Blueberry Cheesecake Cookie Pie

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Blueberry Cheesecake Cookie Pie

Blueberry Cheesecake Cookie Pie is deliciously addictive. It has soft and gooey surf cheese part-way loaded with fresh juicy blueberries, and velvety white chocolate chunks cookie marrow and crispy top. This yummy pie is well-timed from my Best Ever Blueberry Cookies.

Blueberry Cheesecake Cookie Pie on a white plate with a blueberry jar behind.

You’re going to love every single bite! This Surf 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 spooky the dough… Just mix, printing it lanugo and bake.

You can serve it warm with a scoop of ice surf on top. It tastes unconfined chilled, too. It’s the weightier the first day, if you want it crispy and crunchy on top. When it stays in the fridge overnight cookie marrow 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 moreover the second day when it taste increasingly 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 sultry soda. Finally fold in white chocolate chunks or white chocolate chips.

Divide the dough in half and printing it into the marrow and sides of pie dish.

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

Making Blueberry Cheesecake Filling

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

Spread the filling over the crust, then capsize the cookie dough whirligig from parchment paper over the filling and seal the edges. Add increasingly berries and white chocolate chunks on top. Torch 50-60 minutes.

Serve with a scoop of ice surf if desired.
Enjoy this succulent summer treat!

Blueberry Cheesecake Cookie Pie instructions.
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Blueberry Cheesecake Cookie Pie

  • Author: Vera Z.
  • Prep Time: 10 minutes
  • Cook Time: 55-60 minutes
  • Total Time: 1 hour
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

Blueberry Cheesecake Cookie Pie is deliciously addictive. It has soft and gooey surf cheese part-way loaded with fresh juicy blueberries, and buttery, white chocolate chunks cookie marrow 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 sultry soda
  • 7 oz. white chocolate chopped in small chunks (reserve some for top)

Blueberry Cheesecake Filling:

  • 8 oz. surf cheese-room temperature
  • 1/4 cup sugar
  • 1 teaspoon corn starch
  • 1 teaspoon vanilla
  • 1 cup blueberries (plus some uneaten 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 trencher whisk sultry soda and all-purpose flour.
  2. In a large mixing trencher write-up 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 printing one half of a dough it into the marrow and sides of pie dish.
  6. On a sheet of parchment paper printing remaining cookie dough and shape it into the whirligig (dimension the top of the pan), place in the fridge to nippy while making the filling.

Cheesecake Filling

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

 

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October Mon, 2022