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Easy Blueberry Cheesecake Swirl Cookies – A Must-Try!

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These Easy Blueberry Cheesecake Swirl Cookies combine the best of both worlds: a soft, buttery cookie and a rich, creamy cheesecake, all infused with vibrant blueberries. With their impressive marbled swirl, they are perfect for sharing or treating yourself to something extraordinary.

Ingredients

Scale
  • 1 cup Unsalted Butter, softened to room temperature
  • 1 cup Granulated Sugar
  • 1 large Egg, at room temperature
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 8 oz Cream Cheese, softened to room temperature
  • 1/2 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Blueberry Jam or Preserve

Instructions

  1. Prepare Your Workspace & Ingredients: First, ensure your butter, cream cheese, and egg are at room temperature. Line a large baking sheet with parchment paper or a silicone baking mat. Have a piece of plastic wrap about 18-20 inches long ready on your counter.
  2. Make the Cookie Dough: In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in the room temperature egg and vanilla extract until just combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  3. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together with your electric mixer until completely smooth and creamy. Set aside.
  4. Roll Out the Dough: Lightly flour your work surface and rolling pin. Turn the cookie dough out onto the prepared surface. Roll the dough into a large rectangle, roughly 12×18 inches and about 1/4 inch thick.
  5. Layer the Fillings: Carefully spread the cream cheese filling evenly over the rolled-out cookie dough, leaving about a 1/2-inch border clean on one of the longer sides. Dollop spoonfuls of the blueberry jam over the cream cheese layer and gently swirl the blueberry jam into the cream cheese layer.
  6. Roll into a Log: Starting from the long side opposite the clean border, carefully and tightly roll the dough into a log. Pinch the seam closed along the clean edge.
  7. Chill the Dough: Wrap the dough log tightly in plastic wrap and refrigerate for at least 2 hours, or up to overnight.
  8. Preheat Oven & Slice Cookies: Once chilled, preheat your oven to 375°F (190°C). Remove the log from the fridge and unwrap it. Using a sharp knife, slice the log into 1/2-inch thick rounds.
  9. Bake the Cookies: Place the sliced cookies about 2 inches apart on your prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
  10. Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Keywords: Don't skimp on chilling time for neat, round cookies. Use room temperature ingredients for a smoother dough and creamier filling. Aim for distinct streaks when swirling the blueberry jam.

Find it online: https://crumella.com/easy-blueberry-cheesecake-swirl-cookies-a-must-try/