Blueberry Cheesecake Cookies

Deliciously sweet and creamy cookies that combine the flavors of cheesecake and blueberries for a delightful treat.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

Cookie Base

1 cup all-purpose flour Can substitute with gluten-free flour.
½ cup cream cheese, softened A must for that cheesecake flavor!
½ cup unsalted butter, softened Can use dairy-free alternative.
¾ cup sugar Brown sugar works well for a deeper flavor.
½ teaspoon baking powder
½ teaspoon vanilla extract Adds warmth and aroma.
1 cup fresh or frozen blueberries Use frozen without thawing for best texture.
1 large egg Can replace with a flax egg for vegan version.
a pinch salt

Method

Baking Preparation

Preheat your oven to 350°F (175°C).
In a bowl, blend the softened cream cheese and butter together until creamy.
Gradually mix in the sugar until well combined.
Crack in the egg and add the vanilla extract. Mix again until light and fluffy.
In another bowl, whisk together the flour, baking powder, and salt.
Fold the dry ingredients into the wet mixture until just incorporated.
Gently fold in the blueberries.
Drop rounded tablespoons of the dough onto a lined baking sheet, leaving space between each cookie.
Bake for about 10-12 minutes or until edges are lightly golden.
Let them cool on the sheet for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 8g

Notes

These cookies can be served with ice cream or enjoyed alongside a warm cup of tea or coffee. For variations, try mixing in lemon zest, or substitute blueberries for raspberries or chocolate chips.

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