Easy Blueberry Cheesecake Swirl Cookie Recipe

Easy blueberry cheesecake swirl cookies are soft, chewy cookies swirled with creamy cheesecake filling and sweet blueberry jam. They combine the flavors of cheesecake and cookies in one handheld treat, making them perfect for dessert tables, picnics, or just enjoying with a cup of coffee.

Why You’ll Love This Recipe

I love these cookies because they look beautiful with their purple swirls and taste even better. The creamy cheesecake filling pairs perfectly with the fruity blueberry jam, all wrapped in a buttery cookie base. I also like how simple they are to make, yet they always impress when I share them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Brown sugar

• Egg

• Vanilla extract

• Cream cheese, softened

• Powdered sugar

• Blueberry jam or preserves

Directions

I start by making the cookie dough: creaming the butter with both sugars until fluffy, then beating in the egg and vanilla. I whisk together the dry ingredients separately, then mix them into the wet until just combined.

For the cheesecake swirl, I beat cream cheese with powdered sugar until smooth.

To assemble, I scoop cookie dough onto a lined baking sheet, then press a small indentation in the center of each. I spoon in a little cheesecake mixture and a small swirl of blueberry jam, then use a toothpick or knife to gently swirl the two together.

I bake until the cookies are lightly golden around the edges but still soft in the center, then let them cool before serving.

Servings and timing

This recipe makes about 18 cookies. It usually takes me 15 minutes to prep and 12–14 minutes to bake each batch, so the cookies are ready in around 30 minutes.

Variations

Sometimes I swap blueberry jam for raspberry, strawberry, or cherry preserves. I’ve also added lemon zest to the cheesecake mixture for a fresh, tangy kick. For a richer cookie, I sometimes fold white chocolate chips into the dough.

storage/reheating

I store the cookies in an airtight container in the refrigerator for up to 4 days, since they contain cream cheese. To enjoy them warm, I microwave a cookie for about 8 seconds to soften the filling.

FAQs

Can I use frozen blueberries instead of jam?

Yes, I cook frozen blueberries down with a little sugar and cornstarch to make a quick jam.

Do I need to chill the dough?

I usually bake it right away, but chilling for 30 minutes helps keep the cookies from spreading too much.

Can I freeze these cookies?

Yes, I freeze them after baking and cooling. When ready to eat, I thaw them in the fridge overnight.

Can I make these without cream cheese?

I could skip the cheesecake filling, but then they’d just be blueberry swirl cookies—the cream cheese really makes them special.

How do I get neat swirls?

I use a toothpick or skewer to gently drag the cheesecake and jam together without overmixing, so the colors stay distinct.

Conclusion

Easy blueberry cheesecake swirl cookies are one of my favorite desserts because they combine the comfort of cookies with the richness of cheesecake and the brightness of blueberries. I like how they’re simple to prepare but look and taste impressive, making them perfect for both casual baking and special occasions. Whether I bake them for friends, family, or just myself, they never last long.