Easy Blueberry Cheesecake Swirl Cookies Recipe

Introduction

These easy blueberry cheesecake swirl cookies combine soft, buttery dough with creamy cheesecake filling and a luscious blueberry swirl. Perfect for a sweet treat that’s both simple and impressive, they are great for sharing or enjoying with a cup of tea.

Ingredients

• 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
• 4 oz cream cheese, softened
• 1/4 cup granulated sugar (for filling)
• 1/2 tsp vanilla extract (for filling)
• 1/2 cup fresh or frozen blueberries
• 2 tbsp granulated sugar (for swirl)
• 1 tsp cornstarch
• 1 tbsp water

Instructions

1. Step 1: In a small saucepan, combine the blueberries, 2 tablespoons sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes glossy, about 5 minutes. Remove from heat and mash the blueberries slightly with a fork to release juices. Let cool completely.
2. Step 2: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Set aside.
3. Step 3: In a large bowl, cream the butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy. Add the egg and 1 teaspoon vanilla extract, mixing until combined.
4. Step 4: In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Avoid overmixing.
5. Step 5: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 2-tablespoon portions of dough onto the sheet, spacing them about 2 inches apart.
6. Step 6: Use your thumb or the back of a spoon to make a small well in the center of each dough ball, deep enough to hold the fillings.
7. Step 7: Spoon a small amount of the cheesecake filling into each well, then add a small dollop of the cooled blueberry mixture. Gently swirl the two fillings together with a toothpick or knife to create a marbled effect, being careful not to over-swirl.
8. Step 8: Bake the cookies for 12-15 minutes, or until the edges are set and the centers are slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use fresh or frozen blueberries depending on what you have available; fresh will give a brighter flavor, while frozen works well year-round.
• For a tangier cheesecake filling, add a teaspoon of lemon juice or zest to the cream cheese mixture.
• You can substitute cream cheese with mascarpone for a richer filling.
• Use a cookie scoop for evenly sized cookies and more consistent baking results.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, bring to room temperature or warm in a low oven for a few minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries without thawing?

Yes, you can use frozen blueberries directly in the swirl mixture. Just be sure to cook the mixture until thick and let it cool completely before adding to the cookies.

How can I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and avoid overmixing the dough. Chilling the dough briefly before baking can also help maintain the shape of the cookies.

Easy Blueberry Cheesecake Swirl Cookies Recipe

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★★★★★

4.9 from 779 reviews

These Easy Blueberry Cheesecake Swirl Cookies combine buttery soft cookie dough with a creamy cheesecake filling and a vibrant blueberry swirl. Perfectly baked with a marbled topping, these cookies offer a delightful balance of sweet, tangy, and fruity flavors, making them an irresistible treat for any occasion.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 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

Cheesecake Filling

• 4 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract

Blueberry Swirl

• 1/2 cup fresh or frozen blueberries
• 2 tbsp granulated sugar
• 1 tsp cornstarch
• 1 tbsp water

Instructions

1. Cook the Blueberries: In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes glossy, about 5 minutes. Stir frequently to prevent burning.
2. Mash and Cool: Remove the blueberry mixture from heat and mash slightly with a fork to release juices and create a smoother swirl. Let cool completely to avoid melting the cheesecake filling.
3. Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy. Set aside.
4. Mix the Dough: In a large bowl, cream the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy. Add the egg and vanilla extract, mixing until fully combined.
5. Add Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these to the wet ingredients, mixing just until a soft dough forms. Do not overmix to keep cookies tender.
6. Form the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop, drop 2-tablespoon portions of dough onto the sheet spaced 2 inches apart. Use your thumb or the back of a spoon to make a small well in the center of each dough ball.
7. Add Fillings and Swirl: Spoon a small amount of cheesecake filling into each well, followed by a dollop of the cooled blueberry swirl. Use a toothpick or knife to gently swirl the two fillings together to create a marbled effect without overmixing.
8. Bake: Bake cookies for 12-15 minutes until edges are set and centers are slightly soft. Remove from oven and let cool on the baking sheet for 5 minutes.
9. Cool Completely: Transfer cookies to a wire rack to cool completely before serving to allow them to firm up and the flavors to meld.

Notes

• Use an electric mixer for creaming butter and making the cheesecake filling to ensure smooth, airy textures.
• Stir blueberry mixture frequently to prevent burning and to achieve the right thickness for the swirl.
• Don’t over-swirl the cheesecake and blueberry fillings to maintain a pretty marbled effect.
• Let cooled blueberry mixture and cheesecake filling come to near room temperature before adding to dough to prevent melting the dough.
• Use a cookie scoop for evenly sized cookies to ensure uniform baking.
• Cooling cookies on the baking sheet before transferring prevents breakage.

Keywords: blueberry cheesecake cookies, swirl cookies, fruit swirl cookies, cream cheese cookies, easy baked cookies, blueberry desserts