If you’re craving a dessert that combines the rich, creamy goodness of cheesecake with the comforting, buttery flavor of cookies, this recipe is for you! These blueberry cheesecake swirl cookies are visually stunning and irresistibly delicious. The swirls of blueberry create a marbled masterpiece, making these cookies perfect for any occasion.
Why You’ll Love This Recipe
- Combines the best of cheesecake and cookies in one treat.
- Gorgeous swirls of blueberry for an eye-catching dessert.
- Perfectly balanced flavors – tangy, creamy, and sweet.
- Great for parties, potlucks, or just a fun baking day.
- Freezer-friendly and easy to make ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese
- Granulated sugar
- Blueberry preserves
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Brown sugar
- Vanilla extract
- Eggs
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the cheesecake mixture by beating cream cheese and sugar until smooth. Set aside.
- Mix the dry ingredients: flour, baking soda, and salt in a bowl.
- In another bowl, cream together butter, brown sugar, and vanilla. Add eggs one at a time, mixing well after each addition.
- Gradually combine the dry ingredients with the wet mixture to form a dough.
- Fold in the blueberry preserves lightly to create a marbled effect.
- Scoop the dough onto the baking sheet and add small dollops of the cheesecake mixture. Use a toothpick or knife to swirl the cheesecake into the dough for a marbled look.
- Bake for 12–15 minutes or until edges are golden brown.
- Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Strawberry Swirl: Swap the blueberry preserves for strawberry jam for a different fruity twist.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour substitute.
- Chocolate Chips: Add white chocolate chips for a sweeter touch.
- Lemon Zest: Incorporate lemon zest into the cream cheese mixture for a citrusy zing.
Storage/Reheating
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm cookies slightly in the microwave (10-15 seconds) for a freshly baked feel.
FAQs
How do I prevent the cookies from spreading too much?
Chill the dough for 30 minutes before baking to reduce spreading.
Can I use fresh blueberries instead of preserves?
Yes, but you’ll need to cook them down into a jam-like consistency to swirl into the dough.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 2 days before baking.
Do these cookies need to be refrigerated?
Yes, due to the cream cheese, it’s best to store them in the fridge.
Can I double the recipe?
Yes, simply double all the ingredients and bake in batches.
How do I know when the cookies are done?
The edges should be golden brown, and the centers should look slightly set.
Can I use flavored cream cheese?
You can, but plain cream cheese works best to balance the flavors.
Are these cookies suitable for freezing?
Yes, both the dough and baked cookies can be frozen for later use.
Can I use other preserves or jams?
Absolutely! Any fruit preserve will work; just adjust to your taste preferences.
What’s the best way to create the swirl effect?
Use a toothpick or knife to gently swirl the cheesecake mixture and preserves into the dough.
Conclusion
These blueberry cheesecake swirl cookies are the perfect blend of creamy, fruity, and buttery goodness. Whether you’re looking to impress guests or enjoy a sweet treat at home, this easy recipe delivers every time. Try it out and enjoy the irresistible flavors!
Print
Easy Blueberry Cheesecake Swirl Cookie Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 18 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
These Blueberry Cheesecake Swirl Cookies combine the rich flavor of cheesecake with the freshness of blueberries, all swirled into a soft cookie base. Perfect for any occasion, they’re as beautiful as they are delicious!
Ingredients
For the Cookies:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Cheesecake Filling:
- 4 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
For the Blueberry Swirl:
- 1/2 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tsp cornstarch
- 1 tbsp water
Instructions
Prepare the Blueberry Swirl:
- Cook the Blueberries:
- In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens (about 5 minutes).
- Remove from heat, mash the blueberries slightly, and let cool.
Make the Cheesecake Filling:
- Prepare the Filling:
- In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Set aside.
Prepare the Cookie Dough:
- Mix the Dough:
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Assemble the Cookies:
- Form the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 2-tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
- Use your thumb or the back of a spoon to make a small well in the center of each dough ball.
- Add the Fillings:
- Spoon a small amount of the cheesecake filling into each well, followed by a small dollop of the cooled blueberry swirl. Use a toothpick or knife to gently swirl the two together for a marbled effect.
- Bake:
- Bake the cookies for 12-15 minutes, or until the edges are set and the centers are slightly soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use raspberry or strawberry preserves instead of blueberries for a different flavor twist.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Bring cookies to room temperature before serving for the best texture.