Blueberry Cheesecake Cookies
This post may contain affiliate links, meaning that I may receive a commission at no cost to you if you use a link provided. All opinions shared are my own. You can review my full disclosure policy here.
Blueberry Cheesecake Cookies are made with a muffin mix for a fruity, soft, and chewy cookie studded with creamy white chocolate chips. A quick and easy dessert!
Oh. My. Heck. If you love blueberry muffins and blueberry pancakes, you are going to love these cookies! I made this recipe for the first time over 5 years ago, but made them again with my Raspberry Cheesecake Cookies for the fourth of July, and they were the perfect “red, white, and blue” dessert!
BLUEBERRY CHEESECAKE COOKIES
Blueberry Cheesecake Cookies are made with a blueberry muffin mix, cream cheese, and white chocolate chips. (Plus a few other ingredients.) They could not be easier! It’s a super versatile recipe. Just use your favorite flavor of muffin mix.
Cream cheese in the batter makes these blueberry cheesecake cookies soft, tender, and chewy. White chocolate chips add just the right touch of sweetness and richness. These cookies are pretty cheap and easy to make, and everyone loves them!
Blueberry Cheesecake Cookies
Ingredients
- 4 oz cream cheese
- 1/2 cup butter flavored Crisco shortening
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 tsp vanilla
- 2 (7oz) boxes Jiffy blueberry muffin mix
- 1/2 cup all-purpose flour
- 1 cup white chocolate chips
Instructions
Cream the cream cheese, Crisco, and brown sugar together. Add the egg and vanilla. Blend. Scrape bowl.
Add muffin mix and flour. Mix until just incorporated.
Fold in white chocolate chips. Scoop 1½ Tbsp balls of dough onto parchment lined baking sheets.
Bake at 325 degrees Fahrenheit for 14 minutes.
Recipe Notes
© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.
Recipe altered from The Inspiration Café
*Originally Published 5/12/13. New photos added and post updated 7/5/18.
61 Comments on “Blueberry Cheesecake Cookies”
I’m Blueberry! haha! Yum these look really good 🙂
*Found you on facebook, I’m new 🙂
Welcome! Thanks for stopping by!
How fun to use a muffin mix for cookies!! These sound great!!!
Crazy right?! We loved them!!!
Holy crap! These look awesome!!
Oh, they are! 🙂
Wow! And they start with a blueberry muffin mix?! How easy is that?! Pinned to try 🙂 I’d love to have you share it at this week’s All my Bloggy Friends!
Thanks for the invite. Just linked up. 🙂
OMG! If I had eggs in the house I would make these right now!
Come party with APIMP!
I would love for you to share and link up at my TGIF Link Party.
http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-3.html
Hugs, Cathy
What a good idea to use the blueberry muffin mix! Smarty 🙂 These look great 🙂 Krista @ A Handful of Everything
Can you triple this recipe?
If you have a big mixer like a Bosch, I would say yes. If you have a smaller KitchenAid or hand mixer I would only double it.
My family would love these!
What a great idea! I am just pinning all of your recipes tonight. 🙂 Thanks for stopping by Tasty Tuesdays – can’t wait to see what you have next week.
Thanks for linking this at our All My Bloggy Friends Party ! Hope to see you again tomorrow !
Linda
With A Blast
Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!
I am using the Jiffy Raspberry Muffin mix right now to make these. I hope they are as good as the blueberry!
Ooh! Please tell me how they turn out!!!
Hi Amber…you have a whole arsenal on blueberries..Yummo! Thank you for sharing at the Rate the Plate Utah party! Followed you all the way here! Have a good week!
Lizy@http://justdipitinchocolate.blogspot.com/
Well…I might be slightly obsessed with blueberries… haha 🙂
Omg!!! I have to say these look great! And so does mine. Thank you so much for the recipe. My cookies look amazing. They are cooling at the moment. I just cannot believe I made these all by myself. Thanks again!
Hooray! I am so glad that they turned out great! I hope you enjoy the taste as well 🙂
Just found these and I am going to be featuring them in a fun Blueberry Peach Recipes Round up tomorrow morning!
If you use one box of blueberry muffin mix and one box of raspberry muffin mix you get mixed berries!
I’ll be making a lot of these cookies. Received a case of the blueberry mix and have been giving them to friends. No more! I’m using the mix now. Thanks for the recipe. They look delicious.
Awesome! Enjoy those cookies!
wow this recipe looks amazing!
Thank you! We love them!
These cookies looks great! Going to make them and use them for refreshments at my church this Sunday! Thanks for a great idea!
Awesome! I hope you love them as much as we do!
Made these back in the summer for a bake sale and these hikers sold out! They were even buying the crumbs and broken ones!!! Making them again tonight for a Superbowl party at work tomorrow and I know they’re gonna be a hit!!! Thanks for the recipe! It’s awesome!!!!!!!
That is awesome news! I’m so glad do hear you and others are enjoying this recipe so much! Thanks for your comment Lissa!
Can you use butter instead of shortening?
They might spread more. You can definitely try it. Maybe do a test cookie first. If it spreads too much, then add a little extra flour.
Curious the yield on this recipe?
4 dozen small cookies, or 2-3 dozen medium/large cookies.
Holy moly! I just made these and they are FABULOUS!!! Might be the best cookies I’ve ever made. Only substitutes, because it’s what I had on hand- Martha White muffin mix, 2 tablespoons extra flour because MW is only 6.5 oz package, and coconut oil instead of crisco. I definitely plan to make these again with different flavors of mix, like strawberry or apple cinnamon. Thank you so much for sharing this recipe!
That’s great Lauren! Glad it was a success! Thanks for your comment!
Was wondering if you could make these without crisco? I don’t currently have one and this momma is having cravings 🙂
If you have coconut oil, that would be a great substitution. Butter or margarine might be okay, but the cookies may spread. If you decide to use butter or margarine, I would bake one test cookie first, and add 2-4 Tbsp extra flour to the dough if the cookie spreads flat.
They look sooo delicious! Making the batter now for Thanksgiving tomorrow! I plan on chilling the batter first though, hopefully it’ll boost the flavor! I also substituted Martha White Blueberry Cheesecake muffin mix instead! Thanks for the idea!
Do you use the berries that came in the muffin mix box or fresh?!
Just the ones in the box.