Ingredients
Equipment
Method
- Make the cheesecake filling. Mix the cream cheese with the powdered sugar in a bowl until smooth. Scoop out 20 heaping teaspoons of the cheesecake mixture and place on a parchment-lined plate. Freeze for about an hour, or until almost solid.
- Line two baking sheets with parchment paper.
- In a large bowl, beat the butter with the granulated sugar and light brown sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract and mix again.
- Add the dry ingredients and mix until just combined. Stir in the blueberries gently.
- Scoop cookie dough balls, each 2 tablespoons in size. Place on a parchment-lined baking sheet. Take the cheesecake filling out of the freezer and place one ball on top of each cookie dough ball. Use your fingers to cover the cheesecake filling completely with the dough. Place the tray in the refrigerator while you prepare the second tray.
- Preheat your oven to 350°F (175°C).
- Bake one baking sheet at a time for 8-10 minutes. While one sheet is baking, keep the other sheet in the refrigerator. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely.
Notes
For vegan cream cheese, ensure you use a vegan powdered sugar as well. If your vegan cream cheese is very soft, you may need to add a little extra powdered sugar to achieve a workable consistency for the filling.