Why You’ll Love This Recipe
These Blueberry Cheesecake Swirl Cookies are a delicious fusion of soft, buttery cookies and creamy cheesecake filling, swirled with sweet blueberry sauce. With a chewy texture, tangy cream cheese, and bursts of juicy blueberries, these cookies are the perfect dessert for any occasion!
✔ Soft & Chewy: A rich cookie base with a slight crisp on the edges.
✔ Creamy Cheesecake Swirl: A luscious cheesecake filling in every bite.
✔ Burst of Blueberry Flavor: A fruity twist that pairs perfectly with the creamy filling.
✔ Easy to Make: No complicated steps—just mix, swirl, and bake!
Ingredients
For 12-15 cookies, you’ll need:
For the Cookie Dough:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Cheesecake Swirl:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Blueberry Swirl:
- ½ cup blueberry jam or fresh blueberries mashed with 1 tablespoon sugar
Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2: Make the Cookie Dough
- Cream the Butter & Sugar: In a bowl, beat butter and sugar together until light and fluffy.
- Add Egg & Vanilla: Mix in egg and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Mix Together: Gradually add dry ingredients to wet ingredients and mix until just combined.
Step 3: Prepare the Cheesecake Filling & Blueberry Swirl
- Make the Cheesecake Mixture: In a small bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth.
- Prepare the Blueberry Swirl: If using fresh blueberries, mash them with 1 tablespoon sugar until juicy. If using blueberry jam, warm slightly for easy swirling.
Step 4: Assemble the Cookies
- Scoop tablespoon-sized balls of cookie dough onto the baking sheet.
- Make a small indentation in the center of each cookie with your thumb or a spoon.
- Add the Swirl: Spoon a small amount of cheesecake mixture into each indentation, then swirl in a little blueberry sauce using a toothpick or skewer.
Step 5: Bake & Cool
- Bake for 10-12 minutes, or until edges are lightly golden but centers are still soft.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Information (Per Cookie)
(Approximate values based on ingredients used.)
- Calories: 180
- Carbohydrates: 24g
- Protein: 2g
- Fat: 8g
- Sugar: 12g
Tips & Tricks for the Best Blueberry Cheesecake Swirl Cookies
✔ Use Room Temperature Ingredients: This ensures smooth mixing and even baking.
✔ Don’t Overbake: The cookies will continue to set as they cool—take them out when the edges are lightly golden.
✔ Try Different Jams: Raspberry or strawberry jam also work beautifully in place of blueberry.
✔ Make Ahead: Dough can be chilled for up to 24 hours before baking.
✔ Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life.
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