Blueberry cheesecake cookies are one of my favorite desserts. They are gooey, creamy, smooth, and filled with deliciousness. You will not get enough of these, and the blueberry flavor is just WOW. It is the perfect recipe for birthdays, holidays, and special occasions. If you have a kid’s gathering, this could be their ideal treat. You can make it a gift for neighbors to give on Halloween or any other holidays you like.
Why blueberry cheesecake cookies are a must-try?
- These cookies are gooey and have the best combination of cream cheese and blueberries.
- The filling is very smooth with a crispy side of the cookie.
- The buttery taste of the cookies is to die for, and the kids will love them.
- Most of the ingredients this recipe requires are primarily in your pantry. If not, you can easily find them in the supermarket.
- You can use gluten-free flour in this recipe. If not, you can use the all-purpose flour, and the cookies will be perfect.
- Perfect dessert for spring and summer to enjoy tea time.
Ingredients and substitutes for blueberry cheesecake cookies:
I am using the soft cream cheese for the recipe because it is easier to cream, and you get a nice texture. Powdered sugar is already enough for this dessert because you use cream cheese. I do not recommend using granulated but if you only have that, then decrease the quantity of it. Another thing that you should know is to use the cold butter from the fridge. It is important when making cookies because it gives them the perfect shape when baking.
You can use the unsalted butter for a hint of salt, which is common in most desserts with cream cheese. I used the light brown sugar, but you can also go for the dark one if you have it at home. If you want, you can even replace the eggs with applesauce. The central part of the eggs in the recipe is to bind the ingredients, and applesauce can do that for you. One egg equals ¼ cup of unsweetened apple sauce.
Blueberry Cheesecake Cookies Recipe
- Eggs 2
- White chocolate chips one and a half cup
- Light brown sugar half cup
- One stick of butter
- Cream cheese 4 oz
- Jiffy blueberry muffin mix two boxes
- Preheat the oven to 325 degrees F and start preparing your ingredients.
- Start by mixing butter, cream cheese, and sugar. Add egg one at a time and mix it slowly to get a nice creamy texture.
- Add the muffin mix and the white chocolate chips. Please give it a nice mix and fold it well.
- Cool the mixture in the fridge for an hour or two. The more time, the best results you will see.
- With the help of a spoon, make cookie balls of the same size and spread them across a baking sheet.
- Let it cool, and then bake it for 14-15 minutes.
- Serve these hot and fresh from the oven.