Imagine biting into a soft, chewy cookie bursting with sweet blueberries and a creamy cheesecake flavor. Jiffy Blueberry Cheesecake Cookies are the ultimate treat that combine the ease of a Jiffy mix with the indulgence of dessert heaven.
These cookies are perfect for any occasion, from cozy family nights to festive gatherings. Let’s dive into this simple, delicious recipe that will have everyone asking for seconds!
Why People Love This Recipe
Jiffy Blueberry Cheesecake Cookies are a crowd-pleaser. The Jiffy mix makes baking quick and easy.
The combination of tangy cheesecake and juicy blueberries creates a unique flavor. These cookies are soft, chewy, and irresistible.
They’re versatile for any event, from picnics to holiday parties. Even beginner bakers can nail this recipe.
What Makes These Cookies Special?
The star of this recipe is the Jiffy Blueberry Muffin Mix. It adds a sweet, slightly cornbread-like texture.
Cream cheese brings a rich, tangy cheesecake vibe. Fresh or frozen blueberries add bursts of fruity goodness.
This recipe balances convenience with homemade charm. You’ll feel like a pro baker with minimal effort.
Ingredients You’ll Need
Gather these simple ingredients to get started. Most are pantry staples.
- 1 box (7 oz) Jiffy Blueberry Muffin Mix
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- Pinch of salt
Ensure your cream cheese and butter are at room temperature. This helps create a smooth cookie dough.
Kitchen Tools Required
You don’t need fancy equipment for this recipe. Basic tools will do the trick.
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Cooling rack
A cookie scoop ensures uniform cookies. Parchment paper prevents sticking.
Step-by-Step Recipe Instructions
Follow these easy steps for perfect cookies. Each step is straightforward.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
This ensures even baking. The parchment makes cleanup a breeze.
Step 2: Cream the Butter and Cream Cheese
In a large bowl, beat the softened butter and cream cheese together. Use a hand mixer until smooth.
This creates a creamy base. It takes about 1-2 minutes.
Step 3: Add Sugar and Wet Ingredients
Add the granulated sugar, egg, and vanilla extract to the cream cheese mixture. Mix until fully combined.
The mixture should be light and fluffy. Scrape down the bowl as needed.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the Jiffy Blueberry Muffin Mix, flour, baking powder, and salt. Stir gently to combine.
This ensures even distribution. The mix adds that signature blueberry flavor.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Mix until just combined.
Avoid overmixing. The dough will be soft and slightly sticky.
Step 6: Fold in Blueberries
Gently fold in the blueberries using a spatula. Be careful not to crush them.
This adds bursts of fruitiness. Frozen berries work just as well.
Step 7: Scoop the Dough
Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet. Space cookies 2 inches apart.
This ensures they don’t spread into each other. Aim for 12-15 cookies.
Step 8: Bake the Cookies
Bake for 10-12 minutes or until the edges are lightly golden. The centers should look slightly soft.
Don’t overbake. They’ll firm up as they cool.
Step 9: Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack.
This prevents sogginess. Enjoy them warm or at room temperature.
Tips for Perfect Cookies
These tips will elevate your baking game. They’re simple but effective.
- Use room-temperature cream cheese for a smooth dough.
- Don’t thaw frozen blueberries to avoid excess moisture.
- Chill the dough for 15 minutes if it’s too sticky.
- Store cookies in an airtight container for up to 3 days.
- Freeze unbaked dough balls for quick baking later.
Nutritional Information
Here’s the approximate nutritional breakdown per cookie. Based on a batch of 15 cookies.
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 150 kcal |
| Total Fat | 8g |
| Saturated Fat | 4.5g |
| Cholesterol | 30mg |
| Sodium | 120mg |
| Total Carbohydrates | 18g |
| Sugars | 10g |
| Protein | 2g |
Values are estimates. They may vary based on ingredient brands.
Serving Suggestions
These cookies are versatile and pair well with many treats. Here are some ideas.
- Serve with a scoop of vanilla ice cream for a decadent dessert.
- Pair with a hot cup of coffee or tea for a cozy snack.
- Pack them in lunchboxes for a sweet surprise.
- Crumble over yogurt for a breakfast twist.
- Gift them in a decorative tin for holidays.
Storing and Freezing Tips
Keep your cookies fresh with these storage tips. They’re easy to follow.
Store in an airtight container at room temperature for 3 days. Refrigerate for up to a week.
To freeze, place baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature.
Freeze unbaked dough balls on a tray, then transfer to a bag. Bake from frozen, adding 1-2 minutes.
Variations to Try
Switch things up with these fun twists. They’re simple to incorporate.
- Raspberry Cheesecake Cookies: Swap blueberries for raspberries.
- Lemon Zest Cookies: Add 1 tsp lemon zest for a citrus kick.
- White Chocolate Chips: Mix in 1/4 cup white chocolate chips.
- Gluten-Free Option: Use a gluten-free flour blend.
- Spiced Cookies: Add 1/4 tsp cinnamon for warmth.
Summary
Jiffy Blueberry Cheesecake Cookies are a delightful blend of convenience and indulgence. The Jiffy mix simplifies the process, while cream cheese and blueberries create a rich, fruity flavor.
This recipe is perfect for beginners and seasoned bakers alike. With minimal ingredients and tools, you’ll have a batch of soft, chewy cookies in no time.
Whether for a party or a quiet night in, these cookies are sure to impress. Try them today and enjoy a sweet, homemade treat!
FAQ
Can I use a different Jiffy mix?
Yes, but the blueberry mix adds the signature flavor. Corn muffin mix works as a substitute.
Can I use dried blueberries?
Fresh or frozen blueberries are best for juiciness. Dried ones may make the cookies chewier.
How do I prevent flat cookies?
Chill the dough for 15 minutes before baking. Ensure your baking powder is fresh.
Can I make these cookies ahead?
Yes, bake and store for 3 days or freeze dough for up to 3 months.
Are these cookies kid-friendly?
Absolutely, kids love the sweet, fruity flavor. They’re great for family baking projects.
Jiffy Blueberry Cheesecake Cookies Recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Cooling rack
Ingredients
- 1 box 7 oz Jiffy Blueberry Muffin Mix
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup fresh or frozen blueberries if frozen, do not thaw
- 1/4 cup all-pu
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- This ensures even baking. The parchment makes cleanup a breeze.
Step 2: Cream the Butter and Cream Cheese
- In a large bowl, beat the softened butter and cream cheese together. Use a hand mixer until smooth.
- This creates a creamy base. It takes about 1-2 minutes.
Step 3: Add Sugar and Wet Ingredients
- Add the granulated sugar, egg, and vanilla extract to the cream cheese mixture. Mix until fully combined.
- The mixture should be light and fluffy. Scrape down the bowl as needed.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk the Jiffy Blueberry Muffin Mix, flour, baking powder, and salt. Stir gently to combine.
- This ensures even distribution. The mix adds that signature blueberry flavor.
Step 5: Mix Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Avoid overmixing. The dough will be soft and slightly sticky.
Step 6: Fold in Blueberries
- Gently fold in the blueberries using a spatula. Be careful not to crush them.
- This adds bursts of fruitiness. Frozen berries work just as well.
Step 7: Scoop the Dough
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet. Space cookies 2 inches apart.
- This ensures they don’t spread into each other. Aim for 12-15 cookies.
Step 8: Bake the Cookies
- Bake for 10-12 minutes or until the edges are lightly golden. The centers should look slightly soft.
- Don’t overbake. They’ll firm up as they cool.
Step 9: Cool and Serve
- Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack.
- This prevents sogginess. Enjoy them warm or at room temperature.
