EASY BLUEBERRY CHEESECAKE SWIRL COOKIE RECIPE
these soft and chewy cookies are swirled with creamy cheesecake and sweet blueberry jam. They’re easy to make, eye-catching, and bursting with fruity, creamy flavour—perfect for dessert trays or everyday treats.
Ingredients
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 4 oz cream cheese softened
- 2 tablespoons granulated sugar
- ¼ teaspoon vanilla extract
For the Blueberry Swirl:
- ⅓ cup blueberry jam or preserves
Instructions
Preheat the Oven:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the Cookie Dough:
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla extract and mix until smooth. Gradually add dry ingredients and mix until dough forms.
Prepare Cheesecake Filling:
- In a small bowl, beat cream cheese, sugar, and vanilla until smooth.
Assemble the Cookies:
- Scoop 1 tablespoon of dough and flatten. Add a small spoon of cheesecake mixture and a small swirl of blueberry jam. Top with another piece of flattened dough. Seal edges and gently swirl the top with a toothpick.
Bake:
- Bake for 10–12 minutes, or until edges are golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Make Ahead:
You can prepare the dough and cheesecake filling up to 24 hours in advance. Store covered in the fridge until ready to assemble. Customizing the Flavour:
Try using raspberry or strawberry jam instead of blueberry. Add lemon zest to the cream cheese mixture for a citrusy kick. Serving Suggestions:
Great for holiday cookie platters, bake sales, or pairing with tea or coffee. Allergy-Friendly Options:
Use dairy-free cream cheese and vegan butter to make this recipe dairy-free. Storage Tips:
Keep cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze for up to 1 month.
You can prepare the dough and cheesecake filling up to 24 hours in advance. Store covered in the fridge until ready to assemble. Customizing the Flavour:
Try using raspberry or strawberry jam instead of blueberry. Add lemon zest to the cream cheese mixture for a citrusy kick. Serving Suggestions:
Great for holiday cookie platters, bake sales, or pairing with tea or coffee. Allergy-Friendly Options:
Use dairy-free cream cheese and vegan butter to make this recipe dairy-free. Storage Tips:
Keep cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze for up to 1 month.