Hey y'all! If you're a sucker for tangy cheesecake and luscious blueberries, prepare to fall in love. These Blueberry Cheesecake Swirl Cookies combine the creamy decadence of cheesecake with the chewy goodness of homemade cookies—making them the ultimate treat for parties, picnics, or whenever your sweet tooth strikes. They're beautiful, bursting with flavor, and bound to impress your friends and family. Let's get cooking!
Why You'll Love This Blueberry Cheesecake Swirl Cookies Recipe
- Creamy cheesecake and juicy blueberries create an irresistible flavor combo.
- Soft, chewy cookies with gorgeous swirls make for a truly eye-catching dessert.
- No need for fancy skills—this recipe is easy and beginner-friendly.
- Perfect for holidays, bake sales, or weekday cravings.
- Freezes beautifully, so you can have fresh cookies anytime!
Ingredients for Blueberry Cheesecake Swirl Cookies
- 1 cup (150g) fresh blueberries
- 2 tablespoon granulated sugar (for blueberry swirl)
- 8 oz (225g) cream cheese, softened
- ⅓ cup (40g) powdered sugar
- 1 teaspoon vanilla extract (divided)
- 2 ¼ cups (280g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 large egg
How to Make Blueberry Cheesecake Swirl Cookies
Prep the Blueberry Swirl
- In a small saucepan over medium heat, combine blueberries and 2 tablespoon sugar. Cook, stirring and smashing occasionally, for 5-7 minutes until thick and jammy. Let cool completely.
Mix the Cheesecake Filling
- In a medium bowl, beat the cream cheese, powdered sugar, and ½ teaspoon vanilla until smooth. Set aside.
Prepare the Cookie Dough
- Preheat oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Beat in egg and the remaining ½ teaspoon vanilla extract.
- Gradually add dry ingredients, mixing just until incorporated.
Swirl and Scoop
- Gently fold in dollops of cream cheese mixture and cooled blueberry swirl, taking care not to overmix so you keep beautiful swirls.
- Using a large cookie scoop or heaping tablespoons, drop rounded dough balls onto prepared sheets, spacing 2 inches apart.
Bake and Cool
- Bake for 11-13 minutes or until edges are set and tops just begin to turn golden. Centers should look slightly underbaked.
- Cool on baking sheet 5 minutes, then transfer to wire rack to cool fully. Enjoy!
Notes for Perfect Blueberry Cheesecake Swirl Cookies
- Let the blueberry sauce cool before swirling or it will thin out the dough.
- Don't overmix the swirl—less is more for a stunning marbled look. Learn more about swirling techniques at King Arthur Baking.
- Chill dough for 15 minutes if it feels too sticky to scoop.
Variations for Blueberry Cheesecake Swirl Cookies
- Swap blueberries for raspberries or strawberries for a tangy twist.
- Add ½ cup white chocolate chips into the dough for extra sweetness.
- Try lemon zest in the cream cheese for a bright, citrusy flavor.
Equipment Needed for Blueberry Cheesecake Swirl Cookies
- Electric mixer
- Mixing bowls
- Medium saucepan
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
- Wire rack
How to Store Blueberry Cheesecake Swirl Cookies
Store cookies in an airtight container in the fridge for up to 5 days. To freeze, layer cookies between sheets of parchment and place in a freezer-safe bag for up to 2 months; thaw at room temperature before serving.
Serving Recommendations for Blueberry Cheesecake Swirl Cookies
- Pair with hot coffee or a cup of English breakfast tea for the perfect afternoon treat.
- Serve as a fun dessert for picnics or potlucks.
- Top with a scoop of vanilla ice cream for an extra-indulgent dessert.
Pro Tips for Blueberry Cheesecake Swirl Cookies
- Use high-quality cream cheese for the smoothest filling—check out ingredient ratings on Serious Eats.
- Opt for fresh blueberries when in season for the best flavor and color.
- Let cookies cool completely for cleaner slices and prettier swirls.
Blueberry Cheesecake Swirl Cookies FAQ
- Can I use frozen blueberries? Yes! Thaw and drain them first so your swirl isn't watery.
- Can I make the dough in advance? Absolutely. Store dough in the fridge for up to 48 hours before baking.
- Can I make these gluten-free? Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour.
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yields: About 22 cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ¾ cup fresh blueberries
Instructions
-
1Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
2In a bowl, whisk together flour, baking powder, and salt. Set aside.
-
3In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
-
4Gradually mix the dry ingredients into the wet ingredients until combined. Gently fold in the blueberries.
-
5In a small bowl, mix cream cheese and powdered sugar until smooth. Drop small spoonfuls onto the cookie dough and gently swirl with a knife or spatula.
-
6Scoop tablespoon-sized portions onto the baking sheet. Bake for 10-12 minutes or until edges are lightly golden. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!