Blueberry Cheesecake Cookies are the kind of dessert that stops you in your tracks—the soft, buttery cookie, the creamy cheesecake center, and that swirl of sweet-tart blueberry jam? Pure magic. I came up with this recipe one lazy Sunday afternoon, craving something that tasted like comfort but looked like it came from a bakery window. I’ve always loved turning classic desserts into easy, everyday treats, and this one is my favorite blend of elegance and ease. Whether you’re trying blueberry cheesecake cookies with muffin mix, craving easy blueberry cheesecake cookies for a weeknight pick-me-up, or hoping to outdo Crumbl with your own blueberry cheesecake cookies swirl, this recipe delivers. Oh, and the lemon blueberry cheesecake cookies version? A sunshiney twist you’ll love. They’re soft, rich, tangy, and just sweet enough to make you reach for one more. Ready to fall in love? Here’s how to make them.
Why You’ll Love These Blueberry Cheesecake Cookies
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✅ Easy to Make – Simple steps, minimal equipment.
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✅ Soft, Chewy Texture – A bakery-style bite at home.
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✅ Bursting with Flavor – Creamy cheesecake and tangy blueberry in every bite.
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✅ Customizable – Make them gluten-free or swap in lemon for a citrusy twist.
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✅ Perfect for Any Occasion – Great for brunches, holidays, and snacking.
Ingredients for Blueberry Cheesecake Cookies
Here’s what you’ll need for this blueberry cheesecake cookies recipe:
Dry Ingredients
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2 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
Wet Ingredients
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1 cup unsalted butter, softened
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¾ cup granulated sugar
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¾ cup packed brown sugar
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1 large egg
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1 tsp vanilla extract
Filling
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½ cup cream cheese, softened
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¼ cup blueberry jam (or preserves of choice)
Optional Ingredient Swaps
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Want a gluten-free version? Use a 1:1 gluten-free flour blend.
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Prefer a different flavor? Replace blueberry jam with strawberry, raspberry, or even lemon curd.
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Add zest! A bit of lemon zest can transform this into lemon blueberry cheesecake cookies.
How to Make Blueberry Cheesecake Cookies – Step by Step
Step 1: Prep the Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugars
In another large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). Add the egg and vanilla extract, then mix until combined.
Step 4: Combine Wet and Dry Mixtures
Slowly add the dry ingredients into the wet mixture. Mix just until combined—don’t overmix! You want the dough soft but not sticky.
Step 5: Prepare the Cream Cheese Filling
In a small bowl, blend the cream cheese with blueberry jam. Swirl gently—don’t fully mix! You want a marbled effect.
Step 6: Shape and Fill the Cookies
Scoop out cookie dough using a medium cookie scoop. Roll into balls and place on prepared sheets. Press an indentation with your thumb in the center. Fill each center with a spoonful of the blueberry cheesecake mixture.
Step 7: Bake
Bake for 12–14 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to wire racks.
Pro Tips for Making the Best Blueberry Cheesecake Cookies
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Chill the dough for 15–30 minutes for thicker cookies.
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Use room-temp ingredients for smoother mixing.
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Want that Crumbl-style look? Make the cookies large and press down slightly after baking.
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For blueberry cheesecake cookies swirl aesthetics, swirl the filling lightly with a toothpick before baking.
Best Ways to Serve Blueberry Cheesecake Cookies
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With a hot cup of coffee or herbal tea.
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As a warm cookie sandwich with vanilla ice cream.
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On a dessert platter with mini lemon tarts or blueberry muffins.
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Pair with our Churro Cheesecake Recipe – Easy Dessert Idea or Blueberry Cookies Recipe – Ready in just 30 Minutes! for a sweet citrus balance.
Nutritional Information (Per Cookie)
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Calories: 260 kcal
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Carbs: 33g
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Sugar: 18g
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Fat: 13g
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Protein: 2g
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Fiber: 1g
Note: Based on standard size. Values may vary with substitutions.
Storage & Leftovers
How long do Blueberry Cheesecake Cookies last?
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Refrigerator: Store in an airtight container for up to 5 days.
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Freezer: Freeze baked cookies for up to 2 months. Thaw at room temp.
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Reheat: Microwave for 10–15 seconds for a fresh-baked feel.
FAQs – Blueberry Cheesecake Cookies
Can I make these cookies ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours or freeze cookie dough balls for later.
What’s the secret to the best blueberry cheesecake cookies?
Use high-quality cream cheese and real fruit jam. Don’t overmix the dough, and make sure the filling is swirled—not fully blended.
Can I use muffin mix to make these?
Yes! For blueberry cheesecake cookies with muffin mix, simply replace the dry ingredients with a boxed blueberry muffin mix, then follow the same steps. This shortcut is perfect for beginners!
Are these like the Crumbl blueberry cheesecake cookies?
Yes, this recipe is a homemade take on the Blueberry Cheesecake Crumbl Cookies—soft, indulgent, and bakery-worthy!
Can I add lemon flavor?
Of course. Add 1 tsp lemon zest to the dough or use lemon blueberry jam for a lemon blueberry cheesecake cookie twist.
Related Recipes You’ll Love
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Your Turn in the Kitchen
There you have it—your step-by-step guide to making the best Blueberry Cheesecake Cookies at home! These cookies are not only easy and delicious, but they also bring a bakery-quality experience to your own kitchen.
👩🍳 Ready to bake? Try it today and let us know:
What’s your favorite way to enjoy blueberry cheesecake cookies?
💬 Leave a comment below, share your tips, or tag us on social with your creations!
Now you know how to make the best Blueberry Cheesecake Cookies at home—happy baking!
Print
Blueberry Cheesecake Cookies | Easy Dessert Recipe
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and buttery Blueberry Cheesecake Cookies filled with a creamy cream cheese and blueberry jam swirl. A bakery-style treat made easy at home, perfect for dessert lovers and cookie fans alike.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup cream cheese, softened
- 1/4 cup blueberry jam
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- In a small bowl, mix the softened cream cheese and blueberry jam gently to create a marbled swirl.
- Scoop dough into balls and place on baking sheets. Press an indentation into each cookie with your thumb and fill with the blueberry cream cheese mixture.
- Bake for 12–14 minutes, or until the edges are golden. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Chill dough for 15–30 minutes if you prefer thicker cookies.
- Use lemon zest or lemon blueberry jam for a citrus twist.
- Store cookies in the fridge for up to 5 days or freeze for up to 2 months.
- For a Crumbl-style cookie, make the dough balls larger and underbake slightly.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 18g
- Sodium: 105mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
