Easy Blueberry Cheesecake Swirl Cookies
I first made these Easy Blueberry Cheesecake Swirl Cookies on a whim one weekend when the kids were restless and I needed a kitchen activity to keep little hands busy. I had cream cheese and a jar of blueberry preserves that needed using up, and something told me to just go for it. And let me tell you—these cookies disappeared fast.
They’re soft and rich like a cheesecake but have that satisfying chewiness we all love in a cookie. The vibrant blueberry swirls make them look almost too pretty to eat (almost!). What I really adore is how simple they are to pull together—even with a full house and a to-do list a mile long, these cookies feel manageable. I often whip them up during nap time or even while dinner is in the oven, and they never disappoint.
The kids call them “magic cookies,” and I’m not about to argue. My husband? Let’s just say he hides a few for himself so the kids don’t get them all. I’ve brought these to playdates, bake sales, and family get-togethers, and they’ve always gotten rave reviews. It’s one of those recipes you end up keeping in your back pocket forever. Cozy, fuss-free, and full of flavor—this one’s a keeper.
Questions I Often Get Asked About This Recipe
Can I use frozen blueberries instead of preserves?
It’s best to use blueberry preserves or jam for the swirl—it’s thicker and blends more easily into the cookie dough without making it watery.
Do I need to chill the dough before baking?
Nope! One of the best things about this recipe is that it’s quick. No chilling needed—just mix, swirl, and bake.
Can I use other fruit preserves?
Absolutely! Raspberry, strawberry, or even cherry preserves work beautifully. Just keep the amount the same.
How do I store these cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer freshness, pop them in the fridge for up to a week.
Can I make them ahead for a party?
Yes! You can bake them a day in advance and they’ll still be soft and flavorful. Just keep them covered to maintain freshness.
What You Need to Make Easy Blueberry Cheesecake Swirl Cookies
Ingredients:
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
4 oz cream cheese, softened
⅓ cup blueberry preserves or jam
Special Tools:
Hand or stand mixer
Mixing bowls
Cookie scoop (optional but helpful)
Baking sheet
Parchment paper
How to Make Easy Blueberry Cheesecake Swirl Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the softened butter and sugar in a large bowl until light and fluffy.
Add the egg and vanilla, mixing until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients into the wet mixture. Mix until just combined.
In a small bowl, beat the cream cheese until smooth.
Gently fold the cream cheese and blueberry preserves into the dough. Swirl lightly with a spatula—don’t overmix! You want visible ribbons.
Use a cookie scoop or spoon to drop dough onto the baking sheet, spacing cookies about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack.
Try not to eat them all before they cool!
Tips for Making the Best Blueberry Cheesecake Swirl Cookies
Don’t over-swirl! Less mixing gives that beautiful marbled look and prevents the dough from turning purple.
Room temp ingredients make a smoother dough and easier swirling—especially the cream cheese.
Use a cookie scoop for evenly sized cookies that bake uniformly.
Want extra richness? Add white chocolate chips or a sprinkle of lemon zest to the dough.
Double the batch—these freeze beautifully, and you’ll thank yourself later.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Absolutely divine! My kids begged for more and I had to hide a few just for myself. Will make again soon!”
⭐️⭐️⭐️⭐️ “These were really tasty and super easy. I used raspberry jam instead and it turned out amazing.”
⭐️⭐️⭐️⭐️⭐️ “Perfect for bake sales! Got compliments from everyone and they looked so fancy with the swirls.”
⭐️⭐️⭐️ “Good, but I wish they had a bit more tang—next time I might try adding lemon zest.”
⭐️⭐️⭐️⭐️⭐️ “So soft and creamy in the middle! I can’t believe how fast they disappeared. New family favorite!”
Printable Recipe
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Easy Blueberry Cheesecake Swirl Cookies
Soft, chewy, and swirled with creamy cheesecake and sweet blueberry preserves, these cookies are as beautiful as they are delicious. A quick, no-chill recipe perfect for busy bakers looking to impress without the fuss.
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 4 oz cream cheese, softened
- ⅓ cup blueberry preserves or jam
- Special Tools:
- Hand or stand mixer
- Mixing bowls
- Cookie scoop (optional but helpful)
- Baking sheet
- Parchment paper
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and sugar in a large bowl until light and fluffy.
- Add the egg and vanilla, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients into the wet mixture. Mix until just combined.
- In a small bowl, beat the cream cheese until smooth.
- Gently fold the cream cheese and blueberry preserves into the dough. Swirl lightly with a spatula—don’t overmix! You want visible ribbons.
- Use a cookie scoop or spoon to drop dough onto the baking sheet, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack.
- Try not to eat them all before they cool!
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