Blueberry Cheesecake Swirl Cookies (Print Version)

Buttery cookies with creamy cheesecake filling and fresh blueberry swirl in a marbled, tender texture.

# What You’ll Need:

→ Cookie Dough

01 - ½ cup unsalted butter, softened
02 - ½ cup granulated sugar
03 - ¼ cup packed light brown sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1¼ cups all-purpose flour
07 - ½ teaspoon baking soda
08 - ¼ teaspoon salt

→ Cheesecake Filling

09 - 4 ounces cream cheese, softened
10 - ¼ cup granulated sugar
11 - ½ teaspoon vanilla extract

→ Blueberry Swirl

12 - ½ cup fresh or frozen blueberries
13 - 2 tablespoons granulated sugar
14 - 1 teaspoon cornstarch
15 - 1 tablespoon water

# Step-by-Step:

01 - In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, for about 5 minutes until thickened. Lightly mash the berries and stir well. Allow to cool completely before using.
02 - In a small bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and well combined. Chill briefly if needed to achieve desired consistency.
03 - In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing until combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
04 - Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop 2-tablespoon portions of dough onto the prepared baking sheet, spacing them evenly. Use your thumb or the back of a spoon to create a well in the center of each dough ball.
05 - Spoon a small amount of cheesecake filling into each well, then top with a portion of the cooled blueberry swirl. Using a toothpick or butter knife, gently swirl the fillings together to create a marbled effect throughout each cookie.
06 - Bake for 12 to 15 minutes, until edges are set and centers remain soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They taste like a cheesecake and blueberry pie had a baby, but you can eat them with your hands without feeling guilty.
  • The whole thing takes less time than most cookie recipes, but they look like you spent hours perfecting them.
  • Even frozen blueberries work beautifully, so you're not locked into one season to make them.
02 -
  • If you skip letting the blueberry filling cool completely, it will melt the cheesecake and create purple sludge instead of beautiful swirls—I learned this the hard way on my second batch.
  • Don't be tempted to use melted butter or skip the creaming step; the air you whip into the dough is what makes these cookies tender instead of dense.
03 -
  • Use a cookie scoop to ensure even baking; cookies that are the same size cook at the same rate, which means no burnt edges while waiting for centers to set.
  • Bring your cream cheese to room temperature naturally on the counter, never in the microwave, or you'll end up with a grainy, separated filling instead of something smooth and creamy.
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