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–+ servings
image of a beautifully arranged top down mise en place shot of fresh ingredients for blueberry cheesecake swirl cookies on a white marble kitchen counter healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight featuring flour butter sugar cream cheese fresh blueberries eggs vanilla extract baking powder salt and optional graham cracker crumbs lemon zest and white chocolate chips
Benjamin

Blueberry Cheesecake Swirl Cookies

These incredible Blueberry Cheesecake Swirl Cookies blend the comforting tang of classic cheesecake with the soft chewiness of blueberry-infused cookies, creating an irresistible homemade treat with a marbled texture and molten center.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/2 cups For the Cookie Dough all-purpose flour, or gluten-free blend for substitution

Equipment

  • oven
  • Stand Mixer
  • Large Baking Sheets
  • Parchment paper
  • Wire rack
  • electric mixer,
  • - Whisk
  • Measuring Spoon
  • Toothpick

Method
 

Prepare the Cheesecake Swirl Filling
  1. In a medium bowl, use an electric mixer to beat the softened 8 oz cream cheese until smooth and fluffy, about 1 minute.
  2. Add the 1/4 cup granulated sugar, egg yolk, and lemon juice. Beat on medium-low until silky smooth. Set aside.
  3. In a separate bowl, gently stir the blueberry preserves to ensure it's soft. If too runny, add 1/2 tsp cornstarch and microwave 30 seconds.
Create the Cookie Base
  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking soda, and salt.
  3. In a stand mixer, cream butter, granulated sugar, and brown sugar until light and fluffy, 2-3 minutes.
  4. Beat in the egg and vanilla extract.
  5. Gradually add dry ingredients, mixing until just combined.
Swirl and Scoop the Dough
  1. Scoop 1.5-2 tbsp dough balls onto sheets, spaced 2 inches apart.
  2. Gently indent the center of each ball using the back of a measuring spoon.
  3. Spoon 1 tsp cream cheese mixture into each indent.
  4. Drizzle 1/2 tsp blueberry preserves over the cream cheese.
  5. Swirl the preserves and cream cheese together gently with a toothpick, 1-2 motions.
  6. Sprinkle a pinch of graham cracker crumbs over each, if using.
Bake and Enjoy
  1. Bake 10-14 minutes until edges are golden and centers soft.
  2. Cool on sheet 5 minutes, then transfer to wire rack.

Nutrition

Calories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10g

Notes

Pro Tips: Ensure ingredients are room temperature for better mixing. For thicker preserves, add cornstarch. Variations: Add lemon zest or cinnamon. Gluten-free: Use gluten-free flour. Vegan: Use vegan substitutes. Serving: With milk, ice cream, or coffee. Storage: Store in airtight container at room temp up to 3 days, refrigerate up to 5 days. Freeze up to 3 months. Reheat in microwave 10-15s or oven 300°F for 5 min.
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