Description

These Blueberry Cheesecake Swirl Cookies are soft, chewy sugar cookies with a rich swirl of blueberry jam and creamy cheesecake filling. They taste just like a bite-sized cheesecake but with the fun of a cookie. Great for holidays, parties, or anytime you’re craving something sweet and unique!

Ingredients

For the Cheesecake Filling:

4 oz cream cheese, softened
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

For the Blueberry Swirl:

1/4 cup blueberry jam or preserves

For the Cookie Dough:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

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Instructions

Make the cheesecake filling: In a small bowl, mix cream cheese, sugar, and vanilla until smooth. Set aside.
Make the cookie dough: In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla, and mix until combined.
In another bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.
Gently fold in the blueberry jam and cheesecake filling—just enough to create swirls (don’t overmix).
Scoop dough (about 2 tablespoons each) onto a parchment-lined baking sheet, spacing them 2 inches apart.
Chill dough balls for 30 minutes in the fridge.
Preheat oven to 350°F (175°C).
Bake cookies for 10–12 minutes, until edges are set and centers look slightly soft.
Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

You can use store-bought or homemade blueberry jam.
Try using raspberry or strawberry jam for a twist.
Don’t overmix the swirl to keep that beautiful marbled look.

Store cookies in the fridge for up to 5 days.