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Stack of gluten-free blueberry cheesecake cookies on parchment, the top two broken open to show a creamy cream cheese center and burst blueberries

Gluten-Free Blueberry Cheesecake Cookies

Soft gluten-free blueberry cookies wrapped around a frozen cream cheese center, chilled before baking so they stay thick and the filling stays inside.
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Prep Time 20 minutes
Cook Time 11 minutes
Freezing Time 1 hour
Total Time 1 hour 40 minutes
Servings: 10 cookies
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the cheesecake filling
  • 4 oz full-fat block cream cheese 115 g, softened
  • 1/4 cup powdered sugar 30 g
  • 1/4 tsp vanilla extract
For the cookie dough
  • 1/2 cup cold unsalted butter 113 g, cubed
  • 1/4 cup granulated sugar 50 g
  • 1/2 cup packed light brown sugar 100 g
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1/2 lemon finely grated zest, optional
  • 1 3/4 cups gluten-free 1-to-1 baking flour with xanthan gum; spoon and level
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup fresh blueberries about 40 g, patted dry

Method
 

  1. Beat the cream cheese, powdered sugar and vanilla until smooth. Scoop 10 rounded teaspoons onto a parchment-lined plate and freeze at least 1 hour, until firm.
  2. Beat the cold butter with the granulated and brown sugars on medium speed for about 3 minutes, until light and fluffy.
  3. Beat in the egg, vanilla and lemon zest.
  4. Whisk the gluten-free flour, baking soda and salt, add to the bowl and mix on low just until combined. Gently fold in the blueberries.
  5. Cover and refrigerate the dough for 30 minutes. Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
  6. Divide the dough into 10 portions. Flatten each, place a frozen cream cheese ball in the center, wrap the dough around it and pinch to seal completely. Set 2 inches (5 cm) apart on the sheet.
  7. Bake 10 to 11 minutes, until the edges are set and lightly golden and the centers are just set.
  8. Cool on the baking sheet for 10 minutes, then move to a wire rack.

Notes

Flour: use a gluten-free 1-to-1 blend that contains xanthan gum; if yours does not, add 1/2 tsp xanthan gum. For celiac disease, check that every ingredient is labeled gluten-free and clean your equipment well.
Frozen blueberries: fold them in straight from the freezer, without thawing.
Regular flour: replace the blend with the same amount of all-purpose flour and skip any added xanthan gum.
Storage: refrigerate in an airtight container and eat within 3 days. Freeze baked cookies up to 1 month.
Nutrition is an estimate per cookie calculated from standard ingredient values, not a laboratory analysis; it varies with the flour blend.