If you’ve ever wished cheesecake and cookies could combine into one irresistible treat, these Blueberry Cheesecake Swirl Cookies will make your dessert dreams come true. Buttery cookie dough meets creamy cheesecake filling, and sweet blueberry swirls create a gorgeous marbled effect. They’re as stunning as they are delicious—perfect for bake sales, parties, or simply treating yourself.
Why You’ll Love These Cookies
- Two desserts in one: Classic cheesecake meets soft, chewy cookies.
- Beautiful presentation: Blueberry swirls create a marbled masterpiece.
- Easy to customize: Swap blueberries for strawberries, raspberries, or your favorite jam.
- Make-ahead friendly: Dough and baked cookies freeze beautifully.
Ingredients You’ll Need
(See the recipe card for exact measurements.)
For the cookie dough:
- Unsalted butter, softened
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
For the cheesecake swirl:
- Cream cheese, softened
- Granulated sugar
- Blueberry preserves (or any fruit jam you love)
Step-by-Step Instructions
- Prep the Oven & Pan
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. - Make the Cheesecake Mixture
Beat cream cheese and sugar until smooth and creamy. Set aside. - Mix the Cookie Dough
- In one bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream butter, brown sugar, and granulated sugar until fluffy.
- Beat in eggs one at a time, then add vanilla.
- Slowly mix in the dry ingredients to form a soft dough.
- Create the Swirls
- Gently fold in the blueberry preserves to create a marbled effect—don’t overmix.
- Scoop dough onto the prepared baking sheet.
- Add small dollops of the cream cheese mixture on top.
- Use a toothpick or knife to lightly swirl the cream cheese and blueberry into the dough.
- Bake & Cool
Bake for 12–15 minutes, until edges are golden and centers are just set.
Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Tips & Variations
- Strawberry or Raspberry: Swap blueberry preserves for your favorite jam.
- Lemon Zest Boost: Add lemon zest to the cream cheese for a fresh citrus twist.
- Chill for Perfect Shape: Refrigerate dough for 30 minutes to prevent excess spreading.
- Extra Indulgence: Fold in white chocolate chips for a sweeter cookie.
Storage & Freezing
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months, or freeze dough balls to bake fresh later.
- Reheat: Microwave for 10–15 seconds for that just-baked taste.
Final Bite
These Blueberry Cheesecake Swirl Cookies are creamy, fruity, and buttery with a bakery-worthy look. Whether you bake them for a party or just because, each bite is pure dessert bliss. Try them once, and they’ll earn a permanent spot in your recipe collection!