Blueberry Cheesecake Swirl Cookies Recipe
These Blueberry Cheesecake Swirl Cookies combine the rich, creamy texture of cheesecake with the fruity burst of fresh blueberries, all nestled within a tender, buttery cookie. Perfectly balanced with a hint of lemon zest, these marbled treats offer a delightful twist on classic cookies, making them a must-try for berry and cheesecake lovers alike.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Swirl
- 4 oz cream cheese, softened
- 2 tablespoons sour cream
- ¼ cup granulated sugar
- 1 teaspoon lemon zest
- 1 cup fresh blueberries (or frozen, thawed)
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, beat the melted unsalted butter with brown sugar until smooth, then stir in the granulated sugar, the egg, and vanilla extract.
- Form cookie dough: Pour the wet mixture into the dry ingredients and stir just until the dough comes together, taking care to avoid over-mixing. Cover the dough and refrigerate for about 10 minutes to firm up.
- Prepare cheesecake swirl: While the dough chills, beat the softened cream cheese with sour cream, granulated sugar, and lemon zest until light and fluffy. Gently fold in the fresh blueberries, being careful not to crush them to maintain their shape.
- Assemble and swirl: Preheat the oven to 350°F (175°C). Scoop about 1 tablespoon of cookie dough and roll into a ball. Place each ball on a parchment-lined baking sheet. Top each cookie ball with approximately ½ teaspoon of the cheesecake mixture, then use a toothpick or butter knife to drag through the topping in a figure-eight motion, creating a beautiful marble swirl effect.
- Bake the cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden and the centers have set but remain soft. The cheesecake topping will puff slightly during baking.
- Cool and store: Let the cookies rest on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool completely. Store the cooled cookies in an airtight container at room temperature for up to 4 days, or freeze them for longer storage.
Notes
- For best results, use room temperature cream cheese to ensure a smooth cheesecake swirl mixture.
- Thaw frozen blueberries completely and drain excess moisture before folding into the cheesecake mixture to prevent soggy cookies.
- You can substitute lemon zest with orange zest for a different citrus flavor.
- Refrigerating the dough helps prevent spreading and gives the cookies a better texture.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
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