Blueberry Cheesecake Swirl Cookies Recipe

Why You’ll Love This Recipe

Blueberry Cheesecake Swirl Cookies combine the soft, chewy texture of classic cookies with the creamy richness of cheesecake and a fruity blueberry swirl. These cookies are sweet, tangy, and visually stunning—perfect for parties, bake sales, or when you want to treat yourself to something extra special.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookie dough:
unsalted butter (softened)
granulated sugar
brown sugar
egg
vanilla extract
all-purpose flour
baking soda
salt

For the cheesecake swirl:
cream cheese (softened)
powdered sugar
vanilla extract

For the blueberry swirl:
blueberry preserves or jam
fresh or frozen blueberries (optional)

directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

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

Add the egg and vanilla extract, mixing until fully incorporated.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually add dry ingredients to the wet mixture and stir until combined. Chill dough for 15–30 minutes if too soft.

In a small bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth.

In another small bowl, stir the blueberry preserves to loosen. Add whole blueberries if using.

Scoop cookie dough into balls and make an indentation in each. Fill with a small spoonful of cheesecake mixture and a swirl of blueberry jam.

Using a toothpick or knife, gently swirl the fillings into the dough surface.

Bake for 10–12 minutes, or until edges are lightly golden and centers are just set.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Servings and timing

This recipe yields approximately 20–24 cookies.
Preparation time: 20 minutes
Chilling time (optional): 15–30 minutes
Baking time: 10–12 minutes
Total time: 45–60 minutes

Variations

Use raspberry or strawberry jam for a fruity twist.
Add lemon zest to the cheesecake mixture for brightness.
Swap cream cheese filling with a dollop of mascarpone.
Use white chocolate chips in the dough for added sweetness.
Make sandwich cookies with cheesecake and blueberry filling in between two soft cookies.

storage/reheating

Store cookies in an airtight container in the fridge for up to 5 days.
Serve chilled or let them come to room temperature for a softer texture.
Freeze unbaked dough balls (with filling) for up to 2 months—bake from frozen, adding 1–2 extra minutes.

FAQs

Can I use fresh blueberry compote instead of jam?
Yes, just ensure it’s thick enough to swirl without making the dough runny.

Can I skip the cream cheese?
You can, but the cheesecake swirl adds the signature tang and creaminess.

Should I chill the dough?
If your kitchen is warm or your dough is very soft, a short chill helps cookies hold shape.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.

Do these need to be refrigerated?
Yes, because of the cream cheese swirl, refrigerate leftovers for food safety.

Conclusion

Blueberry Cheesecake Swirl Cookies are soft, creamy, and bursting with berry flavor in every bite. With their elegant swirls and rich textures, they’re a show-stopping cookie that’s surprisingly easy to make—and even easier to love.

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