Ingredients
Equipment
Method
Step 1: Make the Blueberry Sauce
- In a small saucepan, combine blueberries and 1 tablespoon water.
- Cook over medium heat until berries start to break down and release juices, about 3–4 minutes.
- Lightly mash with a spoon and simmer until slightly thickened.
- Remove from heat and let cool completely.
Step 2: Prepare the Cookie Dough
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Beat in egg and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, cornstarch, and salt.
- Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.
- Set dough aside.
Step 3: Make the Cheesecake Filling
- In a small bowl, beat together softened cream cheese, remaining ½ teaspoon vanilla extract, and 2 tablespoons granulated sugar until smooth and creamy.
Step 4: Assemble the Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop about 1½ tablespoons of cookie dough and flatten slightly in your hand.
- Place a small dollop of cheesecake filling in the center.
- Top with another small scoop of dough and seal edges to form a filled dough ball.
- Lightly flatten and use a spoon to swirl a bit of the cooled blueberry sauce on top.
- Repeat until all dough is used.
Step 5: Bake
- Arrange cookies on the baking sheets, spaced about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers are slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
🧊 Storage & Reheating
Room Temperature:
Store in an airtight container for up to 3 days. Refrigerator:
Store in the fridge for up to 5 days — great chilled for a cheesecake-like texture. Freezing:
Freeze unbaked cookie dough balls (without blueberry topping) for up to 2 months. Thaw slightly and swirl with blueberry sauce before baking. 🥄 Variations Lemon Blueberry Swirl: Add 1 teaspoon of lemon zest to the cheesecake filling for a citrusy pop. Cinnamon Cheesecake Filling: Mix a pinch of cinnamon into the cream cheese for a warm, spiced twist. Chocolate Drizzle: Drizzle melted white or dark chocolate over baked cookies. Strawberry Swirl Version: Substitute blueberries with chopped strawberries. Nutty Crunch: Add crushed almonds or pecans to the cookie dough for added texture. Gluten-Free: Use a gluten-free flour blend for a GF-friendly version. Dairy-Free: Use plant-based butter and dairy-free cream cheese alternatives. Mini Cookies: Make bite-sized cookies by halving the scoop size and reducing bake time to 8–9 minutes. Berry Medley Swirl: Combine raspberries and blueberries for a mixed berry topping. Frosting Instead of Glaze: Pipe a swirl of cream cheese frosting post-bake for an extra treat. ❓ 10 FAQs Can I use frozen blueberries?
Yes! Just thaw and drain excess water before cooking into sauce. Do I have to swirl the blueberries?
No, you can also sandwich the blueberry sauce inside the cookie for a surprise filling. Can I skip the cheesecake layer?
You can, but it’s the secret to that creamy texture. How do I prevent cookies from spreading too much?
Chill dough balls for 10–15 minutes before baking for thicker cookies. Can I double the recipe?
Absolutely! This recipe scales up easily for larger batches. Are these cookies overly sweet?
The cheesecake swirl balances out the sweetness for a perfect bite. Can I add white chocolate chips?
Yes, they pair beautifully with the blueberry cheesecake flavors. Do I need a stand mixer?
A hand mixer works perfectly fine for this recipe. What’s the best way to store leftovers?
Keep them in the fridge for a firmer, cheesecake-like texture. Can I make the blueberry sauce ahead of time?
Yes, it keeps in the fridge for up to 3 days. 🏁 Conclusion These Blueberry Cheesecake Swirl Cookies are a decadent, bakery-style treat that combine the best of soft cookies, rich cheesecake filling, and juicy fruit. Perfect for impressing guests, sharing at gatherings, or enjoying as a sweet self-care treat, these cookies are simple to make and deliver on flavor, texture, and visual wow-factor.
Store in an airtight container for up to 3 days. Refrigerator:
Store in the fridge for up to 5 days — great chilled for a cheesecake-like texture. Freezing:
Freeze unbaked cookie dough balls (without blueberry topping) for up to 2 months. Thaw slightly and swirl with blueberry sauce before baking. 🥄 Variations Lemon Blueberry Swirl: Add 1 teaspoon of lemon zest to the cheesecake filling for a citrusy pop. Cinnamon Cheesecake Filling: Mix a pinch of cinnamon into the cream cheese for a warm, spiced twist. Chocolate Drizzle: Drizzle melted white or dark chocolate over baked cookies. Strawberry Swirl Version: Substitute blueberries with chopped strawberries. Nutty Crunch: Add crushed almonds or pecans to the cookie dough for added texture. Gluten-Free: Use a gluten-free flour blend for a GF-friendly version. Dairy-Free: Use plant-based butter and dairy-free cream cheese alternatives. Mini Cookies: Make bite-sized cookies by halving the scoop size and reducing bake time to 8–9 minutes. Berry Medley Swirl: Combine raspberries and blueberries for a mixed berry topping. Frosting Instead of Glaze: Pipe a swirl of cream cheese frosting post-bake for an extra treat. ❓ 10 FAQs Can I use frozen blueberries?
Yes! Just thaw and drain excess water before cooking into sauce. Do I have to swirl the blueberries?
No, you can also sandwich the blueberry sauce inside the cookie for a surprise filling. Can I skip the cheesecake layer?
You can, but it’s the secret to that creamy texture. How do I prevent cookies from spreading too much?
Chill dough balls for 10–15 minutes before baking for thicker cookies. Can I double the recipe?
Absolutely! This recipe scales up easily for larger batches. Are these cookies overly sweet?
The cheesecake swirl balances out the sweetness for a perfect bite. Can I add white chocolate chips?
Yes, they pair beautifully with the blueberry cheesecake flavors. Do I need a stand mixer?
A hand mixer works perfectly fine for this recipe. What’s the best way to store leftovers?
Keep them in the fridge for a firmer, cheesecake-like texture. Can I make the blueberry sauce ahead of time?
Yes, it keeps in the fridge for up to 3 days. 🏁 Conclusion These Blueberry Cheesecake Swirl Cookies are a decadent, bakery-style treat that combine the best of soft cookies, rich cheesecake filling, and juicy fruit. Perfect for impressing guests, sharing at gatherings, or enjoying as a sweet self-care treat, these cookies are simple to make and deliver on flavor, texture, and visual wow-factor.