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To truly appreciate the Blueberry Cheesecake Cookie, we must delve into the origins of cheesecake itself. Cheesecake is believed to date back to ancient Greece, where it was served to athletes during the first Olympic Games. Over the centuries, cheesecake has evolved into various forms, capturing the hearts of dessert lovers around the world. Its creamy texture and rich flavor profile have made it a timeless dessert choice, while its adaptability allows for endless variations, including fruit toppings, chocolate swirls, and more.

Blueberry Cheesecake Cookies

Craving something sweet? Try these Blueberry Cheesecake Cookies for a delightful twist on a classic favorite! With their soft, chewy texture and creamy cheesecake flavor bursting with juicy blueberries, they make the perfect treat for any occasion. Whether you're celebrating or just indulging at home, these cookies will impress. Discover the joy of baking and enjoy a delicious blend of flavors! #BlueberryCookies #Cheesecake #Baking #Dessert #Yummy #HomeBaking #Foodie
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Ingredients
  

1 cup cream cheese, softened

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh blueberries (or frozen, thawed)

1/2 teaspoon lemon zest

1/4 teaspoon cinnamon (optional)

Powdered sugar for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, beat together the softened cream cheese and unsalted butter until creamy and smooth.

      Add the granulated sugar and brown sugar to the mixture, and mix until combined.

        Beat in the egg and vanilla extract until fully incorporated.

          In a separate bowl, whisk together the all-purpose flour, baking soda, salt, lemon zest, and cinnamon (if using).

            Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

              Gently fold in the fresh blueberries, being careful not to crush them.

                Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

                  Bake for 12-15 minutes or until the edges are lightly golden. The centers should look soft and slightly underbaked.

                    Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Once cooled, dust with powdered sugar if desired.

                        Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies