Blueberry Cheesecake Cookies Recipe

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Looking for the Best Blueberry Cookie Recipe? These Blueberry Cheesecake Cookies are soft, fluffy, with a cheesecake-like texture, and just bursting with fresh blueberries and velvety white chocolate chips.

Made simple by using a cake mix, these blueberry cake mix cookies are packed with all the flavors of a blueberry cheesecake wrapped up in a handheld treat you are sure to love!

If you love the convenience of a cake mix cookie try my strawberry cake mix cookies, chocolate peppermint oreo cookies, or use a brownie mix and make chocolate brownie cookies!

Blueberry Cookies on a speckled tray with a bowl of fresh blueberries in the background.

Super Simple: Blueberry Cake Mix Cookies are so easy because you start with a cake mix and add a few ingredients to make them something fresh and amazing!
Fun & Festive: These are the perfect cookie for especially spring and summer when blueberries are in season. They are great for holidays like Easter, summer cookouts, or BBQs, anytime you want to add a pop of blue to the menu! However, you can make these all year long though! Just use freeze-dried blueberries in place with fresh.

This semi-home Blueberry Cheesecake Cookie is made with simple pantry staple items and a few ingredients from the fridge that most people always keep at home. Add in those delicious fresh plump blueberries and you have the best blueberry dessert.

What is better than simple chewy cookies with loads of flavor? Not much else y’all. Except maybe that aroma while they are baking! It sure brought my son running to the kitchen. I have to say he did say he thinks this is his new favorite cookie.

Let’s get to baking this cakey cookie recipe! Here’s what you’ll need to get started.

Ingredient Notes

Cake Mix (dry): A white or yellow cake mix is my go-to for this recipe. However, lemon and butter pecan are also very delicious. Use what you love.
Butter: Make sure to set out the butter to soften or come to room temperature. Butter gives this cookie a nice texture and flavor that butter is famous for.
Cream Cheese: This adds a soft fluffy texture to the cookie and gives a cheesecake-like flavor!
Egg: The egg binds the cookie together and adds moisture.
Vanilla: A subtle flavoring to give that cookie a little something extra special.
White Chocolate Chips: These pair nicely with the blueberries. Adds a little creamy bite to the cookie as well.
Blueberries: Fresh blueberries make these super fruity and delicious. You can also use freeze-dried blueberries to give that pop of fruity flavor all year long.

Image of ingredients to make blueberry cheesecake cookies.

How to Make the Best Blueberry Cookies

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

First, make the cookie batter. Mix cake mix, butter, egg, vanilla extract, and softened cream cheese and beat until just combined. Then scrape down the sides of the bowl with a rubber spatula.

Three image collage showing cookie ingredients in a bowl, dough mixed, and dough with blueberries and white chocolate chips added.

Secondly, stir in white chocolate chips and blueberries.

Thirdly, refrigerate the dough for 30 minutes to 1 hour. Then remove the dough from the refrigerator and scoop with a small cookie scoop or roll into 1-inch cookie dough balls.

Three image collage showing bowl of batter, scooped blueberry cookie dough, and baking tray with cookie dough on it.

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Step 3 | Preheat Oven and Bake

Next, bake at 350 degrees for 8 – 10 minutes. Then, let them rest on the cookie sheet for 5 minutes.

Blueberry Cheesecake Cookies on a baking sheet just after being baked.

All that’s left is to remove from the cookie sheet and completely cool on a cooling rack. (If you can wait)

Blueberry Cheesecake Cookies on a cooling rack with a blue and white cloth underneath.

Enjoy these nice soft blueberry cookies- they sure are scrumptious y’all!

Tips

Don’t overbake the cookies. You want them to be a little gooey on the insides and slightly golden brown on the outside.
Make sure your butter, egg, and cream cheese are at room temperature.
For easy clean-up, line your baking sheet with a silicone baking mat or parchment paper. Otherwise, use a non-stick baking spray on the cookie sheet.
Blueberries contain a lot of water, thus making these very soft cookies as they sit. I recommend eating these within 2 to 3 days or freezing them. If you want them to last a little longer try using freeze-dried blueberries.

Recipe FAQ’s

Can I use frozen blueberries?

I have not tested this with frozen berries however, blueberries have high water content and these cookies become very soft after sitting with fresh blueberries. However, I would recommend using freeze-dried blueberries if you don’t have access to fresh ones or if you want the cookie to hold up longer.

Can I use any cake mix for this recipe?

Yes. For a classic cookie choose white, vanilla, or yellow. You can always grab what is on sale or try something creative with other flavors.

Can I make them vegan?

In order to make them vegan, use vegan butter. Swap out the egg with a flaxseed egg and use dairy-free baking chips and vegan cream cheese. To make a flax egg use 2 ½ tablespoons of water to 1 tablespoon of flax meal. Also, be sure your cake mix is also vegan. Many Betty Crocker mixes are – just check the labels to be sure.

Can I make them gluten-free?

Although I haven’t tested this with a gluten-free cake mix you should have good results by making that swap.

Substitutions and Variations:

Lemon Blueberry Cookie: Use lemon extract or lemon juice in place of the vanilla and add in some fresh lemon zest for a nice hint of lemon. Want extra lemon flavor you can add a lemon glaze to the top.
Almond Blueberry Cookies: Replace the vanilla extract with 1/2 to 1 teaspoon of almond extract! So delish!
Want another fruit flavor – swap out another favorite fruit when it’s not blueberry season.
Remember – change up your cake mix for endless possibilities and flavor combinations.

Storage Instructions

Make-Ahead:

You can make cookie dough, refrigerate it overnight and make the cookies the next day.

Storage:

Since these blueberry cake mix cookies are super soft, I like to line my container with a paper towel. If you have more than one layer I place a paper a layer of wax paper with a paper towel on top in between layers then cover the container with foil or plastic wrap. You can also place it in an airtight container with a lid and store it at room temperature for 3 days or in the refrigerator for up to 5 days.

Freeze:

Once completely cooled, place in an airtight freezer-safe container or zip bag and freeze for up to 2 months.

More Delicious Blueberry Desserts to Try:

If you love blueberries you will also want to try Blueberry Vinaigrette Dressing. It is delicious as a salad dressing or a dip for fruit or a dessert tray, but also amazing as a marinade for steak, chicken, and pork.

Upclose image of a handheld blueberry cookie with a bite taken out of it and a bowl of blueberries in the background.

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Three blueberry cheesecake cookies stacked with blueberries scattered in the background.

Recipe

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Blueberry Cheesecake Cookies are soft, fluffy, with a cheesecake-like texture, and just bursting with fresh blueberries and velvety white chocolate chips.

Ingredients

▢ 1 box white or yellow cake mix, dry mix
▢ ½ cup butter, softened – room temperature (1 stick)
▢ 4 ounces cream cheese, softened
▢ 1 large egg
▢ 1 teaspoon vanilla extract
▢ 1 cup white chocolate chips
▢ 1 ¾ cup fresh blueberries or freeze-dried blueberries