White Chocolate Blackberry Cheesecake Cookie Recipe


Back in July, we were preparing to go on a campout with my parents, my little brother, my older brother, and my nephews.

My mom asked if I could bring some cookies to share. While I could have easily gone and picked up a package of Chips Ahoy from the store, I decided to try and use up some ingredients in our fridge.

I had a package of cream cheese and some blackberries that needed to be used up, and I thought that a cream cheese cookie sounded absolutely delicious!


I combined a few different cookie recipes that I had, and I anxiously put these in the oven.

They turned out great – everyone LOVED them. My little brother told me it might be the best thing he’s ever eaten (though he followed that up with, “Well, I do say that about a lot of things).

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I do think they are one of my favorite cookie recipes now, though!

They are pretty fast to throw together, require no chilling time, and they are a fun change from a traditional chocolate chip cookie!


Blueberry Cheesecake Cookies
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  • 1/2 cup butter, softened
  • 1/2 cup softened cream cheese
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla bean paste (or extract)
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup blackberries
  • 2 cups white chocolate chips
six sisters menu plan


  1. Preheat oven to 350 degrees.
  2. Combine butter, cream cheese, sugars, egg, and vanilla in a stand mixer or with a hand mixer until creamed.
  3. Add flour, cornstarch, baking soda, and salt until combined.
  4. Fold in chocolate chips and blackberries with a rubber spatula.
  5. Put by the spoonful on a greased baking sheet or silpat.
  6. Bake for 8-10 minutes.
  7. Let cool on the sheet one minute, and then transfer to a cooling rack for remaining cooling time.



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