
Introduction
Love blueberry cheesecake but don’t want to fuss with a springform pan or water bath? Meet your new favorite treat: Easy Blueberry Cheesecake Swirl Cookies. These cookies deliver all the flavor of a creamy cheesecake wrapped inside a soft, buttery cookie. With swirls of tangy cream cheese and pockets of sweet blueberry jam, they’re as stunning to look at as they are to eat.
Perfect for brunch, bake sales, baby showers, or just because you deserve something delicious.
Ingredients List
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup blueberry jam or preserves
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- Optional: lemon zest or white chocolate chips
Substitutions:
- Use raspberry or mixed berry jam instead of blueberry.
- Sub gluten-free flour for a GF option.
- Use Neufchâtel for a lower-fat cream cheese swirl.
Timing
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Bake Time: 12-14 minutes
- Total Time: ~1 hour
Fast enough for a weeknight bake, but fancy enough for special occasions.
Step-by-Step Instructions
Step 1: Make the Dough
Cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, then mix until smooth.
Step 2: Add Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into wet mixture until fully combined.
Step 3: Prepare the Cheesecake Swirl
In a small bowl, beat cream cheese with powdered sugar until smooth. Set aside.
Step 4: Assemble the Swirls
Scoop dough into balls (about 1.5 tbsp). Make a deep indentation in each, add a small spoonful of blueberry jam and cream cheese. Swirl with a toothpick.
Step 5: Chill the Dough
Refrigerate the assembled cookie dough balls for 30 minutes to prevent excessive spreading.
Step 6: Bake
Preheat oven to 350°F (175°C). Bake for 12-14 minutes until edges are golden but centers still look soft.
Step 7: Cool and Serve
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Nutritional Information (Per Cookie)
- Calories: 195 kcal
- Fat: 10g
- Carbs: 24g
- Sugar: 14g
- Protein: 2g
Healthier Alternatives for the Recipe
- Lower Sugar: Use monk fruit sweetener and sugar-free jam.
- Vegan: Substitute vegan butter, egg replacer, and plant-based cream cheese.
- Whole Grain: Use white whole wheat flour for added fiber.
Serving Suggestions
- Dust with powdered sugar for a bakery-style finish.
- Serve with blueberry tea or lemonade for a themed pairing.
- Add to cookie platters or holiday brunch boards.
Common Mistakes to Avoid
- Using too much jam or cream cheese: Causes leaking and soggy centers. Use about 1/2 tsp each.
- Skipping chill time: Leads to flat, spread-out cookies.
- Overbaking: Take them out when centers look just barely done.
Storing Tips for the Recipe
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: Keep up to 5 days chilled.
- Freezer: Freeze baked cookies for up to 2 months. Thaw before serving.
Conclusion
These Easy Blueberry Cheesecake Swirl Cookies are a dessert dream come true—rich, fruity, creamy, and beautifully swirled. Perfect for anyone who loves cheesecake, cookies, or just a really great bite of something sweet.
Try them and tag your creations! Subscribe for more fun, fruity dessert recipes straight from the oven.
FAQs
Q1: Can I use fresh blueberries?
Not recommended for this recipe—jam provides the ideal consistency and sweetness.
Q2: Do I need to chill the dough?
Yes! It helps maintain shape and texture during baking.
Q3: Can I double the recipe?
Absolutely! This recipe doubles well for parties and events.
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