Description
These Blueberry Cheesecake Swirl Cookies combine the creamy richness of cheesecake with the fruity burst of blueberries, all nestled in a soft cookie base. Perfect for dessert or a special snack, these marbled beauties are sure to impress with their stunning appearance and irresistible flavor.
Ingredients
Scale
For the Cookies:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Cheesecake Filling:
- 4 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
For the Blueberry Swirl:
- 1/2 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tsp cornstarch
- 1 tbsp water
Instructions
Prepare the Blueberry Swirl:
- Cook the Blueberries: In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens (about 5 minutes).
- Cool: Mash the blueberries slightly and let the mixture cool.
Make the Cheesecake Filling:
- Mix Filling: In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Set aside.
Prepare the Cookie Dough:
- Cream Butter and Sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Assemble the Cookies:
- Form Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 2-tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
- Create Wells: Use your thumb or the back of a spoon to make a small well in the center of each dough ball.
- Add Fillings: Spoon a small amount of cheesecake filling into each well, then top with a dollop of blueberry swirl. Swirl the two together with a toothpick for a marbled effect.
Bake and Cool:
- Bake: Bake for 12–15 minutes, or until the edges are set and the centers are slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Flavor Variations: Substitute blueberries with raspberry or strawberry preserves for a different twist.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Serving Tip: Bring cookies to room temperature before serving for the best texture.
