Blueberry Cheesecake Cookies
Blueberry Cheesecake Cookies are made with a muffin mix for a fruity, soft, and chewy cookie studded with creamy white chocolate chips. A quick and easy dessert!
Oh. My. Heck. If you love blueberry muffins and blueberry pancakes, you are going to love these cookies! I made this recipe for the first time over 5 years ago, but made them again with my Raspberry Cheesecake Cookies for the fourth of July, and they were the perfect “red, white, and blue” dessert!
Blueberry Cheesecake Cookies
Blueberry Cheesecake Cookies are made with a blueberry muffin mix, cream cheese, and white chocolate chips. (Plus a few other ingredients.) They could not be easier! It’s a super versatile recipe. Just use your favorite flavor of muffin mix.
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
Cream cheese in the batter makes these blueberry cheesecake cookies soft, tender, and chewy. White chocolate chips add just the right touch of sweetness and richness. These cookies are pretty cheap and easy to make, and everyone loves them!
Blueberry Cheesecake Cookies
Ingredients
- 4 oz (113 g) block-style cream cheese
- ½ cup (113 g) butter flavored Crisco shortening
- ½ cup (100 g) brown sugar, gently packed
- 1 large egg
- ½ tsp vanilla
- 14 oz (396 g) Jiffy blueberry muffin mix, (two 7-oz boxes)
- ½ cup (60 g) all-purpose flour, (stir, spoon & level)
- 1 cup (170 g) white chocolate chips
Instructions
- Cream the cream cheese, Crisco, and brown sugar together. Add the egg and vanilla. Blend. Scrape bowl.
- Add muffin mix and flour. Mix until just incorporated.
- Fold in white chocolate chips. Scoop 1½ Tbsp balls of dough onto parchment lined baking sheets.
- Bake at 325 degrees Fahrenheit for 14 minutes.
Notes
- Room temperature unsalted butter can be substituted for Crisco shortening.
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Recipe altered from The Inspiration Café
*Originally Published 5/12/13. New photos added and post updated 7/5/18.
Mine came out flat, like really flat. I used Jiffy mix. I was wondering how I could fluff them up. Maybe add baking soda or baking powder? I even let the dough chill over night.
You may have creamed the fat and sugar too long. Did you use butter or shortening? You can always add a little more flour (2-4 Tbsp) so they spread slower. I also like to use a round cookie cutter to swirl the edges while the cookies are still warm to “thicken” them up. If you want them puffy you would probably want to add a little bit of baking powder, but not too much because it may effect the taste of these cookies. I would try 1/4 to 1/2 teaspoon.
Can you substitute the crisco butter with something else?
Yes, you may use room temperature unsalted butter. The shortening helps the cookies not spread as much.
I’m wondering if these are soft or hard cookies? Thanks
They are kind of in-between. Crisp exterior with a soft interior.
I make these cookies all of the time as does my mom. We find that keeping the dough cold between balling and baking helps them not to spread as much. I wanted to try the raspberry version but couldn’t find the muffin mix so I’m going to try the strawberry Martha White version instead. Wanted red for the holidays. Fingers crossed they are just as good.
The raspberry muffin mix is harder to find. I get mine at Winco. Hopefully the Martha White mix worked well for you. Glad to hear you are enjoying these cookies Chris!
Can you make the dough the day before and refrigerate it over night?
That should be fine, especially if you swap the shortening for butter. I would potentially let the cookie dough come back to room temperature before baking if you use the shortening. Just so it spreads well.