Description
These blueberry cheesecake–filled cookies bring together two dessert favorites in one indulgent bite. You get a tender, buttery cookie packed with juicy blueberries and a smooth cheesecake center that melts into the dough as it bakes. The result is sweet, tangy, and bakery-worthy — perfect when you want something fruity yet rich.
Ingredients
Scale
Cookie Dough
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- ¾ cup white sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon zest
- 1 cup blueberries (fresh or frozen)
Cheesecake Center
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the cheesecake centers
- Combine cream cheese, powdered sugar, and vanilla in a small bowl. Beat until smooth and creamy. Drop small spoonfuls onto parchment paper and freeze for about 30 minutes so they firm up. This makes stuffing the cookies much easier.
- Mix the cookie dough
- In one bowl, whisk together flour, baking soda, cornstarch, and salt.
- In a separate large bowl, beat butter, cream cheese, white sugar, and brown sugar until the mixture looks fluffy and smooth. Mix in the egg, vanilla, and lemon zest.
- Gradually add the dry ingredients, stirring just until a dough forms. Fold in the blueberries gently to avoid crushing them.
- Fill and shape
- Heat the oven to 350°F (175°C) and line baking sheets with parchment.
- Scoop portions of dough (about 1½ tablespoons each) and flatten slightly in your palm. Place a frozen cheesecake portion in the center, wrap the dough around it, and roll into a ball.
- Arrange cookies on the baking sheet with space between them.
- Bake
- Bake for 11–13 minutes, or until the edges turn lightly golden while the centers remain soft.
- Let cookies cool on the pan for several minutes before transferring to a rack to finish cooling. This helps them set without breaking.
Notes
- Chill the dough for 30 minutes if you want thicker cookies with less spreading.
- A cookie scoop keeps portions uniform so everything bakes evenly.
- If using frozen blueberries, add them straight from the freezer to prevent excess moisture.
- For a decorative finish, drizzle melted white chocolate over cooled cookies.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts
Nutrition
- Calories: 180
- Sugar: 14 g
- Fat: 8 g
- Carbohydrates: 25 g
- Protein: 2 g