Soft-Baked Blueberry Cheesecake Cookies

Recipe Information

Author: deesviral
Prep Time: 30 minutes
Bake Time: 15 minutes
Total Time: 45 minutes
Yield: 18 cookies

Ingredients

Cream Cheese Filling

• ¾ cup (6 ounces) cream cheese, softened
• ⅓ cup powdered sugar, sifted

Blueberry Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups fresh blueberries

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Beat the cream cheese and powdered sugar together until smooth. Spoon small portions onto a parchment-lined plate and freeze for 20 minutes.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, then mix in the vanilla extract.
5. Whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
6. Gently fold in the blueberries, taking care not to crush them.
7. Scoop about 2 tablespoons of cookie dough, flatten slightly, place a frozen cream cheese filling in the center, then cover with another small piece of dough. Seal the edges completely.
8. Arrange the cookies about 2 inches apart on the prepared baking sheets.
9. Bake for 13–15 minutes, or until the edges are lightly golden while the centers remain soft.
10. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips

• Freeze the cheesecake filling before assembling for easier handling.
• Use fresh blueberries whenever possible for the best texture.
• Avoid overbaking to keep the cookies soft and tender.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months and thawed before serving.

Estimated Nutrition (Per Cookie)

• Calories: 255
• Protein: 3 g
• Carbohydrates: 31 g
• Fat: 13 g
• Fiber: 1 g
• Sugar: 18 g