Blueberry Cheesecake Swirl Cookies
Soft, thick, bakery-style cookies with pockets of creamy cheesecake and sweet blueberry swirls. Gorgeous and delicious!
Ingredients
Dry Ingredients
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Wet Ingredients
¾ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 large eggs
2 teaspoons vanilla extract
Cheesecake Filling
4 oz (115 g) cream cheese, softened
3 tablespoons sugar
½ teaspoon vanilla extract
Blueberry Swirl
½ cup blueberry jam or pie filling (store-bought or homemade)
Instructions
- Make the Cheesecake Filling
In a small bowl, mix cream cheese + 3 tbsp sugar + ½ tsp vanilla.
Beat until smooth and creamy.
Refrigerate while preparing the cookie dough.
- Make the Cookie Dough
In a bowl, whisk together all the dry ingredients (flour, baking soda, baking powder, salt).
In another bowl, cream butter + granulated sugar + brown sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, mixing well.
Add vanilla.
Add the dry ingredients to the wet mixture and mix just until combined.
Chill dough for 30 minutes (important for thick cookies!).
- Assemble the Swirl
Drop spoonfuls of chilled cheesecake filling over the cookie dough.
Add small spoonfuls of blueberry jam.
Gently fold with a spatula 2–3 times — do NOT overmix.
You want visible blueberry and cheesecake streaks.
- Shape & Bake
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop large balls of dough (2–3 tbsp each) onto the tray.
Bake 11–13 minutes, until edges are set and centers look slightly underbaked.
Let cool on the tray for 10 minutes before transferring.
Tips
Use cold cheesecake filling for the best swirl.
For bigger bakery-style cookies, chill dough 1 hour and scoop ¼ cup per cookie.
Replace blueberry with raspberry, strawberry, or lemon curd for variations.