Blueberry Cheesecake Cookies (Printable Version)
Tender cookies mixed with cheesecake layers and fresh blueberry swirls. A mouthwatering combination in every bite.
# What You'll Need:
→ Base for Cookies
01 -
1/4 teaspoon salt
02 -
1/2 cup plain butter, softened
03 -
1/4 cup packed light brown sugar
04 -
1 teaspoon vanilla
05 -
1 large egg
06 -
1/2 teaspoon baking soda
07 -
1/2 cup white sugar
08 -
1 1/4 cups regular flour
→ Creamy Cheesecake Filling
09 -
4 oz softened cream cheese
10 -
1/4 cup white sugar
11 -
1/2 teaspoon vanilla
→ Berry Swirl
12 -
1/2 cup blueberries, fresh or frozen
13 -
1 tablespoon water
14 -
1 teaspoon cornstarch
15 -
2 tablespoons white sugar
# Steps to Follow:
01 -
In a small pot, heat up the blueberries, cornstarch, sugar, and water over medium. Stir for 5 minutes until it thickens. Squish berries gently, then let cool.
02 -
Mix the cream cheese, sugar, and vanilla thoroughly until the texture’s smooth and silky. Put aside for later.
03 -
Beat butter and sugars until the mixture’s fluffy. Add the egg and vanilla, blending well. In a separate bowl, whisk dry ingredients, then slowly mix them into the wet ingredients for a soft dough.
04 -
Roll dough into balls using around 2 tablespoons for each. Press to form a little well in the center. Spoon in cheesecake filling and blueberry swirl. Use a toothpick to gently swirl both layers for a cool look.
05 -
Bake in the oven at 350°F for 12-15 minutes until the edges firm up but the middle stays soft. Let them sit on the tray for 5 minutes. Cool completely on a rack.
# Additional Notes:
01 -
Store airtight in the fridge for up to 5 days.
02 -
Let them rest at room temperature before digging in.
03 -
Feel free to swap blueberries for raspberries or strawberries.