These easy blueberry cheesecake swirl cookies combine the rich, creamy texture of cheesecake with the buttery flavor of a cookie. The delightful marbled effect from blueberry preserves makes them as beautiful as they are delicious. Perfect for a special treat or for impressing guests at your next gathering, these cookies are sure to become a favorite!
Why You’ll Love This Recipe
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Combines the creamy goodness of cheesecake with the sweetness of cookies.
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Stunning blueberry swirls add a visual pop to every bite.
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Perfectly balanced flavors that are tangy, sweet, and creamy.
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Ideal for parties, potlucks, or just a cozy dessert.
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Can be made ahead and stored or frozen for later enjoyment.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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Cream cheese
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Granulated sugar
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Blueberry preserves
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All-purpose flour
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Baking soda
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Salt
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Unsalted butter
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Brown sugar
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Vanilla extract
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Eggs
Directions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Prepare the cheesecake mixture by beating cream cheese and sugar until smooth. Set aside.
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In a bowl, mix the dry ingredients: flour, baking soda, and salt.
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In another bowl, cream together butter, brown sugar, and vanilla. Add eggs one at a time, mixing well after each addition.
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Gradually combine the dry ingredients with the wet mixture to form a dough.
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Gently fold in the blueberry preserves to create a marbled effect.
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Scoop the dough onto the baking sheet and add small dollops of the cheesecake mixture. Use a toothpick or knife to swirl the cheesecake into the dough.
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Bake for 12–15 minutes or until the edges are golden brown.
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Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
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Servings: Makes about 24 cookies
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Prep Time: 15 minutes
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Cook Time: 15 minutes
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Total Time: 30 minutes
Variations
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Strawberry Swirl: Swap the blueberry preserves for strawberry jam for a fresh twist.
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Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
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Chocolate Chips: Add white chocolate chips for a sweeter, richer flavor.
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Lemon Zest: Incorporate some lemon zest into the cheesecake filling for a citrusy kick.
Storage/Reheating
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Storage: Store cookies in an airtight container in the refrigerator for up to 5 days.
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Freezing: Baked cookies can be frozen in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
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Reheating: Warm the cookies in the microwave for 10–15 seconds to enjoy them fresh.
FAQs
How do I prevent the cookies from spreading too much?
Chill the dough for about 30 minutes before baking to reduce spreading.
Can I use fresh blueberries instead of preserves?
Yes, but you’ll need to cook fresh blueberries down into a jam-like consistency before swirling them into the dough.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days before baking.
Do these cookies need to be refrigerated?
Yes, due to the cream cheese in the filling, it’s best to store them in the fridge.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches as needed.
How do I know when the cookies are done?
Look for golden brown edges with slightly set centers for the perfect texture.
Can I use flavored cream cheese?
Plain cream cheese works best for this recipe, but you can experiment with flavored varieties if you like.
Are these cookies suitable for freezing?
Yes, both the dough and the baked cookies can be frozen for later use.
Can I use other types of preserves or jams?
Definitely! Raspberry, strawberry, or any fruit preserves will work as substitutes for blueberries.
What’s the best way to create the swirl effect?
Use a toothpick or knife to gently swirl the cheesecake mixture and preserves into the cookie dough for a marbled look.
Conclusion
These blueberry cheesecake swirl cookies are the perfect blend of creamy, fruity, and buttery flavors. They make a delicious, visually stunning treat that’s sure to be a hit with friends and family. Whether you're serving them at a gathering or just enjoying them at home, these cookies will never disappoint!
Easy Blueberry Cheesecake Swirl Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Easy Blueberry Cheesecake Swirl Cookies combine creamy cheesecake and buttery cookies, topped with a stunning blueberry preserve swirl. The rich, tangy filling and fruity sweetness make them the perfect dessert for any occasion. With a simple prep and bake time, these cookies will become a go-to treat for your family and guests!
Ingredients
Ingredients:
Cream cheese
Granulated sugar
Blueberry preserves
All-purpose flour
Baking soda
Salt
Unsalted butter
Brown sugar
Vanilla extract
Eggs
Instructions
Instructions:
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a mixing bowl, beat cream cheese and sugar together until smooth. Set aside.
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In another bowl, combine flour, baking soda, and salt.
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In a separate bowl, cream together butter, brown sugar, and vanilla. Add eggs one at a time, mixing well after each addition.
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Gradually incorporate the dry ingredients into the butter mixture, forming a dough.
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Gently fold in blueberry preserves, creating a marbled effect.
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Scoop dough onto the baking sheet, adding small dollops of the cheesecake mixture. Swirl the cheesecake into the dough using a toothpick or knife.
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Bake for 12–15 minutes, until edges are golden brown.
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Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chill dough for 30 minutes before baking to prevent spreading.
- Store cookies in the refrigerator for up to 5 days.
- Freezing baked cookies is an option for up to 3 months.
- For a twist, swap blueberry preserves for other fruit jams, such as strawberry or raspberry.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
