Dessert

Perfect Blueberry Cheesecake Cookies Recipe

ByJulian Dempsey February 17, 2026February 17, 2026

Introduction

These Perfect Blueberry Cheesecake Cookies combine the creamy richness of cheesecake with sweet bursts of fresh blueberries in a soft, chewy cookie. They’re easy to make and perfect for a delightful treat any time of the day.

A stack of three soft, round cookies sits on a simple white plate, each cookie showing a light golden color with uneven, slightly crinkled edges. The top cookie is decorated with plump, dark blueberries embedded in the dough, their deep purple-blue hues contrasting with the pale, creamy dough. Scattered among the blueberries are smooth, white chocolate chips, adding small bright spots on the surface. The cookies have a slightly thick and chewy texture, with visible cracks and a soft center. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2¼ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¼ cup cream cheese, softened
¾ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup fresh or frozen blueberries (do not thaw if frozen)
Optional add-ins:
- ½ cup white chocolate chips
- 1 tsp lemon zest

Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 to 4 minutes.
Step 4: Add the egg and vanilla extract to the bowl, and mix until well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Step 6: Gently fold in the blueberries and any optional add-ins like white chocolate chips or lemon zest.
Step 7: Use a scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake for 12 to 15 minutes, until the edges are lightly golden and the centers are set but still soft.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra flavor, add lemon zest or use white chocolate chips as a sweet complement to the blueberries.
If using frozen blueberries, do not thaw to prevent the dough from becoming too wet.
Chill the dough for 30 minutes before baking to help cookies hold their shape better.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To reheat, warm in a microwave for 10-15 seconds or enjoy at room temperature.

How to Serve

The image shows a stack of four thick cookies on a white plate, placed on a white marbled texture. Each cookie has a soft, slightly cracked surface that is light golden cream in color. The cookies contain visible dark blue, juicy blueberries scattered evenly throughout, some slightly sunken into the dough. On the top surface of each cookie, there are several creamy white chocolate chips, partially melted and nestled near the blueberries. The stack is tall, with the cookies resting unevenly, showing their soft, chewy texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries, but make sure to add them directly from frozen without thawing. This helps prevent the dough from becoming too wet and soggy.

Can I substitute cream cheese with something else?

Cream cheese provides the creamy texture unique to these cookies, but you can try using mascarpone as a substitute for a similar effect. Avoid replacing it with yogurt or sour cream as the dough consistency will change.