Blueberry Cheesecake Cookies: A Sweet and Tangy Treat You’ll Love

Who says you can’t have your cookies and eat them too? These blueberry cheesecake cookies are the perfect combination of creamy cheesecake filling and juicy blueberries, all wrapped up in a soft, melt-in-your-mouth cookie. These cookies are ideal for when you’re craving a sweet treat without going overboard. They strike the perfect balance between indulgent and light, offering a burst of fresh fruit and a creamy center in every bite.

Made with simple ingredients, these cookies are easy to make and perfect for any occasion. Whether you’re preparing for a party or looking for a personal treat, these blueberry cheesecake cookies are sure to impress.

Why You’ll Love This Recipe

Deliciously Unique: The cheesecake filling takes these cookies to the next level.
Fruity & Creamy: A perfect mix of tart blueberries and rich, creamy filling.
Quick & Easy: Simple steps and minimal ingredients for maximum flavor.
Perfectly Balanced: A sweet treat without the guilt, thanks to mindful ingredient choices.
Ideal for Any Occasion: Perfect for a snack, dessert, or potluck.

Ingredients

• For the Cookie Dough:
  • 1 cup almond flour
  • ¼ cup coconut flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup softened light cream cheese
  • ¼ cup unsweetened applesauce
  • 2 tbsp powdered erythritol (or preferred sweetener)
  • 1 tsp vanilla extract
  • 1 large egg
• For the Cheesecake Filling:
  • 4 oz light cream cheese, softened
  • 2 tbsp powdered erythritol
  • 1 tsp vanilla extract
  • ¼ cup fresh blueberries (or frozen, thawed and drained)

Instructions

Prepare the Cookie Dough

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, beat together the light cream cheese, applesauce, erythritol, and vanilla extract until smooth and creamy.
4. Add the egg to the wet mixture and mix well.
5. Gradually fold in the dry ingredients to form a dough. The dough will be soft but workable.

Make the Cheesecake Filling

1. In a small bowl, beat the light cream cheese until smooth.
2. Add erythritol and vanilla extract, mixing until combined.
3. Gently fold in the blueberries. Be careful not to mash them too much to preserve their shape.

Form the Cookies

1. Scoop a spoonful of the cookie dough and roll it into a ball. Flatten it slightly into a disc shape.
2. Spoon a small amount of the cheesecake filling onto the center of each cookie dough disc.
3. Fold the edges of the dough around the filling and press to seal, forming a ball again.
4. Place the filled cookies onto the prepared baking sheet, spaced about 2 inches apart.

Bake the Cookies

1. Bake for 10–12 minutes, or until the edges of the cookies are golden brown. The filling should be slightly set but still creamy.
2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve and Enjoy

1. Enjoy these cookies chilled or at room temperature. They’re delicious either way!

Nutritional Information (Per Cookie)

Calories: 150 | Fat: 12g | Protein: 5g | Carbs: 7g | Fiber: 2g | Net Carbs: 5g

Tips for Success

• Chill the Dough: If the dough feels too soft to work with, chill it for 30 minutes in the fridge before forming the cookies.
• Use Fresh Berries: Fresh blueberries work best, but if using frozen, ensure they are thawed and drained to prevent excess moisture.
• Add Lemon Zest: For extra flavor, try adding a pinch of lemon zest to the cheesecake filling for a citrusy zing.
• Make Mini Cookies: If you prefer smaller portions, divide the dough into smaller portions to make mini cookies.

Why This Recipe Works

• Almond & Coconut Flour: These low-carb flours create a soft, chewy cookie base without the added carbs.
• Cream Cheese Filling: The creamy center mimics the indulgent richness of traditional cheesecake while staying lighter.
• Blueberries for Freshness: Packed with antioxidants and flavor, the blueberries provide a burst of fresh taste in every bite.
• Customizable Sweetness: The use of erythritol or other sugar substitutes allows you to adjust the sweetness to your preference without added sugars.

These blueberry cheesecake cookies offer the best of both worlds—sweet, creamy cheesecake with the perfect touch of fruity goodness, all wrapped up in a soft, chewy cookie. With just the right amount of sweetness and flavor, they’re an indulgence that you can feel good about enjoying. Whether you’re making them for a special occasion or just treating yourself to something sweet, these cookies are sure to satisfy your cravings without derailing your goals.

Enjoy them fresh out of the oven or store them for later—they’re sure to become your new favorite treat!