Mini Blueberry Cheesecake Cookies

They are so cute, what do they taste like?

They taste like heaven, no but really they are one of my favourite cookie recipes.

These mini blueberry cookies are delicious by themself but taste amazing topped with a swirl of vanilla cheesecake and blueberry sauce.

Are they easy to make?

Yes they are very easy to make! The cookies are not complicated at all and the cheesecake and blueberry sauce takes less than 15 mins to make.

What type of cookies are they?

They are a little crunchy around the edges but softer in the centre. As they are mini cookies they only bake in the oven for seven minutes. Any longer than that and they will burn.

I was able to fit 2-3 small blueberries in each cookie as they are so small. These cookies taste delicious fresh out of the oven so try not to eat them all before adding the delicious toppings.

Keep scrolling to find out how to make them…

How to make these mini cookies…

Mini blueberry cookies

1. Add plain flour, cornstarch, salt and baking powder to a mixing bowl. Whisk together until combined then set aside.
2. Add the butter and caster sugar to a mixing bowl. Cream together until white and fluffy.
3. Add the dry ingredient to the wet ingredients. Mix together until the dough forms.
4. Add 2-3 small blueberries to 10g of cookie dough. Flatten the dough to make a cookie shape without crushing the blueberries.
5. Put the cookies on a baking sheet then place in the freezer for min 30 mins which will stop the cookies from spreading. If you do not have time to freeze the cookies I found this recipe does not spread that much whilst baking.
6. Bake the frozen cookies in the oven at 160c/320F for 7 mins.

Vanilla cheesecake topping

1. Mix together cream cheese and double cream with a spatula.
2. Add 5 tbsp caster sugar & 1 tbsp vanilla extract. Mix together with the spatula until all combined.
3. Add some of the cheesecake mix into a piping bag then pop in the fridge until you are ready to use.

Blueberry sauce

1. Add blueberries, water and caster sugar into a saucepan. Heat on low-med heat until the blueberries start to break down and the sauce becomes thicker.
2. Remove from the heat whilst the blueberries are still intact but are soft. You are not making jam!

Top 3 Tips to make the perfect mini blueberry cheesecake cookies…

1. Do not overbake the cookies, they are so small that they only need 7 mins in the oven.
2. Do not cook the blueberries too long, you want them to be soft and saucy but some to hold their round shape. 2-3 mins should be long enough.
3. Put the cookies in the freezer for 1 hour before baking to stop them from spreading to keep them mini size.

If you like this recipe, check these out…

• Blueberry yoghurt cluster lollies
• Blueberry cheesecake tacos (vegan)
• Blueberry cheesecake galette

Full recipe below…

Print

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 4 voted )

Ingredients

Blueberry cookies

• 1 ½ cups / 180g plain flour
• 1 teaspoon corn starch
• 1/2 tsp salt
• 1/2 tsp baking powder
• ½ cup / 113g butter
• 3/4 cup (-2tbsp) / 130g  caster sugar
• 1 egg
• 1 tbsp vanilla
• 1 cup blueberries

Cheesecake topping

• 200g cream cheese
• 1/2 cup / 120ml double cream
• 1tbsp vanilla extract
• 4-5tbsp caster sugar

Blueberry sauce

• 1.5 cups blueberries
• 1/4 / 60ml cup water
• 3tbsp caster sugar

 

Instructions

Mini blueberry cookies

1. Add 1.5 cups/120g plain flour,  1tsp corn starch, 1/2 tsp salt and 1/2 tsp baking powder to a mixing bowl. Whisk together until combined then set aside.
2. Add 1/2 cup/240g butter and 3/4 cup (-2tbsp) / 113g  caster sugar to a mixing bowl. Cream together until white and fluffy.
3. Add the dry ingredient to the wet ingredients. Mix together until the dough forms.
4. Add 2-3 small blueberries to 10g of cookie dough. Flatten the dough to make a cookie shape without crushing the blueberries.
5. Put the cookies on a baking sheet then place in the freezer for min 30 mins which will stop the cookies from spreading. If you do not have time to freeze the cookies I found this recipe does not spread that much whilst baking.
6. Bake the frozen cookies in the oven 160c/320F for 7 mins.

Vanilla cheesecake

1. Mix together 200g cream cheese and 1/2 cup/120ml  double cream with a spatula.
2. Add 5 tbsp caster sugar & 1tbsp vanilla extract. Mix together with the spatula until all combined.
3. Add some of the cheesecake mix into a piping bag then pop in the fridge until you are ready to use.

Blueberry sauce 

1. Add 1.5 cups blueberries, 1/4 cup /60ml water and 3tbsp caster sugar into a saucepan. Heat on low-med heat until the blueberries start to break down and the sauce becomes thicker.
2. Remove from the heat whilst the blueberries still are intact but are soft. 

Assemble

1. Once the cookies have cooled completely, take the cheesecake topping that you added to a piping bag out. of the fridge. 
2. Pipe a small swirl on top of each cookie, then spoon 1tsp of the blueberry sauce in top.
3. Best eaten in the same day as they will get soft.