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.
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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?
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Recipe altered from The Inspiration Café
*Originally Published 5/12/13. New photos added and post updated 7/5/18.
Can you use butter instead of shortening?
They might spread more. You can definitely try it. Maybe do a test cookie first. If it spreads too much, then add a little extra flour.
Made these back in the summer for a bake sale and these hikers sold out! They were even buying the crumbs and broken ones!!! Making them again tonight for a Superbowl party at work tomorrow and I know they’re gonna be a hit!!! Thanks for the recipe! It’s awesome!!!!!!!
That is awesome news! I’m so glad do hear you and others are enjoying this recipe so much! Thanks for your comment Lissa!
These cookies looks great! Going to make them and use them for refreshments at my church this Sunday! Thanks for a great idea!
Awesome! I hope you love them as much as we do!
Hi, was wondering if this can be made without the crisco? If so how would they be different you think?
You can try substituting with coconut oil or butter. Butter may make the cookies spread a little more.
wow this recipe looks amazing!
Thank you! We love them!
I’ll be making a lot of these cookies. Received a case of the blueberry mix and have been giving them to friends. No more! I’m using the mix now. Thanks for the recipe. They look delicious.
Awesome! Enjoy those cookies!
If you use one box of blueberry muffin mix and one box of raspberry muffin mix you get mixed berries!
Just found these and I am going to be featuring them in a fun Blueberry Peach Recipes Round up tomorrow morning!
Omg!!! I have to say these look great! And so does mine. Thank you so much for the recipe. My cookies look amazing. They are cooling at the moment. I just cannot believe I made these all by myself. Thanks again!
Hooray! I am so glad that they turned out great! I hope you enjoy the taste as well 🙂
Hi Amber…you have a whole arsenal on blueberries..Yummo! Thank you for sharing at the Rate the Plate Utah party! Followed you all the way here! Have a good week!
Lizy@http://justdipitinchocolate.blogspot.com/
Well…I might be slightly obsessed with blueberries… haha 🙂
I am using the Jiffy Raspberry Muffin mix right now to make these. I hope they are as good as the blueberry!
Ooh! Please tell me how they turn out!!!