Blueberry Cheesecake Cookies
These blueberry cheesecake cookies are soft, chewy cookies swirled with a homemade blueberry jam and stuffed with a rich cheesecake filling.
Ingredients
Cream cheese mixture
- ¾ cup Cream cheese room temp, full fat
- ¼ cup Powdered sugar
- ½ teaspoon Vanilla Extract
Cookie dough
- 1 cup Butter room temp, unsalted
- ⅔ cup Granulated sugar
- ½ cup Brown sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 Eggs
- 3 cups Flour
- 1 teaspoon Baking soda
- ½ cups Strawberries chopped
For the blueberry jam
- 1 ½ cups Blueberries frozen or fresh
- 2 tablespoon Granulated sugar
- 1 teaspoon Lemon juice
Instructions
Make the blueberry jam
- Place the blueberries, sugar, and lemon juice into a small saucepan over medium heat.
- Cook for 8–10 minutes, using a fork to smash the berries as they heat up. Once the mixture thickens into a glossy jam consistency, remove it from the heat and let it cool completely to room temperature.
Make the cream cheese filling
- In a large mixing bowl, add the room temperature butter, granulated sugar, brown sugar, kosher salt, and vanilla extract. Beat with a hand mixer for 2-3 minutes until the mixture is light, fluffy, and pale in color.
- Line a small baking sheet with parchment paper. Scoop out 12 equal-sized dollops of the cream cheese mixture (about 1 tablespoon each).
- Place the tray in the freezer for 40 minutes until the filling is completely solid. Do not skip this step, or the filling will melt and leak out during baking!
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Make the cookie dough
- In a large bowl, use an electric hand mixer or stand mixer to beat the room temperature butter, brown sugar, and granulated sugar together on medium speed for 2 minutes until smooth and combined.
- Mix in the egg and egg yolk until well combined.
- Add the flour, baking soda, and salt. Fold the mixture with a rubber spatula just until a soft cookie dough forms. Do not overmix.
- Drop dollops of your cooled blueberry jam across the top of the cookie dough. Take a butter knife and gently drag it through the dough in a zig-zag motion to create beautiful blueberry ribbons.
- Do not over-mix, or the entire dough will turn completely purple!
- Scoop out a large portion of dough (about 3 tablespoons). Flatten it slightly in your hands, place a frozen cheesecake ball directly into the center, and wrap the dough tightly around it.
- Roll into a smooth ball, ensuring the cheesecake filling is entirely sealed inside.
- Space the cookie balls 3 inches apart on your baking sheets. Bake for 12-14 minutes until the edges are lightly golden, but the centers still look soft.
- Let the cookies rest on the hot baking sheet for 10 minutes before moving them to a wire rack to cool completely.
Notes
- Fix Too-Stiff Jam: If you made your blueberry jam ahead of time and it became too stiff in the fridge to swirl, place the bowl over a larger bowl of hot water for 1–2 minutes, then stir gently. This indirect heat softens it up and instantly restores its glossy look without melting it.
- Room-temperature butter is key: Your butter should be soft enough to leave an indentation when pressed with a finger, but not warm enough to be shiny or melty. If the butter is too warm, the cookies will spread too flat in the oven.
- Freeze the Filling Solid: If the cream cheese drops are even slightly soft when you wrap them, they will break down in the oven and burst through the sides of the cookie. Ensure they are rock-solid.
- Don't Over-Swirl: Only pass your butter knife through the dough 4 or 5 times. You want distinct ribbons of jam rather than blending the blueberries into the dough completely.
Nutrition
Calories: 409kcalCarbohydrates: 53gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 82mgSodium: 368mgPotassium: 104mgFiber: 1gSugar: 25gVitamin A: 714IUVitamin C: 6mgCalcium: 37mgIron: 2mg
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