Description
Blueberry cheesecake swirl cookies dance with creamy indulgence, marrying classic cheesecake richness with delicate cookie charm. Sweet-tart blueberry ribbons weave through buttery dough, promising irresistible bites that blend comfort and elegance for dessert lovers.
Ingredients
Scale
Main Ingredients:
- 2 1/4 cups (280 g) all-purpose flour
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg
- 4 oz (113 g) cream cheese, softened
- 1/2 cup (150 g) blueberry jam or preserves
Leavening and Seasoning Agents:
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup (30 g) powdered sugar
Optional Ingredient:
- 1/4 cup fresh or frozen blueberries
Instructions
- Whip the cheesecake mixture by blending cream cheese with powdered sugar and vanilla until silky and uniform, then refrigerate to maintain firmness.
- Create a vibrant blueberry sauce by gently mashing fresh or frozen blueberries and combining with blueberry jam for enhanced depth of flavor.
- Craft the cookie foundation by combining dry ingredients – flour, baking powder, baking soda, and salt – in a separate mixing vessel. In another bowl, cream butter with granulated and brown sugars until light and airy. Incorporate egg and vanilla extract, mixing thoroughly.
- Gradually fold dry ingredients into wet mixture, stirring until just combined to prevent overmixing.
- Preheat oven to 350F (175C) and line baking sheet with parchment paper for optimal cookie release.
- Form cookies by scooping dough portions, creating a slight indentation to nestle cheesecake filling and blueberry swirl in the center.
- Carefully seal cookie edges, ensuring filling remains encapsulated. Optional: Add decorative blueberry swirl on top for visual appeal.
- Arrange cookies with sufficient spacing on prepared baking sheet, allowing room for slight spreading during baking.
- Bake for 12-14 minutes until edges turn golden brown, indicating perfect doneness.
- Remove from oven and let cookies rest on baking sheet for 5 minutes to stabilize structure.
- Transfer to wire cooling rack, allowing cookies to reach room temperature and achieve optimal texture.
Notes
- Chill the cheesecake filling for at least 30 minutes to help it maintain structure and prevent spreading during baking.
- Use room temperature cream cheese and butter to ensure smooth, lump-free mixing for a creamy texture.
- Avoid overmixing the cookie dough to prevent tough, dense cookies; mix just until ingredients are incorporated.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cookie’s soft texture.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 145 kcal
- Sugar: 12 g
- Sodium: 96 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 19 g
- Fiber: 0.4 g
- Protein: 2 g
- Cholesterol: 25 mg