Ingredients
Equipment
Method
- Make the cheesecake filling. Mix the cream cheese with the powdered sugar in a bowl until smooth. Scoop out 20 heaping teaspoons of the cheesecake mixture and place on a parchment-lined plate. Place in the freezer for about an hour, or until almost solid.
- Once the cheesecake filling is frozen, line two baking sheets with parchment paper and set aside.
- In a large bowl with a hand mixer, beat the butter with the white sugar and light brown sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract and mix once more.
- Add all of the dry ingredients and mix until just combined. Stir in the blueberries gently.
- Scoop out the cookie dough so each cookie dough ball is 2 tablespoons. Place on the parchment-lined baking sheet. Take the cheesecake filling out of the freezer and place one on top of each cookie dough ball. Use your fingers to cover the cheesecake filling with the dough, making sure they are completely covered. Once you have done one tray, place it in the fridge while you work on the second tray. Preheat your oven to 350°Fahrenheit.
- Bake the cookies one baking sheet at a time for 8-10 minutes. While one sheet is baking, place the other sheet in the fridge so they don’t get too warm. Let them cool on the baking sheet for a few minutes before removing to a wire cooling rack to cool completely.
Notes
These cookies are a delightful treat that balances creamy cheesecake with bright fruit flavors. You can use regular or vegan cream cheese and butter to suit your dietary needs. For best results, ensure your cream cheese and butter are softened before mixing.