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Easy Blueberry Cheesecake Swirl Cookie Recipe

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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!  
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12 cookie

Ingredients
  

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.