Blueberry Cheesecake Cookies

Perfect moist and puffy cookies with fresh blueberries bursting inside.

Blueberry Cheesecake Cookies


  • 2 boxes Jiffy Blueberry Muffin mix
  • 4 oz. cream cheese, softened
  • 1 stick “I Can’t Believe It’s Not Butter”, softened
  • ½ cup light brown sugar, firmly packed
  • 2 eggs
  • 1 ½ cups white chocolate chips


  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit.
  2. Prepare the Batter: a. In a large mixing bowl, cream together the softened butter, cream cheese, and brown sugar until smooth. b. Add the eggs one at a time, mixing well after each addition.
  3. Combine with Muffin Mix: Add the Jiffy Blueberry Muffin mix to the wet ingredients and mix thoroughly until well combined.
  4. Fold in White Chocolate Chips: Gently fold in the white chocolate chips until evenly distributed throughout the batter.
  5. Chill the Dough: Cover the cookie dough and chill it in the refrigerator for at least one hour. This step is crucial for the success of the recipe.
  6. Prep for Baking: Preheat your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or grease it.
  7. Form Cookies: Using a tablespoon, drop rounded spoonfuls of the chilled dough onto the prepared cookie sheet, keeping them about 2 inches apart.
  8. Bake: Bake in the preheated oven for 14-15 minutes or until the edges are just turning brown. Keep an eye on them to prevent overbaking.
  9. Cooling: Allow the cookies to cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely.
  10. Testing and Adjusting: If the first batch comes out flat, try chilling the batter for a longer duration before baking. This adjustment can impact the texture and thickness of the cookies.
  11. Enjoy: Once cooled, enjoy these delightful Blueberry White Chocolate Cream Cheese Cookies!

Note: While the recipe suggests chilling the dough for at least one hour, feel free to experiment with longer chilling times if needed. Adjustments may be required based on your oven and personal preferences for cookie texture.

Tips for Perfect Blueberry White Chocolate Cream Cheese Cookies:

  1. Thoroughly Chill the Dough: Ensure that you chill the cookie dough for at least one hour, or as recommended in the recipe. This helps solidify the fats in the dough, preventing the cookies from spreading too much during baking.
  2. Use Softened Cream Cheese and Butter: Allow the cream cheese and “I Can’t Believe It’s Not Butter” to come to room temperature before mixing. Softened fats incorporate more easily into the dough, resulting in a smoother texture.
  3. Mix Ingredients Well: Cream together the butter, cream cheese, and sugar until the mixture is light and fluffy. Properly incorporating these ingredients contributes to the overall texture of the cookies.
  4. Add Eggs One at a Time: Add the eggs to the batter one at a time, mixing well after each addition. This ensures even distribution and better emulsification.
  5. Fold in White Chocolate Chips Gently: When adding the white chocolate chips, fold them into the dough gently. Overmixing can lead to a tougher cookie texture.
  6. Experiment with Chilling Time: If the first batch of cookies comes out flat, try extending the chilling time. The longer the dough chills, the better it retains its shape during baking.
  7. Use Parchment Paper or Grease the Baking Sheet: Prevent sticking by lining the baking sheet with parchment paper or greasing it before placing the cookie dough.
  8. Evenly Sized Cookies: Use a tablespoon to drop evenly sized portions of dough onto the baking sheet. This ensures consistent baking times for all cookies.
  9. Monitor Baking Time: Keep a close eye on the cookies during the last few minutes of baking. Remove them from the oven when the edges are just turning brown. Overbaking can result in a dry texture.
  10. Cool on the Baking Sheet: Allow the cookies to cool on the baking sheet for 1-2 minutes before transferring them to a wire rack. This helps them set without becoming too fragile.
  11. Test with a Small Batch First: If you’re trying the recipe for the first time, consider baking a small batch to test for desired thickness and flavor before making a larger quantity.
  12. Experiment with Add-ins: Feel free to customize the recipe by adding nuts, dried fruit, or other mix-ins that complement the blueberry and white chocolate flavors.
  13. Store Properly: Store the cooled cookies in an airtight container to maintain freshness. If keeping them for an extended period, consider adding a slice of bread to the container to prevent them from drying out.
  14. Freezing Dough for Later: If you’re not baking all the dough at once, freeze individual portions for later use. This allows you to enjoy freshly baked cookies whenever you like.

FAQs (Frequently Asked Questions) about Blueberry White Chocolate Cream Cheese Cookies:

Q1: Can I use a different brand of blueberry muffin mix? A1: Yes, you can experiment with different brands of blueberry muffin mix. However, the texture and flavor may vary slightly.

Q2: Can I substitute real butter for “I Can’t Believe It’s Not Butter”? A2: Yes, you can use real butter as a substitute. Keep in mind that it might affect the taste and texture of the cookies.

Q3: Can I use frozen blueberries instead of blueberry muffin mix? A3: The recipe relies on the blueberry muffin mix for its flavor and texture. Substituting with frozen blueberries may alter the results.

Q4: Can I skip the chilling step? A4: Chilling the dough is essential for achieving the right texture. It helps prevent the cookies from spreading too much during baking. We recommend following the chilling instructions for the best results.

Q5: Can I freeze the cookie dough for later use? A5: Yes, you can freeze the cookie dough for later use. Shape the dough into balls, freeze them on a tray, and then transfer to a sealed container. When ready to bake, allow them to thaw slightly before baking.

Q6: Can I use dark chocolate chips instead of white chocolate chips? A6: Yes, you can substitute dark chocolate chips if you prefer. It will give the cookies a different flavor profile.

Q7: Why did my cookies come out flat? A7: If your cookies turned out flat, it could be due to not chilling the dough long enough. Ensure the dough is thoroughly chilled before baking to maintain the desired thickness.

Q8: How should I store these cookies? A8: Store the cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing the cookies.

Q9: Can I add nuts or dried fruit to the recipe? A9: Yes, you can customize the recipe by adding chopped nuts or dried fruit to enhance flavor and texture.

Q10: Can I double the recipe? A10: Yes, you can double the recipe to make a larger batch. Ensure you have a spacious mixing bowl to accommodate the increased quantity. Adjust baking time as needed.

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