Craving a dessert that’s as stunning as it is delicious? This easy blueberry cheesecake swirl cookie recipe combines the creamy richness of cheesecake, the sweetness of blueberries, and the buttery goodness of cookies into one irresistible treat. Perfect for any occasion, these cookies are sure to impress with their flavor and elegant swirl design. Let’s get baking!
Ingredients for Blueberry Cheesecake Swirl Cookies
For the Cookies:
- All-Purpose Flour (2 ½ cups)
The foundation of soft and tender cookies. Make sure to spoon and level the flour for accuracy. - Baking Powder (1 teaspoon)
Helps the cookies rise slightly, giving them a soft yet chewy texture. - Salt (½ teaspoon)
Balances the sweetness and enhances the flavors. - Unsalted Butter (¾ cup, softened)
Adds a rich, buttery taste. Let it come to room temperature for easy creaming. - Granulated Sugar (1 cup)
Sweetens the cookies and gives them a light crunch. - Eggs (2 large)
Provides structure and moisture to the cookie dough. - Vanilla Extract (1 teaspoon)
Adds a warm, sweet flavor to complement the blueberries and cream cheese.
For the Cheesecake Swirl:
- Cream Cheese (8 ounces, softened)
The star of the swirl, creating a creamy and tangy contrast to the cookie dough. - Granulated Sugar (¼ cup)
Sweetens the cheesecake layer without overpowering it. - Blueberry Jam (½ cup)
Brings a fruity burst of flavor and vibrant color. You can use store-bought or homemade jam.
How to Make Blueberry Cheesecake Swirl Cookies
Step 1: Prepare the Dough
In a bowl, whisk together the flour, baking powder, and salt. In a separate large mixing bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover and chill the dough for 30 minutes.
Step 2: Make the Cheesecake Filling
In another bowl, beat the cream cheese and sugar together until smooth. Stir in the blueberry jam until evenly combined.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of the cookie dough onto the sheets, spacing them about 2 inches apart. Make an indentation in each cookie using the back of a spoon or your thumb.
Fill the indentation with about 1 teaspoon of the blueberry cheesecake mixture. Use a toothpick to gently swirl the jam into the cookie dough for a marbled effect.
Step 4: Bake to Perfection
Bake the cookies for 12-15 minutes, or until the edges are lightly golden. The centers will remain soft, so let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Step 5: Serve and Enjoy
Once cooled, serve your blueberry cheesecake swirl cookies and watch them disappear!
Equipment Needed
- Mixing bowls (3)
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Toothpick or skewer
- Wire rack
Frequently Asked Questions
Can I use frozen blueberries instead of jam?
Yes! You can blend frozen blueberries with a bit of sugar to create a quick jam-like consistency. Just make sure to remove excess liquid to avoid soggy cookies.
How do I store these cookies?
Store the cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months.
Can I use a different type of jam?
Absolutely! Strawberry, raspberry, or even blackberry jam would work beautifully in this recipe.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version.
Can I make the dough ahead of time?
Definitely! You can prepare the dough up to 2 days in advance and keep it in the refrigerator. Let it soften slightly before scooping.
How do I prevent the cookies from spreading too much?
Chilling the dough is key! It keeps the butter firm, preventing the cookies from spreading excessively during baking.
What if I don’t have an electric mixer?
A sturdy whisk and some elbow grease will do the job. Just make sure the butter is fully softened to make mixing easier.
Conclusion
These blueberry cheesecake swirl cookies are as delightful to look at as they are to eat. With their rich, creamy filling and fruity swirls, they’ll quickly become a favorite in your dessert lineup. I hope you enjoy making (and devouring) these as much as I do! Don’t forget to share this recipe on Facebook or save it to Pinterest for your next baking session. Happy baking!
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