Blueberry Cheesecake Cookies

Welcome, dear friends, to a tranquil culinary journey where every ingredient whispers secrets of comfort and indulgence. Today, we embark on the creation of Blueberry Cheesecake Cookies, a delicate fusion of fruity sweetness and creamy richness, wrapped in a cloud of white chocolate decadence. As we delve into this recipe, let’s embrace the serenity of baking, allowing each measured step to guide us toward a moment of pure culinary bliss.


  • 2 boxes of Jiffy Blueberry Muffin mix
  • 4 oz. of cream cheese
  • 1 stick of “I Can’t Believe It’s Not Butter”
  • ½ cup of firmly packed light brown sugar
  • 2 eggs
  • 1 ½ cups of white chocolate chips

Directions / Instructions

1. Preparing the Dough

  • Preheat your oven to 325 degrees Fahrenheit.
  • In a mixing bowl, cream together the “I Can’t Believe It’s Not Butter,” softened cream cheese, and firmly packed light brown sugar until smooth and creamy.
  • Add the eggs, one at a time, mixing well after each addition until fully incorporated.
  • Gradually combine the Jiffy Blueberry Muffin mix into the butter mixture, stirring until a uniform dough forms.
  • Gently fold in the white chocolate chips until evenly distributed throughout the dough.
  • For optimal results, chill the dough for at least one hour to enhance its texture and flavor.

2. Baking the Cookies

  • Once the dough has chilled, drop tablespoonfuls onto a greased cookie sheet, spacing them about 2 inches apart to allow for spreading during baking.
  • Bake in the preheated oven for 14-15 minutes, or until the edges of the cookies are just beginning to turn golden brown.
  • Allow the cookies to cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely.

Popular Questions and Answers

Q1. Can I use regular butter instead of “I Can’t Believe It’s Not Butter”? A: Yes, you can substitute regular butter for “I Can’t Believe It’s Not Butter” in equal amounts without compromising the texture or flavor of the cookies.

Q2. Can I use frozen blueberries instead of blueberry muffin mix? A: While frozen blueberries can be a tempting alternative, using blueberry muffin mix ensures the perfect balance of flavors and textures in these cookies. Frozen blueberries may release excess moisture during baking, affecting the consistency of the dough.

Helpful Tips for Enhancing the Recipe

Tip 1: Ensure that the cream cheese and butter are at room temperature before creaming them together to achieve a smooth and creamy consistency in the dough.

Tip 2: For an extra burst of blueberry flavor, consider adding a teaspoon of pure vanilla extract to the dough before mixing in the white chocolate chips.

Secrets for Achieving Culinary Perfection

Secret 1: Don’t overmix the dough once you’ve added the muffin mix. Overmixing can result in tough cookies rather than tender, melt-in-your-mouth treats.

Secret 2: To prevent the cookies from spreading too much during baking, make sure your oven is fully preheated before placing the cookie sheet inside. This helps the cookies set quickly, maintaining their shape and texture.

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