Blueberry Cheesecake Swirl Cookies

A buttery cookie folded with tangy cheesecake and swirled with juicy blueberry jam creates the kind of dessert that feels special without being complicated. Each cookie is rich, tender, and perfectly balanced, with just the right note of berry sweetness.

When they came out of the oven, I felt proud of how beautiful those glossy swirls looked. By the end of the hour, every single cookie had disappeared, leaving only a sweet memory and a promise to bake them again soon.

Why You’ll Love This Recipe

The magic of these blueberry cheesecake swirl cookies comes from their mix of tender crumb, silky filling, and pockets of bright blueberry sweetness.

Soft vanilla cookie base: Sweet, buttery dough that stays chewy inside.

Tangy cheesecake filling: Cream cheese swirled in for richness.

Blueberry jam ribbons: Sweet, fruity bursts that cut through the creaminess.

Beautiful presentation: Marbled tops with eye-catching swirls.

Simple to make: Just mix, scoop, swirl, and bake.

You can dress them up with juicy blueberries folded into the mix, a generous swirl of melted white chocolate on top, or by stacking two together with a spoonful of jam in the middle.

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Ingredients

For the Cookie Dough:

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt

For the Cheesecake Swirl:

• 4 oz cream cheese, softened
• 3 tbsp granulated sugar
• ½ tsp vanilla extract
• For the Blueberry Swirl:
• ⅓ cup blueberry jam

Optional Toppings:

• Extra blueberry jam drizzle
• Powdered sugar dusting
• White chocolate drizzle

Step-by-Step Instructions

1. Make the Cookie Dough

In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Beat in the egg and vanilla until smooth. Whisk flour, baking soda, and salt in another bowl, then fold into the wet mixture until combined.

2. Make the Cheesecake Filling

In a small bowl, beat cream cheese, sugar, and vanilla until creamy and smooth.

3. Assemble the Cookies

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop cookie dough onto the sheet, flatten slightly, and spoon a small dollop of cheesecake mixture and blueberry jam on top. Swirl gently with a toothpick or knife.

4. Bake Until Set

Bake for 10 to 12 minutes, until edges are golden but centers are soft. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

5. Add Finishing Touches

Drizzle with extra blueberry jam or white chocolate if desired. Dust with powdered sugar for a bakery-style finish.

6. Serve and Enjoy

Enjoy these cookies warm or cooled, with the creamy swirls and jammy ribbons shining in every bite.

Tips & Variations

• Extra fruity: Fold in fresh blueberries to the dough before baking.
• Cheesecake boost: Double the cream cheese swirl for more richness.
• Jam swap: Try raspberry, blackberry, or strawberry jam instead.
• Pretty finish: Swirl white chocolate on top for bakery-style appeal.

Serving Suggestions

Serve these cookies warm with a glass of milk, or pair them with vanilla ice cream for a rich dessert plate. They also work perfectly as a shareable treat for parties or holidays, displayed on a platter with fresh blueberries scattered around.

Final Thoughts

These blueberry cheesecake swirl cookies combine the best of two desserts, rich cheesecake and chewy cookies. They’re beautiful, flavorful, and surprisingly simple to bake. Once you try them, you’ll want to make batch after batch.