Blueberry Cheesecake Cookies
Blueberry Cheesecake Cookies are soft and chewy in the middle and slightly crisp around the edges. Cream cheese makes the cookie dough taste slightly tangy, and there are white chocolate chunks and blueberry jammy bits in every bite!
Why You’ll Love this Recipe
✔Soft and Chewy: Using both cake flour and bread flour gives these cookies the most incredible texture.
✔Easy to Make: The cookie dough takes less than 15 minutes to prepare.
✔Bakery Quality: The chewy edges, tender interior, and blend of white chocolate and blueberry jammy bits make these cookies taste like they came from a bakery!
These decadent blueberry cheesecake cookies are inspired by these Copycat Subway Raspberry Cheesecake Cookies, which have been a reader favorite for years.
The cookie dough is made with both cream cheese and butter, which makes for ultra moist, tender, and tangy cookies.
I also used a blend of bread flour and cake flour to create the signature soft and chewy texture these cookies are known for.
Each bite of these cookies is studded with blueberry jammy bits and white chocolate chunks. (If you don’t have jammy bits on hand, I’ve shared a substitute in the recipe card below.)
This easy cookie recipe is especially perfect for the spring and summer! The cookie dough can be prepared in advance and either chilled or frozen until you’re ready to bake off these big, bakery-style cookies.
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Tools You’ll Need
- Medium Sized Mixing Bowl — The dry ingredients are whisked together before being added to the wet.
- Stand Mixer — You’ll need to fit the stand mixer with a paddle attachment. A hand mixer will also work for this recipe, but since the cookie dough is so thick a hand mixer can be tricky to use.
- Silicone Spatula — You’ll need to periodically scrape down the sides of the mixing bowl.
- Airtight Container — The cookie dough must chill airtight for 24 hours before being scooped.
- Large Cookie Sheet — You’ll need to line the cookie sheet with parchment paper before scooping the cookie dough balls.
- Large Cookie Scoop – Equal to roughly 3 tablespoons.
- Wire Rack – For cooling the cookies after baking.
Recipe Ingredients
Before you get started, take a moment to check your kitchen staples. You’ll need a few special ingredients to make these blueberry cream cheese cookies, but everything else should be easy to find at your local grocery store.
Don’t forget to reference the FREE printable recipe card at the bottom of the post for full measurements and instructions.
- Cake Flour
- Bread Flour
- Baking Soda
- Baking Powder
- Sea salt
- Unsalted Butter
- Cream Cheese
- Light Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Eggs
- White Chocolate Chunks
- Blueberry Jammy Bits
Ingredient Substitutes
- Cake Flour — You can also make a cake flour substitute using just all-purpose flour and cornstarch.
- Baking Powder — Can be replaced with a DIY baking powder substitute made from baking soda, cornstarch, and cream of tartar.
- Unsalted Butter — If you only have salted butter on hand, omit the additional sea salt from the recipe.
- Blueberry Jammy Bits — I’ve scoured the Internet for an alternative to the King Arthur Jammy Bits and haven’t found any. The King Arthur ones are delicious but pricey. If desired, you can replace the blueberry jammy bits with dried blueberries (i.e. dried like raisins, NOT freeze dried). Roughly chop the dried blueberries so they’re bite-sized.
How to Make Blueberry Cheesecake Cookies
- Make the cookie dough: Whisk together the dry ingredients in a mixing bowl. In the bowl of your stand mixer, cream together the butter and cream cheese before adding the rest of the wet ingredients. Add the dry ingredients to the wet, then fold in the white chocolate chunks and blueberry jammy bits.
- Chill the cookie dough: Either cover the mixing bowl with plastic wrap or transfer the dough to an airtight container. Chill for 24 hours.
- Scoop into balls: Let the cookie dough sit at room temperature for 1 hour, then use a large cookie scoop to scoop into balls. Drop onto a parchment paper-lined cookie sheet.
- Preheat the oven: Set the oven to 325ºF while scooping the cookie dough.
- Bake: Place the prepared cookie dough balls into the oven. Immediately increase the temperature to 350ºF and bake the cookies until lightly browned on top. Let cool before eating.
The above is simply a quick summary of this corn chowder recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making This Recipe
- Flatten the cookie dough balls before baking — Since the cookie dough is made with both cream cheese and butter, the cookies don’t spread much as they bake. Because of this, I recommend flattening the tops of the cookie dough balls with your hands before baking.
- Increase the oven temperature after inserting the cookies — The oven is preheated to 325ºF and then the temperature is immediately increased to 350ºF once the cookies go into the oven. This keeps the cookies soft and tender on the inside, while ensuring that the outside sets and becomes golden brown.
- Use a large cookie scoop — I love making big, bakery-style cookies with this cookie dough. If you use a smaller cookie scoop, you’ll have to adjust the bake time accordingly.
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Do I have to use both types of flour?
That’s my suggestion, yes!
Cake flour has a low protein content, which keeps the cookies super tender.
Bread flour is high in protein and adds chewiness. You need both types to create the best ever blueberry cheesecake cookies.
Katie’s Tip: Read all about the different types of flour and what they do here.
Can I use just all-purpose flour?
If you only have all-purpose flour, this recipe should still work. However, the texture of your cookies won’t be the same as mine.
Why does the cookie dough have to chill for 24 hours?
This cookie dough needs a longer chill time to allow the dry ingredients to absorb the moisture from the wet ingredients.
The texture of your cookies will be better because of this, and the flavor will be richer too.
Can I substitute the blueberry jammy bits?
Yes! I know the blueberry jammy bits can be tough to find in stores and are a pricier baking item to purchase online.
You can replace the blueberry jammy bits with an equal amount of dried blueberries. Use dried blueberries that have the same texture as raisins, not freeze dried blueberries which are dry and powdery.
Storage and Freezing Instructions
Once baked, let the blueberry cheesecake cookies cool completely before storing in an airtight container. They’ll last up to 5 days on the counter.
The baked cookies can also be frozen in a zip-top freezer bag for up to 3 months.
Or, freeze the raw cookie dough balls for up to 3 months. Thaw overnight in the fridge before baking.
Try Making These Cookies at Home!
Next time you’re looking for a soft and chewy cookie recipe that’s made with cream cheese, give this blueberry cheesecake version a try!
Did you love how tender the cookie dough was? Leave a comment below and give it a review for others to see what you thought.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your cookies!
More Easy Cookie Recipes:
Cranberry White Chocolate Cookies are ultra chewy, with a gooey center and slightly crisp edges. The dried cranberries add so much texture and flavor, while the white chocolate chips add sweetness!
These White Chocolate Raspberry Cheesecake Cookies feature cream cheese in the batter, bits of raspberry jammy goodness, and melty chunks of white chocolate. They’re a homemade copycat version of Subway’s cookies.
Packed with white chocolate chips, shelled pistachios, and dried apricot pieces, these White Chocolate Pistachio Cookies are perfect for cookie exchanges and holiday gifting!
Classic Chocolate Chip Cookies get a makeover with white chocolate, coconut, macadamia nuts, and lemon. These White Chocolate Lemon Coconut Cookies are the perfect spring and summer cookie with a little tropical twist.
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Blueberry Cheesecake Cookies
Blueberry cheesecake cookies are soft and chewy in the middle and slightly crisp around the edges. Cream cheese makes the cookie dough taste slightly tangy, and there are white chocolate chunks and blueberry jammy bits in every bite!
Ingredients
- 2 cups minus 2 tablespoons (8 1/2 ounces) Cake Flour*
- 1 2/3 cups (8 1/2 ounces) Bread Flour
- 1 1/4 teaspoons Baking Soda
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1 1/2 sticks (12 tablespoons) Unsalted Butter, softened
- 4 ounces Full Fat Cream Cheese, softened
- 1 1/4 cups (10 ounces) Light Brown Sugar
- 1 cup plus 2 tablespoons (8 ounces) Granulated Sugar
- 1 tablespoon Pure Vanilla Extract
- 2 large Eggs
- 16 ounces White Chocolate Chunks
- 8 ounces Blueberry Jammy Bits
Instructions
MAKING THE COOKIE DOUGH
- In a medium sized mixing bowl, combine the cake flour, bread flour, baking soda, baking powder, and sea salt. Mix until well combined. Set aside
- Combine the softened butter and softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium high speed, stopping to scrape the sides periodically, until the butter and the cream cheese are well mixed, about 1 minute.
- Add the sugars and the vanilla extract to the butter and cream cheese mixture. Beat over medium high speed until the mixture is light and fluffy, about 5 minutes. Be sure to stop the mixer and scrape the sides down periodically using a spatula.
- Then, add the eggs, one at a time, to the butter and sugar mixture, making sure to mix until combined.
- Reduce the mixer speed to low, then add the dry ingredients (about 1/2 a cup at a time) and mix until just combined.
- Then, drop in the white chocolate chunks and the blueberry jammy bits a little bit at a time and stir on low just until they are evenly distributed.
CHILLING THE COOKIE DOUGH
- Transfer the dough to a sealable container and refrigerate for 24 hours, or up to 72 hours.
BAKING THE COOKIES
- Let the dough sit at room temperature for at least an hour, or until the dough is soft enough to scoop, before preparing to bake.
Then, preheat the oven to 325 degrees F. - Line a baking sheet with parchment paper. Scoop the cookie dough into balls that are 3 tablespoons in size. I like to use a large cookie scoop for this.
- Place the cookie dough balls on the prepared baking sheet, making sure to space them so they don't get stuck together as they spread.
- Lightly press down on each of the cookie dough balls to slightly flatten the tops just a tad.
- Place the cookies in the oven, increase the temperature to 350 degrees F and bake for 12 - 14 minutes, or until the cookies are lightly browned on top.
- Remove from oven and let cool on the baking sheet for 5 minutes before removing.
Notes
Cake Flour — You can also make a cake flour substitute using just all-purpose flour and cornstarch.
Baking Powder — Can be replaced with a DIY baking powder substitute made from baking soda, cornstarch, and cream of tartar.
Blueberry Jammy Bits — I’ve scoured the Internet for an alternative to the King Arthur Jammy Bits and haven’t found any. The King Arthur ones are delicious but pricey. If desired, you can replace the blueberry jammy bits with dried blueberries (i.e. dried like raisins, NOT freeze dried). Roughly chop the dried blueberries so they’re bite-sized.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 140Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 128mgCarbohydrates: 19gFiber: 1gSugar: 9gProtein: 3g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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