Home »

Blueberry Cheesecake Swirl Cookie Recipe

Author Image

By
Updated on

There’s something magical about the combination of blueberries and cheesecake. The tangy-sweet burst of blueberries swirled into a creamy cheesecake filling, all nestled within a buttery cookie—it’s pure bliss in every bite. The first time I baked this Easy Blueberry Cheesecake Swirl Cookie Recipe, my kitchen filled with the irresistible aroma of warm vanilla and toasted graham crackers, making it impossible to wait for them to cool. These cookies don’t just satisfy a sweet craving; they create a moment of joy, one delicious bite at a time.

Freshly baked blueberry cheesecake swirl cookies with a golden-brown edge and a rich blueberry swirl on top, placed on parchment paper.

I still remember the day I discovered my love for these cookies. It was a rainy afternoon, and I was craving something comforting yet unique. I had leftover cream cheese from another recipe and a handful of fresh blueberries just waiting to be used. On a whim, I decided to swirl them together into a cookie dough base, hoping for the best. The result? A chewy, golden cookie with a rich cheesecake filling and vibrant blueberry ribbons dancing through every bite. That first taste was enough to make this a forever favorite, and now, I’m excited to share it with you.

Why This Easy Blueberry Cheesecake Swirl Cookie Recipe is a Must-Try

Here are just a few reasons why this recipe will become your new favorite:

  • Simple to Make: No electric mixer is required, making it beginner-friendly.
  • Rich and Creamy: The gooey cheesecake center adds a luscious texture.
  • Packed with Flavor: A hint of cinnamon in the dough enhances the blueberry and cream cheese combination.
  • Perfect for Any Occasion: Great for parties, family gatherings, or even as a thoughtful homemade gift.
  • Freezer-Friendly: You can make them ahead and store them for later.

First: Gathering Ingredients for Easy Blueberry Cheesecake Swirl Cookies

Before you start baking, gather all the necessary ingredients:

 the Blueberry Sauce:

  • ½ cup fresh or frozen blueberries
  • ½ tablespoon lemon juice
  • 3 tablespoons water
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch

For the Cookie Dough:

  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon sea salt
  • 1 large egg
  • 1 cup melted butter
  • 1 teaspoon vanilla extract
  • 2 ⅛ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ cup graham cracker crumbs

For the Cheesecake Filling:

  • 6 oz softened cream cheese
  • 4 tablespoons granulated sugar
  • ⅛ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • 1 large egg (whisked, but only half will be used)
  • 2 graham crackers (for topping)

A batch of blueberry cheesecake swirl cookies with a creamy cheesecake center and juicy blueberry topping, surrounded by graham crackers.

Second: Preparing the Blueberry Swirl for Cheesecake Cookies

  1. In a small saucepan, combine blueberries, lemon juice, water, sugar, and cornstarch.
  2. Bring to a simmer over medium heat, stirring frequently.
  3. Cook until thickened, then transfer to a container and refrigerate until ready to use.

Third: Making the Dough for Blueberry Cheesecake Swirl Cookies

  1. In a large mixing bowl, whisk together brown sugar, granulated sugar, sea salt, and the egg.
  2. Add the melted butter and vanilla extract, mixing until smooth.
  3. Sift in the flour, baking soda, and cinnamon, folding until no dry streaks remain.
  4. Stir in the graham cracker crumbs for a swirled effect.
  5. Shape the dough into 12 equal balls, press an indentation in the center, and chill for at least 30 minutes.

Fourth: Preparing the Cheesecake Filling for Swirl Cookies

  1. In a bowl, beat the softened cream cheese, sugar, and salt until smooth.
  2. Add vanilla extract and half of the whisked egg, mixing until fully combined.
  3. Refrigerate the filling until it’s time for assembly.

Fifth: Assembling and Baking Your Blueberry Cheesecake Swirl Cookies

  1. Preheat the oven to 355°F (180°C).
  2. Place the chilled cookie dough balls on a parchment-lined baking sheet.
  3. Fill the indentations with the cream cheese mixture.
  4. Add ½ teaspoon of the blueberry sauce and swirl it into the cheesecake mixture using a toothpick.
  5. Bake for 12-14 minutes, until the edges are slightly golden.
  6. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.
  7. Crush the graham crackers and sprinkle them over the warm cookies.

For a perfect dessert spread, you might also enjoy this Philly Cheesesteak Pizza Recipe alongside these cookies.

Pro Tips for Perfect Blueberry Cheesecake Swirl Cookies

  • Use High-Quality Ingredients: Fresh blueberries and full-fat cream cheese yield the best results.
  • Chill the Dough: This prevents the cookies from spreading too much while baking.
  • Avoid Overbaking: The cookies should have slightly golden edges but remain soft inside.
  • Measure Flour Correctly: Spoon the flour into the measuring cup and level it off for accuracy.

Common Mistakes to Avoid with Blueberry Cheesecake Swirl Cookies

  • Skipping the Chill Time: This leads to flat, spread-out cookies.
  • Overmixing the Dough: Overmixing creates a tough texture rather than a soft, chewy one.
  • Overbaking: The cookies will continue to bake on the sheet after being removed from the oven.

Another great option for a comforting meal is this Crockpot Beef and Noodles Recipe—a perfect pairing with dessert.

Close-up of golden blueberry cheesecake swirl cookies topped with crushed graham crackers, highlighting the gooey blueberry and creamy cheesecake filling.

FAQs About Blueberry Cheesecake Swirl Cookie Recipe

Q: Can I freeze these cookies?

A: Yes! Store them in an airtight container with parchment paper between layers and freeze for up to three months.

Q: Can I use fresh blueberries instead of frozen?

A: Absolutely! Fresh blueberries work just as well in the blueberry sauce.

Q: How long do these cookies last?

A: When stored in the fridge, they stay fresh for up to four days.

Q: Can I make these cookies gluten-free?

A: Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour.

For another delicious main course option, check out this Garlic Parmesan Chicken Recipe that pairs wonderfully with a sweet treat like these cookies.

Conclusion

This Easy Blueberry Cheesecake Swirl Cookie Recipe brings together the best of both worlds—cheesecake and cookies! With a buttery base, creamy filling, and a delightful blueberry swirl, these cookies are sure to be a hit at any event. Whether you’re a beginner or an experienced baker, this recipe is easy to follow and guarantees delicious results.

Try this recipe today and let us know how it turns out in the comments! Don’t forget to share your creations on social media and tag your friends who love baking!

Print

Blueberry Cheesecake Swirl Cookie Recipe

These Easy Blueberry Cheesecake Swirl Cookies combine a buttery cookie base, a luscious cheesecake filling, and a delightful blueberry swirl for a dessert that’s impossible to resist. The perfect mix of chewy, creamy, and sweet, these cookies are ideal for any occasion!

  • Author: Julia Child
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 12 large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

the Blueberry Sauce:

  • ½ cup fresh or frozen blueberries
  • ½ tablespoon lemon juice
  • 3 tablespoons water
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch

For the Cookie Dough:

  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon sea salt
  • 1 large egg
  • 1 cup melted butter
  • 1 teaspoon vanilla extract
  • 2 ⅛ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ cup graham cracker crumbs

For the Cheesecake Filling:

  • 6 oz softened cream cheese
  • 4 tablespoons granulated sugar
  • ⅛ teaspoon sea salt
  • ½ teaspoon vanilla extract
  • 1 large egg (whisked, but only half will be used)
  • 2 graham crackers (for topping)

Instructions

First: Prepare the Blueberry Swirl

  1. In a small saucepan, combine blueberries, lemon juice, water, sugar, and cornstarch.
  2. Bring to a simmer over medium heat, stirring frequently.
  3. Cook until thickened, then transfer to a container and refrigerate until ready to use.

Second: Make the Cookie Dough

  1. In a large mixing bowl, whisk together brown sugar, granulated sugar, sea salt, and the egg.
  2. Add the melted butter and vanilla extract, mixing until smooth.
  3. Sift in the flour, baking soda, and cinnamon, folding until no dry streaks remain.
  4. Stir in the graham cracker crumbs for a swirled effect.
  5. Shape the dough into 12 equal balls, press an indentation in the center, and chill for at least 30 minutes.

Third: Prepare the Cheesecake Filling

  1. In a bowl, beat the softened cream cheese, sugar, and salt until smooth.
  2. Add vanilla extract and half of the whisked egg, mixing until fully combined.
  3. Refrigerate the filling until it’s time for assembly.

Fourth: Assemble and Bake

  1. Preheat the oven to 355°F (180°C).
  2. Place the chilled cookie dough balls on a parchment-lined baking sheet.
  3. Fill the indentations with the cream cheese mixture.
  4. Add ½ teaspoon of the blueberry sauce and swirl it into the cheesecake mixture using a toothpick.
  5. Bake for 12-14 minutes, until the edges are slightly golden.
  6. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.
  7. Crush the graham crackers and sprinkle them over the warm cookies.

Notes

For best results, chill the dough before baking to prevent spreading. You can also substitute raspberries or strawberries for the blueberry swirl for a fun flavor variation. These cookies are freezer-friendly and can be stored for up to three months in an airtight container.

Nutrition

  • Serving Size: 12 large cookies
  • Calories: ~379 kcal
  • Sugar: ~31g
  • Sodium: ~440mg
  • Fat: ~17g
  • Saturated Fat: ~10g
  • Unsaturated Fat: ~6g
  • Trans Fat: ~1g
  • Carbohydrates: ~52g
  • Fiber: ~1g
  • Protein: ~6g
  • Cholesterol: ~70mg

Keywords: Easy Blueberry Cheesecake Swirl Cookies, Cheesecake Swirl Cookie Recipe, Blueberry Dessert, Cream Cheese Cookies, Blueberry Cheesecake Cookies, Baked Blueberry Treats

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Leave a Comment

Recipe rating