If you love soft, chewy cookies with a rich cheesecake flavor and bursts of blueberry goodness, these Blueberry Cheesecake Swirl Cookies are for you!
They combine the best of two classic desserts—cheesecake and cookies—into one irresistible treat. Perfect for bake sales, family gatherings, or just an indulgent snack, this easy recipe will quickly become a favorite.
Let’s get baking!
Why You’ll Love This Recipe
- Soft & Chewy Texture: Each bite is tender with a melt-in-your-mouth quality.
- Rich Cheesecake Swirl: A creamy swirl of cheesecake takes these cookies to the next level.
- Fresh Blueberry Flavor: Bursts of real blueberries add natural sweetness and color.
- Easy to Make: No complicated steps—just mix, swirl, and bake!
Ingredients
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
For the Cheesecake Swirl:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the Cookie Dough
In a medium bowl, whisk together flour, baking soda, and salt. In a separate large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. Gradually mix in the dry ingredients until a soft dough forms. Gently fold in the blueberries.
2. Make the Cheesecake Swirl
In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. Swirl & Shape the Cookies
Drop spoonfuls of cookie dough onto a lined baking sheet, leaving space between each. Using a small spoon, create a small indentation in each cookie and swirl a bit of the cheesecake mixture into the top.
4. Bake to Perfection
Preheat the oven to 350°F (175°C). Bake cookies for 10-12 minutes or until the edges are lightly golden but the centers remain soft. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
5. Serve & Enjoy
Enjoy these cookies warm, or store them in an airtight container for up to 5 days. They also freeze well for up to 2 months.
Tips for Success
- Use Softened Cream Cheese: This ensures a smooth cheesecake swirl.
- Chill the Dough (Optional): Chilling for 30 minutes prevents excessive spreading.
- Don’t Overmix: Gently fold in blueberries to avoid crushing them.
- Use Parchment Paper: Prevents cookies from sticking and ensures even baking.
Variations
- Lemon Blueberry Version: Add 1 teaspoon of lemon zest for a citrusy twist.
- Chocolate Drizzle: Drizzle melted white chocolate over the cooled cookies for extra sweetness.
- Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend.
Frequently Asked Questions
Can I use frozen blueberries?
Yes! If using frozen blueberries, do not thaw them beforehand to prevent excess moisture.
How do I store these cookies?
Store them in an airtight container at room temperature for up to 5 days or refrigerate for a week.
Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 24 hours before baking.
Final Thoughts
These Blueberry Cheesecake Swirl Cookies are an absolute must-try for anyone who loves creamy, fruity desserts. Whether you’re making them for a special occasion or just treating yourself, they’re sure to impress. Give them a try and let me know how they turn out!
