Description
Blueberry Cheesecake Swirl Cookies are soft, chewy cookies marbled with creamy cheesecake filling and bursts of juicy blueberries. They’re the perfect blend of fruity, rich, and indulgent flavors in one bite-sized treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ½ cup cream cheese, softened
- 3 tbsp powdered sugar
- ½ cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla.
- Prepare cheesecake filling by mixing cream cheese with powdered sugar until smooth.
- Scoop cookie dough onto trays, then top each with dollops of cheesecake mixture and a few blueberries.
- Swirl gently with a toothpick for a marbled effect.
- Bake 10–12 minutes until edges are golden and centers are set. Cool before serving.
Notes
- Chill cookie dough 30 minutes before baking to reduce spreading.
- Coat frozen blueberries lightly in flour before adding to prevent excess moisture.
- Add lemon zest or white chocolate chips for extra flavor.
- Cookies freeze well for up to 2 months in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg