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Today I’m bringing you a warm-weather recipe for one of my favorite cookies.  I’m willing to bet these Blueberry Cheesecake Cookies will become one of your favorites too!

A stack of four Blueberry Cheesecake Cookies on a plate next to more cookies in a bowl, a glass of milk with a straw, a blue cloth napkin, and scattered dried blueberries

These sweet and chewy cookies are a favorite of mine, not only because they taste so good, but because I can make them year-round, even when blueberries aren’t in season.  Huge fresh blueberries haven’t made an appearance in our stores yet but that hasn’t stopped me from baking these cookies. These sweet Blueberry Cheesecake Cookies are made with Craisins Dried Cranberries infused with blueberry juice.  If you’ve never tasted Craisins, you’re in for a treat.

A bowl of Blueberry Cheesecake Cookies

Dried blueberries are delicious and low-calorie and they are lightly sweet, chewy and they’re lovely tossed into cookie dough.

These tasty morsels of dried fruit provide the perfect balance of sweetness and tartness to these cookies.  And with the addition of cream cheese to the cookie dough, the cookies become super soft and chewy, which is the way I love my cookies to be.

A stack of four Blueberry Cheesecake Cookies on a plate next to a bowl of more cookies and scattered dried blueberries

Have you ever used Craisins in any recipes?  Tell me about your recipe in the comment section below.

Blueberry Cheesecake Cookies

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 3 dozen cookies
Sweet, moist and chewy Blueberry Cheesecake Cookies made with Craisins Blueberry Juice Infused Dried Cranberries.


  • 1 cup butter , softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 8 ounces cream cheese , softened
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups Craisins Blueberry Infused Dried Cranberries


  • Preheat the oven to 350 degrees F.
  • Beat together the butter, sugar, brown sugar and cream cheese in a bowl of a stand mixer.
  • Add the egg and vanilla, mix well.
  • In a separate bowl, mix together the flour, baking soda and salt. Gradually add to the mixer, scraping down the sides of the bowl as necessary.
  • Fold in the Craisins.
  • Scoop by rounded tablespoon onto baking sheet lined with parchment paper.
  • Bake for 8-10 minutes, until the edges begin to brown.
  • Let cool on a baking sheet for a minute or two, then transfer to wire rack to continue cooling.
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Hi, I’m Joanie and welcome to ZagLeft where we share favorite recipes as well as exciting travel experiences that we’ve enjoyed while always trying to take the road less traveled.

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  1. These sound so good! I have had cheesecake cookies before but never tried making them. I might have to give this recipe a try soon.

    1. You should definitely try them. They’re so easy to make and they taste so good!