Description
The perfect fusion of classic creamy cheesecake and a soft, pillowy cookie. These indulgent treats balance tangy cream cheese and sour cream with vibrant fresh blueberries, featuring a tender cake-like crumb and a signature golden bottom.
Ingredients
The Cheesecake Base
- 3/4 cup unsalted butter, softened
- 4 oz cream cheese, room temperature
- 1/3 cup sour cream
- 1 cup granulated sugar, 1 large egg, 2 tsp vanilla
Dry Ingredients & Fruit
- 2 cups all-purpose flour
- 1 1/2 cups fresh blueberries
- Leavening: 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
Instructions
Prep: Preheat oven to 350°F. Whisk dry ingredients in a bowl.
Cream: Beat sugar, cream cheese, and butter for 2 mins until fluffy. Mix in egg, vanilla, and sour cream.
Merge: Add dry ingredients to wet; stir until just combined. Do not overmix.
Fold: Gently fold in fresh blueberries by hand.
Bake: Scoop 1.5 tbsp balls onto sheets. Bake for 15–18 mins until bottoms are just golden.
Cool: Cool on sheet for 5 mins before moving to a wire rack.
Notes
The Tangy Secret: Cream cheese and sour cream provide a unique moisture level that standard cookies lack.
Cold Berry Trick: Refrigerate berries until the last second to prevent them from bursting and staining the dough purple.
Doneness Cues: These remain pale on top; focus on golden edges and bottoms as your primary indicator.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert / Cookies
- Method: Creaming / Folding
- Cuisine: Modern American
Nutrition
- Serving Size: 1 Cookie
- Calories: 185
- Sugar: 12
- Sodium: 95
- Fat: 9
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0.3
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 35
Keywords: blueberry cheesecake cookies, soft blueberry cookies, cream cheese cookies, sour cream cookies, fresh blueberry dessert, cake-like cookies