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.
These cookies are absolutely delicious. Everyone I let taste them wants me to make them for them. So easy to make!
Wonderful! Thanks for your review Cathy!
Oh my word!!! These cookies are knock your socks off easy and DELICIOUS😁
So glad you liked them Rebekah! Thanks for sharing your review!
What is the yield on this recipe?
2 to 3 dozen cookies depending on the size.
I want to try both the blueberry and the raspberry cheesecake recipes, they look amazing! Can I find the jiffy muffin mixes at Walmart, and if not could I use a different brand of muffin mix?
As long as you have 14oz of muffin mix total, you should be fine regardless of the brand. I have had the best luck finding jiffy mixes at Winco Foods.
Do these cookies have to be refrigerated after baking since they contain cream cheese
Nope. They are fine at room temperature.
Do you use the berries that came in the muffin mix box or fresh?!
Just the ones in the box.
They look sooo delicious! Making the batter now for Thanksgiving tomorrow! I plan on chilling the batter first though, hopefully it’ll boost the flavor! I also substituted Martha White Blueberry Cheesecake muffin mix instead! Thanks for the idea!
Was wondering if you could make these without crisco? I don’t currently have one and this momma is having cravings 🙂
If you have coconut oil, that would be a great substitution. Butter or margarine might be okay, but the cookies may spread. If you decide to use butter or margarine, I would bake one test cookie first, and add 2-4 Tbsp extra flour to the dough if the cookie spreads flat.
Holy moly! I just made these and they are FABULOUS!!! Might be the best cookies I’ve ever made. Only substitutes, because it’s what I had on hand- Martha White muffin mix, 2 tablespoons extra flour because MW is only 6.5 oz package, and coconut oil instead of crisco. I definitely plan to make these again with different flavors of mix, like strawberry or apple cinnamon. Thank you so much for sharing this recipe!
That’s great Lauren! Glad it was a success! Thanks for your comment!
Curious the yield on this recipe?
4 dozen small cookies, or 2-3 dozen medium/large cookies.