Introduction

These Blueberry Cheesecake Cookies with Cream Cheese Frosting are a delightful treat combining soft, buttery cookies with swirls of tangy blueberry jam and a rich cream cheese topping. Perfect for any occasion, they bring the flavors of a classic cheesecake into a handheld cookie form.

Several round cookies are placed on a white marbled texture surface, each with a thick layer of creamy white frosting swirled on top. The cookies have a golden brown base with visible dark purple spots indicating blueberries baked inside. One cookie at the front has a bite taken out of it, showing a moist inside with greenish-blue specks from the blueberries. Some crumbs are scattered on the frosting and the surface, while a few fresh blueberries are also casually placed around the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

226 grams melted unsalted butter (cooled)
200 grams granulated sugar
1 large egg (room temperature)
1 egg yolk (room temperature)
2 teaspoons vanilla extract
330 grams all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
160 grams blueberry jam
112 grams unsalted butter (room temperature)
226 grams cream cheese (full fat, softened)
400 grams powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Step 1: In a large mixing bowl, whisk the melted butter and granulated sugar until well combined.
Step 2: Whisk in the egg, egg yolk, and vanilla extract vigorously until the mixture is glossy and paste-like.
Step 3: Add the flour, baking soda, and a pinch of salt. Gently fold the mixture until just combined, leaving a few streaks of flour.
Step 4: Spoon small dollops of blueberry jam over the dough. Use a butter knife to gently swirl the jam in, being careful not to overmix to keep distinct blueberry swirls.
Step 5: Use a large cookie scoop (about 4 tablespoons) to portion the dough onto a parchment-lined baking sheet. Cover and chill for at least 4 hours or overnight.
Step 6: Preheat the oven to 350°F (180°C). Place the chilled cookie dough balls 1-2 inches apart on a parchment-lined baking sheet. Bake for 11-14 minutes, until edges are golden and centers are slightly underbaked but puffy.
Step 7: Let the cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 8: For the frosting, beat the room temperature butter and cream cheese together on medium-high speed until smooth and creamy.
Step 9: Gradually add powdered sugar, one cup at a time, mixing on low speed. Then mix in vanilla extract and a pinch of salt. Increase speed to medium-high and beat until light and fluffy.
Step 10: Transfer frosting to a piping bag fitted with a round piping tip. Frost each cooled cookie and garnish with fresh blueberries and crushed graham crackers if desired.

Tips & Variations

Chilling the dough is essential for the best texture and to prevent excessive spreading during baking.
Use full-fat cream cheese for a rich and creamy frosting that holds its shape well.
Try substituting blueberry jam with raspberry or strawberry for a different fruity twist.
For a crunchier topping, add a sprinkle of chopped nuts or graham cracker crumbs on the frosting.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor and texture. The frosting may firm up when chilled; if desired, warm slightly or let sit at room temperature to soften.

How to Serve

The image shows several round blueberry cookies laid on a white marbled surface. Each cookie has one layer with a marbled mix of golden brown and dark purple from blueberries baked into the dough. On top of every cookie is a thick swirl of creamy white frosting sprinkled lightly with small crumb bits, adding a textured look. Around the cookies, fresh whole blueberries are scattered randomly, adding contrast with their deep blue color. The overall look is fresh, soft, and inviting with a blend of baked texture and smooth frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, chilling the dough for at least 4 hours or overnight helps enhance the flavors and texture, making it easier to handle and preventing spreading in the oven.

Can I freeze the baked cookies?

Yes, you can freeze baked and frosted cookies in an airtight container for up to 3 months. Thaw them in the refrigerator overnight and bring to room temperature before serving.