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Blueberry Cheesecake Cookies

Indulge in the perfect blend of creamy cheesecake and juicy blueberries with these quick and easy cookies, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup softened cream cheese
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Fruit
  • 1 cup fresh blueberries (or frozen) If using frozen, thaw and drain excess moisture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, beat together the softened cream cheese and butter until smooth and fluffy.
  3. Add in the sugar and continue to beat until well combined.
  4. Stir in the egg and vanilla extract until fully incorporated.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry mixture to the wet ingredients, stirring until combined.
  7. Fold in the blueberries gently to avoid squishing.
Baking
  1. Drop tablespoon-sized amounts of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
  2. Bake for 12-15 minutes or until edges are golden and centers look set.
  3. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For thicker cookies, chill the dough for about 30 minutes before baking. These cookies can be stored in an airtight container at room temperature for up to a week.