Description
These Blueberry Cheesecake Swirl Cookies combine a soft cinnamon-spiced cookie base with a creamy cheesecake filling and a vibrant blueberry sauce swirl. The cookies are topped with crunchy graham cracker crumbs for a delightful texture contrast, making them a perfect American dessert treat for gatherings or indulgent snacks.
Ingredients
Units
Scale
Blueberry Sauce
- 1/2 cup blueberries, fresh or frozen
- 1/2 tbsp lemon juice
- 3 tbsp water
- 2 tbsp granulated sugar
- 1 tsp cornstarch
Cookie Dough
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 tsp sea salt
- 1 large egg
- 1 cup butter, melted
- 1 tsp pure vanilla extract
- 2 1/8 cups all-purpose flour (260g)
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 cup graham cracker crumbs (60g)
Filling and Assembly
- 1 large egg, beaten lightly with a fork
- 6 oz cream cheese, softened
- 1/8 tsp sea salt
- 4 tbsp granulated sugar
- 1/2 tsp pure vanilla extract
- 2 graham crackers, to crush on top
Instructions
- Make Blueberry Sauce: Combine blueberries, lemon juice, water, sugar, and cornstarch in a small saucepan. Bring to a simmer over medium heat, stirring frequently until thickened. Transfer to a non-metal, heat-safe container and chill completely in the refrigerator.
- Prepare Cookie Dough: In a large bowl, whisk brown sugar, granulated sugar, sea salt, and egg until thick and light. Add melted butter (not hot) and vanilla; whisk smooth. Sift in flour, baking soda, and cinnamon; fold gently until no dry streaks remain. Fold in graham cracker crumbs. If dough is too soft, refrigerate 10-15 minutes.
- Shape and Chill Dough: Scoop dough into 12 large balls on a parchment-lined sheet and press a deep indent in the center of each. Chill for at least 30 minutes or overnight.
- Prepare Filling: Beat cream cheese, sugar, and salt until smooth. Add vanilla and half the beaten egg; beat until smooth. Refrigerate until assembly.
- Preheat Oven: Set oven to 355°F (180°C).
- Assemble Cookies: Place chilled dough balls on parchment-lined baking sheet spaced apart. Fill each indent to the top with cheesecake filling. Drop about ½ teaspoon of chilled blueberry sauce onto filling and swirl gently with a toothpick.
- Bake Cookies: Bake for 12-14 minutes until edges are lightly golden. Allow cookies to cool 5-10 minutes on the sheet, then transfer to wire rack to cool completely.
- Add Topping: While warm, crush remaining graham crackers and sprinkle crumbs over cookie tops.
Notes
- Ensure butter is melted but cooled before adding to prevent cooking the egg.
- Chilling the dough helps cookies hold their shape and develops flavor.
- Use a toothpick delicately to swirl blueberry sauce into the cheesecake filling for the best marbled effect.
- Handle cookies gently when warm as they are fragile.
- The blueberry sauce can be made ahead and refrigerated for up to 3 days.
- For a firmer filling, increase the amount of cream cheese slightly.
