Blueberry Cheesecake Stuffed Cookies

Blueberry Cheesecake Stuffed Cookies 🫐🍪

These are soft, chewy cookies filled with creamy cheesecake and fresh blueberries, combining the best of cookies and cheesecake in one bite. Perfect for dessert or a special treat.

Ingredients

For the Cookie Dough:

1 cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt

For the Cheesecake Filling:

8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract
½ cup fresh blueberries

Optional:

Powdered sugar for dusting

Instructions

1. Prepare the Cheesecake Filling

In a bowl, beat cream cheese, sugar, and vanilla until smooth.
Gently fold in blueberries. Set aside.

2. Make the Cookie Dough

In a large bowl, cream butter and sugars until fluffy.
Add eggs and vanilla, mix well.
Gradually add flour, baking soda, and salt until combined.

3. Assemble the Cookies

Preheat oven to 350°F (175°C).
Scoop 2 tbsp of cookie dough, flatten slightly.
Place 1 tbsp cheesecake mixture in the center.
Cover with another cookie dough portion and seal edges.

4. Bake

Place cookies on a lined baking sheet.
Bake 12–15 minutes until golden brown.
Cool on a wire rack.

5. Serve

Optional: dust with powdered sugar before serving.
Enjoy slightly warm for a gooey center or fully cooled for firm cheesecake filling.

Tips for Perfect Stuffed Cookies

✔ Freeze cheesecake filling scoops for 10 minutes before stuffing to prevent leakage.
✔ Don’t overbake; cookies should be soft and slightly undercooked in the center.
✔ Use fresh or frozen blueberries—just thaw and drain frozen ones to avoid extra moisture.