Description
These Easy Blueberry Cheesecake Swirl Cookies combine soft, buttery cookie dough with a creamy cheesecake filling and a glossy blueberry swirl, creating a deliciously marbled treat perfect for any occasion.
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 (about 5 minutes). Stir frequently to prevent burning and ensure the mixture thickens evenly, yielding a thick and glossy consistency.
- Mash and Cool: Remove from heat and mash the blueberries slightly with a fork to release their juices and create a smoother swirl. Let the mixture cool completely before using.
- 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, ensuring a lump-free filling. Set aside.
- Mix the Dough: In a large bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer 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 just until a soft dough forms to avoid overmixing.
- 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, deep enough to hold the fillings without overflowing.
- Add the Fillings: Spoon a small amount of cheesecake filling into each well, followed by a small dollop of cooled blueberry swirl. Use a toothpick or knife to gently swirl the two together to create a marbled effect. Avoid over-swirl to prevent muddy colors.
- Bake: Bake the cookies for 12-15 minutes, or until the edges are set and the centers are slightly soft. Remove from oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. The cookies will continue to cook slightly on the hot baking sheet.
Notes
- Use an electric mixer for creaming butter, sugar, and to achieve a smooth cheesecake filling.
- Spoon and swirl gently to maintain a visually appealing marbled effect without muddying colors.
- Let the blueberry mixture cool completely before adding to the cookies to prevent melting the cream cheese filling.
- Do not over mix the dough to ensure soft, tender cookies.
- Cookies continue to bake slightly after removal from the oven; allow cooling on the baking sheet before transferring.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: Blueberry cheesecake cookies, blueberry swirl cookies, cheesecake swirl, easy dessert cookies, marbled cookies, soft cookies
