These Blueberry Cheesecake Swirl Cookies are a dreamy combination of soft, buttery cookie dough swirled with rich, tangy cheesecake and bursts of sweet blueberry flavor. Perfect for dessert lovers and cookie enthusiasts, these cookies are as beautiful as they are delicious!
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Cheesecake Swirl
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
Blueberry Swirl
- ½ cup blueberry preserves (or homemade blueberry compote)
Why You’ll Love These Cookies
- Unique and Gorgeous: The cheesecake and blueberry swirls create a visually stunning cookie.
- Soft and Chewy: Perfectly balanced textures make these cookies irresistible.
- Flavor Explosion: Sweet blueberries and creamy cheesecake meet buttery cookie dough.
- Perfect for Any Occasion: A hit at parties, holidays, or just because.
How to Make Blueberry Cheesecake Swirl Cookies
1. Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
2. Cream the Wet Ingredients
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
3. Combine the Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. Cover the dough and refrigerate for 30 minutes.
4. Make the Cheesecake Swirl
- In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
5. Assemble the Cookie Dough
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop 1 ½ tablespoons of cookie dough and flatten it slightly. Add a small dollop of the cream cheese mixture and a teaspoon of blueberry preserves on top.
- Use a toothpick or skewer to swirl the cream cheese and blueberry into the cookie dough gently.
6. Bake the Cookies
- Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
7. Cool and Enjoy
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
- With a Cup of Coffee: These cookies pair perfectly with coffee or tea.
- As a Dessert: Serve warm with a scoop of vanilla ice cream.
- For Gifting: Wrap in decorative boxes for a thoughtful, homemade treat.
Tips for the Best Cookies
- Chill the Dough: Chilling prevents the cookies from spreading too much in the oven.
- Swirl Gently: Use a toothpick to create beautiful, defined swirls without overmixing.
- Use High-Quality Preserves: The better the blueberry preserves, the more vibrant the flavor.
- Avoid Overbaking: Remove the cookies from the oven when the centers look slightly underdone—they’ll set as they cool.
Storage and Reheating
- Refrigerate: Store cookies in an airtight container in the fridge for up to 5 days due to the cream cheese swirl.
- Freeze: Freeze unbaked cookie dough balls with the cheesecake and blueberry swirls for up to 2 months. Bake straight from frozen, adding 1-2 minutes to the bake time.
Final Thoughts
These Blueberry Cheesecake Swirl Cookies are the ultimate blend of fruity, creamy, and buttery flavors. They’re as fun to make as they are to eat, and they’re sure to impress anyone who tries them.
Let me know how yours turn out—and don’t forget to share photos of your beautiful swirls! 🍪🫐✨