These cheesecake filled blueberry cookies are simply a dream! They're the perfect summer cookie, if you ask me. The combo of soft blueberry cookie and creamy cheesecake filling is to die for. Plus, these cookies are gluten-free, dairy-free, simple to make, and oh so tasty!
Ingredients
Here are the ingredients you'll need:
- gluten-free flour
- dairy-free cream cheese
- powdered sugar
- freeze dried blueberries
- tapioca flour
- brown sugar
- sugar
- baking powder
- baking soda
- egg
- non-dairy butter
- vanilla extract
See recipe card for quantities.
Storage
Store in the fridge or freezer!
Gluten-free & Dairy-free Blueberry Cheesecake Cookies
These cheesecake filled blueberry cookies are gluten-free, dairy-free, simple to make, and oh so tasty!
Ingredients
Method
- In a stand mixer, mix together the cheesecake filling ingredients until smooth. Scoop into 1 ½ tablespoon sized drops and place on a parchment lined baking sheet to freeze for at least 2 hours. I usually just make these the night before!
- In a stand mixer, cream together the non-dairy butter and sugars until light and fluffy. Mix in the egg and vanilla until smooth. Mix in the dry ingredients until you have a dough. Fold in the blueberries.
- Cover and chill the dough for about 20 minutes.
- Preheat oven to 350℉ and line 2 baking sheets with parchment paper. Begin scooping the dough into 10-12 cookies and flatten so that you can place one of the frozen cheesecake rounds into the middle of each cookie. Mold the cookie dough around the cheesecake filling so that it is completely covered.
- Bake the cookies for about 10-12 minutes. Let cool before enjoying!
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