Blueberry Cheesecake Swirl Cookies: Bakery-Style Treats at Home
Soft, chewy cookies swirled with creamy cheesecake and sweet blueberry preserves—no chilling required!
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla bean paste
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 oz cream cheese softened
- 1/3 cup blueberry preserves or jam
Instructions
- 1. Preheat oven to 350°F and line a baking sheet with parchment paper.
- 2. In a large bowl, cream together softened butter and sugar until light and fluffy.
- 3. Add egg and vanilla bean paste; mix until fully incorporated.
- 4. In a separate bowl, whisk together flour, baking powder, and salt.
- 5. Gradually add dry ingredients to wet mixture, mixing until just combined.
- 6. In a small bowl, beat cream cheese until smooth.
- 7. Dollop cream cheese and blueberry preserves over dough. Gently swirl with a spatula—do not overmix; leave visible ribbons.
- 8. Use a cookie scoop or spoon to drop dough onto prepared baking sheet, spacing about 2 inches apart.
- 9. Bake for 10–12 minutes, until edges are lightly golden.
- 10. Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best swirls, use thick blueberry preserves and avoid overmixing after adding the cream cheese and jam.
Store cookies in an airtight container in the refrigerator for up to 5 days.