These sweet and delicious Blueberry Cheesecake Cookies are officially the best blueberry cookies ever! Made simple with fresh blueberries, white chocolate chips, cream cheese, and cheesecake pudding mix, they’ll quickly become your new favorite cookie. 

The Best Blueberry Cheesecake Cookies

Happy Tasty Tuesday, friends! Blueberries + cheesecake + white chocolate chips = the best blueberry cookies ever! It’s simple math, ya’ll.

Today I’m super excited to share my recipe for The Best Blueberry Cheesecake Cookies and they’re SO good you’ll be running out to grab some fresh blueberries to make these cookies ASAP.

Featuring a soft, cheesecake pudding cookie, fresh blueberries, and sweet white chocolate chips, these blueberry cheesecake cookies are like a dream come true, and perfect for the spring and summer season ahead! Even better these blueberry cheesecake cookies are super easy to make and bake in less than 15 minutes.

More Yummy Fruit Desserts:

• Healthy Banana Chocolate Chip Bars
• Apple Peanut Butter French Toast Roll-ups
• Luscious Strawberry Pineapple Cake
• Easy Coconut Pineapple Bread

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Easy Blueberry Cheesecake Cookies

My husband and I have been on a serious blueberry kick lately and since we both love cheesecake, I OBVIOUSLY needed to combine the two flavors to create the perfect cookie recipe, right?

These blueberry cheesecake cookies are soft and chewy from the cheesecake pudding mix and perfectly balanced with lightly tart blueberries and cream cheese that’s sweetened with sugar and brown sugar.

Of course, a cookie isn’t a cookie without a chocolate chip of some sort, and white chocolate chips taste amazing with blueberries. I also added some chopped up white chocolate to these blueberry cheesecake cookies for some variation, and it made it so yummy!

How to Make Blueberry Cheesecake Cookies

These blueberry cheesecake cookies are super easy to make and the hardest part will be waiting for the cookie dough to chill before you can bake them.

Tools Needed:

• Mixing Bowls
• Rubber Spatulas
• Electric Hand Mixer or Stand Mixer
• Colander
• Measuring Cups & Spoons
• Cookie Scoop Set
• Silpat Nonstick Baking Mat
• Cooling Rack

To get started on these blueberry cheesecake cookies, you’ll want to preheat your oven to 350 degrees. Next, remove your fresh blueberries from the refrigerator and line a strainer/colander with paper towels. Pour your blueberries in the strainer and gently toss with your hands to remove all moisture from blueberries. Set aside.

In a large mixing bowl, combine the butter, cream cheese, sugars, egg, and vanilla, and beat on medium-high speed until creamed and well combined. (About 3 minutes) Next add in your flour (1/2 cup at a time), baking soda, salt, and dry pudding mix, and beat on low speed for 1 minute until just combined. Stir in white chocolate chips and chopped white chocolate chunks by hand.

Place blueberries into a bowl with 1-2 tablespoons of flour until blueberries are lightly coated. The amount you’ll need will depend on the amount and size of your blueberries. This step helps prevent excess moisture from seeping from the blueberries while baking and will prevent them from bleeding color into the batter.

Carefully fold in the blueberries to the cookie dough batter, being extra cautious not to squish the blueberries. Using a small cookie scoop, form 36 balls of cookie dough, ensuring you get white chocolate chips and blueberries in each. I also added a few white chocolate chips on top of each cookie dough ball to make them look extra pretty.

Place on a large tray and cover with plastic wrap or place in a covered glass dish and refrigerate for at least 3 hours or overnight if desired. These cookies need the extra time to chill to fully set up and refrigerating will further bring out all the yummy blueberry and cheesecake flavors.

Line a baking sheet with parchment paper, Silpat, or spray with non-stick cooking spray. Place cookie dough balls on baking sheet at least 2 inches apart and bake in a preheated 350 degree oven for 12-15 minutes until the cookies are a light golden brown on the sides and bottom. Mine came out perfect at 13 minutes on the top rack.

Let cookies cool on the baking sheet for 1 minute, then transfer to a cooling rack to cool for 10 minutes. These blueberry cheesecake cookies are best ate fresh but you can store leftover cookies in an air tight container for up to 3-4 days in the refrigerator.

You can always make a smaller batch of these blueberry cheesecake cookies or freeze the unbaked cookie dough to bake another day.

The Best Blueberry Cheesecake Cookies

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These sweet and delicious Blueberry Cheesecake Cookies are officially the best blueberry cookies ever! Made simple with fresh blueberries, white chocolate chips, cream cheese, and cheesecake pudding mix, they’ll quickly become your new favorite cookie. 

• Author: Kindly Unspoken
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/4 cup fresh blueberries*
• 1/2 cup (1 stick) unsalted butter, softened
• 2 ounces (about 1/4 cup) cream cheese, softened
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 3.5-ounce packet instant cheesecake-flavored pudding mix
• 1 teaspoon baking soda
• pinch salt, optional and to taste
• 1/2 cup white chocolate chips
• 1/2 cup chopped white chocolate bar (optional*)

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Instructions

1. Preheat oven to 350 degrees.  Remove fresh blueberries from refrigerator. Line a strainer/colander with paper towels and pour blueberries on top to remove all moisture from blueberries. Set aside.
2. In a large mixing bowl, combine the butter, cream cheese, sugars, egg, and vanilla, and beat on medium-high speed until creamed and well combined. (About 3 minutes)
3. Next add in flour (1/2 cup at a time), baking soda, salt, and dry pudding mix, and beat on low speed for 1 minute until just combined. Stir in white chocolate chips and chopped white chocolate chunks by hand.
4. Place blueberries into a bowl with 1-2 tablespoons of flour until blueberries are lightly coated. The amount you’ll need will depend on the amount and size of your blueberries. This step helps prevent excess moisture from seeping from the blueberries while baking and will prevent them from bleeding color into the batter.
5. Carefully fold in the blueberries to the cookie dough batter, being extra cautious not to squish the blueberries. Using a small cookie scoop, form 36 balls of cookie dough, ensuring you get white chocolate chips and blueberries in each. I also added a few white chocolate chips on top of each cookie dough ball to make them look extra pretty.
6. Place cookie dough balls on a large tray or in a covered glass dish and refrigerate for at least 3 hours or overnight if desired.*
7. Line a baking sheet with parchment paper, a Silpat, or spray with non-stick cooking spray.
8. Place cookie dough balls on baking sheet at least 2 inches apart and bake in a preheated 350 degree oven for 12-15 minutes until the cookies are a light golden brown on the sides and bottom. Mine came out perfect at 13 minutes on the top rack.
9. Let cookies cool on the baking sheet for 1 minute, then transfer to a cooling rack to cool for 10 minutes.

Notes

• To avoid overly soft cookies, I recommend using fresh blueberries for this recipe. Frozen blueberries tend to have a lot of excess moisture in them and even with coating in the flour, might result in a soggy cookie.
• Do not bake these cookies without first chilling the dough. These cookies need the extra time to chill to fully set up and refrigerating will further bring out all the yummy blueberry and cheesecake flavors.
• These blueberry cheesecake cookies are best ate fresh but you can store leftover cookies in an air tight container for up to 3-4 days in the refrigerator. You can always make a smaller batch of these blueberry cheesecake cookies or freeze the unbaked cookie dough to bake another day.

More Cookie Recipes You’ll Love:

• Mom’s Famous Easy Chocolate Chip Cookies
• Easy M&M Chocolate Chip Cookies
• Best Hershey Kiss S’mores Cookies
• The Best Iced Oatmeal Cookies

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Hope you enjoyed today’s recipe for the Best Blueberry Cheesecake Cookies. Are you a fan of the delicious combo of blueberries, cheesecake, and white chocolate chips? Let me know in the comments below!

Thanks for stopping by! – Cara

P.S. Don’t forget to save this recipe for later or share it with a friend who would love these delicious blueberry cheesecake cookies! 🙂

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