Blueberry Cheesecake Swirl Cookies combine the richness of cheesecake with the fruity sweetness of blueberries, all swirled into a soft, chewy cookie. These delightful treats are perfect for satisfying your sweet tooth cravings and are a beautiful addition to any dessert table.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 oz (115 g) cream cheese, softened
- 3 tablespoons sugar
- ½ teaspoon vanilla extract
- ½ cup blueberry jam or pie filling
Instructions
- In a small bowl, mix cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla. Beat until smooth and creamy. Refrigerate while preparing the cookie dough.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, mixing well. Add vanilla.
- Add the dry ingredients to the wet mixture and mix just until combined. Chill dough for 30 minutes.
- Drop spoonfuls of chilled cheesecake filling over the cookie dough. Add small spoonfuls of blueberry jam.
- Gently fold with a spatula 2–3 times — do NOT overmix. You want visible blueberry and cheesecake streaks.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop large balls of dough (2–3 tbsp each) onto the tray.
- Bake 11–13 minutes, until edges are set and centers look slightly underbaked. Let cool on the tray for 10 minutes before transferring.
Variation
- Try different fruit jams like raspberry, strawberry, or apricot for alternative flavors.
- Add a hint of lemon zest to the cheesecake filling for a citrusy twist.
- Incorporate white chocolate chips for added sweetness and texture.
Cooking Notes
- Do not overmix the blueberry and cheesecake fillings into the dough.
- Chilling the dough is crucial for preventing spreading during baking.
- Ensure the cream cheese is softened for easy mixing.
Serving Suggestions
- Serve with a scoop of vanilla ice cream for a richer dessert.
- Pair with a cup of tea or coffee for a delightful afternoon treat.
- Dust with powdered sugar for a bakery-style presentation.
Tips
- Use cold cheesecake filling for the most defined swirl in your cookies.
- If using homemade blueberry jam, ensure it is thick enough to hold its shape when baking.
- Allow cookies to cool completely before transferring to a wire rack to prevent breakage.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour
Nutritional Information (Per Cookie)
- Calories: 150 kcal
- Protein: 2g
- Sodium: 95mg
Frequently Asked Questions
- Can these cookies be frozen?
Yes, freeze the dough balls before baking for up to 3 months. - What type of jam works best for this recipe?
Store-bought or homemade blueberry jam works well as long as it’s thick. - Can I make the dough in advance?
Yes, refrigerate for up to 24 hours before baking. - How should I store leftovers?
Keep baked cookies in an airtight container for up to 5 days.
Conclusion
Blueberry Cheesecake Swirl Cookies are the perfect combination of creamy cheesecake flavor and sweet blueberry filling enveloped in a soft cookie shell. These delicious treats are not only visually stunning but also delightfully tasty. Enjoy them fresh from the oven or as a quick sweet snack, they’re bound to become a household favorite, offering both comfort and elegance in every bite.
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Blueberry Cheesecake Swirl Cookies
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Blueberry Cheesecake Swirl Cookies combine the richness of cheesecake with the fruity sweetness of blueberries, all swirled into a soft, chewy cookie. These delightful treats are perfect for satisfying your sweet tooth cravings and are a beautiful addition to any dessert table.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 oz (115 g) cream cheese, softened
- 3 tablespoons sugar
- ½ teaspoon vanilla extract
- ½ cup blueberry jam or pie filling
Instructions
- In a small bowl, mix cream cheese, 3 tablespoons sugar, and ½ teaspoon vanilla. Beat until smooth and creamy. Refrigerate while preparing the cookie dough.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, mixing well. Add vanilla.
- Add the dry ingredients to the wet mixture and mix just until combined. Chill dough for 30 minutes.
- Drop spoonfuls of chilled cheesecake filling over the cookie dough. Add small spoonfuls of blueberry jam.
- Gently fold with a spatula 2–3 times — do NOT overmix. You want visible blueberry and cheesecake streaks.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop large balls of dough (2–3 tbsp each) onto the tray.
- Bake 11–13 minutes, until edges are set and centers look slightly underbaked. Let cool on the tray for 10 minutes before transferring.
Notes
- Cold cheesecake filling helps achieve the best swirl effect.
- For thicker, bakery-style cookies, chill dough for 1 hour and scoop ¼ cup per cookie.
- Ensure blueberries are evenly distributed for consistent flavor.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Blueberry Cheesecake Swirl Cookies, Dessert, Baking, Cookies
