Before we jump into these dreamy cookies, can I just take a moment to say thank you? Seriously. Your love for cozy, nostalgic treats is exactly what keeps this kitchen busy, and I’m so glad we’re baking together again today. 💛
Now… if you’re a blueberry muffin lover and a cheesecake fan (I mean, who isn’t?), then get ready — because these Blueberry Cheesecake Cookies are about to become your new favorite sweet. We’re talking soft-baked cookie magic made with muffin mix, cream cheese, and white chocolate chips. YES. It’s happening.
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What Are Blueberry Cheesecake Cookies?
They’re a little bit muffin, a little bit cookie, and a whole lot of melt-in-your-mouth delicious. Using Jiffy Blueberry Muffin mix as the base gives these cookies their signature berry flavor and soft crumb, while the cream cheese and white chocolate take them straight to dessert heaven.
Think: chewy cookie + blueberry muffin + white chocolate cheesecake — all in one bite. Anything but boring!!
Why You’ll Love This Recipe
- ✅ Uses muffin mix — no flour or fuss!
- ✅ Cheesecake-like softness with a tender bite
- ✅ Sweet pops of blueberry + melty white chocolate
- ✅ Perfectly sweet without being too rich
- ✅ Quick to prep and easy to freeze
What They Taste Like
These cookies are soft and chewy in the center, with buttery edges and a creamy, melt-in-your-mouth bite from the cream cheese. You’ll get little bursts of blueberry and creamy white chocolate in every mouthful.
They’re like your favorite bakery cookie and a blueberry muffin had a baby. And it’s adorable.
Benefits of This Recipe
- ✅ Great for beginner bakers
- ✅ Kid-approved and lunchbox-friendly
- ✅ Uses pantry staples + shortcut ingredients
- ✅ Freezer-friendly dough
- ✅ Great for bake sales or gifting!
Ingredients You’ll Need
- 2 boxes Jiffy Blueberry Muffin Mix
- 4 oz cream cheese, softened
- 1 stick (½ cup) I Can’t Believe It’s Not Butter (or regular butter)
- ½ cup light brown sugar, firmly packed
- 2 eggs
- 1 ½ cups white chocolate chips
Tools You’ll Need
- Mixing bowl
- Hand or stand mixer
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper or non-stick spray
- Wire cooling rack
Ingredient Swaps & Variations
- Use real butter if preferred (it works just as well!)
- Swap white chocolate chips for semi-sweet or lemon chips
- Add a zest of lemon to brighten the flavor
- Fold in fresh or frozen blueberries for extra juicy bites (just a few so the dough stays firm)
- Add a pinch of cinnamon or nutmeg for cozy vibes
How to Make Blueberry Cheesecake Cookies
Step 1: Preheat Your Oven
Set your oven to 325°F (165°C). Line a baking sheet with parchment or lightly grease it.
Step 2: Cream the Butter Mixture
In a large bowl, cream together:
- 4 oz softened cream cheese
- 1 stick butter substitute (or real butter)
- ½ cup light brown sugar
Mix until light and fluffy.
Step 3: Add Eggs
Beat in the 2 eggs, one at a time, mixing well after each addition.
Step 4: Add Muffin Mix
Add the 2 boxes of Jiffy Blueberry Muffin Mix to the wet ingredients. Mix until a soft, thick dough forms.
Step 5: Fold in White Chocolate Chips
Gently fold in 1½ cups white chocolate chips. (Try not to eat the dough here… or do. I won’t judge!)
Step 6: Chill the Dough
Cover and chill for at least 1 hour. This is important! It helps the cookies bake up thick and soft instead of flat and spread out.
❄️ Tip: If your dough is still too soft, chill longer — up to overnight.
Step 7: Scoop & Bake
Drop by tablespoon-sized scoops onto your prepared baking sheet, spacing 2 inches apart. Bake at 325°F for 14–15 minutes, or until the edges are lightly golden and the centers look just set.
Step 8: Cool & Serve
Let cookies cool on the baking sheet for 1–2 minutes, then transfer to a wire rack to cool completely.
What to Serve With These Cookies
- A glass of cold milk (classic!)
- Warm with a scoop of vanilla ice cream
- With your morning coffee or tea
- Added to a cookie tray with sugar, snickerdoodles, and fudge brownies
- As a base for cookie sandwiches with cream cheese frosting!
Tips for Success
- Don’t skip chilling the dough – this makes or breaks the texture!
- Use room temperature cream cheese and butter for smooth mixing
- Want thicker cookies? Use a cookie scoop and pile the dough a little higher
- Store extras in an airtight container with a slice of bread to keep them soft
How to Store & Freeze
Room Temp: Store in an airtight container for up to 4–5 days.
Fridge: Not necessary unless your home is warm.
Freeze the Dough: Scoop onto a tray, freeze, then transfer to a zip-top bag. Bake from frozen, adding 1–2 minutes to the bake time.
Freeze Baked Cookies: Wrap tightly and freeze for up to 2 months.
Frequently Asked Questions
Can I use regular muffin mix if I can’t find Jiffy?
Yes! Just look for a blueberry muffin mix that makes about the same yield (each Jiffy box is 7 oz). Adjust slightly if needed.
Can I use real butter?
Absolutely. The original recipe uses I Can’t Believe It’s Not Butter, but real butter works beautifully too.
Why did my cookies turn out flat?
It likely means the dough wasn’t chilled long enough. Cold dough = thicker cookies!
Can I make these ahead?
Yes! Make the dough and chill it up to 24 hours in advance, or freeze the dough balls for later baking.
In Conclusion
These Blueberry Cheesecake Cookies are everything you want in a homemade treat — soft, fruity, rich, and full of creamy white chocolate goodness. The muffin mix shortcut makes them extra simple, and the flavor is bakery-level amazing.
Whether you’re baking for a special occasion or just because your sweet tooth said so… these cookies deliver BIG time. 💙
Show Off Your Bakes! 🍪
If you make these Blueberry Cheesecake Cookies, I’d love to see them!
📸 Tag your creations on Pinterest or Instagram
💬 Leave a review and let me know how they turned out
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Nutritional Info (Per Cookie – Approx. 24 cookies)
- Calories: 145
- Fat: 7g
- Carbs: 18g
- Sugar: 10g
- Protein: 2g
Nutrition may vary depending on size and ingredients used.
Here’s to cookies that taste like cheesecake and muffins got together for a sweet holiday. Enjoy every bite! 💙🍪
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