Easy Blueberry Cheesecake Swirl Cookie

These Blueberry Cheesecake Swirl Cookies are the ultimate dessert fusion—rich, tangy cream cheese filling, sweet blueberry compote, and a soft, buttery cookie base all in one beautiful treat. With a marbled swirl that looks as good as it tastes, these cookies are a crowd-pleaser at any event or just as a midweek indulgence.

Why You’ll Love This Recipe

This recipe combines the cozy familiarity of homemade cookies with the elegance of cheesecake and the brightness of fresh blueberries. The cookie base is soft and slightly crisp at the edges, while the creamy cheesecake center adds richness without being too heavy. A dollop of homemade blueberry swirl brings in a tart-sweet burst of fruit that balances the richness perfectly. Whether you’re baking for a holiday platter or just want something extra special with your coffee, these cookies are the perfect choice. Plus, they store beautifully and are easy to prep ahead.

Ingredients

For the Cookie Dough

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

For the Cheesecake Filling

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

For the Blueberry Swirl

• ½ cup fresh or frozen blueberries
• 2 tbsp granulated sugar
• 1 tsp cornstarch
• 1 tbsp water

Instructions

1. Make the Blueberry Swirl

In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until thickened (about 5 minutes). Mash slightly and let cool completely.

2. Prepare the Cheesecake Filling

In a bowl, beat cream cheese, sugar, and vanilla until smooth. Set aside.

3. Prepare the Cookie Dough

Cream the butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla; mix well.
In a separate bowl, whisk flour, baking soda, and salt. Add dry ingredients to wet, mixing until a soft dough forms.

4. Assemble the Cookies

Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
Scoop dough into 2-tablespoon portions and place on the tray, 2 inches apart. Use your thumb or the back of a spoon to make a small indentation in each cookie.

5. Add the Fillings

Spoon a small amount of cheesecake filling into each indentation. Top with a small spoonful of blueberry swirl and gently swirl the two with a toothpick or knife.

6. Bake

Bake for 12–15 minutes, or until the edges are set and the centers are slightly soft. Cool on the tray for 5 minutes before transferring to a wire rack.

Notes & Tips

• Swap blueberries for raspberries or strawberries for a different fruity twist.
• Store in an airtight container in the refrigerator for up to 5 days.
• For best texture and flavor, bring to room temperature before serving.

The Goods

Easy Blueberry Cheesecake Swirl Cookie

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These soft cookies feature a creamy cheesecake center and fruity blueberry swirl. A bakery-style cookie that’s as beautiful as it is delicious.

Course Dessert, Snack

Cuisine American

Recipes

For the Cookie Dough

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

For the Cheesecake Filling

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

For the Blueberry Swirl

• ½ cup fresh or frozen blueberries
• 2 tbsp granulated sugar
• 1 tsp cornstarch
• 1 tbsp water

Instructions

Make the Blueberry Swirl

• In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until thickened (about 5 minutes). Mash slightly and let cool completely.
• Prepare the Cheesecake Filling
• In a bowl, beat cream cheese, sugar, and vanilla until smooth. Set aside.

Prepare the Cookie Dough

• Cream the butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla; mix well.
• In a separate bowl, whisk flour, baking soda, and salt. Add dry ingredients to wet, mixing until a soft dough forms.

Assemble the Cookies

• Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
• Scoop dough into 2-tablespoon portions and place on the tray, 2 inches apart. Use your thumb or the back of a spoon to make a small indentation in each cookie.

Add the Fillings

• Spoon a small amount of cheesecake filling into each indentation. Top with a small spoonful of blueberry swirl and gently swirl the two with a toothpick or knife.

Bake

• Bake for 12–15 minutes, or until the edges are set and the centers are slightly soft. Cool on the tray for 5 minutes before transferring to a wire rack.

Notes

Swap blueberries for raspberries or strawberries for a different fruity twist.

Store in an airtight container in the refrigerator for up to 5 days.

For best texture and flavor, bring to room temperature before serving.