Blueberry Cheesecake Cookies
Have you ever wished you could eat cheesecake with your hands? Well, now you can! I’m about to show you how to make the most amazing blueberry cheesecake cookies. They are soft, chewy, and taste just like a slice of real blueberry cheesecake.
These cookies are a piece of cake to make, even for new bakers. They are perfect for parties, a sweet snack, or just because you want something yummy. Let’s get baking!
Why You’ll LOVE These Cookies
You are going to fall head over heels for these cookies. They have a rich, creamy cheesecake flavor packed into every single bite. The juicy blueberries pop in your mouth, and the white chocolate chips add a sweet little surprise. They are perfect for when you want a fancy dessert without all the fuss. They look pretty on a plate and taste even better.
If you love fun cookie recipes, you should also try my Caramel Chocolate Chip Cookies and these amazing Strawberry White Chocolate Chip Cookies. They always hit the spot!
Ingredients You’ll Need
Here are the simple things you need to make these cookies. For the exact amounts, check out the recipe card below!
- Box white or yellow cake mix: This is our secret shortcut to super soft cookies.
- Butter: You need this at room temperature to get a creamy batter.
- Cream cheese: This gives the cookies that yummy cheesecake flavor.
- Large egg: This helps hold all of your cookie ingredients together.
- Vanilla extract: A little splash of vanilla makes everything taste better.
- White chocolate chips: These add a sweet and creamy texture to every bite.
- Fresh or freeze-dried blueberries: These give your cookies a wonderful burst of fruit flavor.
How to Make Blueberry Cheesecake Cookies
Making these cookies is super easy! Just follow these simple steps, and you’ll have a delicious treat in no time.
Step 1: Get Ready
First, preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper or a silicone mat. This step makes sure your cookies bake evenly and don’t stick to the pan.
Step 2: Mix the Wet Ingredients
In your large bowl, beat the softened butter and cream cheese together with your mixer on medium speed. Do this for about 2 minutes until it’s light and fluffy. Then, add the egg and vanilla.
Step 3: Add the Dry Mix
Now, add the dry cake mix to your wet ingredients. Mix everything on low speed until it’s just combined. Be careful not to overmix! You just want everything to come together into a soft dough.
Step 4: Fold in the Goodies
Time for the best part! Gently fold in the white chocolate chips and blueberries using your rubber spatula. If you’re using fresh blueberries, be very gentle so you don’t squish them all.
Step 5: Scoop and Bake
Scoop the dough into 1-inch balls and place them on your cookie sheet, about 2 inches apart. Bake for 10-12 minutes. The edges should be lightly golden. They might look a little soft.
Step 6: Cool Down
Let the cookies cool on the baking sheet for about 5 minutes before moving them. This helps them set up. Then, use a spatula to move them to a wire rack to cool completely. ENJOY!!!
Tips for the Best Blueberry Cheesecake Cookies
Want to make sure your cookies are perfect? Here are a few of my favorite tips for this recipe.
- Room temperature ingredients. Make sure your butter, cream cheese, and egg are not cold.
- Don’t overmix. Mix the dough only until it comes together for a softer cookie.
- Use a cookie scoop. This gives you cookies that are all the same size and bake evenly.
- Chill the dough. If your dough feels too sticky, chill it for 30 minutes.
- Watch them closely. Ovens can be different, so watch for lightly golden edges.
- Fresh is best. These cookies are amazing when they are fresh and slightly warm.
Variations and Substitutions
Here are some fun ways to change up your cookies. Don’t be afraid to get creative and try something new!
- Try different berries. You can use chopped strawberries or raspberries instead of blueberries.
- Add some zest. A little bit of lemon zest in the dough will make the flavors pop. It’s a great partner for blueberries.
- Change the chips. You can use milk chocolate chips or even butterscotch chips if you want.
- Go nuts. Add about a half cup of chopped pecans or walnuts for a nice crunch.
- Use a different cake Mix. Try a lemon or strawberry cake mix for a totally new flavor.
Make-Ahead and Storage Tips
These cookies are great to make ahead of time! You can store the baked cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can keep them in the fridge for up to a week. They taste great right out of the fridge!
You can also freeze the cookie dough. Just scoop the dough balls onto a baking sheet and freeze them until they are solid. Then, put them in a freezer bag. You can bake them right from the freezer! Just add a few extra minutes to the baking time.
Recipe FAQs
How do I know when the cookies are done?
You’ll know they are done when the edges are a light golden brown. The centers will still look a little soft, but they will set up as they cool down on the pan.
Can I use frozen blueberries?
Yes, you can! Do not thaw them first. Just add the frozen blueberries right into the dough. You may need to add an extra minute or two to your baking time.
Why are my cookies flat?
This can happen if your butter was too soft or melted. Chilling the dough for about 30 minutes before baking can help your cookies from spreading out too much.
Can I make these cookies gluten-free?
Yes! You can use a gluten-free yellow or white cake mix to make this recipe. Just check to make sure your other ingredients are gluten-free as well.
How should I store these cookies?
Store them in an airtight container. Because of the cream cheese, I like to keep them in the refrigerator. They will last for up to a week in there.
Can I use a different kind of cake mix?
For sure! A lemon cake mix would taste amazing with the blueberries. A strawberry cake mix would also be a fun and delicious choice to try.
What if I don’t have a stand mixer?
No problem at all! You can easily use a regular hand mixer and a large mixing bowl. You can even mix it by hand, but it will take a little more muscle.
Can I double this recipe?
Absolutely! This recipe is perfect for doubling if you need to make a big batch for a party or a bake sale. Just make sure your mixing bowl is big enough.
Blueberry Cheesecake Cookies
Ingredients
- 1 box (15.25 ounces) white or yellow cake mix
- ½ cup (1 stick) unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup fresh or freeze-dried blueberries
Instructions
- Get Ready to Bake: Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper or silicone mats so that your cookies won't stick.
- Cream the Fats: In a large bowl with an electric mixer, beat the softened butter and cream cheese together on medium speed for about 2 minutes until it's creamy and smooth.
- Mix the Dough: Beat in the egg and vanilla extract. Then, add the dry cake mix and mix on low speed only until the flour is just combined. Do not overmix it.
- Add the Fillings: Gently use a spatula to fold in the white chocolate chips and the blueberries. Be careful not to crush the fresh blueberries while you are mixing.
- Scoop and Bake: Drop rounded tablespoons of dough about 2 inches apart onto your prepared cookie sheets. Bake for 10-12 minutes, until the edges are lightly golden.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes. This is important! Then, move them to a wire rack to finish cooling completely.
Notes
- Make sure your butter and cream cheese are at room temperature for the best results.
- For puffier cookies that don’t spread as much, chill the dough for 30 minutes before baking.
- Using a small cookie scoop helps make sure that all of your cookies are the same size.
- Store any leftover cookies in an airtight container in the refrigerator for up to one week.
- These cookies are also delicious when frozen! You can freeze them for up to 3 months.
