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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
- Preheat the oven to 350 F and grease 9 inches pie dish with 1 tablespoons of melted butter.
White Chocolate Chunks Cookie Dough
- In separate bowl whisk baking soda and all-purpose flour.
- In a large mixing bowl beat unsalted softened butter, light brown sugar and vanilla.
- Add an egg and mix to combine.
- In two additions mix in all-purpose flour. Finally fold in white chocolate chunks (or white chocolate chips).
- Divide the dough in half and press one half of a dough it into the bottom and sides of pie dish.
- 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
- Beat room temperature cream cheese with sugar, vanilla and corn starch. Using a rubber spatula, gently fold in blueberries.
- 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 55-60 minutes. Tent the top with aluminium foil if browning too much. Baking time may vary depending on the dish you are using
- Serve with a scoop of ice cream if desired.