Blueberry Cheesecake Swirl Cookies Recipe
Blueberry Cheesecake Swirl Cookies are a must-try for any dessert lover. If you’re a dessert enthusiast, there’s nothing quite like indulging in the perfect combination of creamy cheesecake and sweet blueberries wrapped up in a cookie. These Blueberry Cheesecake Swirl Cookies are not just a treat but a work of art. Perfect for parties, family gatherings, or simply satisfying your sweet tooth, these Blueberry Cheesecake Swirl Cookies are as delightful to make as they are to eat. Let’s dive into this irresistible recipe.
Table of Contents
Ingredients for Blueberry Cheesecake Swirl Cookies
Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
Cheesecake Swirl:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Blueberry Sauce:
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
Directions:
- Prepare the Blueberry Sauce:
- In a small saucepan over medium heat, combine blueberries, sugar, cornstarch, and lemon juice.
- Cook until the mixture thickens and the blueberries begin to break down (about 5-7 minutes). Allow it to cool completely.
- Make the Cheesecake Swirl:
- In a medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
- Prepare the Cookie Dough:
- In a In a large bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Add the egg and vanilla extract, stirring until fully combined.
- Slowly incorporate the dry ingredients to create a soft dough.
- Assemble the Blueberry Cheesecake Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about 1 1/2 tablespoons of cookie dough and flatten slightly.
- Add a dollop of cheesecake filling and a teaspoon of blueberry sauce on top.
- Gently swirl the cheesecake and blueberry sauce with a toothpick or knife.
- Repeat for all cookies.
- Bake the Blueberry Cheesecake Swirl Cookies:
- Bake the cookies for 12-15 minutes, or until the edges are a light golden color.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Easy Chicken and Sweetcorn Soup Recipe
While you’re enjoying the cookies, consider pairing them with something savory like Easy Chicken and Sweetcorn Soup. A warm, hearty soup balances the sweetness of the cookies beautifully, making it a complete meal experience.
Ingredients for Easy Chicken and Sweetcorn Soup:
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 4 cups chicken stock
- 1 cup cooked, shredded chicken
- 1 cup sweetcorn (fresh, canned, or frozen)
- 1 egg, beaten
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
Directions for Making Easy Chicken and Sweetcorn Soup:
- Heat the oil in a large pot over medium heat and sauté the onion and garlic until they become soft.
- Add the chicken stock and bring to a simmer.
- Stir in the chicken and sweetcorn.
- Slowly drizzle in the beaten egg, stirring gently to create egg ribbons.
- Add the cornstarch mixture to thicken the soup, season with salt and pepper, and serve hot.
Variations for Blueberry Cheesecake Swirl Cookies and Soup
- Blueberry Swirl Variations:
- Substitute the blueberries with raspberries or strawberries for a different fruity twist.
- Add a pinch of cinnamon to the dough for a warm, spiced flavor.
- Cheesecake Swirl Variations:
- Mix some lemon zest into the cheesecake filling for a zesty kick.
- Drizzle melted white chocolate over the cookies after baking for added indulgence.
- Soup Variations:
- Replace chicken with tofu for a vegetarian option.
- Add noodles or rice to make the soup more filling.
Storage and Reheating for Blueberry Cheesecake Cookies and Chicken Soup
Cookies:
- Keep the cookies in an airtight container at room temperature for up to 3 days, or store them in the refrigerator for up to a week.
- To freeze, layer the cookies between sheets of parchment paper in an airtight container and freeze for up to 3 months.
- Reheat in the microwave for 10-15 seconds to refresh their softness.
Soup:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
- To freeze, transfer cooled soup to a freezer-safe container and freeze for up to 2 months.
- Reheat on the stovetop or in the microwave until fully heated.
FAQs About Blueberry Cheesecake Swirl Cookies and Chicken Soup
Q: Can I use frozen blueberries for the cookies? A: Yes, frozen blueberries work perfectly. Just make sure to thaw and drain them before making the sauce.
Q: Is it possible to prepare the cookie dough in advance? A: Absolutely. You can refrigerate the cookie dough for up to 2 days or freeze it for up to 3 months.
Q: What if I don’t have cornstarch for the soup? A: You can substitute it with an equal amount of all-purpose flour or skip it if you prefer a thinner soup.
Q: How do I prevent the cookies from spreading too much? A: Chill the assembled cookies in the refrigerator for 20 minutes before baking to help them retain their shape.
Conclusion: Why You Should Make Blueberry Cheesecake Swirl Cookies
Blueberry Cheesecake Swirl Cookies are a delightful fusion of creamy, fruity, and buttery flavors that are sure to impress. Paired with a comforting bowl of Easy Chicken and Sweetcorn Soup, they create a perfect harmony of sweet and savory. Whether you’re hosting guests or treating yourself, this duo is bound to leave everyone craving more. Get baking, and don’t forget to share your creations!
Print
Blueberry Cheesecake Swirl Cookies
- Prep Time: 20 minutes.
- Cook Time: 12-15 minutes.
- Total Time: 35 minutes.
- Yield: 24 cookies, 1x
- Category: Dessert
- Cuisine: American cuisine
- Diet: Vegetarian
Description
Meta DescriptionIndulge in Blueberry Cheesecake Swirl Cookies – a perfect blend of creamy cheesecake, sweet blueberries, and buttery cookie
Ingredients
For the Cookie Dough:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon pure vanilla extract
For the Cheesecake Swirl:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
For the Blueberry Sauce:
1 cup fresh or frozen blueberries
1/4 cup granulated sugar
1 teaspoon cornstarch
1 tablespoon lemon juice
Instructions
Prepare the Blueberry Sauce:
In a small saucepan over medium heat, combine blueberries, sugar, cornstarch, and lemon juice.
Cook until the mixture thickens and the blueberries begin to break down (about 5-7 minutes). Allow it to cool completely.
Make the Cheesecake Swirl:
In a medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
Prepare the Cookie Dough:
In a large bowl, whisk together flour, baking soda, and salt.
In a separate bowl, beat butter, granulated sugar, and brown sugar until fluffy.
Add the egg and vanilla extract, mixing until well incorporated.
Gradually mix in the dry ingredients to form a soft dough.
Assemble the Blueberry Cheesecake Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop about 1 1/2 tablespoons of cookie dough and flatten slightly.
Add a dollop of cheesecake filling and a teaspoon of blueberry sauce on top.
Gently swirl the cheesecake and blueberry sauce with a toothpick or knife.
Repeat for all cookies.
Bake the Blueberry Cheesecake Swirl Cookies:
Bake the cookies for 12-15 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
- Calories: 180 calories
Keywords: Blueberry Cheesecake Swirl Cookies,Blueberry Cheesecake Cookies
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