Blueberry Swirl Cheesecake Cookies - Bakers Table (2024)

Start With The Cheesecake Filling

To keep things simple, we used a no-bake cheesecake filling that’s only 3 ingredients (cream cheese, sugar, and vanilla)! Then, we swirled it with a simple blueberry jam. With this recipe, you can use homemade or store-bought jam to keep things quick and easy!

We almost always have homemade jam come summertime. So, this recipe just seemed like the perfect excuse to finally use our first batch of summer jam!

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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

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℉ (175℃).

• 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.

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!

Top Tips for Cookie Perfection:

Here are a few tricks to ensure your Blueberry Cheesecake Cookies turn out perfectly every time:

• 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.

Did you try this recipe?

Let us know in the comments!