Blueberry Cheesecake Swirl Cookies (Print-Friendly Version)
Enjoy a delightful mix of fresh blueberries, cream cheese, and buttery dough perfect for any gathering. This blueberry cheesecake swirl pairs softness and tanginess in a luscious way, a keeper for your collection.
# Ingredients You’ll Need:
→ For the Blueberry Swirl
01 -
1/2 cup fresh or frozen blueberries
02 -
1 tablespoon granulated sugar
03 -
1 teaspoon lemon juice
→ For the Cheesecake Filling
04 -
8 ounces cream cheese, softened
05 -
1/4 cup granulated sugar
06 -
1/2 teaspoon vanilla extract
07 -
1/4 cup sour cream (optional, for extra creaminess)
→ For the Cookie Dough
08 -
1 1/2 cups all-purpose flour
09 -
1/2 teaspoon baking soda
10 -
1/4 teaspoon salt
11 -
1/2 cup unsalted butter, softened
12 -
1/2 cup granulated sugar
13 -
1/2 cup packed brown sugar
14 -
1 large egg
15 -
1 teaspoon vanilla extract
# How to Make It:
01 -
Combine blueberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture thickens slightly, about 5 minutes.
02 -
Remove from heat and let the blueberry mixture cool to room temperature. Use a fork or potato masher to gently crush the berries for a swirled texture.
03 -
In a mixing bowl, beat together softened cream cheese, granulated sugar, vanilla extract, and sour cream (if using) until smooth and creamy.
04 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
05 -
In a medium bowl, whisk together flour, baking soda, and salt until evenly combined.
06 -
In a separate large bowl, beat the softened butter with granulated sugar and packed brown sugar until light and fluffy.
07 -
Add the egg and vanilla extract to the butter-sugar mixture and beat until just incorporated.
08 -
Gradually blend the dry ingredients into the wet mixture, mixing until just combined. Take care not to overmix.
09 -
Portion the dough onto the lined baking sheet. Spoon a small amount of cheesecake filling onto each portion, followed by a swirl of blueberry mixture. Use a skewer or knife to gently swirl the mixtures together into the dough.
10 -
Bake for 30 to 45 minutes or until the edges are golden and the centers are set. Avoid overbaking for a soft texture.
11 -
Allow the cookies to cool slightly on the tray before transferring to a wire rack to finish cooling completely. Serve with a glass of milk or preferred beverage.
# Extra Suggestions:
01 -
Bring cream cheese to room temperature for smoothest mixing.