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Close-up of homemade blueberry cheesecake swirl cookies with golden edges and rich purple blueberry filling, one cookie partially bitten to reveal a soft, moist center.

Blueberry Cheesecake Swirl Cookies

Soft, bakery-style Blueberry Cheesecake Swirl Cookies made with fresh or frozen blueberries and a tangy cream cheese swirl. These cookies are easy to make and perfect for any season or occasion.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best blueberry cheesecake swirl cookies, Blueberry cheesecake bars, Blueberry cheesecake cookie Crumbl, Blueberry cheesecake cookies with frozen blueberries, Blueberry Cheesecake Swirl Cookies, Blueberry cheesecake swirl cookies recipe, Blueberry cookies, Easy blueberry cheesecake swirl cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 15 minutes
Total Time: 50 minutes
Servings: 24 cookies
Calories: 180kcal
Cost: $10

Equipment

  • 1 Electric mixer (Hand or stand mixer)
  • 2 Large mixing bowls (For dough and cheesecake swirl)
  • 2 Cookie sheets (Lined with parchment paper)
  • 1 Measuring set (Cups and spoons)
  • 1 Sharp knife (For swirling cheesecake into dough)
  • 1 Cooling rack (For cooling cookies)

Ingredients

The Cookie Base

  • 2 ¼ cups All-purpose flour - Sifted
  • 1 cup Butter - Softened
  • ½ cup Brown sugar - Packed
  • ½ cup White sugar - Granulated
  • 2 Eggs - Room temperature
  • 2 teaspoon Vanilla extract
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt

The Cheesecake Swirl

  • 6 oz Cream cheese - Softened
  • ⅓ cup Powdered sugar - Sifted
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Lemon juice - Fresh

The Star Ingredient

  • 1 cup Blueberries - Fresh or frozen (do not thaw)

Instructions

  • Beat cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. Mix until creamy and set aside.
    A metal mixing bowl filled with smooth, freshly whipped cheesecake filling on a light kitchen surface, surrounded by ingredients like powdered sugar, vanilla, and lemon juice.
  • Cream butter with both sugars until fluffy. Add eggs and vanilla, then mix in flour, baking powder, and salt just until combined.
  • Gently fold in the blueberries. Don’t overmix to avoid bursting all the berries.
    Blueberries being gently folded into creamy cookie dough in a mixing bowl, with purple streaks forming and a spatula resting inside. Fresh blueberries are scattered on the countertop.
  • Drop spoonfuls of dough onto baking sheets, add cheesecake filling on top, and use a knife to gently swirl without overmixing.
    Scoops of blueberry cookie dough topped with dollops of cream cheese filling on a parchment-lined baking sheet, with a spoon nearby and a few scattered blueberries.
  • Bake at 350°F (175°C) for 12–15 minutes until edges are set. Let cool on the pan for 5 minutes before transferring to a rack.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1cookie | Calories: 180kcal | Carbohydrates: 22g | Protein: 2.5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 85mg | Potassium: 55mg | Fiber: 1g | Sugar: 13g | Vitamin A: 280IU | Vitamin C: 1.5mg | Calcium: 25mg | Iron: 0.8mg