I love baking Blueberry Cheesecake Swirl Cookies because they bring a little summer to my kitchen. I write recipes that feel like home and I use simple steps so anyone can bake them, even on a busy weeknight; if you like a lighter snack, try my blueberry cheesecake protein bites for another take on the flavor.
Dad James always asked for an extra plate when I first made these; he said the cream cheese swirl made them taste like a small celebration.
Gathering Your Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup blueberries
The Tools That Help
I use a mixing bowl, a hand mixer, a spoon for dropping dough, and a toothpick for the swirl. A baking sheet and parchment paper make cleanup easy. For a slightly different snack idea, I also share another blueberry cheesecake bite recipe that you might like.
The Step-by-Step Process
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs, one at a time, and stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- In a separate bowl, beat the cream cheese and powdered sugar together until smooth.
- Gently fold in the blueberries.
- Drop spoonfuls of cookie dough onto the baking sheet.
- Swirl in the cream cheese mixture using a toothpick or knife to create a marbled effect.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool before serving.
Lighter, Healthier Touches
I swap half the butter for applesauce for fewer calories, or use Greek yogurt in the cream layer for more protein. Use less sugar if you like a milder sweet note.
Perfect Pairings
These cookies go well with a cup of tea or a glass of cold milk. For a richer dessert board, pair them with small phyllo bites like my baklava cheesecake phyllo cookies for a mix of textures.
Common Stumbles to Avoid
Do not overmix the dough or the cookies will be tough. Keep the cream cheese cold before beating and fold the berries gently to avoid too much color bleed.
Storing Your Creation
Store cookies in an airtight container in the fridge for up to five days. You can freeze them for up to two months and thaw on the counter.
A Final Warm Word
I hope these cookies bring you the same joy they bring my family. I bake them when I want a simple, special treat.
Answering Your Questions
How do I freeze Blueberry Cheesecake Swirl Cookies?
I cool the cookies fully, then place them in a single layer on a tray to freeze. After they firm up, I move them to a freezer bag and seal well.
Can I make Blueberry Cheesecake Swirl Cookies ahead of time?
Yes, you can make the dough and refrigerate it for a day or freeze it for longer. Bake from chilled for best shape and texture.
Can I make Blueberry Cheesecake Swirl Cookies with frozen blueberries?
You can. I thaw and pat dry frozen blueberries first to remove extra moisture, which keeps the dough from getting too wet.
Print
Blueberry Cheesecake Swirl Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies featuring a creamy cheesecake swirl and fresh blueberries, perfect for a summer treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs, one at a time, and stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- In a separate bowl, beat the cream cheese and powdered sugar together until smooth.
- Gently fold in the blueberries.
- Drop spoonfuls of cookie dough onto the baking sheet.
- Swirl in the cream cheese mixture using a toothpick or knife to create a marbled effect.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool before serving.
Notes
For fewer calories, swap half the butter for applesauce or use Greek yogurt in the cream layer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: blueberry, cheesecake, cookies, dessert, baking