Easy Blueberry Cheesecake Swirl Cookie

These Blueberry Cheesecake Swirl Cookies combine the rich flavor of cheesecake with the freshness of blueberries, swirled into a soft, buttery cookie base. Perfect for any occasion, they’re as beautiful as they are delicious!

Ingredients

For the Cookies:

• ½ cup unsalted butter (softened)
  
  

• ½ cup granulated sugar
  
  

• ¼ cup light brown sugar (packed)
  
  

• 1 large egg
  
  

• 1 tsp vanilla extract
  
  

• 1 ¼ 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
  
  

Directions

1. Prepare the Blueberry Swirl: In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens (about 5 minutes). Remove from heat, mash the blueberries slightly, and let cool.
   
   

2. Make the Cheesecake Filling: In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Set aside.
   
   

3. Prepare the Cookie Dough: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
   
   

4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
   
   

5. Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 2-tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart. Use your thumb or the back of a spoon to make a small well in the center of each dough ball.
   
   

6. Spoon a small amount of the cheesecake filling into each well, followed by a small dollop of the cooled blueberry swirl. Use a toothpick or knife to gently swirl the two together for a marbled effect.
   
   

7. Bake: Bake the cookies for 12-15 minutes, or until the edges are set and the centers are slightly soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
   
   

Nutritional Value (per serving)

• Calories: 120 kcal
  
  

• Carbohydrates: 18 g
  
  

• Protein: 1 g
  
  

• Fat: 5 g
  
  

• Saturated Fat: 3 g
  
  

• Cholesterol: 20 mg
  
  

• Sodium: 65 mg
  
  

• Potassium: 33 mg
  
  

• Fiber: 1 g
  
  

• Sugar: 10 g
  
  

• Vitamin A: 70 IU
  
  

• Vitamin C: 1 mg
  
  

• Calcium: 10 mg
  
  

• Iron: 0.6 mg