Description
Indulgent blueberry cheesecake swirl cookies blend creamy cheesecake with sweet blueberry essence in one irresistible treat. Delicate cookie edges and rich marbled centers promise a delightful dessert experience you won’t forget.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter (softened)
- 4 oz (113 grams) cream cheese (softened)
- ½ cup fresh or frozen blueberries
Sugars:
- ½ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 2 tablespoons granulated sugar
Binding and Flavor Ingredients:
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- Craft a vibrant blueberry compote by gently simmering fresh blueberries with sugar, cornstarch, and a splash of water until the mixture transforms into a thick, glossy sauce. Lightly crush the berries to release their essence, then set aside to cool and intensify in flavor.
- Whip the cream cheese mixture into a silky, smooth consistency by blending cream cheese with sugar and vanilla extract until perfectly integrated and free of lumps.
- Create the cookie foundation by thoroughly creaming butter with both granulated and brown sugars until light and airy. Incorporate the egg and vanilla extract, ensuring a uniform mixture.
- Sift together flour, baking soda, and salt in a separate bowl, then gradually fold into the butter mixture, mixing until a soft, cohesive dough emerges.
- Preheat the oven to 350F (175C) and line a baking sheet with parchment paper. Portion the dough into rounded mounds, strategically placing them with ample spacing.
- Delicately create a small indentation in each cookie ball, transforming them into perfect vessels for the upcoming fillings.
- Carefully spoon the luscious cream cheese mixture into the cookie wells, followed by precise dollops of the cooled blueberry compote.
- Use a toothpick to artfully swirl the two fillings, creating an elegant marbled pattern that promises visual and gustatory delight.
- Bake the cookies until the edges turn golden and the centers remain slightly tender, approximately 12-15 minutes.
- Allow the cookies to rest on the baking sheet for a brief moment, then transfer to a wire rack to cool completely, letting the flavors meld and intensify.
Notes
- Ensure blueberries are ripe and fresh for the most vibrant flavor and color in the swirl.
- Mash blueberries gently to create a rustic, natural texture without completely pureeing them.
- Let the blueberry mixture cool completely to prevent melting the cookie dough when swirling.
- Use room temperature cream cheese for a smoother, lump-free cheesecake filling.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain cookie shape.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Create a vegan alternative by using dairy-free cream cheese and replacing the egg with a flax egg.
- Experiment with different berries like raspberries or strawberries for unique flavor variations.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg