Description

These Blueberry Cheesecake Swirl Cookies are soft and buttery with tangy cream cheese and sweet blueberry jam swirled right into the dough. They combine the best parts of cheesecake and cookies in one bite-sized treat—perfect for dessert tables, holidays, or anytime you’re craving something sweet and fruity.

Ingredients

For the Cheesecake Swirl:

4 oz cream cheese, softened
2 tbsp granulated sugar
1/2 tsp vanilla extract

For the Cookies:

1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/3 cup blueberry preserves or jam (not too runny)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mix cream cheese, sugar, and vanilla until smooth. Set aside.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla.
In a separate bowl, whisk flour, baking soda, and salt. Gradually mix dry ingredients into wet until combined.
Gently fold in small dollops of the cream cheese mixture and blueberry preserves into the cookie dough. Do not overmix—you want visible swirls.
Scoop 1.5 to 2 tablespoon portions of dough onto the baking sheet, spacing them 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden and centers are set.

Cool on the pan for 5 minutes before transferring to a wire rack.

Notes

For best results, chill the dough for 20–30 minutes if it’s too soft to scoop.

You can use homemade or store-bought blueberry jam, just make sure it’s thick.

These cookies store well in an airtight container for up to 4 days.