Dessert

Perfect Blueberry Cheesecake Cookies Recipe

ByOlivia Monroe February 25, 2026February 25, 2026

Introduction

These Perfect Blueberry Cheesecake Cookies combine the tender richness of cheesecake with bursts of fresh blueberries in every bite. Soft, slightly chewy, and studded with sweet fruit, they make a delightful treat for any occasion.

A stack of three thick cookies sits on a plain white plate placed on a white marbled surface. Each cookie has a soft, crumbly texture with a pale golden color. Mixed evenly throughout the cookies are dark purple blueberries, some of which are slightly bursting and creating purple spots on the dough. Large white chocolate drops are melted gently on top, forming small creamy pools scattered across the cookies. The cookies look fresh and moist with a slight shine from the melted chocolate. 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 oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
Step 4: Add the egg and vanilla extract, mixing until well combined.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
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 2 inches apart.
Step 8: Bake for 12–15 minutes until edges are lightly golden and centers are set but soft.
Step 9: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest or substitute white chocolate chips with dark or milk chocolate chips.
Use fresh blueberries in season for the best burst of flavor; if using frozen, do not thaw to prevent the dough from becoming too wet.
Chilling the dough for 30 minutes before baking can help prevent spreading and keep the cookies thicker.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag for up to 1 month. To reheat, warm gently in the microwave for 10–15 seconds or enjoy them at room temperature.

How to Serve

A stack of three soft cookies sits on a white plate, each cookie thick with a light golden-brown color. The cookies are studded with plump dark blueberries and scattered creamy white chocolate chips throughout. The texture looks slightly crumbly with a chewy center, and the top cookie's berries and chips are clearly visible, bursting with color and contrast. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before folding into the dough to avoid excess moisture that can affect cookie texture.

Can I substitute cream cheese with something else?

Cream cheese provides the signature cheesecake tang and texture, but you can try mascarpone or a thick Greek yogurt as alternatives, keeping in mind texture and flavor may vary slightly.