Description

These Blueberry Cheesecake Swirl Cookies are a delightful twist on classic cookies, combining a soft, creamy cheesecake center with a vibrant, sweet blueberry swirl. Perfectly balanced with a buttery dough and bursts of fresh blueberry compote, these cookies offer a rich and tangy flavor profile that is sure to impress at any gathering or as a special treat.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt

Wet Ingredients

1 stick (½ cup) unsalted butter, softened
4 oz cream cheese, softened
1 cup sugar
1 large egg
1 tsp vanilla extract

Blueberry Compote

1 cup fresh blueberries
2 tbsp sugar
1 tsp lemon juice

Cheesecake Filling

2 oz cream cheese, softened
2 tbsp sugar

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Instructions

Make the Blueberry Compote: In a small saucepan, combine 1 cup blueberries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes syrupy. Remove from heat and let cool completely.
Cream Butter and Cream Cheese: In a large mixing bowl, beat together the softened 1 stick of butter, 4 ounces cream cheese, and 1 cup sugar until the mixture is light and fluffy, about 3-5 minutes.
Add Egg and Vanilla: Mix in 1 large egg and 1 teaspoon vanilla extract until well incorporated into the creamed mixture.
Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually fold this dry mixture into the wet ingredients until just combined, careful not to overmix.
Prepare Cheesecake Filling: In a small bowl, combine 2 ounces softened cream cheese with 2 tablespoons sugar and mix until smooth and creamy.
Assemble the Cookies: Scoop spoonfuls of the dough onto a baking sheet lined with parchment paper. On each scoop, place a dollop of the cheesecake filling and a small spoonful of the blueberry compote. Using a toothpick or skewer, gently swirl the cheesecake filling and blueberry compote into the dough to create a marbled effect.
Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12-14 minutes or until the edges are lightly golden and centers are set. Remove from oven and allow cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use fresh blueberries for the compote, but frozen blueberries can also be used if fresh are not available.
Ensure cream cheese is softened before mixing for smooth, creamy textures.
Do not overmix the batter to keep the cookies tender and soft.
Swirling the blueberry compote and cheesecake filling gently ensures a beautiful marbled effect without blending the flavors completely.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These cookies can be frozen after baking; thaw at room temperature before serving.