Blueberry Cheesecake Swirl Cookies
These Blueberry Cheesecake Swirl Cookies combine the soft, buttery texture of classic cookies with the rich creaminess of cheesecake and the fresh sweetness of blueberry compote. Perfect for sharing or savoring solo, they are simple to make and sure to impress.
- Prep Time: 20
- Cook Time: 12
- Total Time: 32 minutes
- Yield: 18 1x
Ingredients
Scale
Blueberry Compote:
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water (optional)
Cheesecake Filling:
- 115g (4 oz) cream cheese, softened
- 3 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Prepare the Blueberry Compote:
Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Stir until berries break down (5–7 minutes). If needed, add cornstarch slurry and cook 1–2 more minutes. Cool completely. - Make Cheesecake Filling:
Beat cream cheese, powdered sugar, and vanilla until smooth. Refrigerate if needed. - Make Cookie Dough:
Cream butter and sugars until fluffy. Add egg and vanilla, mix well. Whisk flour, baking soda, and salt; add gradually to wet mixture. Mix until dough forms. - Assemble Cookies:
Preheat oven to 175°C (350°F). Line baking sheet with parchment. Shape 2 tbsp dough balls, create a well in each. Add cheesecake filling, then blueberry compote. Swirl gently. - Bake:
Bake 10–12 minutes until edges are set and lightly golden. Cool on sheet 5 minutes; transfer to wire rack.
Notes
Use frozen or fresh blueberries.
Avoid over-swelling cheesecake filling to prevent spreading.
Dough can be refrigerated up to 2 days before baking.
Customize with other fruit compotes or flavor extracts.