These blueberry cheesecake cookies are soft, gooey and creamy! The vanilla cheesecake filling is so smooth and delicious. These fun cookies are great for birthdays, holidays, special occasions and rainy days!

Blueberry cheesecake cookies

Why You’ll Love This Recipe

  • These blueberry cheesecake cookies are gooey and delicious!
  • The cookies themselves are soft, buttery and tasty.
  • The vanilla cheesecake filling is smooth and creamy!
  • These cookies are made with pantry staples.
  • They are light and fresh enough for spring and summer.
  • This recipe is made without muffin mix or cake mix. These are completely from scratch and worth every second!
  • I used gluten free 1 to 1 flour to keep these cookies gluten free.
  • If needed, all purpose flour can also be used successfully.
  • For other flavors, check out these Strawberry Cheesecake Cookies and these Raspberry Cheesecake Cookies!

Ingredients & Substitutions

These are the main ingredients and substitutions for blueberry cheesecake cookies. Scroll down to the recipe card for full ingredients list and instructions.

Use softened room temperature cream cheese. It is much easier to cream together with the powdered sugar.

Powdered sugar sweetens the vanilla cheesecake filling. I do not suggest replacing this with granulated sugar, monk fruit sweetener or any other sugars.

Use cold butter straight from the fridge. This helps the cookies not spread too much while baking. If using unsalted butter, feel free to add a pinch of salt to the dough.

Granulated sugar and light brown sugar both sweeten the dough. I recommend using light brown sugar instead of dark brown sugar. I do not suggest using coconut sugar here. The cookies will become much darker in color and slightly more gritty.

The egg helps bind the cookies together. I have not tried an egg replacement in this specific recipe, but I have had success using applesauce. As a rule of thumb, replace 1 egg with ¼ cup unsweetened applesauce. For more information about egg free baking, check out these Eggless Chocolate Chip Cookies.

A little vanilla extract adds a classic cookie flavor.

Both gluten free 1 to 1 flour and all purpose flour work well. I used gluten free 1 to 1 flour for this recipe.

Baking soda leavens these cookies.

Fresh blueberries provide a burst of flavor to these blueberry cheesecake cookies! I recommend trying to buy smaller sized blueberries if possible. Very carefully fold them into the cookie dough. Try not to break any of them. I have not tried this recipe with frozen blueberries or freeze dried blueberries.

Blueberries and other baking ingredients

Taste & Texture

These blueberry cheesecake cookies taste like buttery sugar cookies with fresh blueberries! The vanilla cheesecake filling tastes like creamy cheesecake.

These cookies are thick, soft and creamy. The filling becomes gooey while baking.

How to Make

Step 1

First, make the cheesecake filling. In the bowl of a stand mixer, add softened cream cheese and powdered sugar. Beat until smooth and creamy.

Cheesecake filling in bowl

Step 2

Scoop out 1 teaspoon sized balls of cheesecake filling. Place on parchment lined pan. Continue for remaining cheesecake mixture. There should be 9 to 10 balls. Place pan in freezer while making cookie dough.

Balls of cream cheese on pan

Step 3

To make cookie dough, add cold butter, granulated sugar and brown sugar to a clean bowl in your stand mixer. Beat for 3 minutes or until no clumps of butter remain.

Creamy dough in bowl

Step 4

Add in egg and vanilla. Stir to combine.

Gooey cookie dough in bowl

Step 5

Then, add in flour and baking soda. Stir until a thick cookie dough is formed.

Thick batter in bowl

Step 6

Very carefully fold in blueberries, trying not to break them. Place cookie dough in fridge for 30 minutes.

Blueberry cookie dough in bowl

Step 7

Finally, remove dough from fridge and cheesecake filling from freezer. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 8

Use ice cream scoop to scoop large balls of dough onto lined pan. Use thumb to press an indent in the center of each cookie dough ball.

Step 9

Place a ball of cheesecake filling into the indent.

Cream cheese filled cookie dough

Step 10

Use hands to completely enclose cheesecake filling with cookie dough.

Blueberry cookie dough balls

Step 11

Bake for 10 to 11 minutes or until cookies are just barely set in the middle.

Baked blueberry cookies on pan

Step 12

Finally, remove blueberry cheesecake cookies from oven. Allow cookies to cool on pan for 10 minutes. Then, transfer to a wire rack to finish cooling.

Expert Tips & Tricks

Use softened cream cheese for the filling. Cold cream cheese will not cream well.

The balls of cheesecake filling do not have to be perfect. Make them as similarly sized as possible.

Use cold butter. Softened butter will yield runny cookies.

Both gluten free 1 to 1 flour and all purpose flour work well.

Use smaller sized blueberries if possible.

Do not over bake! These blueberry cheesecake cookies will be light in color and still doughy looking. They are meant to be gooey!

Cheesecake cookies with blueberries

Flavor Variations & Add Ins

These blueberry cheesecake cookies are so delicious! Here are a few ideas to mix up the flavors.

Add a squeeze of lemon juice to the cookie dough like these Lemon Blueberry Cookies

Add some lemon zest to the cookie dough

Mix in white chocolate chips

Mix in mini chocolate chips

Add chopped walnuts

Add a dash of cinnamon

How to Serve & Store

Serve blueberry cheesecake cookies once cool enough to handle. They go well with milk, coffee and hot chocolate.

For the ultimate dessert, serve with vanilla ice cream or whipped cream.

Store cookies in the fridge for up to 4 days.

Freeze for up to 1 month.

Frequently Asked Questions

Can I freeze these cookies?

Yes!

How do I tell when the cookies are done?

The cookies are done when the middles are just barely set. Mine were perfect at 11 minutes.

Can I use frozen blueberries?

I have not tried using frozen blueberries. If that is all you have, thaw blueberries. Then pat them completely dry to remove all liquid. Since frozen berries are so juicy, the cookies may spread out more or become blue!

Can I use another fruit?

Yes, check out these Strawberry Cheesecake Cookies and these Raspberry Cheesecake Cookies!

Fruity cookies on white plates

You May Also Like

If you make this blueberry cheesecake cookie recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more delicious recipes, check out these Dessert Recipes.

Blueberry cheesecake cookies

Get the Recipe: Blueberry Cheesecake Cookies

These blueberry cheesecake cookies are soft, gooey and creamy! The vanilla cheesecake filling makes these cookies irresistible. They are fun and great for any occasion!
5 from 1 vote

Ingredients

Cream Cheese Filling

  • 4 ounces cream cheese, softened
  • ¼ cup powdered sugar

Cookies

  • ½ cup cold butter
  • ¼ cup granulated sugar
  • ½ cup light brown sugar, tightly packed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 ¾ cups flour, gluten free 1 to 1 or all purpose
  • ½ tsp baking soda
  • ¼ cup fresh blueberries

Instructions 

  • First, make the cheesecake filling. In the bowl of a stand mixer, add softened cream cheese and powdered sugar. Beat until smooth and creamy.
  • Scoop out 1 teaspoon sized balls of cheesecake filling. Place on parchment lined pan. Continue for remaining cheesecake mixture. There should be 9 to 10 balls. Place pan in freezer while making cookie dough.
  • To make cookie dough, add cold butter, granulated sugar and brown sugar to a clean bowl in your stand mixer. Beat for 3 minutes or until no clumps of butter remain.
  • Add in egg and vanilla. Stir to combine.
  • Then, add in flour and baking soda. Stir until a thick cookie dough is formed.
  • Very carefully fold in blueberries, trying not to break them. Place cookie dough in fridge for 30 minutes.
  • Finally, remove dough from fridge and cheesecake filling from freezer. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Use ice cream scoop to scoop large balls of dough onto lined pan. Use thumb to press an indent in the center of each cookie dough ball.
  • Place a ball of cheesecake filling into the indent.
  • Use hands to completely enclose cheesecake filling with cookie dough.
  • Bake for 10 to 11 minutes or until cookies are just barely set in the middle.
  • Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then, transfer to a wire rack to finish cooling.

Notes

  • Use softened cream cheese.  Beat fully with powdered sugar.
  • Make cheesecake filling balls equal in size.  They do not have to be perfect.
  • Use very cold butter from the fridge.  Softened butter will yield thinner cookies.
  • Gluten free 1 to 1 flour and all purpose flour can both be used.
  • If possible, use smaller sized blueberries.
  • Do not over bake cookies!  They should look light in color and still slightly doughy after 10 minutes.
  • Store cookies in the fridge for up to 4 days.
  • Freeze for up to 1 month.
Calories: 280kcal, Carbohydrates: 37g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 170mg, Potassium: 62mg, Fiber: 1g, Sugar: 20g, Vitamin A: 450IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg

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