Blueberry Cheesecake Cookies Recipe

Imagine biting into a cookie that tastes like a slice of rich, creamy blueberry cheesecake. That’s exactly what you get with these indulgent Blueberry Cheesecake Cookies. Each bite delivers the velvety smoothness of cheesecake layered over a soft cookie crust, all swirled with a vibrant blueberry compote that adds just the right touch of fruity tang. The marbled purple-and-cream appearance makes them not only irresistible in flavor but absolutely stunning to serve at gatherings or as a sweet treat for yourself.

These bars strike the perfect balance between soft, chewy, and creamy. Whether you’re hosting a brunch, need a delightful dessert for a potluck, or simply craving a homemade indulgence, these Blueberry Cheesecake Cookies deliver on every front. Best of all, they’re easy enough for novice bakers but impressive enough to wow a crowd.

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Ingredients for this Blueberry Cheesecake Cookies Recipe

For the Cookie Crust:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 tablespoon all-purpose flour

For the Blueberry Swirl:

• 1 1/2 cups fresh or frozen blueberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, for thickening)

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Step 1: Prepare the Blueberry Swirl

In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Stir frequently until the mixture starts to bubble and the blueberries begin to break down—about 5–7 minutes. If you’d like a thicker swirl, stir in the cornstarch and cook for an additional minute. Remove from heat and let it cool completely. This swirl adds a beautiful marble effect and fruity flavor.

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Step 2: Make the Cookie Crust

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting.
In a mixing bowl, beat together the softened butter and sugar until light and fluffy. Add flour and salt, mixing until a soft dough forms. Press the dough evenly into the bottom of your prepared pan. Bake for 15 minutes, or until the edges are just lightly golden. Remove and let cool slightly.

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Step 3: Prepare the Cheesecake Filling

While the crust is cooling, make the cheesecake layer. In a large bowl, beat the cream cheese until smooth and lump-free. Add sugar, eggs, vanilla extract, and flour. Mix until well combined and creamy. Be careful not to overmix to avoid bubbles in your cheesecake layer.

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Step 4: Assemble the Layers

Pour the cheesecake filling over the cooled cookie crust, spreading it evenly with a spatula.
Next, spoon the cooled blueberry mixture over the top. Use a knife or toothpick to swirl the blueberry sauce into the cheesecake batter, creating a marbled effect that looks stunning once baked.

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Step 5: Bake and Cool

Bake the assembled bars for 35–40 minutes, or until the center is set and only slightly jiggles. Remove from the oven and allow to cool at room temperature for 1 hour. Then refrigerate for at least 3 hours (or overnight) to fully set.

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Step 6: Slice and Serve

Once chilled, lift the bars out of the pan using the parchment overhang and cut into squares. Wipe the knife between cuts for clean edges. Serve chilled or at room temperature for a rich and refreshing dessert.

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Estimated Nutrition (Per Serving – 1 bar, based on 16 bars)

• Calories: 280
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 70mg
• Sodium: 120mg
• Total Carbohydrates: 26g
• Sugars: 17g
• Protein: 4g
• Fiber: 1g

Note: These values are approximate and can vary based on ingredient brands and portion sizes.

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Frequently Asked Questions

Q1: Can I use frozen blueberries?

Yes, frozen blueberries work just as well. No need to thaw—just cook them a bit longer when making the swirl.

Q2: Can I make these bars gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure.

Q3: How do I know when the cheesecake layer is set?

The center should be slightly jiggly but not liquid. It will firm up more as it cools and chills in the fridge.

Q4: Can I double this recipe?

Yes! Double the ingredients and bake in a larger sheet pan. You may need to extend the baking time by 5–10 minutes.

Q5: Can I use store-bought blueberry jam?

You can, but the flavor and texture will differ slightly. Homemade swirl adds a fresher, tangier note.

Q6: What other fruit can I use?

Strawberries, raspberries, or blackberries are great alternatives. Just adjust the sugar based on the fruit’s sweetness.

Q7: Why did my cheesecake crack?

Cracks usually happen from overbaking or sudden temperature changes. Letting it cool gradually helps avoid that.

Q8: Do I need to grease the parchment paper?

No, the butter in the crust is sufficient to prevent sticking, and parchment helps lift the bars easily.

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