Blueberry Cheesecake Cookies
User Reviews
4.7
9 reviews
Excellent
Blueberry Cheesecake Cookies
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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!
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Ingredients
Cream Cheese Filling
- 4 ounces cream cheese softened
- ¼ cup powdered sugar
Cookies
- ½ cup butter cold
- 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 blueberries fresh
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.
Nutrition Information
Show Details
Calories
280kcal
(14%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
44mg
(15%)
Sodium
170mg
(7%)
Potassium
62mg
(1%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
450IU
(9%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 170mg | 7% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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