These Blueberry Cheesecake Swirl Cookies are the perfect combination of rich, creamy cheesecake filling and the sweet, tart burst of blueberry jam. With their delightful swirl of flavors, these cookies offer a sophisticated yet comforting treat. Whether you’re hosting a party or enjoying a cozy afternoon, these cookies will satisfy every dessert craving.
Why You’ll Love This Recipe
These cookies bring the best of both worlds—cheesecake and cookies—into one delightful bite. The creamy cheesecake filling, paired with a swirl of blueberry jam, adds a gourmet twist to a classic cookie. Soft and chewy with a bit of tang from the cream cheese, these cookies are sure to be a hit at any gathering.
Ingredients
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- ½ cup cream cheese, softened
- ¼ cup blueberry jam
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Oven and Baking Sheets:
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugars:
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture and mix until everything is well incorporated.
- Prepare the Filling:
- In a small bowl, combine the softened cream cheese with the blueberry jam. Stir gently to create a swirl effect.
- Form and Fill the Cookies:
- Scoop the cookie dough into balls and place them on the prepared baking sheets. Press your thumb gently into the center of each cookie to make an indentation.
- Add a small amount of the cream cheese and blueberry mixture into each indentation.
- Bake the Cookies:
- Bake the cookies for 12-14 minutes or until the edges are lightly golden. Allow the cookies to cool on wire racks.
Servings and Timing
- Servings: 20-24 cookies
- Total Time: 30-40 minutes
Variations
- Fruit Jam Alternatives: Swap the blueberry jam for raspberry or strawberry jam for a different flavor.
- Gluten-Free Option: Use gluten-free flour to make these cookies gluten-free.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 3 months. To reheat, warm them in the oven at 300°F (150°C) for 5 minutes.
FAQs
Can I use a different jam for the filling?
Yes! Feel free to use any fruit preserves or jam, like raspberry or strawberry.
Can I make these cookies gluten-free?
Yes, simply replace the all-purpose flour with a gluten-free flour blend.
How do I prevent the cookies from spreading too much?
Chill the cookie dough for 30 minutes before baking to help them maintain their shape.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking.
How do I make the cheesecake filling tangier?
Add a teaspoon of lime or lemon zest to the cream cheese mixture for extra tang.
Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Just thaw it in the fridge before baking.
Can I add nuts to the cookies?
Yes, you can add chopped walnuts or pecans to the dough for a crunchy texture.
What’s the best way to store these cookies?
Store the cookies in an airtight container at room temperature or freeze them for longer shelf life.
Can I skip the cream cheese filling?
While the cream cheese filling is a key part of the flavor, you can substitute it with a regular frosting for a different texture.
Can I use another type of cheese for the filling?
If you don’t have cream cheese, mascarpone or ricotta can work as alternatives.
Conclusion
These Blueberry Cheesecake Swirl Cookies are the perfect blend of sweet, tangy, and creamy, with a delightful swirl of blueberry jam. They’re soft, chewy, and incredibly indulgent, making them an ideal treat for any occasion.
Print
Blueberry Cheesecake Swirl Cookies
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Total Time: 30-40 minutes
- Yield: 20-24 cookies
- Category: Dessert, Cookie
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Cheesecake Swirl Cookies combine the richness of cheesecake with the sweet burst of blueberry jam. A soft and chewy cookie dough forms the base for a creamy cheesecake filling, swirled with blueberry jam for a gourmet twist. Perfect for parties or cozy afternoons, these cookies will satisfy any dessert craving with their irresistible combination of flavors.
Ingredients
- For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- For the Cheesecake Filling:
- ½ cup cream cheese, softened
- ¼ cup blueberry jam
Instructions
- Prepare the Oven and Baking Sheets:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugars:
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract and mix well.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture and mix until fully combined.
- Prepare the Cheesecake Filling:
- In a small bowl, combine softened cream cheese and blueberry jam. Stir gently to create a swirl effect.
- Form and Fill the Cookies:
- Scoop cookie dough into balls and place them on the prepared baking sheets. Gently press your thumb into the center of each cookie to make an indentation.
- Add a small amount of the cream cheese and blueberry mixture into each indentation.
- Bake the Cookies:
- Bake the cookies for 12-14 minutes, or until the edges are lightly golden. Allow the cookies to cool on wire racks.
Notes
Fruit Jam Alternatives: Substitute blueberry jam with raspberry or strawberry jam for a different twist.
Gluten-Free Option: Use gluten-free flour blend to make these cookies gluten-free.
Chill Dough: If you want to prevent spreading, chill the dough for 30 minutes before baking.
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