These Blueberry Cheesecake Swirl Cookies taste like a bite-sized blueberry cheesecake wrapped inside a soft, buttery cookie!
Each cookie has creamy cheesecake filling and a beautiful blueberry swirl on top — bakery-style cookies you can easily make at home. Perfect for parties, holidays, or when you want a cookie that looks AND tastes incredible!
⏱️ Prep Time
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Bake Time: 12–14 minutes
- Total Time: 1 hour
- Servings: 16–18 cookies
🧰 Equipment
- Mixing bowls
- Electric hand mixer
- Spatula
- Parchment-lined baking sheet
- Small saucepan
- Cooling rack
🧂 Ingredients
For the Blueberry Swirl
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch (optional for thickening)
For the Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
For the Cookie Dough
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
🧾 Ingredient Notes
- Blueberries: Frozen works great — no need to thaw.
- Cornstarch in filling: Helps thicken the blueberry topping for a nicer swirl.
- Cream cheese: Must be softened for smooth filling.
- Cornstarch in cookie dough: Makes cookies extra soft and chewy.
- Butter: Use room temperature for perfect creaming.
👩🍳 Instructions
Step 1 – Make the Blueberry Swirl
- In a small saucepan, combine blueberries, sugar, and lemon juice.
- Cook on medium heat until berries burst and sauce thickens (3–5 minutes).
- If too thin, mix 1 tsp cornstarch with 1 tsp water and stir into sauce.
- Cool completely.
Step 2 – Make the Cheesecake Filling
- In a bowl, mix cream cheese, sugar, and vanilla until smooth.
- Chill in the fridge.
Step 3 – Make the Cookie Dough
- Cream butter and sugar together until light and fluffy.
- Add egg and vanilla; mix well.
- Add flour, cornstarch, baking powder, and salt; mix until just combined.
Step 4 – Assemble
- Scoop cookie dough onto parchment-lined trays.
- Make a small well in each cookie using your thumb.
- Add a small amount of cheesecake filling.
- Add ½ teaspoon blueberry sauce and swirl gently with a toothpick.
- Chill cookies for 30 minutes (important to prevent spreading).
Step 5 – Bake
- Bake at 350°F (175°C) for 12–14 minutes.
- Let cool on a wire rack.
🧮 Nutrition Facts (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 145 |
| Carbohydrates | 20g |
| Protein | 2g |
| Fat | 6g |
| Sugar | 12g |
💡 Tips
- Chill the cookie dough before baking to maintain shape.
- Don’t overfill with blueberry sauce — a little goes a long way.
- Make the swirl gently for a clean, pretty look.
- Use full-fat cream cheese only for best texture.
🔄 Variations
- Strawberry Cheesecake Cookies: Swap blueberries for strawberry compote.
- Lemon Cheesecake Cookies: Add 1 teaspoon lemon zest to cookie dough.
- Mixed Berry Swirl: Use raspberries + blueberries together.
- Chocolate Cheesecake Swirl: Use chocolate sauce instead of fruit.
