These Blueberry Cheesecake Cookies combine two of the most beloved treats—fluffy cookies and creamy cheesecake—into one decadent dessert. With fresh blueberries folded into sweet cookie dough and a creamy cheesecake swirl, these cookies are a perfect balance of fruity, sweet, and tangy. They make the ultimate treat for any occasion!
Why You’ll Love This Recipe
These cookies are the best of both worlds: soft, fluffy cookies filled with juicy blueberries and swirled with a rich, creamy cheesecake filling. The contrast between the sweet cookie dough and the tangy cheesecake swirl takes these cookies to the next level. Perfect for dessert lovers, they’re easy to make and a guaranteed crowd-pleaser!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Dough:
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1 cup unsalted butter, softened to room temperature
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1 cup granulated sugar
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1/2 cup brown sugar, packed
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1 large egg
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1 teaspoon vanilla extract
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1 3/4 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 cup fresh or frozen blueberries
For the Cheesecake Swirl:
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4 ounces cream cheese, softened to room temperature
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1/4 cup granulated sugar
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1/2 teaspoon vanilla extract
directions
Preheat the Oven:
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Cookie Dough:
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Beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
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Add the egg and vanilla extract, mixing until fully incorporated.
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In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
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Fold in the blueberries.
Prepare the Cheesecake Swirl:
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Beat the softened cream cheese, granulated sugar, and vanilla extract in a medium bowl until smooth and creamy.
Assemble the Cookies:
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Scoop 1.5 tablespoons of cookie dough onto the baking sheet, spacing each ball about 2 inches apart.
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Add a small spoonful of cheesecake mixture on top of each cookie dough ball.
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Use a toothpick or knife to swirl the cheesecake into the dough, creating a marbled effect.
Bake the Cookies:
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Bake for 10-12 minutes or until the edges are golden and the centers are set.
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Cool for 5 minutes on the baking sheet before transferring the cookies to a wire rack to cool completely.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Servings: 24 cookies
Calories per serving: Approximately 180 kcal per cookie
Variations
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Chocolate lovers: Add mini chocolate chips or white chocolate chips to the dough for an extra sweet touch.
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Lemon zest: Add a little lemon zest to the dough for a fresh citrusy kick that pairs wonderfully with the blueberries.
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Other berries: Swap the blueberries for raspberries or blackberries for a different berry twist.
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No cheesecake swirl: Skip the cheesecake swirl and simply top the cookies with a cream cheese glaze for a simpler option.
storage/reheating
Store these cookies in an airtight container at room temperature for up to 3 days. To keep them fresh, you can also freeze the cookies for up to 1 month. Thaw them in the fridge or at room temperature before serving.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work just as well as fresh blueberries! Just be sure to gently fold them into the dough to avoid crushing them.
Can I make the cookie dough ahead of time?
Yes, you can make the cookie dough in advance and refrigerate it for up to 24 hours. Just allow the dough to come to room temperature before baking.
How do I make sure the cheesecake swirl is smooth?
Ensure that the cream cheese is softened to room temperature before mixing. This will help create a smoother, creamier cheesecake swirl.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these cookies.
Can I add more cream cheese to the swirl?
Yes, feel free to adjust the amount of cream cheese in the swirl if you’d like it to be richer or more prominent in flavor.
Conclusion
These Blueberry Cheesecake Cookies are a sweet, indulgent treat that combines the best of both worlds—cheesecake and cookies. With fresh blueberries and a creamy cheesecake swirl, they’re perfect for any occasion. Whether you’re baking for a holiday, a family gathering, or just because, these cookies are sure to be a hit with everyone!
Print
Blueberry Cheesecake Cookies
These Blueberry Cheesecake Cookies bring together the best of cheesecake and cookies into one irresistible treat. Soft, fluffy cookie dough is filled with fresh blueberries and swirled with a creamy, tangy cheesecake mixture. The combination of sweet, fruity flavors with a rich cheesecake swirl makes these cookies perfect for any occasion. Whether you’re baking for a special event or just indulging in a sweet snack, these cookies are sure to impress!
- Total Time: 22 minutes
- Yield: 24 cookies
Ingredients
For the Cookie Dough:
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
For the Cheesecake Swirl:
4 ounces cream cheese, softened to room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
-
Prepare the Cookie Dough:
-
Beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
-
Add the egg and vanilla extract, mixing until fully incorporated.
-
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
-
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
-
Fold in the blueberries.
-
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Prepare the Cheesecake Swirl:
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Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
-
-
Assemble the Cookies:
-
Scoop 1.5 tablespoons of cookie dough onto the baking sheet, spacing each ball about 2 inches apart.
-
Add a small spoonful of cheesecake mixture on top of each cookie dough ball.
-
Use a toothpick or knife to swirl the cheesecake into the dough, creating a marbled effect.
-
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Bake the Cookies:
-
Bake for 10-12 minutes or until the edges are golden and the centers are set.
-
Cool for 5 minutes on the baking sheet before transferring the cookies to a wire rack to cool completely.
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Notes
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Add mini chocolate chips or white chocolate chips for a sweet touch.
-
Add lemon zest to the dough for a fresh citrusy kick.
-
Swap blueberries for raspberries or blackberries for a different berry twist.
-
For a simpler version, top the cookies with a cream cheese glaze instead of the cheesecake swirl.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
