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Easy Blueberry Cheesecake Swirl Cookie

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These soft and chewy cookies are a delightful combination of tangy cheesecake and sweet blueberry swirls. They’re perfect for dessert or a quick snack and look as impressive as they taste! The easy recipe makes them a great choice for busy bakers who want maximum flavor with minimal effort.

Ingredients

Units Scale

For the Cookies

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract

For the Cheesecake Swirl

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

For the Blueberry Swirl

  • 1/4 cup blueberry jam or preserves
  • 1/4 cup fresh or frozen blueberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Make the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
  3. Prepare the Cheesecake Swirl: In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  4. Prepare the Blueberry Swirl: Combine the blueberry jam and fresh blueberries in a small bowl. Mash slightly to blend the mixture, leaving some whole berries for texture.
  5. Assemble the Cookies: Scoop about 1 1/2 tablespoons of cookie dough and place on the baking sheet, leaving 2 inches between each cookie. Flatten slightly. Add a small dollop of cheesecake mixture and blueberry swirl on top of each cookie. Use a toothpick or skewer to gently swirl the toppings into the dough.
  6. Bake: Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Avoid overbaking for a chewy texture.
  7. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Notes

  • If using frozen blueberries, do not thaw them before adding to the swirl mixture.
  • Store cookies in an airtight container in the refrigerator for up to 5 days.

Find it online: https://newsvks.com/easy-blueberry-cheesecake-swirl-cookie/