burst too much.
Top tip
These cookies taste best after cooling completely. The cheesecake filling sets up as they cool, giving it that rich, creamy center and the perfect soft texture.
Recipe
Blueberry Cheesecake Cookies
Ingredients
For the Cheesecake Filling:
- 6 ounces cream cheese cut into cubes, see note 1
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
For the Cookies:
- ¾ cup butter salted, slightly softened, see note 2
- 1 ½ cups granulated sugar
- 1 teaspoon lemon zest
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour fluffed, then lightly spooned into a measuring cup and leveled.
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup blueberries firm, see note 3
Instructions
Make the Cheesecake Filling:
- Beat the cream cheese on high with an electric mixer until smooth, about 2 minutes. Add the powdered sugar and vanilla and beat until well combined and smooth. Form rough balls of filling, about 2 teaspoons in size, and place on large plate or dish lined with parchment paper. Place in the refrigerator for at least 20 minutes, and up to 1 hour.
Make the Cookies:
- After the filling has been in the refrigerator at least 15 minutes, preheat the oven to 325°F. Leave the filling in the fridge.
- Beat the butter, sugar and lemon zest on high until light and fluffy, about 1-2 minutes. Add the vanilla and eggs and beat another 30-60 seconds until well combined. In a separate bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients and mix on low until about 85-90% incorporated. Add the blueberries and stir them in with a spatula. We highly recommend firm blueberries for this. Not all of the blueberries will be fully incorporated, and that is okay.
- Grab a blob of dough, about 2 Tablespoons in size. Flatten them into a pancake about ¼" thick or so (if you have blueberries that didn't mix in, feel free to press some into your pancake of dough). Place the dough pancakes on a parchment lined baking sheet. Place the cheesecake filling balls in the center of your dough pancakes, then fold the dough up and around the filling, covering it completely and sealing any holes with dough. Feel free to press in another few blueberries on top, if desired for a more aesthetic look.
- Bake for 15-18 minutes until the edges are completely set and the tops are matte. Remove from the oven and allow to cool completely before eating. We love a good warm cookie, but these don't taste very good when warm. Enjoy!
Notes
- Generally I prefer to work with softened cream cheese as it is easier to work with and more smooth. For this recipe, we are trying to keep the cream cheese as cool as possible, making it easier to work with.
- It's important your butter is not mushy for these cookies to turn out right. We recommend your butter is just soft enough that you can make a slight indent into it when pushing on it with your finger.
- In order for these cookies to work, we have to use a firm dough. The blueberries don't like to mix into a firm dough when they are mushy, and this is much easier when using firm blueberries.
- To store: our official recommendation is to store these in the refrigerator to prevent the cream cheese from going bad. With that I add a disclaimer that we store them at room temperature to maintain the integrity of the texture and they've been fine. I also have a large family and they are generally eaten in under 24 hours.
Nutrition
For other stuffed cookies, try our Cheesecake Stuffed Chocolate Chip Cookies, Churro Cheesecake Stuffed Cookies, and our Cookie Monster Stuffed Cookies.
Storing
Because of the cheesecake filling, we recommend storing these cookies in the refrigerator in an airtight container. For the best texture, let them sit at room temperature for a few minutes before serving. They are best enjoyed within 3-4 days.
Variations and Substitutions
Try these fun variations:
- White Chocolate- Add white chocolate chips for a sweeter bakery-style cookie.
- Lemon Glaze- Drizzle a lemon glaze to add extra lemon flavor and a cute look.
- Oreo Cheesecake- For an OREO cheesecake version, mix crushed cookies into the cheesecake filling.
- Frozen Blueberries- Though fresh, firm berries work best, you can also use frozen blueberries.
- Other Fruit- Try substituting fresh blueberries with fresh raspberries, or sliced strawberries.
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