These Blueberry Cheesecake Cookies or cream cheese cookies are so soft and tender. They're filled with blueberries, a hint of lemon, and topped with a cream cheese glaze. They make the perfect summer cookie with their bright flavors.
What you need to make Blueberry Cheesecake Cookies
These cheesecake cookies require quite a few ingredients but they're totally worth it.
- cream cheese - always make sure your cream cheese is at room temperature before making this cream cheese cookie otherwise you'll be battling lumps the entire time.
- butter - you can use salted or unsalted butter in this recipe. I went with salted butter.
- sugar - both granulated sugar and powdered sugar are used in this recipe.
- vanilla extract - a little vanilla flavor is a must in a cookie recipe in my opinion.
- fresh lemon juice & zest - fresh lemon juice and lemon zest give the cookie a pop of bright fresh flavor that pairs well with the blueberries.
- egg - I use large eggs in my recipe. It doesn't need to be at room temperature for this recipe, but it wouldn't hurt either.
- all-purpose flour - use a good quality higher protein all-purpose flour such as Gold Medal or King Arthur.
- baking soda - the leavening agent that makes these blueberry cheesecake cookies light and fluffy instead of stones.
- salt - Salt balances out the sweetness
- fresh blueberries - rinse and dry your fresh blueberries before folding them into the cookie dough.
How to make Blueberry Cheesecake Cookies
This is a typical easy cookie recipe to make. The cookie dough will need to be chilled before it can be used. It's sticky and can be hard to manage without the hour to firm up.
- Cream the cream cheese with a hand mixer until smooth.
- Beat in the butter, granulated sugar, and powdered sugar until combined.
- Add in the vanilla extract, lemon juice, lemon zest, and egg. Mix just until the egg is worked into the batter
- Mix in the dry ingredients just until the flour is incorporated.
- Fold in the blueberries.
- Cover and chill the cookie dough for at least 1 hour before scooping.
- Scoop and bake for 10 to 13 minutes until the edges are golden and the top looks pale and no longer shiny.
PRO TIP: To have a smooth top cheesecake cookie, scoop the cookie dough into your lightly greased palms and roll until smooth.
Frequently Asked Questions
Yes! To use frozen blueberries, you need to allow them to thaw completely, drain them, and thoroughly dry them off. This cheesecake cookie will not do well with any additional liquid added to it.
These cookies will last stored in an airtight container in the fridge for up to 5 days.
Yes, though they are best when they're fresh, you can freeze the cookies for a later time. First you'll need to leave off the cream cheese glaze. Then you can add the cookies in a single layer to a freezer-safe container. Place them in the freezer for up to 1 month.
If you want to stack them or play them in a freezer bag, I would recommend placing them on a baking sheet and freezing until firm or layering them with parchment paper/wax paper in between. The tops can be a little sticky and this will help prevent them from sticking to each other.
Yes. Once you chill the dough, scoop it, and roll it if you want a smooth top, place them on a parchment paper/wax paper lined baking sheet. They can be as close together as you can get them without touching. Place in the freezer until firm.
Once the cookie dough is frozen, pop them in a freezer container or freezer bag and place back in the freezer. They'll last up to 3 months.
To bake them, you'll need to preheat the oven and then place them still frozen on a parchment lined cookie sheet and bake as directed. It may take 1 to 2 minutes longer than what the directions say.
I would recommend chopping up some freeze dried strawberries to add instead of real strawberries. Folding in chopped strawberries wouldn't be the best idea because they're so juicy when they're cut up.
More cheesecake treats to try
- If you want a cheesecake for Taco Tuesday, these Cheesecake Tacos are going to be perfect.
- Want a plain version of these Blueberry Cheesecake cookies, you may want to look into these Cheesecake Cookies.
- This Strawberry Angel Food Cake Trifle has a no-bake cheesecake filling inside paired with angel food cake and a strawberry glaze.
Blueberry Cheesecake Cookies
- 4 ounces cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- 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.
- Add in the butter, granulated sugar, and powdered sugar. Beat until the butter is creamed and the sugars are combined.
- Add in the vanilla extract, lemon juice, lemon zest, and egg. Beat just until the egg is incorporated.
- Add in the flour, baking soda, and salt. Beat until the flour is just combined.
- Fold in the frozen blueberries.
- Cover the dough and refrigerate for at least 1 hour.
- Using a 1 tablespoon cookie scoop, scoop the dough onto the prepared baking sheet.
- Place into the preheated oven and bake for 10 to 13 minutes until the edges are golden brown.
- Let cool for 5 to 10 minutes on the baking sheet before transferring to a cooling rack or paper towel to cool completely.
- In a medium bowl, add in the cream cheese. Using a hand mixer, beat on medium until creamy.
- Add in the powdered sugar, milk, and vanilla extract. Beat until smooth.
- If the glaze is too thick, add additional heavy cream 1 tablespoon at a time until you reach the desired consistency.
- 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.
- Place in an airtight container in the fridge for up to 5 days.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)