Easy Blueberry Cheesecake Swirl (Print)

Buttery cookies with creamy cheesecake and vibrant blueberry swirls create a soft, marbled delight.

# Ingredients:

→ Cookie Dough

01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 1/4 cup packed light brown sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1 1/4 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt

→ Cheesecake Filling

09 - 4 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1/2 teaspoon vanilla extract

→ Blueberry Swirl

12 - 1/2 cup fresh or frozen blueberries
13 - 2 tablespoons granulated sugar
14 - 1 teaspoon cornstarch
15 - 1 tablespoon water

# Directions:

01 - In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, for about 5 minutes until thickened. Lightly mash the berries, stir well, and let cool completely.
02 - In a small bowl, beat the softened cream cheese with sugar and vanilla extract until smooth. Chill briefly if needed to firm up.
03 - In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing until combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
04 - Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Scoop 2-tablespoon portions of dough onto the baking sheet, creating 18 cookies total. Use your thumb or the back of a spoon to make a well in each dough ball.
05 - Spoon a dollop of cheesecake filling into each well, then top with a small amount of the cooled blueberry swirl. Use a toothpick or butter knife to gently swirl the fillings together for a marbled effect.
06 - Bake for 12 to 15 minutes, until edges are set and centers are still soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They look impressive enough for company but take less than an hour from start to finish.
  • The combination of cheesecake and blueberry hits that sweet-tart balance that keeps people coming back for more.
  • You can freeze the dough ahead, making these perfect for unexpected guests or when you need something homemade fast.
02 -
  • Don't skip cooling the blueberry swirl—warm filling spreads into the dough and disappears, leaving you with dense, unevenly colored cookies.
  • Softened cream cheese is non-negotiable; cold cream cheese creates lumps that resist blending and ruin the smooth texture.
  • These cookies are best eaten within a day or two when the cheesecake filling is still creamy and the contrast between soft and set textures is at its peak.
03 -
  • Use a cookie scoop for uniform cookies that bake evenly—it's the difference between some cookies done and others still soft.
  • Room temperature ingredients blend more smoothly and create better texture than cold ingredients pulled straight from the fridge.
  • If your blueberry swirl is too runny, cook it an extra minute or two; if it's too thick, stir in a teaspoon of water at a time until you reach jammy consistency.
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