Can I use frozen blueberries instead of fresh ones?

Absolutely! Frozen blueberries work perfectly for the swirl mixture. In fact, they often release their juices more readily when cooked, which can help create a thicker, more concentrated swirl. Don't thaw them first—just add them frozen directly to the saucepan. You may need to cook them an extra minute or two to achieve the right consistency.

Why did my cookies spread too much during baking?

Excessive spreading usually happens when the dough is too warm or the butter was too soft. Make sure your cream cheese and butter are at room temperature, not melting or overly soft. Chilling the dough for 30 minutes before baking helps significantly. Also, ensure your oven is fully preheated—placing cookies in a not-hot-enough oven gives them more time to spread before setting.

Can I make these cookies dairy-free or vegan?

While you can experiment with vegan cream cheese and butter substitutes, the texture and flavor will differ from the original recipe. For best results with dairy-free versions, use full-fat vegan cream cheese (like Kite Hill) and vegan butter sticks (not spreads). Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). The cookies may be slightly less tender but still delicious.

How do I prevent the blueberry swirl from sinking to the bottom?

The key is ensuring your blueberry mixture is thick enough—it should be jam-like, not runny. Cook it until it's noticeably thickened and coats the back of a spoon. Also, make sure it's completely cooled before adding it to the cookies. Finally, don't press your indentation too deep—you want a shallow well that holds the mixture on top rather than letting it sink through.

Can these soft cheesecake thumbprint cookies be made ahead for a party?

Yes! These are excellent make-ahead cookies. Bake them 1-2 days before your event and store in an airtight container in the refrigerator. Bring to room temperature about 30 minutes before serving. You can also prepare the dough ahead, refrigerate it for up to 2 days, then bake fresh the day of your event. For longer storage, freeze baked cookies for up to 3 months—they thaw beautifully and taste freshly baked. Check out my cherry cheesecake puppy chow for another great make-ahead dessert option!

Blueberry Cheesecake Swirl Cookies: 7 Amazing Steps

Best Blueberry Cheesecake Swirl Cookies Recipe

These Blueberry Cheesecake Swirl Cookies combine soft cream cheese dough with fresh blueberry swirls for a delicious no-jam treat. Perfect for summer gatherings, breakfast, or anytime you crave a lightly sweet cookie with beautiful purple marbling.

Author: Hana Martin
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour
Yield: 24 cookies 1x
Category: Dessert, Snack, Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

8 oz (226g) cream cheese, softened to room temperature

½ cup (113g) unsalted butter, softened

¾ cup (150g) granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

½ teaspoon almond extract (optional)

2 cups (250g) all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup (150g) fresh or frozen blueberries

2 tablespoons granulated sugar (for blueberry mixture)

1 tablespoon lemon juice

1 teaspoon cornstarch

2 tablespoons coarse sugar for sprinkling (optional)

Instructions

1. Combine blueberries, 2 tablespoons sugar, lemon juice, and cornstarch in a small saucepan over medium heat. Cook for 5-7 minutes until thickened, mashing berries with a fork. Remove from heat and cool completely.

2. Beat cream cheese and butter on medium-high speed for 2-3 minutes until light and fluffy. Add ¾ cup sugar and beat for 2 more minutes.

3. Beat in egg, vanilla extract, and almond extract until fully combined. Scrape down bowl sides.

4. Whisk together flour, baking powder, and salt in a separate bowl.

5. Add dry ingredients to wet mixture on low speed. Mix just until flour is incorporated. Avoid overmixing.

6. Cover bowl with plastic wrap and refrigerate for 30 minutes (optional but recommended).

7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

8. Using a 2-tablespoon cookie scoop, portion dough onto prepared sheets, spacing 2 inches apart. Flatten each slightly with your palm to ½ inch thick.

9. Make a shallow indentation in center of each cookie with your thumb. Spoon ½ teaspoon cooled blueberry mixture into each indentation. Use a toothpick to gently swirl blueberry into dough.

10. Sprinkle with coarse sugar if desired. Bake for 12-14 minutes, rotating sheet halfway through, until edges barely start to turn golden.

11. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Make sure cream cheese and butter are at room temperature for proper creaming.

Cook blueberry mixture until thick to prevent soggy cookies.

Don’t overbake—cookies should remain pale and soft.

Store in airtight container at room temperature for 3 days or refrigerate for 1 week.

Freeze baked cookies for up to 3 months.

Substitute other berries like raspberries or blackberries for variation.

Nutrition

Serving Size: 1 cookie
Calories: 135
Sugar: 9g
Sodium: 65mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0.5g
Protein: 2g
Cholesterol: 30mg

Keywords: blueberry cheesecake swirl cookies, soft cheesecake thumbprint cookies, blueberry swirl drop cookies, no-jam blueberry cookies, cream cheese cookies, summer dessert cookies, kid-friendly cookies

Find it online: https://www.hanaeats.com/blueberry-cheesecake-swirl-cookies/