Satisfy your sweet cravings with our Blueberry Cheesecake Cookies—a delightful blend of creamy cheesecake and juicy blueberries in every heavenly bite! These cookies are a delicious twist on the classic cheesecake, combining the richness of cream cheese with bursts of blueberry goodness. Perfect for tea time, dessert, or any moment that calls for a treat, these cookies are a little piece of dessert paradise.
Exciting Story: Our Blueberry Cheesecake Cookies have become a symbol of impromptu celebrations and cozy afternoons. The first time we made them, the aroma of baking cookies filled the house, and the anticipation was palpable. As we bit into the soft, cheesecake-infused centers with juicy blueberry surprises, it was an instant hit. Now, whether it’s a weekend indulgence or a midweek pick-me-up, these cookies have a way of turning ordinary moments into sweet memories.
Why These Cookies Are Worth the Bake:
Selling Points:
- Creamy Cheesecake Harmony: Experience the velvety texture of cream cheese in every cookie, creating a luscious and indulgent treat.
- Blueberry Burst: Each cookie is studded with plump blueberries, adding a burst of fruity sweetness that perfectly complements the creamy cheesecake flavor.
- Soft and Chewy Goodness: The texture is a delightful combination of soft and chewy, creating a cookie that practically melts in your mouth.
- Simple Elegance: Impress your guests or treat yourself to a touch of elegance without the fuss of a full cheesecake. These cookies offer all the flavor in a convenient, handheld form.
Notes: For an extra touch, you can drizzle the cooled cookies with a simple glaze made from powdered sugar and a splash of lemon juice. This adds a hint of tanginess that pairs wonderfully with the sweet blueberries.
Frequently Asked Questions: Q: Can I use frozen blueberries? A: Yes, you can use frozen blueberries, but make sure to gently fold them into the dough while still frozen to prevent excessive bleeding of color into the cookies.
Q: Can I refrigerate the cookie dough?
A: Chilled dough tends to result in thicker cookies. If you prefer a thicker cookie, you can refrigerate the dough for about 30 minutes before baking.
Q: How do I store these cookies?
A: Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, they can be frozen for up to three months.
Blueberry Cheesecake Cookies
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 cup 1 (226g) cream cheese, softened
1/2 cup 1/2 (113g) unsalted butter, softened
1 cup 1 (200g) granulated sugar
1 large 1 egg
1 teaspoon 1 vanilla extract
2 cups 2 (240g) all-purpose flour
1/2 teaspoon 1/2 baking powder
1/4 teaspoon 1/4 salt
1 cup 1 (150g) fresh or frozen blueberries
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened cream cheese, butter, and granulated sugar until smooth and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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