Easy Blueberry Cheesecake Cookies Recipe with a Cake Mix
Have you ever had one of the Raspberry Cheesecake Cookies at Subway? They are magnificent! In fact, I created a Subway copycat recipe with a cake mix that I think rivals the original. Today I am taking it a step further making a Blueberry Cheesecake Cookie. Yes…it is made with a cake mix. Yes…they are soft and delicious! Yes…you need them in your life as soon as possible. These Easy Blueberry Cheesecake Cookies are where it is at.
When my kids were little they always wanted to eat at Subway. I was totally broke but always took them and found the money in my couch cushions for a cookie.
The Raspberry Cheesecake copycat recipe were my all-time favorite. Although I will totally admit that the other varieties weren’t bad either.
I have discovered freeze dried fruit and am enjoying incorporating them into my cookie recipes lately.
This Blueberry Cheesecake Cookies uses freeze dried blueberries and they are awesome in this recipe.
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Tips & tricks to achieve the most delicious cookies of your life!
How to Make a Blueberry Cheesecake Cookies with a Cake Mix
Begin by creaming together your butter and cream cheese with a hand held mixer {or by hand} until they are mixed together and smooth.
Add the egg and vanilla, mix until combined. Finally, add the cake mix to the mixture and combine until you have a thick cookie dough.
The final step of the dough is adding the freeze dried blueberries and white chocolate chips.
Can I use fresh Blueberries in this Cake Mix Cookie?
Yes, but you might not get the same texture. Fresh berries have a fairly high water content that freeze dried berries don’t.
That is why using the freeze dried blueberries work well in this recipe. You get the wonderful blueberry flavor without worrying about the texture of your cookie.
Fold them in gently or the blueberries will color your cookie dough purple.
Isn’t the dough beautiful!!
Using a medium cookie scoop, scoop mounds of dough onto a silicone mat {or parchment} lined baking sheet.
To make sure that they bake up nicely, press each cookie down slightly.
Bake in a 350 degree oven for 9-11 minutes or until the cookies are set and you can see that the cookies are beginning to brown on the bottom.
Remove them from the oven and allow the cookies to cool on the baking sheet for 10 minutes before moving to a cooling rack.
What you need to make Blueberry Cheesecake Cookies with a Cake Mix
- Wet Ingredients– Softened cream cheese, softened butter, an egg and vanilla extract. Making sure that the cream cheese and butter are softened will help ensure you get a smooth cookie dough.
- Dry Ingredients– Vanilla cake mix.
- Blueberries- I used freeze dried blueberries because you don’t have to worry about the moisture in a fresh berry. But fresh berries can be used.
Then they are ready to serve! A glass of milk is all you need for dessert perfection.
The very best part about these cookies is that they get better the longer they sit.
I really think that day 2 {or even 3} is when the cookies were at their peak. The only problem…they are so wonderful that they probably won’t make it that long.
Do you love cookies with cream cheese? Try these recipes…
- Raspberry Cheesecake Cookies
- Cream Cheese Cake Mix Cookies
- Chocolate Cream Cheese Cake Mix Cookies
- Cream Cheese Sugar Cookies
- Red Velvet Cheesecake Cookies
Easy Blueberry Cheesecake Cookies Recipe
Ingredients
- 1-15.25 oz. box vanilla cake mix
- 1-8 oz. brick cream cheese {softened}
- ½ cup butter {softened}
- 1 egg
- ½ tsp vanilla extract
- 1 ½ cups freeze dried blueberries
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350°. Combine the softened cream cheese and butter with a hand held mixer until smooth. Add the egg and vanilla extract and combine. Finally add the cake mix to the other ingredients and mix until you have a thick and awesome cookie dough.
- Add freeze dried blueberries and white chocolate chips. Stir into dough by hand to combine until everything is evenly incorporated. NOTE: You want to stir gently so that the blueberries don't color the dough purple.
- Scoop heaping tablespoons of dough {using a medium scoop} onto a parchment {or silicone} lined baking sheet. Using your finger tips {palm of your hand or bottom of glass} gently press down onto the top of each cookie.
- Bake for 9-11 minutes or until the edges are set and you can see that the bottoms and tops are just starting to brown. Be sure to not over bake.
- Remove cookies from the oven and let them cool on the cookie sheet for 10 minutes. Move to a cooling rack to cool completely. Store cookies in an air tight container at room temperature for 4-5 days or freeze for up to 3 months.
