Easy Blueberry Cheesecake Swirl Cookies (Print-Friendly Version)
Buttery cookies combine creamy cheesecake and vibrant blueberry swirl for a tender, marbled bite.
# What You’ll Need to Make This:
→ Cookie Dough
01 -
115 g unsalted butter, softened
02 -
100 g granulated sugar
03 -
55 g light brown sugar, packed
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
155 g all-purpose flour
07 -
0.5 teaspoon baking soda
08 -
0.25 teaspoon salt
→ Cheesecake Filling
09 -
115 g cream cheese, softened
10 -
50 g granulated sugar
11 -
0.5 teaspoon vanilla extract
→ Blueberry Swirl
12 -
75 g fresh or frozen blueberries
13 -
25 g granulated sugar
14 -
1 teaspoon cornstarch
15 -
1 tablespoon water
# How to Prepare:
01 -
In a small saucepan, combine blueberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens, about 5 minutes.
02 -
Remove the pan from heat, mash the blueberries slightly, and allow the mixture to cool completely.
03 -
In a small bowl, beat cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. Set aside.
04 -
Cream the softened butter with granulated sugar and brown sugar in a large bowl until light and fluffy. Add egg and vanilla extract, mixing until fully incorporated.
05 -
In another bowl, whisk together all-purpose flour, baking soda, and salt. Gradually mix the dry ingredients into the creamed mixture until a soft dough forms.
06 -
Preheat the oven to 175°C and line a baking sheet with parchment paper. Scoop 2-tablespoon portions of dough onto the sheet, spacing 5 cm apart. Press a small well in the center of each dough ball using your thumb or the back of a spoon.
07 -
Spoon a small amount of cheesecake filling into each well, then top with a dollop of blueberry swirl. Using a toothpick or knife, gently swirl the fillings to create a marbled pattern.
08 -
Bake for 12–15 minutes, or until edges are set and centers appear slightly soft. Remove from oven, let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
# Extra Tips:
01 -
Substitute raspberries or strawberries for the blueberries to vary flavor.
02 -
Store in an airtight container in the refrigerator for up to 5 days.
03 -
Allow cookies to reach room temperature before serving for optimal texture.