Cheesecake Blueberry Cookies (Print-Friendly Version)
Tender cookies packed with smooth cheesecake and juicy blueberry swirls, perfect for sharing or solo snacking.
# Ingredients List:
→ Blueberry Swirl
01 -
50 g white sugar
02 -
150 g fresh or frozen blueberries
03 -
4 g cornstarch
→ Cheesecake Mix
04 -
30 g icing sugar
05 -
226 g cream cheese, softened
06 -
2.5 ml vanilla
→ Cookie Dough
07 -
3 g salt
08 -
227 g unsalted butter, softened
09 -
375 g plain flour
10 -
200 g white sugar
11 -
2 g baking soda
12 -
4 g baking powder
13 -
2 large eggs
14 -
110 g packed light brown sugar
15 -
10 ml vanilla
# Detailed Cooking Steps:
01 -
Wait until baked cookies cool fully on a wire rack. Let them rest on trays for 5 minutes first. You'll want the edges to be golden but not too brown. Put them at least 5 cm apart on your pans before baking. Bake at 175°C for 12 to 15 minutes.
02 -
Heat oven to 175°C. Get your baking sheets ready by lining them with parchment paper. Scoop about 1 1/2 tablespoons (22 ml) of dough, flatten it a bit, add about a teaspoon (5 ml) of cheesecake mix and a swirl of blueberry mix on top. Wrap the dough around the fillings and roll into a smooth ball.
03 -
Mix flour, baking powder, baking soda, and salt in another bowl. Slowly add this dry stuff to your wet mixture and stir just till it’s mixed up.
04 -
Beat softened butter with white and brown sugars until light and fluffy. Then add eggs and vanilla, mixing everything well together.
05 -
Using a medium bowl, whip cream cheese with icing sugar and vanilla until smooth and creamy. Set aside for later.
06 -
Cook blueberries, sugar, and cornstarch in a small pot over medium heat. Stir now and then until thick and syrupy, which takes about 5 to 7 minutes. Take it off the heat and let it cool all the way down.
# Helpful Hints:
01 -
Try browned butter in the dough for richer taste. Make sure blueberry topping is totally cool before using so it won’t melt. You can swap blueberries for other berries or fruit jams if you want.