Blueberry Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 1/4 cups plain flour
02 -
1/2 cup butter, softened but not melted
03 -
1/4 teaspoon table salt
04 -
1/2 teaspoon baking soda
05 -
1/2 cup white sugar
06 -
1/4 cup packed brown sugar
07 -
1 large egg, room temperature
08 -
1 teaspoon vanilla extract
→ Cheesecake Filling
09 -
4 ounces soft cream cheese
10 -
1/4 cup white sugar
11 -
1/2 teaspoon pure vanilla
→ Blueberry Swirl
12 -
2 tablespoons white sugar
13 -
1/2 cup blueberries (fresh or frozen)
14 -
1 tablespoon water (add more if too dry)
15 -
1 teaspoon cornstarch
# Instructions:
01 -
In a pan over medium heat, cook the blueberries with water, sugar, and cornstarch until thick. Let it cool after lightly mashing.
02 -
Mix cream cheese, sugar, and vanilla using a mixer until smooth and creamy.
03 -
Soften butter and mix with sugars, then add egg and vanilla. Stir the dry stuff separately, then bring it all together into a soft dough.
04 -
Roll dough into 2-tbsp portions, press a dip into each, and add cheesecake filling with a swirl of blueberry. Blend them slightly.
05 -
Preheat oven to 350°F, then bake for 12-15 minutes until the sides firm up. Let them cool briefly on the tray before moving them to the cooling rack.
# Notes:
01 -
You can swap in strawberry or raspberry preserves instead of blueberries.
02 -
Store in the fridge for up to five days.
03 -
Leave out for a bit before serving to bring to room temperature.