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Gluten Free Blueberry Cheesecake Cookies with Blueberry Sauce Recipe

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3.8 from 64 reviews

  • Author: Emma
  • Total Time: 40 minutes
  • Yield: 14 cookies
  • Diet: Gluten Free

Description

These gluten free blueberry cheesecake cookies combine tender, buttery cookie dough infused with lemon zest and swirled with blueberry jam, filled with creamy vanilla cheesecake filling, and topped with a fresh blueberry sauce. Perfectly soft and bursting with berry flavor, they’re easy to make and ideal for satisfying gluten free dessert cravings.

Ingredients

Cookie dough:

  • 75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar
  • Zest of 1 lemon (preferably organic unwaxed)
  • 115 g (1 stick) unsalted butter, softened
  • 2 large egg yolks (US large/UK medium), room temperature
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • 240 g (2 cups) plain gluten free flour blend (e.g. Doves Farm Freee gluten free plain white flour without xanthan gum)
  • ½ tsp baking powder
  • ½ tsp xanthan gum (omit if flour blend contains xanthan gum)
  • ¼ tsp salt
  • 70 g (3½ tbsp) blueberry jam

Cheesecake filling:

  • 115 g (½ cup) full-fat cream cheese, room temperature
  • 25 g (2 tbsp) caster/superfine or granulated sugar
  • 35 g (2½ tbsp) heavy/double cream, warmed
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Additional:

  • 100 g (½ cup) granulated sugar (for coating dough)

Blueberry sauce:

  • 175 g (1¼ cups) fresh or frozen blueberries
  • 25 g (2 tbsp) caster/superfine or granulated sugar
  • 15 g (1 tbsp) lemon juice
  • 5 g (2 tsp) cornstarch (US) or cornflour (UK)
  • 10 g (2 tsp) water

Instructions

  1. Preheat and prepare baking sheets: Adjust oven rack to middle position and preheat oven to 350ºF (180ºC). Line two large baking sheets with parchment or baking paper.
  2. Make the cookie dough: In a large bowl or stand mixer bowl, rub lemon zest into sugar using fingertips to release oils. Add softened butter and vanilla, and cream together until pale and fluffy. Mix in egg yolks fully. In a separate bowl, whisk gluten free flour, baking powder, xanthan gum, and salt; then add to wet ingredients. Mix until smooth, scoopable cookie dough forms without flour lumps, not sticky to touch.
  3. Marble the cookie dough with blueberry jam: Transfer one-third of dough to a large bowl or plate and spread out. Dollop one-third of blueberry jam on top and swirl gently with a knife or small offset spatula. Layer next third of dough on top by flattening small portions and covering jam layer completely, then add another one-third jam and swirl. Cover with remaining dough and last blueberry jam swirl. Fold dough gently 2-3 times to marble evenly without overmixing.
  4. Prepare cheesecake filling: In a bowl, stir cream cheese and sugar until smooth. Add warm heavy cream and vanilla, folding to combine into a soft, creamy filling with cheesecake spread consistency. Add extra cream if too firm.
  5. Shape and coat cookie dough balls: Pour granulated sugar into a small bowl. Using a 2-tablespoon scoop, scoop cookie dough and roll in granulated sugar to coat evenly, then shape into balls between palms. Place balls spaced 2 inches apart on baking sheets. Use a 1-tablespoon spoon to make an indent in the center of each ball (cracks are fine).
  6. Fill cookies with cheesecake filling: Spoon about 2-3 teaspoons of cheesecake filling into each dough indent. The filling may fill the cookie to the brim but should not overflow. Use all filling evenly.
  7. Bake cookies: Bake one sheet at a time in the preheated oven for 10-12 minutes or until cookies slightly spread and puff, and cheesecake filling sets. Keep the second sheet at room temperature while baking first batch.
  8. Cool cookies: Allow cookies to cool completely on baking sheets to avoid breaking or crumbling. Optional: correct shape gently using a slightly larger round cookie cutter while warm.
  9. Make blueberry sauce: In a saucepan over medium-low heat, combine blueberries, sugar, and lemon juice. Cook until blueberries release juices and soften but are not mushy. In a small bowl, mix cornstarch and water to make a slurry and add to blueberry mixture, stirring well. Increase heat to medium-high, stirring constantly until sauce thickens, about 2-3 minutes. Remove from heat and cool to room temperature.
  10. Serve: Spoon a spoonful of cooled blueberry sauce atop each cooled cookie just before serving.
  11. Storage: Store cookies in an airtight container in the refrigerator for up to 3 days. Keep leftover blueberry sauce refrigerated in a sealed container for up to 1 week.

Notes

  • Gluten free flour choice impacts texture; King Arthur Gluten-Free All-Purpose Flour is recommended for best results.
  • Avoid King Arthur Gluten-Free Measure for Measure flour as it absorbs too much moisture, causing dry, crumbly dough.
  • Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is usable but absorbent; start with 75% of flour weight and add more until dough consistency is scoopable.
  • If filling is too firm, add a teaspoon or two of heavy cream to loosen.
  • Cookies will be soft and fragile when warm; handle carefully and cool thoroughly before moving.
  • Cracks around cookie indentations are normal and will not affect final results.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cookinginspirations.com/gluten-free-blueberry-cheesecake-cookies-with-blueberry-sauce-recipe/