Ingredients
Equipment
Method
- Make the cheesecake filling. Mix cream cheese with powdered sugar in a bowl until smooth. Scoop 20 heaping teaspoons of the cheesecake mixture onto a parchment-lined plate. Freeze for about an hour, or until almost solid.
- Line two baking sheets with parchment paper.
- In a large bowl, beat butter with granulated sugar and light brown sugar until light and fluffy. Add egg, egg yolk, and vanilla extract; mix again.
- Add dry ingredients and mix until just combined. Gently stir in the blueberries.
- Scoop cookie dough into 2-tablespoon balls. Place on a parchment-lined baking sheet. Remove cheesecake filling from the freezer and place one portion on top of each cookie dough ball. Use your fingers to cover the cheesecake filling completely with dough. Place one tray in the refrigerator while you prepare the second tray. Preheat your oven to 350°F (175°C).
- Bake one baking sheet at a time for 8-10 minutes. While one sheet bakes, keep the other in the refrigerator. Let cookies cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely.
Notes
For vegan options, ensure you use vegan cream cheese, vegan butter, and vegan powdered sugar. The notes in the ingredients list provide specific guidance for vegan substitutions.