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Blueberry Cheesecake Cookies

I found this recipe on Pinterest for Blueberry Cheesecake cookies. It was originally from the Inspiration Cafe.

Ingredients I Used:
2 boxes of Jiffy Blueberry Muffin Mix
4 oz of Fat Free Cream Cheese
1 stick of Smart Balance® Buttery Sticks made with Extra Virgin Olive Oil
1/2 cup of dark brown sugar
1/3 cup of egg whites
12 oz bag of white chocolate chips

1. Mix together the buttery sticks, cream cheese and brown sugar with a handmixer.
2. Pour in the egg whites and blend.
3. Add the muffin mixes into the butter mixture.
4. Mix in the white chocolate chips.
5. I put the cookie dough mixture into the refrigerator for an hour and a half.
6. Preheat oven to 325. My oven is a convection oven, so while I put in 325, it ended up settling for 300.
7. My cookies required 15 minutes of baking. I ended up with about 30 cookies.

They were so tasty that I have none left today. My friend T came over and had some, and she brought some home for her husband and children. Between my household and hers, they’re all gone!

I’m beginning to think that chilling cookie dough before you make the cookies is a necessity for good cookies. If I make these again, I’ll cut the white chocolate chips in half and put in dark chocolate as well. I think 8oz of chips is actually probably enough. 12 oz was overkill.

I’m not sure how easy it would be to veganize this recipe. How would you change it or modify it? This is a fairly low cholesterol recipe.

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15 Comments

  • I can attest to the yummy yum yum that entered my tummy as Phyrra so kindly offered me more cookies.

  • I agree with mustbinsane exactly! For some reason, I freaking always burn the bottoms, but these seem simple enough and look yummy enough to try yet again. I’ve had good luck with that mix in the past…

    • misfitgirlie So what I do is use a cookie sheet that’s non-stick metal, but I also spray with Pam. I cook them for less time than suggested, then do 2 minute increments watching closely until they look done. The instructions said the edges should be lightly brown. They look almost uncooked in the middle. But once they completely cool, they’re perfect.

        • parchment paper (or if you’re a constant baker, a Silpat) are also really helpful in the not-burning-the-bottom maneuver 🙂 Also, I’m not even sure if they still make them, but I have had a couple of the air insulated bake sheets, and those make a HUGE difference for me!

          And if anyone is wondering- according to Phyrra’s yield and my calculations from the Weight Watcher’s site, each cookie has 4 points. Not bad, but not as low as I wished when I saw fat-free cream cheese and light butter!

    • ahhhdri That is a GREAT idea. I have flax seed. I hadn’t thought about it making an egg substitute. I’ve used applesauce for butter or oil, and I like that, specifically cinnamon applesauce. I use almond milk instead of milk.

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