Blueberry Cheesecake Swirl Cookies Recipe
Introduction
These Blueberry Cheesecake Swirl Cookies combine rich cream cheese and sweet blueberry jam for a delightful twist on traditional cookies. Perfectly soft with a beautiful swirl, they make a delicious treat for any occasion.
Ingredients
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 4 oz cream cheese (softened)
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
- ⅓ cup blueberry jam
Optional toppings:
- Extra blueberry jam drizzle
- Powdered sugar dusting
- White chocolate drizzle
Instructions
- Step 1: In a large bowl, beat the softened butter, granulated sugar, and light brown sugar until creamy. Add the egg and vanilla extract, mixing well. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring to combine. Set the vanilla cookie dough aside.
- Step 2: In another bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and fluffy.
- Step 3: Scoop spoonfuls of the vanilla cookie dough onto a baking sheet lined with parchment paper. Top each with a dollop of the cream cheese mixture and a small spoonful of blueberry jam. Use a toothpick or skewer to gently swirl the cream cheese and jam into the cookie dough without mixing too much.
- Step 4: Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until the cookies are lightly golden around the edges. Let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Add optional toppings if desired and serve.
Tips & Variations
- For a more intense blueberry flavor, add a teaspoon of lemon zest to the cream cheese mixture.
- Try swapping blueberry jam with raspberry or strawberry jam for a different fruit swirl.
- Chill the dough for 30 minutes before baking to help the cookies hold their shape better.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat refrigerated or frozen cookies briefly in a microwave or oven for a soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of jam?
Frozen blueberries can be used but should be cooked down slightly with sugar to create a thicker consistency similar to jam. Otherwise, the moisture may affect the cookie texture.
Can I make these cookies dairy-free?
Yes, substitute butter and cream cheese with dairy-free alternatives suitable for baking. Make sure the cream cheese substitute is smooth to maintain the swirl effect.
PrintBlueberry Cheesecake Swirl Cookies Recipe
These Blueberry Cheesecake Swirl Cookies combine the softness of vanilla cookie dough with a creamy cheesecake mixture and a sweet blueberry jam swirl. Perfectly baked to a golden finish, they offer a delightful contrast of flavors and textures in every bite. Ideal for dessert or a special snack, these cookies bring a classic cheesecake experience into a portable, delicious cookie form.
- Prep Time: 15 minutes
- Cook Time: 10 to 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vanilla Cookie Dough
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Cheesecake Swirl
- 4 oz cream cheese (softened)
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
Jam and Toppings
- ⅓ cup blueberry jam
- Optional: extra blueberry jam drizzle
- Optional: powdered sugar dusting
- Optional: white chocolate drizzle
Instructions
- Make Vanilla Cookie Dough: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until smooth and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk the all-purpose flour, baking soda, and salt, then gradually add to the wet ingredients, mixing until a soft dough forms. Set the dough aside.
- Prepare Cheesecake Mixture: In another bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Assemble Cookies: Preheat your oven to 350°F (175°C). Scoop portions of the vanilla cookie dough onto a baking sheet lined with parchment paper. Add a dollop of the cheesecake mixture on top of each dough portion, then add a small spoonful of blueberry jam. Using a toothpick or skewer, gently swirl the cheesecake mixture and jam into the dough to create a marbled effect.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown. Remove the baking sheet from the oven and allow the cookies to cool slightly on the sheet before transferring them to a wire rack to cool completely.
- Optional Finishing Touches: Once cooled, optionally drizzle additional blueberry jam over the top, dust with powdered sugar, or drizzle melted white chocolate for extra flavor and presentation.
Notes
- Ensure the butter and cream cheese are softened to room temperature for easy blending and smooth texture.
- For a more pronounced blueberry flavor, use high-quality blueberry jam or homemade jam if available.
- Swirling the jam and cheesecake mixture gently prevents them from mixing fully, preserving distinct flavors and a beautiful marbled look.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing the dough before baking can help maintain cookie shape and intensify flavors.
- Use parchment or silicone baking mats to prevent sticking and promote even baking.
Keywords: Blueberry Cheesecake Swirl Cookies, Blueberry Cookies, Cheesecake Cookies, Swirl Cookies, Dessert Cookies, Soft Cookies, Blueberry Jam Cookies
