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Merry

Easy Blueberry Cheesecake Swirl

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!
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Prep Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

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
  •  

Method
 

  1. Step 1: Prepare the Blueberry Compote
In a small saucepan over medium heat, combine blueberries, lemon juice, water, sugar, and cornstarch.
  1. Stir frequently and bring the mixture to a simmer, cooking until it thickens into a compote.
  2. Remove from heat and let it cool completely before use.
  3. Step 2: Make the Cookie Dough
In a large bowl, whisk together brown sugar, granulated sugar, sea salt, and egg until thick and lightened in color.
  1. Add melted butter and vanilla extract, whisking until smooth.
  2. Sift in the flour, baking soda, and cinnamon. Fold the dry ingredients into the wet ingredients until just combined.
  3. Stir in graham cracker crumbs for a slightly crunchy texture.
  4. If the dough is too soft, refrigerate it for 15-20 minutes.
  5. Step 3: Prepare the Cheesecake Filling
In a separate bowl, beat softened cream cheese, granulated sugar, and sea salt until smooth.
  1. Add vanilla extract and half of the beaten egg, mixing until fully incorporated.
  2. Refrigerate the filling until ready to use.
  3. Step 4: Assemble the Cookies
Preheat the oven to 355°F (180°C) and line baking sheets with parchment paper.
  1. Scoop 12 large cookie dough balls and place them on the baking sheet.
  2. Use your thumb or a spoon to create an indentation in the center of each dough ball.
  3. Fill each indentation with a spoonful of the cheesecake mixture.
  4. Drop about ½ teaspoon of blueberry compote on top and gently swirl it using a toothpick or knife.
Step 5: Bake the Cookies
    Bake for 12-14 minutes, or until the edges turn golden brown but the centers remain soft.
    1. Sprinkle crushed graham crackers over the cookies immediately after baking.
    2. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

    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.

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