Description
These Easy Blueberry Cheesecake Swirl Cookies combine buttery, cinnamon-spiced dough with a tangy cream cheese filling and sweet blueberry sauce. Each bite bursts with fruity freshness and creamy richness, making them a perfect treat for any occasion.
Ingredients
Blueberry Sauce:
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½ cup blueberries (fresh or frozen)
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½ tablespoon lemon juice
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3 tablespoons water
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2 tablespoons granulated sugar
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1 teaspoon cornstarch
Cookie Dough:
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¾ cup brown sugar
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½ cup granulated sugar
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½ teaspoon sea salt
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1 large egg
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1 cup butter, melted
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1 teaspoon pure vanilla extract
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2⅛ cups all-purpose flour (260 g)
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½ teaspoon baking soda
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1 teaspoon ground cinnamon
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½ cup graham cracker crumbs (60 g)
Filling and Assembly:
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1 large egg, beaten lightly
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6 oz cream cheese, softened
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⅛ teaspoon sea salt
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4 tablespoons granulated sugar
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½ teaspoon pure vanilla extract
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2 graham crackers, crushed (for topping)
Instructions
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Make the Blueberry Sauce:
In a small saucepan, combine blueberries, lemon juice, water, sugar, and cornstarch. Cook over medium heat, stirring frequently until sauce thickens and blueberries soften, about 5–7 minutes. Remove from heat and let cool. -
Prepare the Cookie Dough:
In a large bowl, mix brown sugar, granulated sugar, and salt. Add egg, melted butter, and vanilla extract; stir until combined. In a separate bowl, whisk flour, baking soda, cinnamon, and graham cracker crumbs. Gradually add dry ingredients to wet, mixing until just combined. -
Make the Cream Cheese Filling:
In a medium bowl, beat cream cheese, beaten egg, salt, sugar, and vanilla extract until smooth. -
Assemble Cookies:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough onto sheets in even portions. Make an indentation in each cookie and spoon in a small amount of cream cheese filling, then a drizzle of blueberry sauce. Swirl lightly with a toothpick or skewer. -
Add Topping:
Sprinkle crushed graham crackers over the cookies for extra crunch. - Bake:
Bake 12–15 minutes or until edges are golden and centers are set. Cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
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Use fresh or frozen blueberries for the sauce; if frozen, no need to thaw.
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For a stronger cheesecake flavor, add a little lemon zest to the filling.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American