In a small saucepan:

1. Add blueberries, sugar, and lemon juice.

2. Cook on medium heat until berries soften and release juices.

3. Stir in cornstarch and simmer until thick.

4. Remove from heat and let cool completely.

This creates that deep purple swirl shown in the photo.

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2. Make the Cheesecake Filling

Beat together:

• Softened cream cheese

• Sugar

• Vanilla

Mix until smooth and creamy.

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3. Prepare the Cookie Dough

1. Cream butter, granulated sugar, and brown sugar until fluffy.

2. Add egg and vanilla; mix well.

3. In a separate bowl, whisk flour, baking soda, baking powder, and salt.

4. Add dry ingredients to wet and mix until a soft dough forms.

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4. Assemble the Cookies

1. Scoop balls of dough (about 2 tablespoons each) onto a parchment-lined baking sheet.

2. Use your thumb or a spoon to gently flatten the tops.

3. Add a small dollop of cheesecake filling.

4. Spoon blueberry mixture on top.

5. Use a toothpick to swirl the blueberry and cream cheese together.

This creates the beautiful spiral effect seen in your image.

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5. Bake

Bake at 350°F (180°C) for 12–14 minutes, until the edges are lightly golden but the centers remain soft.

Let cool on the baking sheet before transferring.
They will set as they cool and become perfectly soft and chewy.

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🍽 Serving Suggestions

These cookies are delicious:

• With tea or coffee

• As a breakfast treat

• On dessert platters

• As gifts wrapped in clear boxes

• Chilled from the fridge for an extra cheesecake feel

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❄ Storage

• Room temperature: 3 days in an airtight container

• Refrigerator: up to 1 week

• Freezer: freeze unbaked dough or baked cookies up to 2 months

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💡 Tips for Perfect Cookies

✔ Don’t overbake—soft centers create the best texture.
✔ Cool the blueberry sauce to avoid melting the dough.
✔ Use full-fat cream cheese for the creamiest swirl.
✔ Freeze the blueberry swirl slightly for sharper, more defined lines.

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