Home » Desserts » Cookies » Blueberry Cheesecake Cookies
July 8, 2018 (last updated Sep 17, 2021) by Amber Brady80
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Blueberry Cheesecake Cookies are made with a muffin mix for a fruity, soft, and chewy cookie studded with creamy white chocolate chips. A quick and easy dessert!
Oh. My. Heck. If you love blueberry muffins and blueberry pancakes, you are going to love these cookies! I made this recipe for the first time over 5 years ago, but made them again with my Raspberry Cheesecake Cookies for the fourth of July, and they were the perfect “red, white, and blue” dessert!
Blueberry Cheesecake Cookies
Blueberry Cheesecake Cookies are made with a blueberry muffin mix, cream cheese, and white chocolate chips. (Plus a few other ingredients.) They could not be easier!It’s a super versatile recipe. Just use your favorite flavor of muffin mix.
Cream cheese in the batter makes these blueberry cheesecake cookies soft, tender, and chewy.White chocolate chips add just the right touch of sweetness and richness. These cookies are pretty cheap and easy to make, and everyone loves them!
Blueberry Cheesecake Cookies
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes
Yield: 24 cookies
Ingredients
- 4 oz cream cheese
- 1/2 cup butter flavored Crisco shortening
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 tsp vanilla
- 2 (7oz) boxes Jiffy blueberry muffin mix
- 1/2 cup all-purpose flour
- 1 cup white chocolate chips
Instructions
- Cream the cream cheese, Crisco, and brown sugar together. Add the egg and vanilla. Blend. Scrape bowl.
- Add muffin mix and flour. Mix until just incorporated.
- Fold in white chocolate chips. Scoop 1½ Tbsp balls of dough onto parchment lined baking sheets.
- Bake at 325 degrees Fahrenheit for 14 minutes.
Notes
- Room temperature unsalted butter can be substituted for Crisco shortening.
Nutrition Information:
Yield: 24
Amount Per Serving:Unsaturated Fat: 0g
Recipe altered from The Inspiration Café
*Originally Published 5/12/13. New photos added and post updated 7/5/18.
Cookies
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Dawn Powers — Reply
Can you substitute the crisco butter with something else?
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Amber Brady — Reply
Yes, you may use room temperature unsalted butter. The shortening helps the cookies not spread as much.
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Samantha — Reply
I’m wondering if these are soft or hard cookies? Thanks
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Amber Brady — Reply
They are kind of in-between. Crisp exterior with a soft interior.
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Chris — Reply
I make these cookies all of the time as does my mom. We find that keeping the dough cold between balling and baking helps them not to spread as much. I wanted to try the raspberry version but couldn’t find the muffin mix so I’m going to try the strawberry Martha White version instead. Wanted red for the holidays. Fingers crossed they are just as good.
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Amber Brady — Reply
The raspberry muffin mix is harder to find. I get mine at Winco. Hopefully the Martha White mix worked well for you. Glad to hear you are enjoying these cookies Chris!
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Patty — Reply
Can you make the dough the day before and refrigerate it over night?
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Amber Brady — Reply
That should be fine, especially if you swap the shortening for butter. I would potentially let the cookie dough come back to room temperature before baking if you use the shortening. Just so it spreads well.
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80 Comments on “Blueberry Cheesecake Cookies”
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Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
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