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To make these easy blueberry cheesecake cookies, you will need: - 1 cup cream cheese, softened - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup fresh or frozen blueberries For a tasty twist, consider adding: - 1/2 teaspoon lemon zest This gives a nice burst of citrus flavor. You can also mix in some nuts for added crunch, but that’s up to you! To get the best results, measure your ingredients carefully. Here are some tips: - For flour, spoon it into your measuring cup and level it off with a knife. - When measuring brown sugar, pack it tightly into the cup so it holds its shape. - Use a liquid measuring cup for cream cheese and butter to ensure you get the right amount. Following these tips helps you create the perfect dough for the cookies. For the full recipe, check out the complete instructions to make these delightful treats! To start, gather your ingredients. You will need: - 1 cup cream cheese, softened - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup fresh or frozen blueberries - 1/2 teaspoon lemon zest (optional) First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream the softened cream cheese and butter together until they are smooth. You want a fluffy texture here. Next, add in the granulated sugar. Mix it well until everything combines nicely. Then, beat in the egg and vanilla extract. This makes the mixture creamy and rich. In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix. Finally, fold in the blueberries and optional lemon zest. Use a light hand to avoid crushing the berries. Now, use a cookie scoop or a spoon to drop rounded tablespoons of dough onto your baking sheet. Make sure to leave some space between each cookie. This allows them to spread without sticking together. Bake the cookies in your preheated oven for 12 to 15 minutes. Look for lightly golden edges and a set center. When your cookies are done baking, remove them from the oven. Let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit. After that, transfer the cookies to a wire rack. Allow them to cool completely before serving. Enjoy these easy blueberry cheesecake cookies with joy! You can find the full recipe to guide you through this tasty journey. To get soft and chewy cookies, use room temperature cream cheese and butter. This helps them mix well. Mix until the dough is smooth but don’t overbeat. Overmixing can make the cookies tough. When you fold in the blueberries, do it gently. This keeps the cookies tender and the berries whole. Use fresh or frozen blueberries. If you use frozen ones, do not thaw them first. This helps keep the berries from smashing. Also, toss the blueberries in a bit of flour before adding them to the dough. This prevents them from sinking to the bottom during baking. If you need a dairy-free option, try using vegan cream cheese and butter. You can also swap sugar for a sugar substitute if you want to cut calories. For gluten-free cookies, use a gluten-free flour blend. Each swap may change the taste slightly, but it can still be yummy! For the full recipe, check out the link. {{image_2}} You can easily change the flavor of these cookies. Try adding lemon zest for a fresh twist. If you love chocolate, mix in some cocoa powder. Replace a little flour with cocoa powder, about 1/4 cup, to keep the right texture. You can also add chocolate chips to the dough for extra sweetness. Making gluten-free cookies is simple! Use a gluten-free flour blend instead of all-purpose flour. Look for a blend that has a good mix of starches and flours. This swap allows everyone to enjoy these cookies without gluten. Feel free to swap blueberries with other fruits! Raspberries give a tart flavor, while strawberries add sweetness. Chop larger fruits into smaller pieces to keep the cookies from getting soggy. You can mix different fruits for a fun variety, too. Each fruit brings its own unique taste and color to your cookies. Enjoy these fun twists while baking your Easy Blueberry Cheesecake Cookies. Check out the Full Recipe to get started! To keep your blueberry cheesecake cookies fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. These cookies taste best when enjoyed within three days. If you need to keep them longer, freezing is the way to go. You can freeze these cookies to save some for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about two hours until solid. After that, transfer them to a freezer bag or container. They can last up to three months in the freezer. When you're ready to enjoy your frozen cookies, take out what you need. Let them thaw at room temperature for about 30 minutes. To warm them up, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5-7 minutes. This will make them soft and tasty again. For the full recipe, check out the details above. These cookies stay fresh for about five days. Store them in an airtight container. You can keep them at room temperature. If you want them to last longer, place them in the fridge. They will still taste great! Yes, you can use frozen blueberries. They work well in this recipe. Just make sure to add them straight from the freezer. This way, they won’t get mushy in the dough. Frozen blueberries may change the color of your cookies a bit. Don’t worry; they will still taste delicious! If your cookies spread too much, check your butter. Make sure it is softened, not melted. You can also chill the dough for about 30 minutes before baking. This helps the cookies hold their shape. Lastly, ensure you measure the flour correctly. Too little flour can cause extra spreading. For the full recipe, click [here](#). You’ve learned how to make delicious blueberry cheesecake cookies. We covered essential and optional ingredients, plus tips for measuring. I shared clear steps for preparation, baking, and cooling. You now have helpful tips for texture, best practices for blueberries, and substitutions for diets. You can explore tasty variations, storage tips, and answers to common questions. Enjoy making these cookies, and don't hesitate to personalize them! With these simple steps, impressing family and friends is easy. Happy baking!

Easy Blueberry Cheesecake Cookies

Whip up a delightful batch of Easy Blueberry Cheesecake Cookies that are sure to impress! With creamy cream cheese, juicy blueberries, and a hint of lemon, these cookies blend the best of cheesecake and cookies into one irresistible treat. Perfect for any occasion, they’re easy to make and even easier to enjoy. Click to discover the full recipe and bring some sweetness to your kitchen today!
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Ingredients
  

1 cup cream cheese, softened

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup fresh or frozen blueberries

1/2 teaspoon lemon zest (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened cream cheese and butter until smooth and fluffy.

      Add in the granulated sugar, mixing well until combined.

        Beat in the egg and vanilla extract until fully incorporated and the mixture is creamy.

          In a separate bowl, whisk together the flour, baking powder, and salt.

            Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

              Gently fold in the blueberries and, if using, the lemon zest, being careful not to crush the berries.

                Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.

                  Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and the centers are set.

                    Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies

                        - Presentation Tips: Serve the cookies on a beautiful platter, and consider dusting them lightly with powdered sugar or garnishing with a few fresh blueberries on top for an extra touch.