Blueberry Cheesecake Swirl Cookies
Soft, tender cookies featuring creamy cheesecake and vibrant blueberry swirls create a rich, fruity, and visually appealing treat perfect for any occasion.
Equipment
- 1 oven preheated to 350°F
- 1 baking sheet lined with parchment paper
- 1 small saucepan
- 1 mixing bowls
- 1 toothpick or knife for swirling
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese softened
- 2 to 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
- 1 to 2 tablespoons sugar
- 1/2 teaspoon cornstarch optional
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a small saucepan, combine blueberries, sugar, and cornstarch; cook over medium heat, stirring until thickened. Remove from heat and cool.
- Beat cream cheese with sugar and vanilla until smooth to make the cheesecake filling.
- Cream butter and sugar in a bowl until light and fluffy. Add egg and vanilla, mixing well.
- Gradually add flour, baking powder, and salt to the butter mixture and combine.
- Drop spoonfuls of cookie dough onto the baking sheet. Add dollops of cheesecake filling and blueberry mixture on top.
- Use a toothpick or knife tip to gently swirl the layers together without over-mixing.
- Bake cookies for 10 to 12 minutes until edges are lightly golden and centers are set.
- Cool cookies on the pan for a few minutes, then transfer to a wire rack and serve warm or at room temperature.
Notes
- Add lemon juice to blueberry swirl for brightness.
- Underbake slightly for softer centers.
- Swirl gently for distinct layers.
- Perfect served with milk or tea.