Blueberry Cheesecake Cookies

***PLEASE NOTE***While we have made these cookies for quite a while and never had an issue with the quality of the finished product, we have received a few comments from people who have tried the recipe and ended up with “flat-as-pancake” cookies. We plan to take the recipe back to the Test Kitchen in the near future and try a couple of tweaks to see if we can figure out how to help resolve this issue. These cookies are too good to have people disappointed in the quality of the finished product. We will post the results of the Tests as soon as possible. In the meantime, we would suggest baking a small batch at first…if they come out flat, try to chill the batter for a while longer. This really seems to be a key step with this recipe. Thank you so much for the input and we apologize to those who have been disappointed with the results of this recipe. ~ the Inspiration Cafe
Blueberry Cheesecake in cookie form, yum! Make sure to chill batter for at least an hour, otherwise the cookies will come out flat. Enjoy!

Reviews for: Blueberry Cheesecake Cookies

  • These cookies turned out great! They were easy to make. Two suggestions I have are 1) make sure your cream cheese is relatively small (the 1/4 inch is perfect), and 2) keep the dough refrigerated while baking. I was very happy with how these turned out and will make them again.


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt1 cup sugar
  • 10 tablespoons unsalted butter, softened
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/3 cup sour cream
  • 1 1/2 cups fresh blueberries
  • 4 ounces cream cheese, cut into
  • 1/4-inch pieces and frozen


Prep 25 m Cook 15 m Ready In 45 m

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and almond extract until well combined. Add in 1/3 of the flour mixture and stir until just combined. Stir in 1/2 of the sour cream. Continue alternating additions of the flour mixture and sour cream, beginning and ending with the flour mixture, stirring until just combined. Do not overmix. Gently fold in blueberries and frozen pieces of cream cheese.
Drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

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