Description
Delicious blueberry cheesecake swirl cookies that combine the flavors of creamy cheesecake and sweet blueberries in a delightful cookie.
Ingredients
Scale
- Blueberry Swirl
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- Cheesecake Filling
- 115 g (4 oz) cream cheese, softened
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- Cookie Dough
- ½ cup (113 g) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- Make the Blueberry Swirl: Add blueberries, sugar, lemon juice, and cornstarch to a small saucepan. Cook on medium for 5–7 minutes until thick, glossy, and jam-like. Let cool completely.
- Make the Cheesecake Filling: Beat cream cheese, sugar, and vanilla until smooth and creamy. Set aside.
- Make the Cookie Dough: Cream butter, sugar, and brown sugar until fluffy (2 minutes). Add egg and vanilla and mix until smooth. Whisk flour, baking soda, baking powder, and salt in a separate bowl. Add dry ingredients into the wet and mix until a soft dough forms.
- Assemble the Swirl Cookies: Scoop 2 tbsp of cookie dough into your palm and flatten slightly. Add ½ tsp cheesecake filling in the center. Add ¼ tsp blueberry swirl on top. Fold dough around the filling just slightly (don’t fully seal). Add a small spoon of blueberry mixture on top and swirl it lightly with a toothpick.
- Bake: Preheat oven to 175°C / 350°F. Line a baking tray with parchment paper. Bake 10–12 minutes until edges set but centers look soft. Cool 10 minutes on the tray — they firm up as they cool.
Notes
- Don’t overbake — they should look slightly underdone.
- Chilling the blueberry swirl helps it stay thick and beautiful.
- Use cold cream cheese for thicker cheesecake pockets.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg