Blueberry Cheesecake Cookies
Soft sugar-crusted cookies with a creamy cheesecake center and a glossy blueberry topping — like a mini blueberry cheesecake you can hold in your hand. Sweet, tangy and bakery-pretty, they're the viral thumbprint cookie everyone's saving. (Easily gluten-free with a 1:1 flour swap.)
Prep
25 min
Cook
20 min
Total
45 min
Serves
16
Ingredients
Cookie dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 1/2 cups all-purpose flour (or 1:1 gluten-free flour)
- 1/2 tsp baking powder
- 1/4 tsp salt
Cheesecake filling
- 4 oz cream cheese, softened
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
Blueberry topping
- 3/4 cup blueberries (fresh or frozen)
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tsp water
Method
- 1
Cream the butter and sugar until fluffy, then beat in the egg, vanilla and lemon zest.
- 2
Mix in the flour, baking powder and salt until a soft dough forms.
- 3
Roll the dough into 16 balls, roll each in extra granulated sugar, and place on a parchment-lined sheet. Press a deep well into the center of each with your thumb or a spoon.
- 4
Beat the cream cheese, powdered sugar and vanilla until smooth, then spoon or pipe it into each well.
- 5
Bake at 350°F (175°C) for 12–14 minutes, until the edges are set and lightly golden. Cool on the pan.
- 6
Meanwhile, simmer the blueberries, sugar and lemon juice, then stir in the cornstarch slurry and cook 1–2 minutes until thick and glossy. Cool slightly.
- 7
Spoon the blueberry topping over the cheesecake center of each cooled cookie.
Tips
- Press the wells deep and re-press right after baking if they puff — that's where the filling sits.
- Roll the dough balls in sugar for that sparkly, crackly bakery crust.
- Add the blueberry topping only once the cookies are cool, or it'll melt the cream cheese.
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