Description
Indulge in these soft, buttery cookies filled with creamy cheesecake and swirled with a sweet blueberry compote. Perfect for parties, gifts, or simply treating yourself, these cookies are a delightful fusion of cheesecake, cookies, and fruity goodness!
Ingredients
Scale
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Blueberry Swirl:
- 1/2 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- Prepare the Blueberry Swirl:
- Combine blueberries, sugar, cornstarch, and water in a small saucepan.
- Cook over medium heat, stirring occasionally, until the mixture thickens (about 5 minutes).
- Mash slightly with a fork and set aside to cool completely.
- Make the Cheesecake Filling:
- Beat cream cheese, sugar, and vanilla extract in a small bowl until smooth. Set aside.
- Prepare the Cookie Dough:
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 2-tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
- Use your thumb or the back of a spoon to create a well in the center of each dough ball.
- Fill and Swirl:
- Spoon a small amount of cheesecake filling into each well.
- Add a small dollop of blueberry swirl on top of the cheesecake filling.
- Use a toothpick or knife to gently swirl the two fillings together for a marbled effect.
- Bake the Cookies:
- Bake for 12–15 minutes, or until the edges are set and the centers are slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the Dough: If your dough is too soft, refrigerate for 15–20 minutes to make it easier to handle.
- Don’t Overfill: Use just enough filling to prevent overflow while baking.
- Experiment with Fruits: Try raspberries, blackberries, or strawberries for different flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American