Soft Blueberry Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1/2 cup unsalted butter, softened
02 -
1/2 cup granulated sugar
03 -
1/4 cup light brown sugar, packed
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
1 1/4 cups all-purpose flour
07 -
1/2 teaspoon baking soda
08 -
1/4 teaspoon salt
→ Cheesecake Filling
09 -
4 oz cream cheese, softened
10 -
1/4 cup granulated sugar
11 -
1/2 teaspoon vanilla extract
→ Blueberry Swirl
12 -
1/2 cup fresh or frozen blueberries
13 -
2 tablespoons granulated sugar
14 -
1 teaspoon cornstarch
15 -
1 tablespoon water
# Instructions:
01 -
Mix blueberries, sugar, cornstarch, and water in a saucepan. Cook over medium heat for 5 minutes until thick. Mash slightly and let cool.
02 -
Beat cream cheese, sugar, and vanilla until smooth and creamy. Set aside.
03 -
Cream butter and sugars until fluffy. Beat in egg and vanilla. Whisk dry ingredients separately, then mix into wet ingredients until soft dough forms.
04 -
Make 2-tablespoon dough balls, create wells in centers. Fill with cheesecake mixture and blueberry swirl. Use toothpick to create marble effect.
05 -
Bake at 350°F for 12-15 minutes until edges are set but centers stay soft. Cool 5 minutes on pan, then move to wire rack.
# Notes:
01 -
Store in airtight container in fridge up to 5 days
02 -
Let cookies come to room temperature before serving
03 -
Try with raspberry or strawberry preserves for variety