Blueberry Cheesecake Cookies-the the name is enough to make you go excited to eat them! Soft cookies with a gooey cheesy center and the burst of fresh blueberries, I can’t wait to teach you this superb recipe.
When I think of cheesecakes, the classic blueberry flavor comes first in my mind, as that is my favorite flavor. It’s tangy and sweet at the same time. Bringing the same experience in a cookie, I decided to make center-filled blueberry cookies. And they are eggless!!
The cookie is supposed to be soft as they have fresh blueberries; with slightly crisp edges. The inside filling is made with cream cheese and icing sugar, making it incredibly soft and yummy when the cookie is eaten.
Why You’ll Love This Recipe?
I cannot pen down enough reasons to love this recipe. But to name a few, here are some unique features of the recipe which make it stand out.
- Fresh Blueberries: Many recipes call for the use of dried blueberries. The dried ones do not meet fresh blueberries’ tanginess and flavor. And though they are the next best alternative, I always prefer using fresh ones as much as possible.
- Center-filled: most center-filled cookies are too sweet, that is because most of them have chocolatey center fillings. But these cookies are different. Cream cheese filling gives it a unique sourness that reminds you of a classic cheesecake.
- Eggless: There may not be many good recipes available online for this eggless cookie. After many trials, I ensured to put out the best eggless version of the cookie.
Important Ingredients Used In The Recipe
- Castor Sugar: Although I have used both castor and brown sugar, however, the quantity used for castor sugar is more. The cookies will already be soft because of the cream cheese filling, so adding more brown sugar will make them too soft.
- Fresh blueberries: Of course, I have used fresh blueberries for the best results. Try finding a new batch of blueberries rather than stored ones.
- Cream cheese: Use a good quality cream cheese brand. The taste matters greatly; not all brands’ flavors and textures are good enough.
How To Make Eggless Blueberry Cheesecake Cookies
Here I’m explaining the method for making these delicious cookies. You can find detailed ingredient quantities and steps in the recipe box below.
- Preparation: collect each ingredient required in separate bowls first. Preheat your oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with butter paper or a silicon mat.
- Filling: prepare the filling first, as it needs to be frozen. Beat cream cheese and icing sugar well enough to make a smooth mixture. Transfer it to a piping bag. Now, pipe blobs of the filling on butter paper, each weighing 10g. Freeze them for at least 25-30 minutes.
- Creaming: To make the cookie dough, start by creaming butter and both sugars in a bowl. Beat until it’s pale.
- Dry ingredients: Sieve all the dry ingredients in a bowl, ie. Flour, salt, and baking powder. Add them to the creamed butter and mix.
- Wet Ingredients: Add a hint of yellow gel color in the milk and mix it with the butter-flour mixture. Combine to form a dough.
- Shaping: Take dough weighing 60g and make a ball. Press a little, put the frozen cream cheese blob inside the cookie, and roll it to seal the filling. Repeat the same process with the leftover dough.
- Garnish: Place blueberries randomly on top of each cookie. Put all the cookies on a lined baking tray.
- Freeze: place the tray into the freezer for 15-20 minutes.
- Bake: finally, bake the delicious cookies at 180C (OTG mode: upper rod + lower rod + fan) for 12-15 minutes.
- Decorate: Once baked and cooled, drizzle some leftover cream cheese filling as glaze.
Chef’s Tips For The Recipe
Tip for Cream Cheese
Use softened cream cheese for the filling. That will cream and smooth out better when compared to hard cream cheese.
Tip For Blueberries
Use small-sized blueberries if possible. Do not use already squished berries as they will ooze out the juice too much and may turn cookies purple/blue.
How To Store Eggless Blueberry Cheesecake Cookies
Store the baked cookies in an airtight box at room temperature. They should be consumed within a week.
Leftover filling can be stored in the fridge for up to 10 days in an airtight container.
If you have extra dough, that can be stored for later use. Cling-wrap it and store it in an airtight box in the freezer for two months.
More Easy Recipes
I have more such center-filled cookies: strawberry cheesecake cookies and Oreo cheesecake cookies. Do try them out.
Frequently Asked Questions
You may use the frozen dried blueberries, but there will be some extra steps to follow. Soak the frozen berries in water first and then pat them dry on a paper towel.
Of course, you can! You may try strawberry, raspberry, or red currants.
I would totally recommend it. Cookies need refrigeration before baking to prevent them from spreading out too much during baking.
Freezing the cream cheese blobs makes it easier to shape the cookies.
Eggless Blueberry Cheesecake Cookies
Blueberry cheesecake cookies: Soft, gooey, and tempting, these cookies have become one of my favorites in the center-filled cookie category!
- Total Time: 42 to 50 minutes
- Yield: 6 portions 1x
For Cookie Dough:
- 160g All-purpose flour
- 72g Salted Butter
- 75g Castor sugar
- 15g Brown sugar
- ½ tsp Baking powder
- 25ml Milk
- Pinch of Salt
- 20-30g Blueberries
- Less than a drop of yellow gel color
For Cream Cheese Filling:
- 50g Cream cheese
- 20g Icing sugar
Method For Cream Cheese Filling:
- Smooth out the cream cheese in a bowl.
- Add sifted icing sugar and mix properly.
- Transfer it to a piping bag and pipe blobs on butter paper weighing 10g each. Save some for later use.
- Keep it in the freezer for 25-30 minutes.
Method For Cookie dough:
- Preheat your oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with butter paper or a silicon mat.
- Cream butter and both the sugars in a bowl until pale and fluffy.
- In a new bowl, sieve all the dry ingredients, i.e., flour, salt, and baking powder.
- Now, add the dry ingredients to the butter mixture.
- Add a hint of yellow gel color to the milk and add it to the dough. Mix well to make the dough.
- Now, take dough weighing 60g and make a ball. Flatten it a little, and put a cream cheese blob inside the cookie. Roll it to seal the filling inside. Repeat the same process with the leftover dough.
- Place blueberries randomly on top of the cookies and put the cookies on a lined baking tray.
- Keep them in the freezer for 15 – 20 minutes.
- Now, bake them in a preheated oven at 180c for about 12-15 minutes (OTG mode: lower rod + upper rod + fan).
- Once baked and cooled, garnish them by drizzling cream cheese glaze on the cookies.
- Prep Time: 15 minutes
- Freezing Time: 15 to 20 minutes
- Cook Time: 12 to 15 minutes