Blueberry Cheesecake Swirl Cookies (Print version)

Tender buttery cookies swirled with creamy cheesecake and vibrant blueberry for a marbled, delightful treat.

# Required ingredients:

→ Cookie Dough

01 - ½ cup unsalted butter, softened
02 - ½ cup granulated sugar
03 - ¼ cup packed light brown sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1¼ cups all-purpose flour
07 - ½ teaspoon baking soda
08 - ¼ teaspoon salt

→ Cheesecake Filling

09 - 4 ounces cream cheese, softened
10 - ¼ cup granulated sugar
11 - ½ teaspoon vanilla extract

→ Blueberry Swirl

12 - ½ cup fresh or frozen blueberries
13 - 2 tablespoons granulated sugar
14 - 1 teaspoon cornstarch
15 - 1 tablespoon water

# How to make it:

01 - In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, for about 5 minutes until thickened. Lightly mash the berries, stir well, and let cool completely.
02 - In a small bowl, beat the softened cream cheese with sugar and vanilla extract until smooth. Chill briefly if needed to firm up.
03 - In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing until combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
04 - Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop 2-tablespoon portions of dough onto the baking sheet, creating 18 cookies total. Use your thumb or the back of a spoon to make a well in each dough ball.
05 - Spoon a dollop of cheesecake filling into each well, then top with a small amount of the cooled blueberry swirl. Use a toothpick or butter knife to gently swirl the fillings together for a marbled effect.
06 - Bake for 12 to 15 minutes, until edges are set and centers are still soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like a dessert your bakery charges eight dollars for, but your hands make them in less time than it takes to watch a show.
  • The marbled swirl is addictively pretty to look at, and people always assume they're more complicated than they actually are.
  • You get cheesecake, fresh blueberries, and soft cookies all in one bite without any of the fussiness.
02 -
  • Overfilled wells are the enemy—your fillings will melt out during baking and create a sticky mess, so resist the urge to be generous and use your restraint.
  • Don't skip the cooling step; these cookies are fragile when warm and need those 5 minutes on the pan to set properly before you move them.
  • Cold fillings are essential because warm cream cheese and blueberry will run right off your dough instead of staying put during baking.
03 -
  • Use a cookie scoop instead of a spoon for evenly-sized cookies that bake at exactly the same rate, which is a small trick that makes a noticeable difference.
  • Don't skip cooling the blueberry swirl completely—even slightly warm filling will slide right off your dough and pool on your baking sheet.
  • If you're making these ahead, scoop and fill them the day before, then bake fresh whenever you need them; the dough keeps beautifully in the fridge overnight.
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