Blueberry Cheesecake Cookies

Sweet and Creamy Vegan Treat

If you're looking for a unique twist on your usual cookie routine, look no further than these irresistible blueberry cheesecake cookies. With a small batch recipe that yields about six cookies, these treats are perfect for satisfying your sweet tooth without making a huge batch. The combination of fresh blueberries, vegan cream cheese filling, and the buttery, soft texture of the cookie makes these the ultimate dessert for any occasion.

These cookies take inspiration from the classic blueberry cheesecake but transform it into a portable, bite-sized treat. The chewy cookie dough is lightly sweetened and holds a deliciously creamy filling, similar to the tangy flavor you get from cheesecake. The inclusion of blueberries and vegan white chocolate chips (optional) adds natural sweetness and extra texture, making each bite a perfect balance of flavors.

This small batch recipe is ideal for anyone who craves homemade cookies but doesn't want a huge batch left lying around. The ingredients are simple, yet they come together to create a beautifully decadent dessert.

Not only are these cookies a sweet and delicious twist on the classic cheesecake, but they’re also vegan-friendly and perfect for anyone looking to enjoy a dairy-free dessert. The blueberry cheesecake cookies are a great balance of creamy, fruity, and decadent. Whether you serve them at a dinner party, a picnic, or just enjoy them on a cozy afternoon, these cookies are sure to impress.

For those who love the combination of blueberries and cheesecake, this recipe is a must-try. With just a handful of ingredients and a few simple steps, you’ll have a batch of mouthwatering cookies that taste as good as they look. Plus, the small batch size ensures you get a fresh, homemade treat without any waste.

These blueberry cheesecake cookies are a delightful way to indulge in a sweet, creamy treat while keeping things simple and vegan. The balance of fresh blueberries and tangy cheesecake filling creates a dessert experience that’s both comforting and refreshing. Next time you’re craving something sweet, give this recipe a try and enjoy a bite-sized version of a classic dessert!

Vegan butter: any vegan butter will work. If you aren’t vegan, you can use traditional butter. I wouldn’t recommend substituting for oil.

Vanilla paste: I like using this as I think the flavor is better than vanilla extract. However, vanilla extract will also work.

All-purpose flour: I haven’t tested any other flours in this recipe.

Chocolate chips: any chocolate chips will work.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan normal milk works too.

Sugar: any granulated sugar will work. For the best outcome, I would recommend half white and half brown sugar. Or, I used a mix of white and coconut sugar in this recipe. Be sure it is granulated and not a liquid sweetener such as maple syrup.

Vegan cream cheese: any brand of vegan cream cheese will work. If you aren’t vegan, traditional cream cheese should also work.

Vegan yogurt: any vegan yogurt will work. I used an unsweetened cashew milk yogurt. You want the yogurt to be on the thicker side rather than runny.

Ingredients:

• Vegan butter

• Nondairy milk

• Vanilla paste

• Sugar

• Baking powder

• All-purpose flour

• Blueberries

• White chocolate chips (optional)

• Vegan cream cheese

• Vegan yogurt

Recipe:

SMALL BATCH RECIPE ( makes about 6 cookies)

• 3 tablespoons vegan butter

• 2 tablespoons nondairy milk

• 1 teaspoon vanilla paste

• 1/3 cup sugar (I did half coconut sugar and half white sugar)

• 2 teaspoons baking powder

• 2/3 cup + 3-4 tablespoons all-purpose flour

• 1/2 cup blueberries (fresh or frozen)

• 1/2 cup white chocolate chips (optional)

Filling:

• 1/3 cup vegan cream cheese

• 1/3 cup vegan yogurt

• ¼ cup sugar (I used white sugar)

Directions:

1.    Start by prepping the filling. In a bowl or blender add in the vegan cream cheese and vegan yogurt. Stir to combine well. Stir in the sugar.  To a flat surface, add about a tablespoon and a half of the mixture. Repeat until all the mixture is used. You want to make sure they are flat disc shapes and aren’t touching each other.

2.    Place in the freezer for at least 2 hours. The mixture needs to be fully frozen to work correctly in these cookies.

3.    Once your mixture is in the freezer, start on the cookies.

4.    In a bowl melt the butter. Add in the sugar, nondairy milk, and vanilla paste. Stir to combine.

5.    Add in the flour and baking powder. Stir until a dough is formed. Fold in the white chocolate chips (if using). Do NOT stir in the blueberries yet.

6. Cover with plastic wrap and let set in the refrigerator for at LEAST 30 minutes. The longer it sits, the better.

7. After the 30 minutes - 1 hour, fold in the blueberries. I recommend coating them in some flour to prevent making the cookies overly moist. Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.

8. Use a cookie scoop to scoop the dough. Roll into a ball with your hands then press flat. To the center of the cookie, add the disc of the frozen filling mixture. Pinch the sides of the dough over the mixture so that it is fully closed. Optional: top with more white chocolate chocolate chips and blueberries before baking. Repeat until all the dough is used.

9.    Bake for 10-12 minutes. Allow to cool for at least 20-25 minutes on the cookie sheet.

I recommend storing the cookies in an airtight container in the refrigerator. They can also be stored in the freezer. They will taste best when eaten within the first few days.

Let me know if you have any questions! I can’t wait to hear what you think about this recipe.