Description
These Blueberry Cheesecake Swirl Cookies combine a soft buttery cookie base with a creamy cheesecake filling and a sweet burst of blueberry jam, creating a delightful treat that is perfect for any occasion. The cookies are easy to make and feature a beautiful swirl of flavors in every bite.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Cheesecake Filling
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Additional
- ½ cup blueberry jam (store-bought or homemade)
Instructions
- Prepare the Dough: In a bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate mixing bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy. Add in the egg and vanilla extract, beating until fully incorporated. Gradually add the dry ingredients and mix just until combined. Chill the dough in the refrigerator for 30 minutes to firm up.
- Make the Cheesecake Filling: In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set this mixture aside for assembly.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon of dough and flatten it slightly. Place approximately ½ teaspoon of the cheesecake filling in the center, then add a small amount of blueberry jam on top. Cover with more dough, sealing the edges well. Roll the filled dough into a ball and place it on the baking sheet, spacing cookies about 2 inches apart.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn golden and the centers remain soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is essential to prevent spreading and to maintain the cookie shape during baking.
- Seal the edges of the dough well to prevent the cheesecake filling and blueberry jam from leaking out during baking.
- You can use homemade blueberry jam or any store-bought variety according to your preference.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
