These Blueberry Cheesecake Cookies are the ultimate fusion of two classic desserts! With the fruity burst of blueberries, the creamy richness of cheesecake, and the indulgence of white chocolate chips, they’re a perfect treat for any occasion.

Why You’ll Love This Recipe

Delightful Flavor Combination: Combines the tangy sweetness of blueberries with the creamy, rich taste of cheesecake.
Soft and Chewy Texture: Every bite is melt-in-your-mouth delicious.
Quick and Easy: Ready in just 25 minutes with simple ingredients.
Versatile Treat: Great for dessert platters, gifts, or an indulgent snack.

Ingredients

2 boxes Jiffy Blueberry Muffin Mix
4 oz cream cheese, softened
1 stick (1/2 cup) “I Can’t Believe It’s Not Butter,” softened
1/2 cup light brown sugar, firmly packed
2 large eggs
1 1/2 cups white chocolate chips

Directions

Preheat the Oven
Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.
Mix Wet Ingredients
In a large mixing bowl, cream together softened cream cheese, “I Can’t Believe It’s Not Butter,” and light brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated.
Add Dry Ingredients
Gradually add the Jiffy Blueberry Muffin Mix to the wet mixture, stirring until well combined. The dough will be slightly thick.
Fold in White Chocolate Chips
Gently fold in the white chocolate chips, distributing them evenly throughout the dough.
Scoop and Bake
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
Cool and Serve
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Servings and Timing

Servings: 24 cookies
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Variations

Fresh Blueberries: Add a handful of fresh or frozen blueberries for an extra fruity touch.
Dark Chocolate Chips: Substitute white chocolate with dark or milk chocolate chips for a different flavor profile.
Zesty Addition: Add a teaspoon of lemon zest to enhance the cheesecake flavor.
Gluten-Free Option: Use a gluten-free muffin mix for a gluten-free version.

Storage and Reheating

Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: Freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.
Reheating: Enjoy as-is or microwave for 5-10 seconds for a warm, gooey texture.

FAQs

Can I use a different brand of muffin mix?

Yes, any blueberry muffin mix should work, but flavors and textures may vary slightly.

Can I replace the cream cheese with something else?

You can use mascarpone or a dairy-free cream cheese alternative if needed.

What if I don’t have “I Can’t Believe It’s Not Butter”?

Substitute with regular unsalted butter or a plant-based butter alternative.

Can I make these cookies dairy-free?

Use dairy-free cream cheese, butter, and white chocolate chips to make them dairy-free.

Why is my dough sticky?

The dough is naturally soft. Chilling it for 15-20 minutes can make it easier to handle.

Can I add nuts?

Yes, chopped almonds or pecans would add a nice crunch to the cookies.

How do I prevent the cookies from spreading too much?

Make sure your cream cheese and butter are softened but not melted. Chilling the dough also helps reduce spreading.

Are these cookies suitable for freezing?

Yes, you can freeze both the raw dough (scoop portions onto a tray first) or the baked cookies.

Can I use dark brown sugar instead of light brown sugar?

Yes, but the flavor will be slightly richer with a hint of molasses.

How do I ensure the cookies stay soft?

Store them in an airtight container with a slice of bread to maintain moisture.

Conclusion

Blueberry Cheesecake Cookies are a delightful and indulgent dessert that brings together the best of two classic treats. Perfectly soft, chewy, and bursting with flavor, these cookies are a crowd-pleaser for any gathering or a sweet pick-me-up anytime. Try them today and enjoy the magic of blueberries and cheesecake in cookie form!

Blueberry Cheesecake Cookies

Author: Chef Clara
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Ingredients

Scale

2 boxes Jiffy Blueberry Muffin Mix
4 oz cream cheese, softened
1 stick (1/2 cup) “I Can’t Believe It’s Not Butter,” softened
1/2 cup light brown sugar, firmly packed
2 large eggs
1 1/2 cups white chocolate chips

Instructions

Preheat the Oven
Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.
Mix Wet Ingredients
In a large mixing bowl, cream together softened cream cheese, “I Can’t Believe It’s Not Butter,” and light brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated.
Add Dry Ingredients
Gradually add the Jiffy Blueberry Muffin Mix to the wet mixture, stirring until well combined. The dough will be slightly thick.
Fold in White Chocolate Chips
Gently fold in the white chocolate chips, distributing them evenly throughout the dough.
Scoop and Bake
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
Cool and Serve
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Notes

Dessert Fusion: These cookies combine the flavors of blueberry muffins and creamy cheesecake into a portable, bite-sized treat.
Perfect Texture: Soft and chewy with bursts of sweet blueberries and creamy white chocolate chips.
Quick to Make: Ready in under 30 minutes, these cookies are great for last-minute dessert cravings or surprise guests.
Customizable: Add fresh blueberries, dark chocolate chips, or a hint of lemon zest for a personalized twist.
Crowd-Pleaser: Perfect for dessert trays, bake sales, or as a homemade gift.

Pro Tip: Chill the dough for 15-20 minutes if you prefer thicker cookies that don’t spread too much during baking.

Prep Time: 10 minutes
Cook Time: 15 minutes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 12 g
Sodium: 120 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 15 mg