These Blueberry Cheesecake Cookies feature soft, chewy cookies made with cheesecake instant pudding and speckled with blueberries and white chocolate chips. They taste like a combination of cheesecake and blueberry pie!

We always keep our kitchen stocked with blueberries to make these cookies and also Lemon Blueberry Scones and Blueberry Cobbler.

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Easy Blueberry Cheesecake Cookies

These blueberry cheesecake cookies are dreamy! They’re the perfect combination of two classic desserts – blueberry pie and cheesecake.

Made with sweet blueberries and white chocolate chips throughout, and combined with rich cream cheese and cheesecake instant pudding, they have a soft, fluffy texture and delicious taste.

Ingredients Needed

You’ll need pretty common ingredients to make these easy blueberry cookies.
(Scroll below to the printable recipe card for details and measurements.)

Blueberries – I use frozen blueberries in these cookies. You can use fresh blueberries instead of frozen, if desired. I just find frozen blueberries to be sweeter than fresh when they’re not in season. Otherwise they are interchangeable.
Unsalted butter – It should be at room temperature when you begin the recipe.
Granulated sugar – To sweeten the cookies.
Egg – Provides structure to the cookie dough.
Vanilla extract – A splash for added flavor.
All-purpose flour – Spooned and leveled for accurate measuring.
Cheesecake instant pudding – You’ll only need the powder for these cookies.
Baking soda – Makes the cookies tender and chewy.
Kosher salt – To balance out the sweetness.
White chocolate chips – Adds a sweet touch to the cookies. Blueberry and white chocolate are a great pair!

overhead pile of blueberry cookies studded with white chocolate chips

How to Make Blueberry Cheesecake Cookies

These soft and chewy blueberry cookies come together in just a few simple steps.
(Don’t miss the detailed printable recipe card below.)

Warm the blueberries. Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. Set aside to cool.
Make the cookie dough. Cream the butter and sugar together until well combined and fluffy. Add in the egg and vanilla until combined. Then, add in the cooled blueberries and blend on high speed until they’re “mashed in”. The mixture should be a deep purple color. In a separate bowl whisk together the flour, cheesecake pudding powder, baking soda, and salt. Add to the wet mixture and mix until combined. Stir in the white chocolate chips until incorporated.
Chill if necessary. If the dough seems very slack, cover and chill in the freezer for 30 minutes before shaping into balls.
Form the cookies. Using a tablespoon sized cookie scoop, form balls of dough. Transfer them to parchment-lined baking sheets 2 inches apart; press down on them slightly. (Press in a couple white chocolate chips on top, if desired, for presentation.)
Bake. Bake at 350F for 12 to 13 minutes or until light and golden just around the edges, rotating pans halfway through, if necessary.
Cool. Remove from the oven and let cool for a couple minutes on the baking sheet, then transfer to a cooling rack to cool completely. (They will firm up as they cool, but you still want a soft center.)

Tips for Success

Here are a few tips for making the best blueberry cheesecake cookies.

Blend the cooled blueberries into the butter/sugar at high speed. You want to essentially “mash” the blueberries into the mixture, so that they are pureéd and fully incorporated with the butter and sugar.
Don’t crowd the cookie sheet. Leave approximately 2 inches between each dough ball as these will spread slightly.
Add chocolate chips to the dough before baking. For a prettier presentation, press a few additional white chocolate chips to the top of the dough before baking.
Do not overbake. These cookies bake quickly. Only the edges should be lightly brown when you take them from the oven. The centers will still be soft but will set more as they rest on the cookie sheet.

blueberry cheesecake cookie with bite taken

Proper Storage

Storing leftovers. Store leftover blueberry cheesecake cookies in a ziploc bag or other airtight container at room temperature for up to 3 days. After 3 days, they won’t be as soft and chewy.
Freeze. These also freeze well. Just let them cool completely then transfer them to a freezer-safe container. Freeze for up to 3 months. Thaw them on the counter or pop them in the microwave for 15 seconds or so.

More Easy Cookie Recipes:

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Blueberry Cheesecake Cookies

Print Recipe Rate Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings: 36 cookies

Ingredients

1 cup frozen blueberries (see note below)
3/4 cup unsalted butter , softened to room temperature
1 cup granulated sugar
1 medium egg
1 teaspoon vanilla extract
2 & 1/4 cups all-purpose flour , spooned and leveled
1 box (3.4 ounce) cheesecake instant pudding (just the powder)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup white chocolate chips

Instructions

Preheat oven to 350 degrees F with rack in the center. Line two large baking sheets with parchment paper.
Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. (In the microwave this should take about 30 seconds on high heat, and on the stovetop it should take about 2 to 3 minutes on medium heat.) Set aside to cool.
In a large bowl using an electric mixer, cream the butter and sugar together until well combined and fluffy, 2 to 3 minutes. Add in the egg and vanilla until combined. Then, add in the cooled blueberries and blend on high speed – you want to essentially "mash" the blueberries into the mixture, so that they are pureéd and fully incorporated with the butter and sugar. The mixture should be a deep purple color.
In a separate bowl whisk together the flour, cheesecake pudding powder, baking soda, and salt. Add to the wet mixture and mix until combined. Stir in the white chocolate chips until incorporated.
If the dough seems very slack, cover and chill in the freezer for 30 minutes before shaping into balls.
Using a tablespoon sized cookie scoop, form balls of dough. Transfer them to the baking sheets 2 inches apart; press down on them slightly. (Press in a couple white chocolate chips on top, if desired, for presentation.)
Bake for 12 to 13 minutes or until light and golden just around the edges, rotating pans halfway through, if necessary.
Remove from the oven and let cool for a couple minutes on the baking sheet, then transfer to a cooling rack to cool completely. (They will firm up as they cool, but you still want a soft center.)

Notes

You can use fresh blueberries instead of frozen, if desired. I just find frozen blueberries to be sweeter than fresh when blueberries aren’t in season. Otherwise they are interchangeable.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: blueberry cheesecake cookies, blueberry cookies, easy cookie recipes