Why You’ll Love This Recipe

Blueberry Cheesecake Swirl Cookies are the perfect fusion of soft, buttery cookies and creamy cheesecake with a luscious swirl of blueberry preserves. Each bite delivers a burst of fruity flavor paired with tangy cream cheese, creating a decadent treat that looks as stunning as it tastes. Ideal for holidays, tea parties, or whenever you’re craving something special.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powdersaltunsalted butter (softened)granulated sugarbrown sugareggvanilla extractcream cheese (softened)powdered sugarblueberry preserves (or jam)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together the flour, baking powder, and salt; set aside.

In a separate mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla extract, mixing until well combined.

Gradually mix the dry ingredients into the wet mixture until a soft dough forms.

In a small bowl, combine softened cream cheese and powdered sugar to make the cheesecake filling.

Scoop about 1.5 tablespoons of cookie dough and slightly flatten it with your fingers.

Add a small dollop of cheesecake mixture and a swirl of blueberry preserves on top.

Use a toothpick or the tip of a knife to gently swirl the cheesecake and blueberry into the dough.

Place the cookies on the prepared baking sheet, spaced about 2 inches apart.

Bake for 10–12 minutes, or until edges are lightly golden and centers are just set.

Let cookies cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 20 cookies.Preparation time: 15 minutesBaking time: 10–12 minutesCooling time: 10 minutesTotal time: 35–40 minutes

Variations

Use raspberry or strawberry preserves for a different fruity twist.

Add lemon zest to the dough for a bright citrus note.

Sprinkle with crushed graham crackers for a cheesecake crust vibe.

Try mini chocolate chips in the dough for added indulgence.

Use a piping bag for more defined swirls.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.Bring to room temperature before serving for best texture.Freeze for up to 2 months in a sealed container.Separate layers with parchment to avoid sticking.

FAQs

Do I need to chill the dough?

Chilling isn’t required but can help the cookies hold their shape better.

Can I use fresh blueberries?

Yes, cook them down into a quick compote or swirl them directly, but avoid excess moisture.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free baking flour substitute.

What if my cheesecake filling leaks?

That’s normal and adds to the rustic, swirled charm of the cookie.

Can I double the recipe?

Absolutely, this recipe scales well for larger batches.

Are they very sweet?

They’re moderately sweet with a nice balance of tartness from the cream cheese and blueberry.

Do these need to be refrigerated?

Yes, due to the cream cheese, refrigeration is recommended.

Can I use store-bought cheesecake filling?

Yes, for convenience, pre-made cheesecake filling works well.

Can I make the dough in advance?

Yes, the dough can be chilled for up to 48 hours before baking.

Can I make these as bar cookies?

Yes, press the dough into a pan, swirl with filling, and bake as bars.

Conclusion

Blueberry Cheesecake Swirl Cookies are a delightful treat that blends fruity, creamy, and buttery flavors into a visually beautiful dessert. With their stunning swirls and melt-in-your-mouth texture, they’re bound to impress at any gathering or satisfy your sweet tooth any day of the week.