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Blueberry Cheesecake Swirl Cookies

Blueberry Cheesecake Swirl Cookies That Will Wow Your Taste Buds

These Blueberry Cheesecake Swirl Cookies combine creamy cheesecake with blueberries for a unique treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon baking powder No substitute recommended for best results.
  • 0.25 teaspoon salt Use kosher or sea salt for best taste.
  • 0.5 cups unsalted butter Can substitute with margarine for a dairy-free option.
  • 1 cup granulated sugar Try brown sugar for a deeper flavor.
  • 1 large egg A flax egg can be used for a vegan version.
  • 1 teaspoon vanilla extract Feel free to swap for almond extract for a twist.
For the Cheesecake Filling
  • 8 ounces cream cheese Low-fat versions work well too.
  • 0.5 cups granulated sugar Adjusting the amount can cater to your taste.
  • 1 teaspoon vanilla extract Maintaining the same flavor as in the cookies.
For the Blueberry Swirl
  • 1 cup blueberries Raspberries or strawberries can make a great substitute.
  • 2 tablespoons sugar Adjust based on the fruit's natural sweetness.
  • 1 tablespoon lemon juice Consider reducing if your berries are very tart.

Equipment

  • hand mixer
  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a mixing bowl, cream together ½ cup softened unsalted butter and 1 cup granulated sugar until light and fluffy.
  3. Add 1 large egg and 1 teaspoon vanilla extract to the creamed mixture; beat until combined.
  4. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt, then gradually mix with wet ingredients.
  5. For the filling, beat together 8 ounces softened cream cheese, ½ cup granulated sugar, and 1 teaspoon vanilla until smooth.
  6. Mash 1 cup of blueberries and mix in 2 tablespoons sugar and 1 tablespoon lemon juice for the swirl.
  7. Scoop a tablespoon of cookie dough onto baking sheets, add cheesecake filling, then a dollop of blueberry swirl.
  8. Bake for 12-15 minutes until edges are set, then let cool on sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Ensure butter is softened but not melted for best texture. Avoid overmixing dough.

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