[ad_1]

Blueberry Cheesecake Cookie Pie is deliciously addictive. It has soft and gooey cream cheese center loaded with fresh juicy blueberries, and buttery white chocolate chunks cookie bottom and crispy top. This yummy pie is adapted from my Best Ever Blueberry Cookies.

You’re going to love every single bite! This Cream Cheese Blueberry Cookie Pie is irresistible. Packed with fresh juicy blueberries and sweet and tangy cheesecake center, this cookie pie with white chocolate chunks taste like filled cookies. But, it’s so easy to make. Much easier than making the cookies. There is no mess with shaping the cookies, packing the filling in sticky cookie dough and rolling the cookies to make the perfect shape, no chilling the dough… Just mix, press it down and bake.

You can serve it warm with a scoop of ice cream on top. It tastes great chilled, too. It’s the best the first day, if you want it crispy and crunchy on top. When it stays in the fridge overnight cookie bottom and top will became soft, but still very delicious. It’s totally up to your taste. However, I like it warm with crispy top and gooey center, but also the second day when it taste more like a cheesecake cake.

Blueberry Cheesecake Cookie Pie served with a ice cream.

Preheat the oven to 350 F and grease 9 inches pie Dish. Chop white chocolate in small chunks. You can use white chocolate chips, instead.

Beat unsalted softened butter, light brown sugar and vanilla. Add an egg and mix to combine. Gradually mix in all-purpose flour and baking soda. Finally fold in white chocolate chunks or white chocolate chips.

Divide the dough in half and press it into the bottom and sides of pie dish.

On a sheet of parchment paper press remaining cookie dough and shape it into the 9 inch circle, place in the fridge to chill while making the filling.

Making Blueberry Cheesecake Filling

Beat room temperature cream cheese with sugar, vanilla and corn starch. Using a rubber spatula, gently fold in blueberries, trying not to break them and tint the mixture purple.

Spread the filling over the crust, then invert the cookie dough circle from parchment paper over the filling and seal the edges. Add more berries and white chocolate chunks on top. Bake 50-60 minutes.

Serve with a scoop of ice cream if desired.
Enjoy this delicious summer treat!

Blueberry Cheesecake Cookie Pie instructions.

Print

Blueberry Cheesecake Cookie Pie

Description

Blueberry Cheesecake Cookie Pie is deliciously addictive. It has soft and gooey cream cheese center loaded with fresh juicy blueberries, and buttery, white chocolate chunks cookie bottom and crispy top.

Ingredients

White Chocolate Cookie Dough

  • 1 cup unsalted butter-room temperature (reserve 1 Tablespoon to grease the pan)
  • 1 1/4 cup light brown sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 7 oz. white chocolate chopped in small chunks (reserve some for top)

Blueberry Cheesecake Filling:

  • 8 oz. cream cheese-room temperature
  • 1/4 cup sugar
  • 1 teaspoon corn starch
  • 1 teaspoon vanilla
  • 1 cup blueberries (plus some extra to stick on top)

 

Instructions

  1. Preheat the oven to 350 F and grease 9 inches pie dish with 1 tablespoons of melted butter.

White Chocolate Chunks Cookie Dough

  1. In separate bowl whisk baking soda and all-purpose flour.
  2. In a large mixing bowl beat unsalted softened butter, light brown sugar and vanilla.
  3. Add an egg and mix to combine.
  4. In two additions mix in all-purpose flour. Finally fold in white chocolate chunks (or white chocolate chips).
  5. Divide the dough in half and press one half of a dough it into the bottom and sides of pie dish.
  6. On a sheet of parchment paper press remaining cookie dough and shape it into the circle (dimension the top of the pan), place in the fridge to chill while making the filling.

Cheesecake Filling

  1. Beat room temperature cream cheese with sugar, vanilla and corn starch. Using a rubber spatula,  gently fold in blueberries.
  2. Spread the filling over the crust.
  3. Then, invert the cookie dough circle from parchment paper over the filling and seal the edges.
  4. Add more berries and white chocolate chunks on top. Bake 55-60 minutes. Tent the top with aluminium foil if browning too much. Baking time may vary depending on the dish you are using
  5. Serve with a scoop of ice cream if desired.

 

Blueberry Cheesecake Cookie Pie

[ad_2]

Source link