Blueberry Cheesecake Swirl Cookies Recipe | Soft Cookies with Cream Cheese & Blueberry Jam
These Blueberry Cheesecake Swirl Cookies combine the best of two desserts in one irresistible bite. Soft, buttery cookie dough is swirled with tangy cream cheese and sweet blueberry preserves, creating a marbled masterpiece that’s as beautiful as it is delicious. With a tender texture and bursts of fruity flavor, these cookies are perfect for tea time, holiday trays, or anytime you crave a bakery-style indulgence at home.
Equipment
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring Cups and Spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop (optional)
- Toothpick or skewer (for swirling)
Ingredients
For the Cookie Dough
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
For the Cheesecake Swirl
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
For the Blueberry Swirl
- ¼ cup blueberry jam or preserves
- Optional: 2 tbsp mashed fresh blueberries for texture
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Make the cookie dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and beat until combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.
- Prepare the cheesecake swirl: In a small bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy.
- Swirl in the blueberry: Gently fold the blueberry jam into the cheesecake mixture. Don’t overmix—you want visible swirls.
- Assemble the cookies: Scoop cookie dough into 1½ tablespoon-sized balls. Flatten slightly and place on prepared baking sheets. Spoon about 1 teaspoon of the cheesecake-blueberry mixture on top of each cookie. Use a toothpick to gently swirl it into the dough.
- Chill (optional): For thicker cookies, chill the assembled cookies for 15 minutes before baking.
- Bake: Bake for 10–12 minutes, or until edges are lightly golden and centers are just set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Jam consistency matters: If your jam is too runny, reduce it slightly on the stove or mix with a bit of cornstarch.
- Don’t overbake: Cookies will continue to set as they cool. Slightly underbaking ensures a soft, chewy center.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.