Blueberry Cheesecake Cookies

Yield: 12 Cookies Prep Time: 1 hour 10 minutes Total Time: 1 hour 35 minutes

Ingredients

The Blueberry Cookie

• 440 g (3½ Cups) All-Purpose Flour

• 1 tsp Baking Soda

• 1 tsp Kosher Salt

• ½ Tbsp Lemon Zest (or zest from half of a large lemon)

• 225 g (1 Cup) Unsalted Butter, Room Temperature

• 200 g (1 Cup) Granulated Sugar

• 100 g (½ Cup) Light Brown Sugar

• 2 Large Eggs

• 1 tsp Vanilla Extract

• 140 g (¾ Cup) Frozen Blueberries, Slightly thawed

• 60 g (⅓ Cup) Frozen Blueberries

The Cheesecake Filling

• 200 g (1 Cup) Plain Cream Cheese

• 35 g (2½ Tbsp) Powdered Sugar

• ½ Tbsp Lemon Zest (or zest from half of a large lemon)

• 20 g (1½ Tbsp) Lemon Juice (or juice from half of a large lemon)

• ⅛ tsp Vanilla Extract

• Pinch of Kosher Salt

Recipe

The Blueberry Cookie

1. In a medium-sized bowl, whisk together the flour, baking soda, salt, and lemon zest. Set aside.

2. In a mixer bowl fitted with a paddle attachment, cream the sugar, brown sugar, and butter until pale in color and fluffy.

3. Turn down the speed and add in the vanilla. Then add in the eggs one at a time letting them each fully incorporate into the dough. 

4. Keep the mixer on a low speed – Add in the slightly thawed blueberries. Slowly add in the dry ingredients by pouring in ⅓ of it into the dough at a time and letting it fully incorporate. Stop mixing once no dry spots remain.

5. Scoop the dough into balls and place on a piece of parchment paper close together. Chill in the fridge for at least 1 hour. Dough balls should be about 5 Tbsp each.

   Laila’s Tip: For the dough balls, you can use a 6cm Cookie Scoop to make it easier to portion. This is around the same size as a ⅓ cup Cookie Scoop.

The Cheesecake Filling

1. In a small bowl, whisk together all of the ingredients until no cream cheese lumps remain.

2. Spoon 1 Tbsp dollops onto a sheet of parchment paper.

3. Freeze until cookies are ready to start assembling.

Assemble

1. Preheat the oven to 177°C (350°F) and line a cookie sheet with parchment paper. 

2. Remove the dough balls from the fridge and then the filling dollops and blueberries from the freezer. 

3. Take one dough ball and create a hole in the middle of it. Place a frozen cheesecake dollop into the hole then add a few frozen blueberries. Cover it back up with the dough. Flatten into a bit so all of the dough around the cheesecake is even.

   Laila’s Tip: You should be able to feel the frozen cheesecake through the dough. Use this as a guide to see how much dough is around it and shape the cookie as needed to make sure its pretty evenly spread.

4. Press a few frozen blueberries into the top of the cookie then place the cookie on the lined sheet. Continue to do this with the rest of the cookies you can fit on the sheet. Keep the cookies about 12 cm (5 in) apart.

   Laila’s Tip: The cookies bake at their best when you assemble them with the filling right before they go into the oven. Fit as many assembled cookies on the sheet as you can then store the dough (in the fridge) and fillings (in the freezer) separately until you’re ready for the next batch.

5. Bake for 20 minutes or until the sides are lightly browned and the tops don’t jiggle. 

6. Serve immediately for a gooey filling bite or let cool before serving for a filling with a soft cheesecake texture. 

   • Make it look gourmet! Melt white baking chocolate and drizzle over the chilled cookies.

   • Heat it up later! Place a cookie in the microwave on a microwave-safe plate for about 10 seconds. This makes the middle cheesecake deliciously gooey like it was just baked

Still have some questions about the Recipe? Checkout the baking video on Instagram, TikTok, and YouTube OR send me a message through the Contact page.

Happy Baking!