Blueberry Cheesecake Cookies: Creamy, Juicy & Irresistible! πŸͺπŸ’™


 

1. Prep the Blueberries

  • In a small bowl, gently toss blueberries with lemon juice and sugar. Set aside.

2. Make the Cheesecake Filling

  • Beat cream cheese, powdered sugar, and vanilla until smooth.

  • Chill in the fridge while you make the cookie dough.

3. Make the Cookie Dough

  1. Cream butter + sugars until fluffy.

  2. Mix in eggs and vanilla.

  3. Gradually add flour, baking soda, and salt until just combined.

4. Assemble the Cookies

  1. Scoop 1 tbsp cookie dough, flatten slightly, and place ½ tsp cheesecake filling + a few blueberries in the center.

  2. Top with another 1 tbsp dough, sealing the edges.

  3. Press a few extra blueberries on top for a pretty finish.

5. Bake to Perfection

  • Bake at 350°F (175°C) for 10-12 minutes (edges should be golden, centers soft).

  • Cool on the pan for 5 mins, then transfer to a rack.

6. Drizzle & Serve!

  • Whisk the glaze ingredients and drizzle over cooled cookies.


Pro Tips for the Best Cookies

πŸ”Ή Use cold cream cheese filling – Easier to handle when chilled.
πŸ”Ή Prevent blue streaks – Gently fold berries into dough (don’t overmix).
πŸ”Ή Gooey centers? Underbake slightly—they firm up as they cool.
πŸ”Ή Extra tang? Add lemon zest to the dough or glaze.


Serving Ideas

🍦 Cookie sundae – Serve warm with vanilla ice cream.
☕ Tea time elegance – Pair with Earl Grey or chamomile.
🎁 Gift them – Package in a pretty box with parchment paper.


Storage Tips

❄️ Fridge: Keeps for 3 days (glaze may soften).
⏳ Freeze: Unbaked dough balls last 2 months (bake from frozen +1 min).


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