Easy Blueberry Cheesecake Swirl Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
