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Easy Blueberry Cheesecake Cookies Recipe

Freeze dried blueberries are transformed into a delicious cake mix cookie that will remind you of cheesecake.

Course Dessert
Keyword blueberry cheesecake cookies
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.