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Easy Blueberry Cheesecake Swirl Cookie Recipe

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These Blueberry Cheesecake Swirl Cookies combine the rich flavor of cheesecake with the freshness of blueberries, all swirled into a soft cookie base. Perfect for any occasion, they’re as beautiful as they are delicious!

Ingredients

Scale

For the Cookies:

  • 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

For the Cheesecake Filling:

  • 4 oz cream cheese (softened)
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract

For the Blueberry Swirl:

  • 1/2 cup fresh or frozen blueberries
  • 2 tbsp granulated sugar
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions

Prepare the Blueberry Swirl:

  1. 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).
    • Remove from heat, mash the blueberries slightly, and let cool.

Make the Cheesecake Filling:

  1. Prepare the Filling:
    • In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Set aside.

Prepare the Cookie Dough:

  1. Mix the Dough:
    • In a large bowl, cream the butter, granulated sugar, and brown sugar 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 until a soft dough forms.

Assemble the Cookies:

  1. 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.
  2. Add the Fillings:
    • Spoon a small amount of the cheesecake filling into each well, followed by a small dollop of the cooled blueberry swirl. Use a toothpick or knife to gently swirl the two together for a marbled effect.
  3. Bake:
    • Bake the cookies for 12-15 minutes, or until the edges are set and the centers are slightly soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use raspberry or strawberry preserves instead of blueberries for a different flavor twist.
  • Store cookies in an airtight container in the refrigerator for up to 5 days.
  • Bring cookies to room temperature before serving for the best texture.

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