Dessert

Perfect Blueberry Cheesecake Cookies Recipe

ByElla Hart February 25, 2026February 25, 2026

Introduction

These Perfect Blueberry Cheesecake Cookies combine the creamy richness of cheesecake with the fresh burst of blueberries in a soft, chewy cookie. They are easy to make and perfect for any occasion, whether as a snack or a special dessert treat.

A stack of three thick cookies sits on a white plate, each cookie layered with a soft, slightly golden dough base dotted with dark purple blueberries and white chocolate chips. The top cookie shows a rough, textured surface with visible lumps of gooey blueberries bursting through, and creamy white chocolate chips scattered evenly. The edges of the cookies are gently cracked, giving a homemade feel. The scene is set on a white marbled surface, and the overall look is cozy and inviting. 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 this dry mixture 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 3–4 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 gently until just combined. Be careful not to overmix.
Step 6: Gently fold in the blueberries along with any optional add-ins such as 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 12–15 minutes until the edges turn 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 swap white chocolate chips for dark chocolate to complement the blueberries.
Keep frozen blueberries straight from the freezer to prevent the dough from becoming too wet.
Use room temperature ingredients to ensure a smooth, creamy batter and even baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container for up to 2 months. To reheat, warm in the oven at 300°F for 5–7 minutes or until soft and slightly warm.

How to Serve

A stack of three soft cookies is shown on a white plate, each cookie thick and round with a slightly cracked surface. The top cookie is filled with dark purple blueberries evenly spread throughout, with creamy white chocolate chips placed on top and partially melted, creating a shiny texture. The cookies have a light golden-brown edge while the center is pale and soft-looking. The white plate sits on a white marbled surface, and a woman's hand gently holds the top cookie from the side. 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 these cookies?

Yes, you can use frozen blueberries without thawing them. This helps prevent the dough from becoming too wet and keeps the berries intact during baking.

How do I prevent the cookies from spreading too much?

Make sure your butter and cream cheese are softened but not melted. Also, chilling the dough for 15-30 minutes before baking can help control spreading for thicker cookies.