Blueberry Cheesecake Cookies Recipe
Have you ever dreamed it would be possible to combine the soft, rich, sumptuous flavor of cheesecake into the hand held treat that is a cookie? Well, dream no longer dear readers, because Jo is here to tell you that anything is possible with the right combination of ingredients. Bright blueberries, rich cream cheese, with just a bit of tang – this is your new favorite dessert. We’re talking light, fluffy little cookies that are studded with fresh blueberries. Does that sound like perfection to anyone else? Just me? These cookies are made completely from scratch, no mixes here, and they’re better than any store bought cookie! Trust me here.
What They Taste Like
If you like blueberries and cheesecake then these cookies are definitely for you!
BURSTING with FRESH blueberries – as you take a bite the first thing that will hit you are the delicious blueberries. CAKE-like and SOFT – from all the butter and cream cheese, these cookies are crazy soft and utterly fluffy. Melt in your mouth – seriously, they really melt in your mouth.
What You Need To Make Blueberry Cheesecake Cookies
No pre-made mixes here, we’re making these all from scratch.
Dry ingredients – All purpose flour, baking soda, baking powder, and salt. Dairy – We’re using butter, cream cheese that’s full fat, and sour cream today. It’ll give us richness, tang, and moisture. Wet ingredients – 1 large egg, vanilla extract, and white sugar. Blueberries – I used fresh blueberries today, but you can use frozen if that’s all you have on hand.
Want To Use Frozen Blueberries Rather Than Fresh?
You can most certainly swap the fresh berries out for frozen if that’s all you have on hand! Just follow these simple steps to ensure you have berries that don’t sink and don’t bleed too much color into your batter.
How To Make Blueberry Cheesecake Cookies
What Else Can I Add To My Cheesecake Cookies?
These cookies are so great and versatile – so you can do whatever you like with them! Try some of these and thank me later.
Lemon zest Cherries Apples Apricot Almonds Pecans Walnuts Chocolate chips Toffee bits
How To Test When Your Cookies Are Done
Every oven is different, and what works perfectly for me might not be the case for you. Look for golden edges. The center will remain light in color and may seem like they’re not cooked, but as long as the edges are golden then your cookies are done. As the cookies cool on the baking sheet for 5 minutes, they will continue to bake inside. So don’t try and transfer them to a cooling rack before that, because they will break. You can also press the edges of the cookies with your finger. If the edge stays firm, then your cookies are done. If you leave a noticeable indentation, then your cookies will need a few more minutes in the oven.
Storing Leftover Cookies
These cookies are best when fresh, however they will last a while longer, that’s only if you have the strength not to eat them all right away. Here’s how to store them:
Can You Freeze These Cheesecake Cookies
These blueberry cheesecake cookies are perfect for freezing. You can either wrap them individually or place them together in an airtight container or ziploc bag. They will last in the freezer for 3 months. Thaw the cookies at room temperature for 15 minutes, then place them on a plate to cool.
More Must Try Cookie Recipes:
Best Ever Chocolate Chip Cookies 3 Ingredient Peanut Butter Cookies Oatmeal Cookies Classic Shortbread Cookies Chocolate Sugar Cookies Chocolate Rumballs Snickerdoodle Cookies Lemon Shortbread Cookies Peanut Butter Cookies
