Easy Blueberry Cheesecake Swirl Cookie
A delightful treat combining chewy cookies with creamy cheesecake and a vibrant blueberry swirl, perfect for any gathering.
Servings: 12 cookies
Calories: 150kcal
Ingredients
Cookie Dough Ingredients
- ½ cup unsalted butter (softened to a creamy texture)
- ½ cup granulated sugar for sweet richness
- ¼ cup packed light brown sugar adds a hint of caramel flavor
- 1 large egg to bind the ingredients
- 1 tsp vanilla extract for an aromatic touch
- 1¼ cups all-purpose flour for the perfect cookie base
- ½ tsp baking soda for leavening
- ¼ tsp salt to enhance flavor
Cheesecake Filling Ingredients
- 4 oz cream cheese (softened) for rich creaminess
- ¼ cup granulated sugar for the cheesecake mixture
- ½ tsp vanilla extract to flavor the cheesecake
Blueberry Swirl Ingredients
- ½ cup fresh or frozen blueberries bursting with fresh flavor
- 2 tbsp granulated sugar to sweeten the blueberry swirl
- 1 tsp cornstarch to thicken the blueberry sauce
- 1 tbsp water to mix
Instructions
Make the Blueberry Swirl
- In a small saucepan, combine the blueberries, 2 tablespoons of granulated sugar, cornstarch, and 1 tablespoon of water. Cook over medium heat for 5-7 minutes until thickened and blueberries burst. Set aside to cool.
Prepare the Cheesecake Filling
- In a mixing bowl, blend the softened cream cheese, ¼ cup granulated sugar, and ½ teaspoon vanilla extract until smooth and creamy.
Make the Cookie Dough
- Cream the softened butter, ½ cup granulated sugar, and ¼ cup brown sugar until light and fluffy.
- Beat in the egg and 1 teaspoon of vanilla extract.
- Gradually mix in the all-purpose flour, baking soda, and salt until combined.
Shape and Fill the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take a tablespoon of cookie dough, flatten it in your hand, add a dollop of cheesecake filling in the center, and top with a teaspoon of blueberry swirl. Fold the dough around it to create a ball.
- Repeat for the remaining dough.
Bake
- Place the filled cookie balls on the baking sheet, spacing them 2 inches apart. Bake for 12-15 minutes until the edges are golden.
- Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
Consider adding lemon zest for a zesty contrast. Use a cookie scoop for uniformity, and experiment with different fruits or flavored extracts for variations.