Blueberry Cheesecake Cookie Pie is deliciously addictive. It has tender and gooey cream cheese middle loaded with recent juicy blueberries, and buttery white chocolate chunks cookie backside and crispy high. This yummy pie is customized from my Greatest Ever Blueberry Cookies.
White Chocolate Blueberry Cream Cheese Cookie Pie
You’re going to like each single chew! This Cream Cheese Blueberry Cookie Pie is irresistible. Filled with recent juicy blueberries and candy and tangy cheesecake middle, this cookie pie with white chocolate chunks style like crammed cookies. However, it’s really easy to make. A lot simpler than making the cookies. There isn’t a mess with shaping the cookies, packing the filling in sticky cookie dough and rolling the cookies to make the proper form, no chilling the dough… Simply combine, press it down and bake.
You may serve it heat with a scoop of ice cream on high. It tastes nice chilled, too. It’s the very best the primary day, if you’d like it crispy and crunchy on high. When it stays within the fridge in a single day cookie backside and high will grew to become tender, however nonetheless very scrumptious. It’s completely as much as your style. Nevertheless, I prefer it heat with crispy high and gooey middle, but in addition the second day when it style extra like a cheesecake cake.
Making Blueberry Cheesecake Cookie Pie is very easy! Right here’s how…
Preheat the oven to 350 F and grease 9 inches pie Dish. Chop white chocolate in small chunks. You should utilize white chocolate chips, as a substitute.
Making the White Chocolate Chunks Cookie Dough
Beat unsalted softened butter, mild brown sugar and vanilla. Add an egg and blend to mix. Step by step combine in all-purpose flour and baking soda. Lastly fold in white chocolate chunks or white chocolate chips.
Divide the dough in half and press it into the underside and sides of pie dish.
On a sheet of parchment paper press remaining cookie dough and form it into the 9 inch circle, place within the fridge to sit back whereas making the filling.
Making Blueberry Cheesecake Filling
Beat room temperature cream cheese with sugar, vanilla and corn starch. Utilizing a rubber spatula, gently fold in blueberries, attempting to not break them and tint the combination purple.
Unfold the filling over the crust, then invert the cookie dough circle from parchment paper over the filling and seal the perimeters. Add extra berries and white chocolate chunks on high. Bake 50-60 minutes.
Serve with a scoop of ice cream if desired.
Get pleasure from this scrumptious summer season deal with!
Blueberry Cheesecake Cookie Pie
Description
Blueberry Cheesecake Cookie Pie is deliciously addictive. It has tender and gooey cream cheese middle loaded with recent juicy blueberries, and buttery, white chocolate chunks cookie backside and crispy high.
Elements
White Chocolate Cookie Dough
- 1 cup unsalted butter-room temperature (reserve 1 Tablespoon to grease the pan)
- 1 1/4 cup mild brown sugar
- 1 teaspoon vanilla
- 1 massive egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 7 oz. white chocolate chopped in small chunks (reserve some for high)
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 further to stay on high)
Directions
- 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 big mixing bowl beat unsalted softened butter, mild brown sugar and vanilla.
- Add an egg and blend to mix.
- In two additions combine in all-purpose flour. Lastly fold in white chocolate chunks (or white chocolate chips).
- Divide the dough in half and press one half of a dough it into the underside and sides of pie dish.
- On a sheet of parchment paper press remaining cookie dough and form it into the circle (dimension the highest of the pan), place within the fridge to sit back whereas making the filling.
Cheesecake Filling
- Beat room temperature cream cheese with sugar, vanilla and corn starch. Utilizing a rubber spatula, gently fold in blueberries.
- Unfold the filling over the crust.
- Then, invert the cookie dough circle from parchment paper over the filling and seal the perimeters.
- Add extra berries and white chocolate chunks on high. Bake 55-60 minutes. Tent the highest with aluminium foil if browning an excessive amount of. Baking time might fluctuate relying on the dish you might be utilizing
- Serve with a scoop of ice cream if desired.
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