Blueberry Cheesecake Swirl Cookies

WANT TO SAVE THIS RECIPE?

If you love the combination of creamy cheesecake and sweet, juicy blueberries, these Blueberry Cheesecake Swirl Cookies will quickly become your new favorite treat. With a soft, buttery sugar cookie base and a rich blueberry cheesecake swirl, these cookies are as beautiful as they are delicious. Perfect for any occasion, from afternoon snacks to holiday gatherings, they offer a delightful blend of flavors in every bite.

A Cookie That Tastes Like Cheesecake

Imagine the taste of a creamy blueberry cheesecake in the form of a handheld cookie. That’s exactly what these Blueberry Cheesecake Swirl Cookies deliver. The rich cheesecake filling swirled into the soft sugar cookie dough creates a beautiful marbled effect, making them visually stunning and absolutely irresistible.

Ingredients for Blueberry Cheesecake Swirl Cookies

To make these irresistible cookies, you’ll need a combination of simple baking ingredients and fresh flavors that come together perfectly.

For the Cookie Dough:

A soft and buttery sugar cookie base provides the perfect canvas for the rich blueberry cheesecake swirl.

• 2 ¾ cups (345g) all-purpose flour – Provides the perfect structure for the cookies.
• 1 teaspoon baking powder – Helps the cookies stay light and slightly chewy.
• ½ teaspoon salt – Balances the sweetness and enhances the overall flavor.
• 1 cup (226g) unsalted butter, softened – Creates a tender, melt-in-your-mouth texture.
• 1 ¼ cups (250g) granulated sugar – Adds sweetness and helps create a soft consistency.
• 1 large egg – Binds the dough together and adds richness.
• 2 teaspoons vanilla extract – Enhances the flavor of the cookie base.

For the Blueberry Cheesecake Swirl:

The rich, creamy cheesecake filling swirled with fresh blueberry puree creates the ultimate flavor pairing.

• 4 oz (113g) cream cheese, softened – Adds a luscious, tangy creaminess to the swirl.
• 2 tablespoons granulated sugar – Sweetens the cheesecake filling.
• 1 teaspoon vanilla extract – Brings out the rich cheesecake flavor.
• ½ cup blueberry preserves or homemade blueberry puree – Provides a burst of fruity goodness.

---

How to Make Blueberry Cheesecake Swirl Cookies

Making these cookies is a fun and rewarding process. Follow these steps to create the perfect swirled treats:

Step 1: Prepare the Cookie Dough

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
3. Add the egg and vanilla extract, mixing until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft but not sticky.

Step 2: Make the Blueberry Cheesecake Swirl

1. In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
2. Stir in the blueberry preserves or puree, creating a vibrant, swirled effect. Do not overmix—you want streaks of blueberry visible.

Step 3: Assemble the Cookies

1. Roll out the cookie dough into a rectangle on a lightly floured surface, about ¼-inch thick.
2. Spread a thin layer of the blueberry cheesecake mixture evenly over the dough.
3. Gently roll the dough into a log, just like you would for cinnamon rolls.
4. Wrap the log in plastic wrap and refrigerate for at least 1 hour to firm up.

Step 4: Slice and Bake

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Once the dough is chilled, slice the log into ½-inch thick rounds and place them on the prepared baking sheet, spacing them about 2 inches apart.
3. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set.
4. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How Long to Bake Blueberry Cheesecake Swirl Cookies

Baking these cookies to perfection requires just the right amount of time to achieve a soft, chewy texture while ensuring the cheesecake swirl is set.

• Standard-sized cookies – Bake for 10-12 minutes at 350°F (175°C).
• Larger cookies – Bake for 12-14 minutes, keeping an eye on the edges to prevent over-browning.
• Smaller cookies – Bake for 8-10 minutes if you’ve made thinner slices.

You’ll know the cookies are done when the edges are lightly golden, but the centers still look slightly soft. They will continue to firm up as they cool.

---

How to Store Leftovers

If you have any leftover cookies (which is rare because they disappear fast!), here’s how to store them for maximum freshness:

• Room Temperature: Store in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place.
• Refrigerator: Since these cookies contain cream cheese, they can be refrigerated for up to 5 days. Let them sit at room temperature for a few minutes before eating to soften.
• Freezer: To freeze, place the cookies in a single layer on a baking sheet until firm, then transfer them to a sealed container or freezer bag. They can be frozen for up to 2 months. Thaw at room temperature before serving.

---

Tips for Perfect Blueberry Cheesecake Swirl Cookies

Want to make sure your cookies turn out bakery-quality every time? Keep these tips in mind:

• Chill the dough thoroughly – Chilling the rolled log before slicing ensures cleaner cuts and prevents the cookies from spreading too much during baking.
• Don’t overmix the cheesecake swirl – Swirling the blueberry preserves just enough to create streaks will give you the best marbled effect.
• Use parchment paper – This prevents sticking and ensures even baking.
• Experiment with flavors – Try substituting raspberry or strawberry preserves for a fun twist on the classic blueberry flavor.

Print