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Soft buttery cookies with a creamy cheesecake core and a burst of sweet blueberry make these treats perfect for sharing or a cozy tea time snack.
I whipped these up on a whim using frozen blueberries and instantly loved how the tangy swirl plays against smooth cheesecake.
Ingredients
- Butter, unsalted: soft to give a tender crumb with great flavor
- Sugars, granulated and light brown: add just enough sweetness plus a hint of caramel from the brown sugar
- Eggs and vanilla: help everything stick and bring nice aroma
- All-purpose flour: gives the cookie its shape, fresh flour helps it rise better
- Baking soda and baking powder: make the cookies puff up nicely
- Salt: balances all the sweetness and boosts flavor
- Cream cheese: softened full-fat for that rich cheesecake part
- Powdered sugar: keeps the filling smooth and sweet
- Blueberries fresh or frozen: for the bright fruit swirl, thaw frozen berries and drain excess juice
- Cornstarch: thickens the blueberry so it doesn’t run
Instructions
- Cook The Blueberry Swirl
- Heat blueberries, sugar, and cornstarch in a small pan on medium. Stir now and then for about five to seven minutes until thick. Take off the heat and let it cool completely so it won’t melt the cheesecake when used.
- Whip The Cheesecake Filling
- In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy. This makes a nice contrast to the cookie and blueberry textures.
- Make The Dough
- Beat the softened butter and both sugars in a large bowl until light and fluffy—that’s key for soft cookies. Add the eggs one by one and then vanilla, mixing well to get a uniform dough.
- Mix The Dry Stuff
- Whisk flour, baking powder, baking soda, and salt in another bowl. Slowly fold into the wet mix just until it all comes together. Stop mixing as soon as the flour disappears so the cookies stay tender.
- Assemble The Cookies
- Heat oven to 350°F. Line baking trays with parchment paper. Scoop about 1.5 tablespoons of dough, flatten lightly in your palm, then spoon in some cheesecake filling and blueberry swirl. Wrap the dough carefully around the filling to seal it completely so nothing leaks.
- Bake
- Place balls on trays about 2 inches apart. Bake for 12 to 15 minutes until edges turn light gold but centers stay soft. Let them rest on the sheet for 5 minutes, then move to a rack to cool fully. This helps prevent breakage and sets them nicely.
The creamy cheesecake part reminds me of classic cheesecake we enjoyed after Sunday dinners. And that blueberry twist keeps me coming back for more in every bite.
Storing Tips
Keep them in an airtight box at room temp for up to three days. For longer, freeze the cookies in a single layer wrapped tight with plastic wrap and then in a freezer bag. When ready to eat, thaw at room temp and warm them up in the oven for that fresh-baked feel.
Swap Ideas
You can trade cream cheese for mascarpone if you want it milder or smooth cottage cheese if you prefer lighter. Switch blueberries with raspberries or chopped strawberries for a new fruity twist. Use plant-based butter and cream cheese to go dairy-free.
Serving Suggestions
These cookies go great with hot black tea or a creamy latte. They’re also awesome next to vanilla ice cream or whipped cream. For a fun touch, sprinkle some coarse sugar on top before baking to add a little crunch.
And seriously, storing these right keeps them tasting fresh so every bite feels like you just pulled them from the oven.
Frequently Asked Cooking Questions
- → How do I make the blueberry swirl for these cookies?
Cook blueberries with some sugar and cornstarch over medium heat until it thickens, then chill it completely before adding.
- → What is the best way to prepare the cheesecake filling?
Mix softened cream cheese with powdered sugar and vanilla until smooth for a creamy, even filling.
- → Can I use frozen blueberries for the swirl?
Absolutely, frozen or fresh blueberries both work fine. Just make sure you cook them down thick and cool before using.
- → How do I prevent the filling from melting while baking?
Make sure your blueberry swirl has fully cooled before you put everything together so the filling holds up in the oven.
- → Are there alternatives to blueberries for the swirl?
Try other fruit jams or berries that are about the same sweetness and thickness to mix things up.