Blueberry Cheesecake Swirl Cookies Recipe | Easy Dessert Treat

28 de December de 2024 by Jannet Lisa

Hello, dessert enthusiasts! Imagine the rich and creamy texture of cheesecake paired with the delicious sweetness of blueberry jam all contained in one perfectly baked cookie. This is precisely what Blueberry Cheesecake Swirl Cookies provide. If you’re a cheesecake lover or a fan of cookies This recipe will be your new go-to recipe. Let’s explore and discover the beautiful world inside this tempting sweet treat!

Introduction

Blueberry Cheesecake Swirl Cookies are a delicious combination of two delicious desserts. They are deliciously soft and melt in your mouth. they add a dash of luxury to a cozy classic. These cookies are great for any occasion, from family reunions to a delicious dessert to yourself. This recipe is essential for anyone who wants to add a the perfect touch to their baking skills.

Ingredients for Blueberry Cheesecake Swirl Cookies

Dry Ingredients:

2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking soda
1/4 teaspoon salt

Wet Ingredients:

1 cup unsweetened butter softened
3/4 cup of sugar granulated
3/4 cup of brown sugar in a bag
1 large egg
1 tsp vanilla extract

Filling:

1/2 cup cream cheese, softened
1/4 cup blueberry jam

Optional:

Substitute all-purpose with gluten-free flour to make a gluten-free option.
Swap blueberry jam in place of your preferred preserves made from fruit.

How to Make Blueberry Cheesecake Swirl Cookies – Step by Step

Step1: Prepare the Oven and Baking Sheets
Preheat the oven until 350 degrees F (175degC) and then line baking sheets using parchment.

Step2: Mix the Dry Ingredients
Within a large bowl mix together baking powder, flour baking soda, salt. Set aside.

Step3: Cream the Butter and Sugars
Mix the softened butter with granulated sugar together with brown sugar until it becomes light and fluffy. Add vanilla extract and the egg and mix thoroughly.

Step4: Combine Wet and Dry Ingredients
Mix the dry ingredients with wet ingredients until they are just mixed to ensure that the dough is not overworked.

Step5: Prepare the Filling
A small dish make a mixture of softened cream cheese with blueberry jam. Make sure to swirl gently in order to make a marbled look.

Step6: Form and Fill the Cookies
Scoop the dough balls onto the baking sheets. Make use of your thumb to make an indentation into each cookie. Fill them with the blueberry and cream cheese mixture.

Step7: Bake
Bake for 12-14 minutes or until the edges become golden. Let cool to room temperature on wire racks prior to serving.

Helpful Tips for Blueberry Cheesecake Swirl Cookies

Choose a high-end blueberry jam that has the most delicious flavor.
Cool the dough for 30 mins to avoid excessive spreading.
Include one spoonful of fresh lemon juice to create more tangy filling.

Cooking Tips for the Best Blueberry Cheesecake Swirl Cookies

Tool Hacks Make use of small cookie scoops to make uniformly-sized cookies.
Method Tips Avoid mixing too much to create an ideal texture.

Serving Suggestions for Blueberry Cheesecake Swirl Cookies

Serve with a hot cup of tea or coffee for a tasty afternoon snack.
Serve with a scoop vanilla ice cream to create an indulgence in dessert.

Nutritional Information

Per Serving:

Calories: 180 kcal
Fat: 10g
Carbohydrates: 20g
Protein: 2g
Sugar: 12g

Storage and Leftovers for Blueberry Cheesecake Swirl Cookies

Storing The storage method is to store it inside an airtight container and keep at a room temperatures at least 3 days.
Freezing: Freeze baked cookies for up to 3 months. Thaw in room temperatures prior to serving.
Reheating: Warm in a 300degF (150degC) oven for 5 minutes for a fresh-out-of-the-oven texture.

Frequently Asked Questions (FAQs) for Blueberry Cheesecake Swirl Cookies

1. Do I have to use different jams to fill the jar?
Yes! The strawberry jams or the raspberry jams work great.

2. How do prepare this dish gluten-free?
Substitute all-purpose with an alternative made gluten-free.

3. The dough can be made ahead of time?
Absolutely! Keep the dough in the fridge until it is at least 48 hours.

4. What can I do to stop cookies from spreading to much?
The dough should be chilled for at least 30 mins prior to baking.

Related Recipes for Blueberry Lovers

Conclusion

Blueberry Cheesecake Swirl Cookies are a wonderful mix of flavors and textures. No matter if you’re baking them for a party or just enjoying your own self, this recipe is guaranteed to bring satisfaction every time. Do not forget to tell us about your cooking experience or innovative variations. Happy baking!

Blueberry Cheesecake Swirl Cookies Recipe | Easy Dessert Treat

Author: Jannet Lisa

Print Recipe

Description

Hello, dessert enthusiasts! Imagine the creamy richness of cheesecake combined with the delightful sweetness of blueberry jam, all in a single, perfectly baked cookie. That’s exactly what Blueberry Cheesecake Swirl Cookies offer. Whether you’re a cheesecake fan or a cookie connoisseur, this recipe will become your new favorite. Let’s dive into the world of this irresistible treat!

Instructions

Step1: Prepare the Oven and Baking Sheets
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step3: Cream the Butter and Sugars
Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Add the egg and vanilla extract, mixing thoroughly.

Step4: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet ingredients until just combined to avoid overworking the dough.

Step5: Prepare the Filling
In a small bowl, mix softened cream cheese and blueberry jam. Swirl gently to create a marbled effect.

Step6: Form and Fill the Cookies
Scoop dough balls onto the prepared baking sheets. Use your thumb to create an indentation in each cookie. Fill each with the cream cheese and blueberry mixture.

Step7: Bake
Bake for 12–14 minutes until the edges turn golden. Cool completely on a wire rack before serving.