Easy Blueberry Cheesecake Swirl Cookie Recipe

These Easy Blueberry Cheesecake Swirl Cookies combine soft, buttery cookie dough with a sweet and tangy swirl of blueberry and cheesecake filling. They’re rich, fruity, and have a beautiful marbled look that makes them just as impressive as they are delicious.

Why You’ll Love This Recipe

I love how these cookies bring together the comfort of a soft-baked cookie and the indulgence of blueberry cheesecake. The cheesecake swirl is creamy and rich, while the blueberry adds a fruity brightness that perfectly complements the buttery dough. They’re simple to make but look bakery-worthy—perfect for sharing or keeping all to myself.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
granulated sugar
brown sugar
egg
vanilla extract
all-purpose flour
baking powder
salt
cream cheese
powdered sugar
blueberry jam or preserves
fresh or frozen blueberries (optional, for extra fruit texture)

directions

1. I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.

2. In a bowl, I cream together softened butter, granulated sugar, and brown sugar until light and fluffy.

3. I add in the egg and vanilla extract, mixing until smooth.

4. In another bowl, I whisk together the flour, baking powder, and salt, then gradually add it to the wet ingredients to form a dough.

5. For the swirl, I mix softened cream cheese with powdered sugar until smooth. Then I gently stir in blueberry jam (and blueberries, if I’m using them) to create a swirl—being careful not to fully mix it in.

6. Using a cookie scoop, I portion out the cookie dough and make a small indentation in each center.

7. I spoon a bit of the blueberry cheesecake mixture into each indentation and swirl lightly with a toothpick or knife.

8. I bake the cookies for 10–12 minutes, just until the edges are set and the centers are soft.

9. I let them cool on the baking sheet before moving them to a wire rack—they’re soft and delicate when warm.

Servings and timing

This recipe makes about 20 cookies.
Prep time: 20 minutes
Bake time: 10–12 minutes
Cooling time: 10 minutes

Variations

Sometimes I use strawberry or raspberry preserves instead of blueberry for a different fruity spin. I’ve also tried adding lemon zest to the cheesecake mixture for a little citrus lift. For an extra-decadent version, I press a few white chocolate chips into the dough before baking.

storage/reheating

I store these cookies in an airtight container in the fridge for up to 5 days because of the cream cheese filling. If I want that fresh-baked warmth again, I microwave one for about 10 seconds. They can also be frozen for up to 2 months—just thaw in the fridge before enjoying.

FAQs

Can I use fresh blueberries instead of jam?

Yes, but I like to cook them down a little with some sugar first to get a thicker, jam-like consistency that swirls better and doesn’t make the cookies soggy.

Do these need to be refrigerated?

Yes, because of the cream cheese swirl, I always keep them in the fridge to stay fresh and safe.

Can I make the dough ahead of time?

Definitely—I chill the dough for up to 24 hours if I want to bake later. I just keep the swirl mixture separate and add it before baking.

How do I get a perfect swirl on top?

I dollop the filling gently, then use a toothpick to swirl just the top without mixing it in too much. It creates that pretty marbled look I love.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend and they come out just as soft and delicious.

Conclusion

Easy Blueberry Cheesecake Swirl Cookies are the kind of treat I bake when I want something cozy, a little fancy, and full of flavor. The tangy cheesecake swirl and sweet blueberry ribbons turn a simple cookie into something special—and they always disappear fast from the cookie jar.