Description
These Blueberry Cheesecake Swirl Cookies are soft, chewy, and bursting with fruity flavor! A classic cookie base is swirled with creamy cheesecake filling and a sweet blueberry compote. They taste like a handheld blueberry cheesecake – perfect for dessert, gifting, or anytime you want to treat yourself.
Ingredients
For the Blueberry Swirl:
1 cup fresh or frozen blueberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water
For the Cheesecake Filling:
4 oz cream cheese, softened
2 tbsp sugar
1/2 tsp vanilla extract
For the Cookie Dough:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
Instructions
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Make the blueberry swirl:
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries start to burst. Stir in the cornstarch slurry and cook until thickened, about 1–2 minutes. Let cool completely. -
Make the cheesecake filling:
In a bowl, mix cream cheese, sugar, and vanilla until smooth. Chill in the fridge while preparing the dough. -
Make the cookie dough:
In a large bowl, cream butter and both sugars until light and fluffy. Beat in the egg and vanilla. Add flour, baking soda, and salt, and mix until combined. -
Assemble the cookies:
Scoop about 1.5 tbsp of dough onto a parchment-lined baking sheet. Press a small dent in each ball and add about 1/2 tsp of cheesecake filling and 1/2 tsp of blueberry compote. Swirl gently using a toothpick or knife. Chill the shaped cookies for 20–30 minutes.
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Bake:
Preheat oven to 350°F (175°C). Bake cookies for 10–12 minutes, until edges are set and centers are slightly soft. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
You can make the blueberry compote ahead of time and store it in the fridge.
Make smaller cookies by using a teaspoon-sized scoop for more bite-sized treats.
Store leftovers in an airtight container in the fridge for up to 5 days.