Description
Easy Blueberry Cheesecake Swirl Cookies combine soft, buttery cookie dough with a creamy cheesecake and fruity blueberry swirl for a visually stunning and deliciously indulgent treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/4 cup blueberry jam or preserves
- 1/4 cup fresh or frozen blueberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients to form a dough.
- In another bowl, mix cream cheese and powdered sugar until smooth. Gently swirl in blueberry jam and optional blueberries, being careful not to overmix.
- Use a cookie scoop to portion dough onto baking sheets. Press an indentation into each cookie center.
- Spoon a bit of the blueberry cheesecake mixture into each indentation and swirl lightly with a toothpick.
- Bake for 10–12 minutes until edges are set and centers are soft.
- Cool on baking sheet for 5–10 minutes before transferring to a wire rack.
Notes
- Swap blueberry with strawberry or raspberry preserves for variety.
- Add lemon zest to cheesecake mix for a citrus boost.
- Press white chocolate chips into the dough for extra richness.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 2 months; thaw in fridge before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
