Gluten Free Blueberry Cheesecake Cookies (Sugar Free Recipe)
These gluten free blueberry cheesecake cookies are deliciously buttery and melt-in-the-mouth tender, stuffed with a creamy vanilla cheesecake filling, and topped with a simple blueberry sauce – and they’re super easy to make.
I’m back with yet another dessert-inspired stuffed cookie recipe. They’ve become something of an obsession – so far, we’ve made almond croissant cookies, red velvet cookies, hot chocolate cookies, pecan pie cookies, apple pie cookies and also these pumpkin pie cookies. And today, we’re making a blueberry cheesecake-inspired version.
The base of the recipe are buttery, melt-in-the-mouth tender lemon cookies swirled through with blueberry jam. The cookie dough is flavoured with lemon zest and vanilla, and you can whip it up in about 5 minutes. Before you scoop the individual cookies, you’ll layer and swirl the cookie dough with blueberry jam – that makes the cookies look extra pretty and also ensures that you get lots of blueberry deliciousness in every single bite.
Before they go into the oven, the cookies are stuffed with a creamy vanilla cheesecake filling. Importantly, you don’t have to chill the cookie dough or the assembled cookies before baking, which makes the whole process even easier and quicker.
For more general information about gluten-free diets, you can visit Healthline .
Now, these cookies are perfectly delicious just as they are, but I like to top them with a simple blueberry sauce before serving. That really amps up the blueberry element and makes them taste even more like blueberry cheesecake in cookie form.
And you'd never know they're gluten free!! I know I say this for pretty much every single one of my recipes but it’s really true. Both the texture and the flavour of these cookies are absolutely spot on, and even my non-gluten-free taste testers couldn’t tell the difference.
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Top tips for making gluten free blueberry cheesecake cookies
- For best results, weigh your ingredients — especially the flour! If you use cups/volume measurements, it’s very easy to accidentally overmeasure your flour, which can result in a dry, crumbly cookie dough that’s very difficult to shape.
- Use softened, not melted butter. That way, you’ll get a cookie dough that’s firm enough to scoop and shape straight away.
- You don’t need to chill the cookie dough! Once scooped and shaped into balls, the cookies don’t spread excessively during baking.
- To marble the cookie dough with blueberry jam: transfer ⅓ of the cookie dough into a large bowl or plate, add small portions of blueberry jam, then cover with more dough and gently fold to create a swirled effect.
- To assemble the blueberry cheesecake cookies: scoop out a 2-tablespoon portion of the blueberry jam-marbled cookie dough and drop it directly into a bowl of granulated sugar. Roll it around until it’s evenly coated, then shape it into a ball. Place it onto a lined baking sheet and then use a 1-tablespoon measuring spoon to make an indent in the centre of the cookie dough ball.
- Bake the cookies at 350°F (180°C) for about 10-12 minutes, or until they’ve puffed up slightly and the cream cheese filling has set.
- The cookies will be VERY soft and fragile immediately out of the oven. Let them cool completely to room temperature on the baking sheet — trying to move them around (for example, to a wire cooling rack) could make them crumble or break.
- Just before serving, top them with a simple blueberry sauce. You can use either fresh or frozen blueberries for the sauce, both work great here. You could also top each cookie with a small spoonful of blueberry jam, but I prefer to make my own, slightly less sweet blueberry topping to bring a bit of freshness to the dessert as a whole.
And that’s it! This covers everything you need to know about these AMAZING gluten free blueberry cheesecake cookies. They genuinely couldn’t be easier to make – and if you love blueberry desserts and especially blueberry cheesecake, you absolutely NEED to try them.
I really hope you’ll love them as much as I do.
Happy baking!
Gluten Free Blueberry Cheesecake Cookies
These gluten free blueberry cheesecake cookies are deliciously buttery and melt-in-the-mouth tender, stuffed with a creamy vanilla cheesecake filling, and topped with a simple blueberry sauce – and they’re super easy to make. The cookie dough is packed full of lemon zest and swirled through with blueberry jam, so you get plenty of blueberry deliciousness in every bite.
INGREDIENTS
Cookie dough:
Cheesecake filling:
You’ll also need:
Blueberry sauce:
INSTRUCTIONS
Adjust the oven rack to the middle position, pre-heat the oven to 350°F (180°C) and line two large baking sheets with parchment/baking paper.
Cookie dough:
Whisk together the gluten free flour blend, baking powder, xanthan gum and salt.
Add the sugar and lemon zest to a large bowl and rub them together with your fingertips to release the essential oils from the lemon zest.
Add the softened butter and vanilla, and cream everything together until pale and fluffy.
Add the egg yolks and mix well to combine.
Mix the dry ingredients into the wet ingredients until you get a smooth cookie dough.
Marbling the cookie dough with blueberry jam:
See the blog post for detailed step-by-step photos of the marbling process.
Transfer ⅓ of the cookie dough into a separate bowl or deep plate and spread it out.
Dollop over ⅓ of the blueberry jam and use the end of a knife or small offset spatula to swirl it around.
Cover with the next ⅓ of cookie dough, then dollop over more blueberry jam and swirl again.
Finish with the remaining cookie dough and jam, then gently fold the dough 2–3 times so it becomes evenly marbled.
Cheesecake filling:
In a bowl, mix the cream cheese and sugar until smooth.
Add the warm cream and vanilla, then fold everything together into a fairly loose, smooth mixture.
Assembling & baking the cookies:
Put the granulated sugar into a small bowl.
Scoop a 2-tablespoon portion of cookie dough, drop it into the sugar and roll it around until coated.
Place the cookie dough ball onto a lined baking sheet and make an indent in the centre.
Repeat with the rest of the cookie dough until you get 14 cookies in total.
Fill the cookies with cheesecake filling.
Bake the cookies, one baking sheet at a time, at 350°F (180°C) for about 10–12 minutes.
The cookies will be very soft and fragile immediately out of the oven. Allow them to cool completely before moving them.
Blueberry sauce:
Combine the blueberries, sugar and lemon juice in a saucepan and cook until the blueberries release their juices.
Mix the cornstarch and water, then add it to the blueberry mixture and stir until thickened.
Remove from heat and allow to cool to room temperature.
Just before serving, add a spoonful of blueberry sauce on top of each cookie.
Storage:
The cookies keep well in a closed, airtight container in the fridge for up to 3 days.
NOTES
Best gluten free flours for this recipe
Different brands of gluten free flour can vary a lot in texture and absorbency, so results may vary. For the best result, use a good quality gluten free flour blend and weigh your ingredients carefully.
These gluten free blueberry cheesecake cookies are one of my favorite healthy desserts because they are soft, creamy, and completely sugar free.
If you love easy healthy desserts, this gluten free blueberry cheesecake cookies recipe is perfect for beginners and families.
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GLUTEN-FREE &
SUGAR-FREE RECIPES
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