Description
These Blueberry Cheesecake Swirl Cookies combine a soft and chewy cookie base with a rich cheesecake filling and a tangy blueberry swirl, creating a delightful treat that balances sweetness and tartness perfectly. Ideal for any occasion, they’re easy to make and sure to impress.
Ingredients
Scale
For the Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 cup sour cream (optional, for extra creaminess)
For the Blueberry Swirl:
- 1/2 cup fresh or frozen blueberries
- 1 tbsp sugar
- 1 tsp lemon juice
Instructions
- Prepare the Blueberry Swirl: In a small saucepan, combine the blueberries, sugar, and lemon juice.
- Cook the Blueberry Mixture: Cook over medium heat, stirring occasionally, until the blueberries release their juice and the mixture thickens slightly, about 5 minutes.
- Cool and Mash: Remove from heat and let it cool. Use a fork or a potato masher to gently crush the blueberries to create a swirl effect.
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture, and beat until combined.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Prepare Cheesecake Filling: In a separate bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Add Sour Cream: Optionally, stir in sour cream for added creaminess.
- Form Cookie Bases: Scoop a tablespoon of cookie dough and flatten it slightly with your fingers or the back of a spoon.
- Add Cheesecake Filling: Place a small teaspoon of the cheesecake filling in the center of the dough.
- Add Blueberry Swirl: Add a small spoonful of the blueberry mixture on top of the cheesecake filling.
- Seal Cookies: Gently fold the edges of the cookie dough around the filling and blueberry swirl, then roll into a ball.
- Place on Baking Sheet: Place the dough ball onto the prepared baking sheet, and lightly flatten with your fingers.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set.
- Cool on Pan: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before serving.
Notes
- Use fresh or frozen blueberries for the swirl; if using frozen, thaw slightly before cooking.
- For a stronger blueberry flavor, you can add a bit more lemon juice or a pinch of lemon zest to the swirl.
- Make sure the cream cheese is softened to avoid lumps in the cheesecake filling.
- Do not overmix the cookie dough after adding the dry ingredients to keep the cookies tender.
- Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
