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+ servings

Easy Blueberry Cheesecake Swirl Cookie

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American
Keyword Easy Blueberry Cheesecake Swirl Cookie
Servings 17
Soft blueberry cheesecake swirl cookies with a creamy filling, perfect for summer or winter. Easy to bake and beautifully marbled.

Ingredients

For the Cookies

  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

For the Cheesecake Filling

  • 4 oz cream cheese softened
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract

For the Blueberry Swirl

  • ½ cup fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon water

Instructions

Step 1: Prepare the Blueberry Swirl

  • In a small saucepan, combine blueberries, sugar, cornstarch, and water.
  • Cook over medium heat, stirring occasionally, until thickened, about 5 minutes.
  • Remove from heat and lightly mash the berries to break them up.
  • Allow the mixture to cool completely.

Step 2: Make the Cheesecake Filling

  • In a small bowl, beat together the cream cheese, sugar, and vanilla extract until completely smooth.
  • Set aside.

Step 3: Prepare the Cookie Dough

  • In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the egg and vanilla extract until fully incorporated.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.

Step 4: Assemble the Cookies

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Scoop 2-tablespoon-sized portions of cookie dough and place them 2 inches apart on the prepared baking sheet.
  • Use your thumb or the back of a spoon to create a small well in the center of each dough ball.
  • Spoon about 1 teaspoon of cheesecake filling into each well, then top with a small amount of the cooled blueberry swirl.
  • Use a toothpick or a knife to gently swirl the cheesecake and blueberry together for a marbled effect.

Step 5: Bake

  • Bake for 12 to 15 minutes, until the edges are lightly golden and the centers are just set.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.