Description
These Blueberry Cheesecake Swirl Cookies combine a soft and tender cookie base with a creamy cheesecake center and a luscious blueberry swirl for a perfectly balanced treat. The rich cream cheese filling complements the sweet-tart blueberry topping, delivering a delicious and visually stunning cookie that’s ideal for dessert or an indulgent snack.
Ingredients
Scale
For the Cookie Dough
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 cup sour cream (optional, for extra creaminess)
For the Blueberry Swirl
- 1/2 cup fresh or frozen blueberries
- 1 tbsp sugar
- 1 tsp lemon juice
Instructions
- Prepare the Blueberry Swirl: In a small saucepan, combine the blueberries, sugar, and lemon juice.
- Cook the Blueberries: Cook over medium heat, stirring occasionally, until the blueberries release their juice and the mixture thickens slightly, about 5 minutes.
- Cool and Crush: Remove from heat and let it cool. Use a fork or a potato masher to gently crush the blueberries to create a swirl effect.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Add the egg and vanilla extract, and beat until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Prepare Cheesecake Filling: In a separate bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Add Sour Cream (Optional): Stir in sour cream if using, for added creaminess.
- Form Cookie Base: Scoop a tablespoon of cookie dough and flatten it slightly with your fingers or the back of a spoon.
- Add Cheesecake Filling: Place a small teaspoon of cheesecake filling in the center of the flattened dough.
- Add Blueberry Swirl: Spoon a small amount of the blueberry mixture on top of the cheesecake filling.
- Seal and Shape: Gently fold the edges of the cookie dough around the filling and blueberry swirl, then roll into a ball to enclose the filling completely.
- Place Cookies on Sheet: Place the dough balls onto the prepared baking sheet, spacing them apart, and lightly flatten with your fingers.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set.
- Cool: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes.
- Transfer to Rack: Move cookies to a wire rack to cool completely before serving.
- Serve and Enjoy: Once cooled, enjoy these decadent Blueberry Cheesecake Swirl Cookies with a glass of milk or your favorite beverage.
Notes
- For best results, use softened cream cheese and butter to ensure smooth mixing.
- You can use fresh or frozen blueberries in the swirl; just thaw frozen berries before cooking.
- If you prefer a stronger blueberry flavor, add an extra teaspoon of lemon juice to brighten the taste.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make the cookies extra creamy, the sour cream in the cheesecake filling is encouraged but optional.
