Go Back

Blueberry Cheesecake Cookies

Blueberry cheesecake cookies have a soft, chewy center filled with creamy cheesecake and lightly crushed freeze-dried blueberries. Each cookie is assembled around a frozen filling and baked until the edges are lightly golden and the tops look set.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Freezing, chilling, and resting 1 hour 40 minutes
Total Time 2 hours 30 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the cheesecake filling
  • 1 block (8 oz) cream cheese softened
  • 0.33 cup powdered sugar
  • 1 tsp cornstarch
  • 1 tsp lemon juice
For the cookies
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 0.75 cup brown sugar packed, light
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 2 oz freeze-dried blueberries lightly crushed

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Make the cheesecake filling
  1. In a small bowl, mix the cream cheese, powdered sugar, cornstarch, and lemon juice until smooth.
  2. Scoop the mixture into 18 rounded 1-tablespoon portions on a parchment-lined plate or small tray, then freeze until firm, at least 1 hour.
Make the cookie dough
  1. In a medium bowl, whisk together the flour, baking soda, and salt.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  3. Beat in the egg, egg yolk, and vanilla extract.
  4. Mix in the flour mixture just until combined, then fold in the blueberries.
  5. Cover and refrigerate the dough for 30 minutes.
Assemble and bake
  1. Heat the oven to 350°F and line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Divide the dough into 18 equal portions.
  3. Flatten each portion, enclose a frozen cheesecake filling portion inside, and seal the dough completely.
  4. Place each cookie seam-side down; keep unshaped portions refrigerated and space 9 cookies about 2 inches apart on the baking sheet.
  5. Bake each batch for 12 to 15 minutes, until the edges are lightly golden and the tops look set.
  6. Let the cookies rest on the baking sheet for 10 minutes before transferring to a wire rack.
  7. Let the baking sheet cool completely before baking the second batch.

Notes

Keep the cheesecake filling frozen until you enclose it in the dough to help prevent leaks. Store cookies in an airtight container in the refrigerator for up to 4 days; they can also be frozen for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour blend.