Blueberry Cheesecake Cookies

  • Yield: 18-24


  • Blueberry Cookies
  • 6 oz Blue berries
  • 3 C Flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/4 tsp Nutmeg
  • 1 tsp Cinnamon
  • 1/2 C Butter, softened
  • 3/4 C Granulated sugar
  • 1/4 C Light brown sugar
  • 1 + 2 tbsp Eggs *see below
  • 1 tsp Pure vanilla extract
  • 3/4 C Sour cream
  • Streusel topping
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 2/3 C Graham cracker crumbs
  • 1/4 C Light brown sugar
  • 1/4 C All purpose flour
  • 2 tbsp Butter
  • Cream Cheese Glaze
  • 4 oz Cream cheese, softened
  • ½ C Powdered sugar
  • 3 tbsp Milk
  • ½ tsp Pure vanilla extract


  1. Wash and dry blueberries thoroughly.
  2. In a medium size bowl, combine dry ingredients including flour, baking powder, baking soda, salt, nutmeg and cinnamon.
  3. Allow butter to come to room temperature. Combine butter and both sugars in a stand mixer.
  4. Beat on medium speed until well mixed. Add one egg and mix well.
  5. In a separate bowl, beat the second egg with a fork. Measure out 2 tbsp of beaten egg and add to batter. The reason I did this is because the original recipe called for 3 eggs. Since I
  6. halfed most of the ingredients, this is the way I halfed the eggs.
  7. After eggs are well-beaten into batter, add vanilla extract and sour cream.
  8. Slowly add dry ingredients to batter and beat on a medium speed until combined. Gently fold in blueberries with a spatula. Batter will be very sticky.
  9. Refrigerate for at least two hours.
  10. To prepare streusel topping, combine all dry ingredients with butter in a medium sized bowl.
  11. Use a pastry cutter or fork to cut the butter into the dry ingredients, eliminating any large chunks.
  12. Preheat oven to 425° F. Line baking sheets with baking mat or parchment paper.
  13. Spoon out ¼ cup of dough onto baking mat and flatten slightly. Press at least one tablespoon of streusel topping onto each cookie. To make smaller cookies, use only 2-3 tablespoons of batter.
  14. Bake for 8-10 minutes, just until tops are golden brown. Transfer to wire rack to cool.
  15. Cream Cheese Glaze
  16. Combine softened cream cheese with powdered sugar, milk and vanilla. Whisk until smooth.
  17. For thinner glaze, add additional milk.
  18. Drizzle glaze over cookies with a Ziploc bag or spoon.


Adapted from Two Peas and Their Pod

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