Blueberry Cheesecake Swirl Cookies

These Blueberry Cheesecake Swirl Cookies combine creamy cheesecake filling with juicy blueberries inside soft, swirled cookie dough. Visually stunning and deliciously balanced—they satisfy both sweet cravings and fresh fruity notes.

Why You’ll Love This Recipe

• Cream cheese and sour cream (or similar) gives cheesecake texture.
• Fresh blueberries and maybe frozen cream cheese bits add texture and flavor contrast.
• Marbled look makes them lovely for serving or gifting.
• Tender, soft, slightly gooey—comforting and impressive.

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• 1 cup sugar
• 10 tablespoons unsalted butter, softened
• 1 egg
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract
• ⅓ cup sour cream
• 1 ½ cups fresh blueberries
• 4 ounces cream cheese, cut into 1/4-inch pieces and frozen

Directions

Step 1 Preheat your oven to 350°F (≈175°C). Line two baking sheets with parchment paper.

Step 2 In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3 In a large bowl, using an electric mixer, beat sugar and butter until light and fluffy (≈2 minutes).

Step 4 Mix in egg, vanilla extract, and almond extract until fully blended.

Step 5 Add about one-third of the flour mixture and mix until just combined. Then add half of the sour cream; continue alternating: flour mix then sour cream, ending with flour. Stir until just combined (avoid over-mixing).

Step 6 Gently fold in fresh blueberries and the frozen cream cheese pieces. The frozen cream cheese will help avoid melting fully during baking so you get nice cheesecake bits.

Step 7 Drop tablespoon to 1½ tablespoon-sized balls of dough onto the prepared baking sheets, spacing about 2 inches apart.

Step 8 Bake in preheated oven until the bottoms of the cookies just begin to turn golden brown, about 15-18 minutes.

Step 9 Allow cookies to cool on baking sheets for about 5 minutes before transferring to wire racks to cool completely.

Pro Tips and Variations

• Make sure cream cheese is very cold/frozen; this ensures pockets of cheesecake in the cookie rather than melting into the dough.
• Blueberries can be fresh or frozen; if frozen, toss in flour so they don’t bleed too much.
• Don’t overmix once flour and sour cream are combined—overworking causes toughness.
• Variation: swirl in blueberry jam instead of whole blueberries for more pronounced swirl visuals.

Serving Suggestions

• Serve with a dusting of powdered sugar or drizzle of glaze.
• Perfect with a cup of tea, milk, or as an after dinner treat.
• Great for showcasing on dessert platters (looks beautiful).

Storage/Reheating

• Store in airtight container at room temperature up to 3 days.
• To refresh, warm in oven for a few minutes.
• Cookies with cream cheese pieces lose firmness over time; best enjoyed same or next day.

FAQs

Can I omit almond extract?
A: Yes — vanilla alone works; almond just adds flavor depth.

Can this recipe be gluten free?
A: Possibly — using gluten-free flour blend (1:1 for all-purpose) might work; texture may vary.

What if I don’t have sour cream?
A: Greek yogurt could be a substitute, though flavor/tang will differ slightly.

Conclusion

Blueberry Cheesecake Swirl Cookies strike a wonderful balance of creamy cheesecake bits, sweet blueberries, and tender cookie dough. Visually stunning and delicious, they’re a recipe you’ll be proud to share—and even more proud to eat.

Print