Blueberry cheesecake cookies with white chocolate chips turn a couple boxes of humble muffin mix into a delicious treat. Featuring fruity rich cheesecake flavor in an easy to make cookie, you’ll be baking these sweets over and over!
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I love cheesecake, and the fruitier it is, the better.
This recipe guarantees all that rich flavor, but with the ease of a cookie.
And talk about drool worthy!
When a batch of these cheesecake cookies is baking, the house smells like heaven on a summer day.
And they taste as good as they smell!
With their spectacular taste and the ease of making them, these have become one of my go to cookie recipes to take along with me to parties and events.
Ingredients
To make these white chocolate chip cheesecake cookies, you’ll need:
- Blueberry muffin mix– I use the Jiffy blueberry muffin mix for this recipe and can’t vouch for how this would turn out with other brands. Grab 2 boxes for this.
- Cream cheese– Let it soften before baking.
- Butter– Soften it on the counter first, and cubing it will help it mix in more evenly.
- Brown sugar– It doesn’t matter if you use light or dark, but I do prefer the more subtle flavor from light brown sugar.
- Eggs
- White chocolate chips– Optional but highly recommended for maximum deliciousness.
How to Make
These blueberry cookies are so easy!
To do it, use an electric stand mixer to beat together the cream cheese, butter, and brown sugar until smooth.
Then, beat in the eggs, one at a time, until fully incorporated.
Combine the butter mixture with the muffin mix.
Now fold in the white chocolate chips, using a spatula.
Chill dough in the fridge for at least 2 hours.
Use a cookie scoop to form into tablespoon sized balls and spread about two inches apart on a lightly greased cookies sheet.
Bake at 325 degrees for 13-15 minutes.
Let the cookies cool for a minute or two on the cookie sheet then transfer them to a wire rack to cool completely.
Serve and enjoy!
Storing
Store these cookies in a sealed tin on the counter for up to 5 days (not that you won’t eat them all well before that!).
Tips and Tricks
- While you can stir the chocolate chips into the batter, for best results I recommend pressing them into the tops of the cookies (carefully), just after removing them from the oven. As the cookies harden, they will naturally secure the chocolate chips.
- Don’t skip letting these cookies chill in the fridge. Chilling is crucial to prevent spreading.
- If you don’t have a cookie scoop, no problem. Use a tablespoon instead.
- Make sure you leave enough space between the cookies so that when they bake they don’t form one giant cookie mass.
- For minimal spreading, freeze the cookie dough balls on the baking sheet for 30 minutes before placing them in the hot oven to bake.
- These would be delicious with some chopped walnuts or even slivered almonds mixed in.
Other Easy Cookies Recipes
Blueberry cheesecake cookies with white chocolate chips are a welcome cookie flavor anytime! Make this easy cookie recipe for your next gathering and enjoy!
Looking for other easy cookie recipes? Try these:
- Peanut Butter & Jelly Cookies
- The Best Homemade Chocolate Chip Cookies
- Nestle Buncha Crunch Cookies
- Belgian Waffles Cookies
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Blueberry Cheesecake And White Chocolate Chip Cookies
Ingredients
- 2 boxes of Jiffy blueberry muffin mix
- 4 oz cream cheese softened
- 1 stick of butter softened
- 1/2 cup brown sugar
- 2 eggs
- 1 cup white chocolate chips optional
Instructions
- Beat together cream cheese, butter, and brown sugar until smooth. Add in eggs, one at a time, beating until fully incorporated.
- Combine the butter mixture with the muffin mix, mixing until evenly combined.
- If using the white chocolate chips, using a spatula, fold them in now.
- Chill dough in the fridge for at least 2 hours (this prevents the batter from spreading out too much during baking).
- Form into tbsp sized balls and spread about two inches apart on a lightly greased cookies sheet.
- Bake at 325 degrees for 13-15 minutes.
- Let the cookies cool for a minute or two on the cookie sheet then transfer them to a wire rack to cool completely.
Notes
- While you can stir the chocolate chips into the batter, for best results I recommend pressing them into the tops of the cookies (carefully), just after removing them from the oven. As the cookies harden, they will naturally secure the chocolate chips.
- Don't skip letting these cookies chill in the fridge. Chilling is crucial to prevent spreading.
- If you don't have a cookie scoop, no problem. Use a tablespoon instead.
- Make sure you leave enough space between the cookies so that when they bake they don't form one giant cookie mass.
- For minimal spreading, freeze the cookie dough balls on the baking sheet for 30 minutes before placing them in the hot oven to bake.
- These would be delicious with some chopped walnuts or even slivered almonds mixed in.
Nutrition
originally published June 11, 2013
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
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