Dessert

Perfect Blueberry Cheesecake Cookies Recipe

BySarah Summers February 27, 2026February 27, 2026

Introduction

These Perfect Blueberry Cheesecake Cookies combine tender, creamy cheesecake flavor with juicy bursts of fresh blueberries. Soft and flavorful, they are an irresistible treat for any berry lover.

A stack of three thick cookies sits on a white plate on a white marbled surface. Each cookie is round with a soft, bumpy texture, light golden color on the edges, and a creamier color in the center. The cookies are filled with dark purple blueberries that are slightly sunken into the dough, and each cookie has several white chocolate chips, some melted and blending softly with the cookie surface. The stack shows the layers clearly, with the cookies slightly uneven, giving a homemade feel. 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
Optional add-ins: 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 butter mixture and mix until well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just 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: Using a scoop or spoon, 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

Use frozen blueberries straight from the freezer to avoid the dough becoming too wet.
For an extra zing, add lemon zest or a touch of lemon juice to brighten the flavor.
White chocolate chips complement the blueberries well but can be omitted for a simpler cookie.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To enjoy after freezing, thaw at room temperature and warm slightly in the oven if desired.

How to Serve

A stack of four cookies sits on a white plate over a white marbled surface. Each cookie is thick with a soft, crumbly texture and is speckled with many dark blue blueberries that look juicy. Small dollops of creamy white chocolate chips are spread evenly across the top of each cookie, slightly melting into the warm dough. The cookies have a golden-yellow color with a slightly cracked surface, showing they are freshly baked. The scene looks cozy and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for these cookies?

Yes, frozen blueberries work well. Just do not thaw them before adding to the dough to prevent excess moisture.

How do I prevent the cookies from spreading too much?

Make sure your butter and cream cheese are softened but not melted. Chilling the dough briefly before baking can also help maintain shape.

Sarah Summers