Description
Indulge in these irresistible Blueberry Cheesecake Swirl Cookies, where soft, buttery cookie dough meets a luscious cheesecake filling and a vibrant swirl of homemade blueberry compote. These cookies deliver the perfect combination of textures—chewy, creamy, and slightly crunchy with a touch of graham cracker crumbs. Whether you’re baking for a special occasion or just to satisfy a sweet craving, these cookies are sure to impress!
Ingredients
For the Blueberry Compote:
- ½ cup fresh or frozen blueberries
- ½ tablespoon lemon juice
- 3 tablespoons water
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
For the Cookie Dough:
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon sea salt
- 1 large egg
- 1 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 ⅛ cups all-purpose flour (approx. 260g)
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup graham cracker crumbs (approx. 60g)
For the Cheesecake Filling:
- 6 ounces cream cheese, softened
- 4 tablespoons granulated sugar
- ⅛ teaspoon sea salt
- ½ teaspoon vanilla extract
- ½ of a beaten large egg
For Topping:
- 2 graham crackers, crushed
Instructions
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Step 1: Prepare the Blueberry Compote
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In a small saucepan over medium heat, combine blueberries, lemon juice, water, sugar, and cornstarch.
- Stir frequently and bring the mixture to a simmer, cooking until it thickens into a compote.
- Remove from heat and let it cool completely before use.
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Step 2: Make the Cookie Dough
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In a large bowl, whisk together brown sugar, granulated sugar, sea salt, and egg until thick and lightened in color.
- Add melted butter and vanilla extract, whisking until smooth.
- Sift in the flour, baking soda, and cinnamon. Fold the dry ingredients into the wet ingredients until just combined.
- Stir in graham cracker crumbs for a slightly crunchy texture.
- If the dough is too soft, refrigerate it for 15-20 minutes.
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Step 3: Prepare the Cheesecake Filling
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In a separate bowl, beat softened cream cheese, granulated sugar, and sea salt until smooth.
- Add vanilla extract and half of the beaten egg, mixing until fully incorporated.
- Refrigerate the filling until ready to use.
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Step 4: Assemble the Cookies
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Preheat the oven to 355°F (180°C) and line baking sheets with parchment paper.
- Scoop 12 large cookie dough balls and place them on the baking sheet.
- Use your thumb or a spoon to create an indentation in the center of each dough ball.
- Fill each indentation with a spoonful of the cheesecake mixture.
- Drop about ½ teaspoon of blueberry compote on top and gently swirl it using a toothpick or knife.
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Step 5: Bake the Cookies
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Bake for 12-14 minutes, or until the edges turn golden brown but the centers remain soft.
- Sprinkle crushed graham crackers over the cookies immediately after baking.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
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Notes
- Store cookies in an airtight container at room temperature for 2 days or refrigerate for up to a week.
- You can freeze the cookies for up to 3 months. Thaw at room temperature before serving.
- If using frozen blueberries, extend the cooking time slightly when making the compote.
- Avoid overbaking—cookies should be slightly soft in the center when removed from the oven.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American