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Blueberry Cheesecake Cookies
4.4 from 81 votes

Blueberry Cheesecake Cookies

These Blueberry Cheesecake Cookies combine a soft cream cheese and butter dough with fresh blueberries and a zesty lemon touch. The cookies bake to a golden edge while remaining tender inside. A creamy glaze made from cream cheese, powdered sugar, vanilla, and heavy cream adds extra richness and sweetness when drizzled on cooled cookies. Chilling the dough before baking helps maintain cookie shape and texture.

Prep Time
25 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings: 46 cookies
Calories: 80 kcal
Course: Dessert
Cuisine: American

Ingredients

Cookies
  • 8 ounces cream cheese room temperature
  • ½ cup butter room temperature
  • ¾ cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon lemon juice fresh
  • 1 teaspoon lemon zest
  • 1 egg large
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup blueberries fresh
Glaze
  • 4 ounces cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy whipping cream

Instructions

Cookies
    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium until combined. Scrape down the sides of the bowl.
  3. Add in the butter, granulated sugar, and powdered sugar. Beat until the butter is creamed and the sugars are combined.
  4. Add in the vanilla extract, lemon juice, lemon zest, and egg. Beat just until the egg is incorporated.
  5. Add in the flour, baking soda, and salt. Beat until the flour is just combined.
  6. Fold in the frozen blueberries.
  7. Cover the dough and refrigerate for at least 1 hour.
  8. Using a 1 tablespoon cookie scoop, scoop the dough onto the prepared baking sheet.
  9. Place into the preheated oven and bake for 10 to 13 minutes until the edges are golden brown.
  10. Let cool for 5 to 10 minutes on the baking sheet before transferring to a cooling rack or paper towel to cool completely.
Glaze
  1. In a medium bowl, add in the cream cheese. Using a hand mixer, beat on medium until creamy.
  2. Add in the powdered sugar, milk, and vanilla extract. Beat until smooth.
  3. If the glaze is too thick, add additional heavy cream 1 tablespoon at a time until you reach the desired consistency.
  4. Dip the tops of the cooled cookies in the glaze. You can also add the glaze to a sandwich bag and cut the corner off from the bag creating a small hole. Drizzle the glaze on top of the cookies.
  5. Place in an airtight container in the fridge for up to 5 days.

Notes

  • Roll chilled dough scoops into smooth balls to create a neat cookie surface before baking.
  • Lightly grease hands if the dough is sticky to handle easily.

Nutrition Information

Calories 80kcal (4%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 14mg (5%) Sodium 99mg (4%) Potassium 27mg (1%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 123IU (2%) Vitamin C 1mg (1%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 46 cookies

Amount Per Serving

Calories 80

% Daily Value*

Calories 80kcal 4%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 14mg 5%
Sodium 99mg 4%
Potassium 27mg 1%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 123IU 2%
Vitamin C 1mg 1%
Calcium 23mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.