Description
These Blueberry Cheesecake Cookies combine the best of both worlds: the creamy, tangy flavor of cheesecake and the convenience of a cookie. They’re bursting with fresh blueberries and a delightful graham cracker crumble.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 cup fresh blueberries
- ½ cup graham cracker crumbs
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract and egg.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth.
- Gently fold the fresh blueberries into the cream cheese mixture.
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheets.
- Place a small dollop of the blueberry cheesecake filling on top of each cookie.
- Sprinkle the graham cracker crumbs over the cheesecake filling.
- Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, use full-fat cream cheese.
- If you don’t have fresh blueberries, you can use frozen blueberries, but make sure to thaw and drain them well before using.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Protein: 2g