Blueberry Swirl Cheesecake Cookies
Craving cheesecake but short on time? These Blueberry Swirl Cheesecake Cookies are the answer! Easy to make with a one-bowl melted butter dough, they feature a brown sugar & graham cracker base filled with creamy cheesecake and bursts of blueberry jam. A delightful summer treat that's perfect for sharing!
Servings: 9 cookies
Calories: 276kcal
Ingredients
Cheesecake Filling
- ½ cup cream cheese room temperature
- 2½ Tablespoons granulated sugar
- ¼ teaspoon vanilla extract
- 1 Tablespoon blueberry jam
Cookies
- ¾ cup all purpose flour
- ⅞ cup graham cracker crumbs
- ¼ teaspoon salt
- ⅓ teaspoon baking soda
- 1 teaspoon cornstarch
- 7 Tablespoon unsalted butter room temperature
- 4 Tablespoons granulated sugar
- 5 Tablespoons brown sugar lightly packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ⅔ teaspoon vanilla extract
Instructions
Cheesecake Filling
- Line sheet pan with parchment paper. Set aside.
- In a small bowl with an electric mixer, beat cream cheese until smooth, about 1-2 minutes.
- Stream in sugar.
- Beat until fully incorporated and fluffy, about 1-2 minutes.
- Mix in vanilla.
- Swirl in jam.
- Use a 1 Tablespoon cookie scoop to portion cheesecake onto prepared pan.
- Freeze for at least 30 minutes.
Cookies
- Heat oven to 350℉/177℃.
- Line sheet pan with parchment paper. Set aside.
- In a medium bowl, whisk flour, graham cracker crumbs, salt, baking soda, and cornstarch together. Set aside.
- Combine butter, granulated sugar, and brown sugar in a medium bowl.
- Beat with an electric mixer until well combined and creamy, about 1-2 minutes.
- Add egg, egg yolk, and vanilla.
- Beat until light and fluffy, about 2-3 minutes.
- Mix in flour mixture.
- Use a 3 Tablespoon cookie scoop to portion dough onto prepared pan.
- Push a plug of frozen cheesecake mixture into the top of each cookie.
- Bake for 12 minutes, or until golden brown.
Notes
Keeping Your Cookies Fresh:
These cookies are so good, they might disappear faster than you expect! But if you have any left, there are ways to keep them around a little longer:
- Fridge: If you want the cookies to last after baking, store them in an airtight container in the fridge for up to a week. They'll still be just as delicious, but the cookie base might become slightly stiffer.
- Freeze and Bake Later: You can freeze the unbaked cookie dough balls for up to 3 months! Simply place them on a baking sheet and freeze them solid. Then, whenever the craving strikes, bake them straight from frozen, adding a few extra minutes to the baking time. This way, you can have fresh-baked cookies whenever you want them!
- Temperature Is Important: This recipe uses melted butter. So, remember to get your eggs out ahead of time to allow them time to come to room temperature! Room temperature is about 70℉ (21℃). Also, be sure to use an oven thermometer to ensure that your oven is baking at the right temperature!
- Don't Overmix: We're aiming for perfectly chewy cookies, so resist the urge to overmix the dough once you've incorporated the dry ingredients!
- Only 6 Cookies Per Pan: These are very large cookies! So, it's best to place only 6 cookies per pan to ensure you don't have one giant cookie after baking.
- Watch the Edges: Keep an eye on your cookies as they bake. They're done when the edges are golden brown and the centers are just slightly set.
Nutrition
Serving: 1cookie | Calories: 276kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 77mg | Sodium: 211mg | Potassium: 66mg | Fiber: 1g | Sugar: 19g | Vitamin A: 499IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 1mg