Blueberry Cheesecake And White Chocolate Chip Cookies

I love cheesecake, and the fruitier it is, the better. When I saw a recipe guaranteeing all that rich flavor, but with the ease of a cookie, I knew it was something I had to try. I had originally spotted this recipe on Pinterest; however, it took me almost a year to get around to actually making them. When I smelled them baking, I had a moment where I actually began to drool. Just a tiny bit. When I took that first bite, I could have, quite literally, kicked myself for waiting so long to give these a try. Since then, over the past year, I’ve been taking them to events and get-together’s (they’re unbelievably easy and taste spectacular), and so many friends have asked for this recipe that I just couldn’t wait another minute to share!

Blueberry Cheesecake And White Chocolate Chip Cookies

4 Sons 'R' Us: Blueberry Cheesecake And White Chocolate Chip Cookies

  • 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


  1. Beat together cream cheese, butter, and brown sugar until smooth. Add in eggs, one at a time, beating until fully incorporated.
  2. Combine the butter mixture with the muffin mix, mixing until evenly combined.
  3. If using the white chocolate chips, using a spatula, fold them in now.
  4. Chill dough in the fridge for at least 2 hours (this prevents the batter from spreading out too much during baking). 
  5. Form into tbsp sized balls and spread about two inches apart on a lightly greased cookies sheet.
  6. Bake at 325 degrees for 13-15 minutes.
  7. Let the cookies cool for a minute or two on the cookie sheet then transfer them to a wire rack to cool completely.

Triple Chocolate Quick Bread

With my food guzzlers, I’m always on the lookout for a quick addition to my menu that can help top off their tanks. I love a good dessert that I don’t feel terrible about giving my family that helps keep them full until morning. This gem is one of my go-to favorites. It’s like a special edition chocolate muffin, with a hint of apples. They love a nice, warm slice of my chocolate ‘bread’ before bed with a cold glass of milk. It makes them feel all warm and fuzzy. I may, or may not, have also been talked into making this for them for a special breakfast as it contains both eggs and applesauce.  Even better, this from scratch dessert, or breakfast, or snack, is easy and takes hardly any time to whip up. Did I mention it’s versatility? So find yourself a reason to give it a try, you won’t be disappointed in the results.

Triple Chocolate Quick Bread

4 Sons 'R' Us: Triple Chocolate Quick Bread

  •  1 & 1/2 cups  semi-sweet chocolate chips, divided
  • 1/2 cups butter, softened
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 & 1/2 cups unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 & 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt


  • 1/2 cup semisweet chocolate chips
  • 1 tbsp butter
  • 3 tbsp half and half
  • 1/2 cup confectioners’ sugar
  • 1/4 tsp vanilla extract


  1. In a pot on the stove top over low heat, melt 1 cup of chocolate chips; set aside to cool.
  2. In a stand mixer, cream butter and brown sugar until light and fluffy.
  3. Add eggs and cooled chocolate, mix until evenly combined.
  4. Add applesauce and vanilla; set aside.
  5. In a separate bowl, mix flour, baking powder, baking soda and salt until evenly combined.
  6. Add flour mix to the batter and mix until evenly combined.
  7. Lightly mix in the remaining chocolate chips just until incorporated into batter.
  8. Divide batter evenly between two* greased loaf pans.
  9. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean
  10. Cool for 10 minutes before transferring to a wire cooling rack.

For Glaze:

  1. In a small pot over low heat, melt chocolate chips and butter, stirring until evenly combined.
  2. Stir in half and half.
  3. Remove from heat and stir in confectioners’ sugar, vanilla, and salt.
  4. Drizzle over warm loaves, or pipe onto loaves using a ziplock bag.
  5. Let the chocolate cool and serve.

* If you’d prefer to make one full sized loaf, simply add all the batter to one full size loaf pan. Baking time will take a little over an hour, or until a toothpick inserted into the center comes out clean.

Typically the chocolate piping is spread between two loaves so there’s not nearly as much piled on, but the ‘breakfast’ bread I was coerced into making I left glaze free. I didn’t want too much chocolate on my mom-conscience before sending them off for school. All that chocolate on their dessert though was a real treat.