Blueberry Cheesecake Swirl Cookies

These blueberry cheesecake swirl cookies are the perfect fusion of two desserts I absolutely love—cheesecake and cookies. Buttery, soft, and filled with a rich cream cheese and blueberry swirl, they’re a beautiful and delicious treat that feels a little fancy but is easy enough for everyday baking.

Why You’ll Love This Recipe

I love how these cookies bring together a classic cookie base with a creamy cheesecake center and fruity blueberry jam. Every bite is sweet, tangy, and melt-in-the-mouth tender. They’re eye-catching enough for a dessert table but simple enough to bake on a lazy afternoon. The swirled filling makes each cookie unique and irresistibly pretty.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients:

• 2½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ¼ teaspoon salt

Wet Ingredients:

• 1 cup unsalted butter, softened

• ¾ cup granulated sugar

• ¾ cup packed brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

Filling:

• ½ cup cream cheese, softened

• ¼ cup blueberry jam

Directions

1. I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt.

3. In a separate large bowl, I cream the butter, granulated sugar, and brown sugar until light and fluffy. I mix in the egg and vanilla until fully combined.

4. I gradually add the dry ingredients to the wet mixture and mix just until the dough comes together—without overmixing.

5. In a small bowl, I blend the softened cream cheese and blueberry jam until smooth.

6. I take about 1½ tablespoons of dough and flatten it slightly in my hand. I spoon about ½ teaspoon of the cheesecake mixture in the center, then top it with another small piece of dough and seal the edges, rolling it into a ball.

7. I place the filled dough balls on the prepared baking sheet, spacing them apart.

8. I bake for 11–13 minutes, until the edges are set and the tops are slightly golden.

9. I let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 20–24 cookies. Prep time takes 20 minutes, bake time is 12 minutes per batch, and total time is around 35–40 minutes.

Variations

• I sometimes use raspberry or strawberry jam for a different fruity twist.

• For a tangier flavor, I mix a little lemon zest into the cream cheese filling.

• I’ve also drizzled the baked cookies with a light lemon glaze for extra sweetness and shine.

Storage/Reheating

I store these cookies in an airtight container in the fridge for up to 5 days. The cream cheese filling keeps best when chilled. To serve warm, I microwave one cookie for about 10 seconds. They can also be frozen—uncooked dough balls or fully baked cookies—and thawed as needed.

FAQs

Can I use homemade blueberry jam?

Yes, I’ve made these with both store-bought and homemade jam. As long as it’s not too runny, it works beautifully and adds great flavor.

Do I have to chill the dough?

Not for this version. The dough holds its shape well, but if it’s a hot day or the dough feels soft, I chill it for 15–20 minutes to make shaping easier.

Can I skip the cream cheese?

I wouldn’t—it adds that signature cheesecake swirl. But if I want a simpler cookie, I just make the dough and stir in blueberry jam directly.

How do I make the swirl visible?

I gently swirl the cream cheese and jam together before filling the cookies, but not too much—it helps keep a marbled effect when baked.

Can I double the recipe?

Yes, I’ve doubled this recipe for parties, and it works perfectly. I just bake in batches and let the sheets cool between rounds.

Conclusion

Blueberry cheesecake swirl cookies are one of those sweet treats I keep coming back to. They’re soft, creamy, fruity, and just a little indulgent—everything I want in a dessert. Whether I’m baking for guests or just for myself, they always bring smiles and never last long on the plate.

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