Delicious Blueberry Cheesecake Swirl Cookies Recipe

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To make delightful blueberry cheesecake swirl cookies, you need a few key ingredients. Here’s what you will need: - 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1 cup packed brown sugar - 2 large eggs - 2 teaspoons pure vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon sea salt - 1 cup fresh blueberries (or frozen, thawed and drained) - 1 cup cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon lemon zest Using high-quality ingredients makes a big difference. Fresh blueberries burst with flavor, and real vanilla adds depth. Cream cheese should be creamy and smooth for the best filling. Always choose unsalted butter for control over salt in your cookies. You can enhance your cookies with optional ingredients. Here are some ideas: - A pinch of cinnamon adds warmth. - Chopped nuts give a nice crunch. - Dark chocolate chips can complement the blueberry taste. For the cream cheese filling, you can swap the lemon zest for orange zest for a unique twist. I recommend using Philadelphia cream cheese for its creamy texture. Always feel free to experiment with flavors that you love! For the full recipe, check the beginning of this article. To start, gather your ingredients. In a large bowl, mix the softened butter, granulated sugar, and brown sugar. Use a mixer to blend until light and fluffy. This will take about 2-3 minutes. Next, add the eggs one by one. Mix well after each egg to ensure they blend properly. Finish by adding the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and sea salt. Slowly add this dry mix to the wet ingredients. Use low speed to combine them. Be careful not to over-mix. Over-mixing can make the cookies tough. You want the dough to be soft and smooth. Now, let’s make the cheesecake filling. Take a small bowl and add the softened cream cheese. Then, add the powdered sugar, lemon juice, and lemon zest. Whisk these together until the mixture is smooth and creamy. Make sure there are no lumps in your cheesecake mixture. The lemon zest adds a nice flavor that brightens the taste. Next, it's time to bake! Use a tablespoon or cookie scoop to portion the dough onto your baking sheets. Leave enough space between each ball. Take a teaspoon of the cheesecake mixture and place it on top of each cookie dough ball. Use a toothpick to swirl the cheesecake filling into the dough. This creates a lovely marble effect. Preheat your oven to 350°F (175°C) and bake the cookies for 12-15 minutes. The edges should be lightly golden, while the centers may still look soft. This is fine; they will firm up as they cool. Let the cookies cool on the baking sheets for about 5 minutes before moving them to wire racks. This cooling step helps the cookies achieve the perfect texture. - Over-mixing the dough: When you mix too much, the cookies can turn tough. Mix just until everything combines. A few lumps are okay. - Not properly incorporating the blueberries: Gently fold in the blueberries. If you smash them, you lose flavor. Whole berries give a nice burst when you bite in. - Optimal baking times and temperatures: Bake your cookies at 350°F (175°C). Watch them closely. They should be lightly golden around the edges after 12-15 minutes. - Using parchment paper for even baking: Line your baking sheets with parchment paper. It helps the cookies bake evenly and makes cleanup easy. - Ideas for serving and displaying the cookies: Place the cookies on a nice plate. Dust them lightly with powdered sugar for a pretty finish. - Suggested accompaniments, such as drizzling or dusting: Serve with fresh blueberries on the side. You can also drizzle some lemon glaze for extra flavor. This makes the cookies even more tempting! For the complete method, check out the Full Recipe for Blueberry Cheesecake Swirl Cookies. {{image_4}} You can mix things up with other fruits. Try raspberries, strawberries, or cherries. Each fruit brings its own taste and color. You can also adjust the cream cheese filling. For a chocolate twist, add cocoa powder. For a tropical vibe, use coconut extract. If you want a vegan version, swap the cream cheese for a vegan alternative. Use plant-based butter and flax eggs instead of regular eggs. For gluten-free cookies, use a gluten-free flour blend. These changes still give great taste and texture. You can change the cookie size for events. Make larger cookies for sharing or smaller ones for snacks. If you prefer bars, spread the dough in a baking dish. Bake it as a sheet and cut it into squares. Both options are easy and delicious. For more detailed instructions, check the Full Recipe. To keep your Blueberry Cheesecake Swirl Cookies fresh, store them in a cool place. Use an airtight container. This helps avoid moisture and keeps the cookies soft. You can layer parchment paper between cookies to prevent sticking. You can freeze both cookie dough and baked cookies. For the dough, scoop it into balls and place them on a baking sheet. Once frozen, transfer them to a zip-top bag. For baked cookies, place them in a single layer in an airtight container. To thaw, leave them at room temperature for a few hours. For warm cookies, heat them in the oven for a few minutes. These cookies can last up to a week when stored properly. If you freeze them, they can last for three months. Check for signs of dryness or hardening. If they lose their softness or smell, it’s time to toss them. Enjoy the best flavor by eating them fresh! To make Blueberry Cheesecake Swirl Cookies, start by gathering your ingredients. You'll need butter, sugars, eggs, flour, baking soda, salt, blueberries, cream cheese, powdered sugar, lemon juice, and lemon zest. 1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. 2. Mix wet ingredients: In a bowl, cream butter with granulated and brown sugar. Add eggs and vanilla. 3. Incorporate dry ingredients: Whisk flour, baking soda, and salt in another bowl. Mix this into the wet ingredients until just combined. 4. Make the cheesecake mixture: Blend cream cheese, powdered sugar, lemon juice, and zest until smooth. 5. Fold in blueberries: Gently add blueberries to the dough without smashing them. 6. Scoop and swirl: Drop dough onto sheets. Top with cheesecake mix and swirl. 7. Bake for 12-15 minutes until edges are golden. 8. Cool for 5 minutes, then transfer to wire racks. Check the [Full Recipe] for detailed steps. Yes, you can use frozen blueberries. They may change the texture a bit. Frozen berries can be soft when baked. Here are some tips: - Thaw and drain them first to avoid excess moisture. - Toss them in a little flour before mixing into the dough. This helps keep them from sinking. Using frozen blueberries might alter the taste slightly, but they will still add that delicious burst of flavor. For chewy cookies, use these tips: - Use brown sugar: It has more moisture than white sugar. - Don’t over-mix: Mix just until combined to keep the dough tender. - Chill the dough: Let it sit in the fridge for 30 minutes. This helps keep the cookies thick. - Bake until just set: Remove cookies when the edges are golden and the centers look soft. They will firm up as they cool. These small adjustments can lead to perfectly chewy cookies. Yes, you can prepare these cookies ahead of time. Here’s how: - Prep the dough: You can make the dough and chill it in the fridge for up to 3 days. - Freeze the dough: Roll it into balls and freeze them. This way, you can bake fresh cookies whenever you want. - Baking from frozen: Just add a couple of extra minutes to the baking time. This makes it easy to enjoy fresh cookies anytime! In this post, I covered everything you need for Blueberry Cheesecake Swirl Cookies. We explored essential and optional ingredients for the best taste. I shared step-by-step instructions, with careful tips to avoid common mistakes. You can customize flavors and adjust for dietary needs too. Storing and freezing tips help keep your cookies fresh. Making these cookies should be fun and tasty. With the right steps and ingredients, you’ll create a treat everyone loves. Enjoy the baking journey and share your delicious results!

WANT TO SAVE THIS RECIPE?

Get ready to indulge in a sweet treat that combines the best of two worlds—cheesecake and cookies! My Delicious Blueberry Cheesecake Swirl Cookies are bursting with rich flavor and a delightful swirl of fresh blueberries. In this recipe, I’ll guide you through every step, from selecting the right ingredients to perfecting your baking technique. Let’s make these mouthwatering cookies, perfect for your next gathering or a cozy night in!

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Ingredients

Essential Ingredients

To make delightful blueberry cheesecake swirl cookies, you need a few key ingredients. Here’s what you will need:

– 1 cup unsalted butter, softened to room temperature

– 1 cup granulated sugar

– 1 cup packed brown sugar

– 2 large eggs

– 2 teaspoons pure vanilla extract

– 3 cups all-purpose flour

– 1 teaspoon baking soda

– 1/2 teaspoon sea salt

– 1 cup fresh blueberries (or frozen, thawed and drained)

– 1 cup cream cheese, softened

– 1/4 cup powdered sugar

– 1 tablespoon freshly squeezed lemon juice

– 1 teaspoon lemon zest

Using high-quality ingredients makes a big difference. Fresh blueberries burst with flavor, and real vanilla adds depth. Cream cheese should be creamy and smooth for the best filling. Always choose unsalted butter for control over salt in your cookies.

Optional Ingredients

You can enhance your cookies with optional ingredients. Here are some ideas:

– A pinch of cinnamon adds warmth.

– Chopped nuts give a nice crunch.

– Dark chocolate chips can complement the blueberry taste.

For the cream cheese filling, you can swap the lemon zest for orange zest for a unique twist. I recommend using Philadelphia cream cheese for its creamy texture. Always feel free to experiment with flavors that you love!

For the full recipe, check the beginning of this article.

Step-by-Step Instructions

Preparing the Dough

To start, gather your ingredients. In a large bowl, mix the softened butter, granulated sugar, and brown sugar. Use a mixer to blend until light and fluffy. This will take about 2-3 minutes. Next, add the eggs one by one. Mix well after each egg to ensure they blend properly. Finish by adding the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and sea salt. Slowly add this dry mix to the wet ingredients. Use low speed to combine them. Be careful not to over-mix. Over-mixing can make the cookies tough. You want the dough to be soft and smooth.

Making the Cheesecake Mixture

Now, let’s make the cheesecake filling. Take a small bowl and add the softened cream cheese. Then, add the powdered sugar, lemon juice, and lemon zest. Whisk these together until the mixture is smooth and creamy. Make sure there are no lumps in your cheesecake mixture. The lemon zest adds a nice flavor that brightens the taste.

Baking and Cooling

Next, it’s time to bake! Use a tablespoon or cookie scoop to portion the dough onto your baking sheets. Leave enough space between each ball. Take a teaspoon of the cheesecake mixture and place it on top of each cookie dough ball. Use a toothpick to swirl the cheesecake filling into the dough. This creates a lovely marble effect.

Preheat your oven to 350°F (175°C) and bake the cookies for 12-15 minutes. The edges should be lightly golden, while the centers may still look soft. This is fine; they will firm up as they cool. Let the cookies cool on the baking sheets for about 5 minutes before moving them to wire racks. This cooling step helps the cookies achieve the perfect texture.

Tips & Tricks

Common Mistakes to Avoid

– Over-mixing the dough: When you mix too much, the cookies can turn tough. Mix just until everything combines. A few lumps are okay.

– Not properly incorporating the blueberries: Gently fold in the blueberries. If you smash them, you lose flavor. Whole berries give a nice burst when you bite in.

Baking Techniques

– Optimal baking times and temperatures: Bake your cookies at 350°F (175°C). Watch them closely. They should be lightly golden around the edges after 12-15 minutes.

– Using parchment paper for even baking: Line your baking sheets with parchment paper. It helps the cookies bake evenly and makes cleanup easy.

Presentation Tips

– Ideas for serving and displaying the cookies: Place the cookies on a nice plate. Dust them lightly with powdered sugar for a pretty finish.

– Suggested accompaniments, such as drizzling or dusting: Serve with fresh blueberries on the side. You can also drizzle some lemon glaze for extra flavor. This makes the cookies even more tempting!

For the complete method, check out the Full Recipe for Blueberry Cheesecake Swirl Cookies.

Variations

Flavor Variations

You can mix things up with other fruits. Try raspberries, strawberries, or cherries. Each fruit brings its own taste and color. You can also adjust the cream cheese filling. For a chocolate twist, add cocoa powder. For a tropical vibe, use coconut extract.

Dietary Adjustments

If you want a vegan version, swap the cream cheese for a vegan alternative. Use plant-based butter and flax eggs instead of regular eggs. For gluten-free cookies, use a gluten-free flour blend. These changes still give great taste and texture.

Size and Style Changes

You can change the cookie size for events. Make larger cookies for sharing or smaller ones for snacks. If you prefer bars, spread the dough in a baking dish. Bake it as a sheet and cut it into squares. Both options are easy and delicious.

For more detailed instructions, check the Full Recipe.

Storage Info

How to Store Cookies

To keep your Blueberry Cheesecake Swirl Cookies fresh, store them in a cool place. Use an airtight container. This helps avoid moisture and keeps the cookies soft. You can layer parchment paper between cookies to prevent sticking.

Freezing Instructions

You can freeze both cookie dough and baked cookies. For the dough, scoop it into balls and place them on a baking sheet. Once frozen, transfer them to a zip-top bag. For baked cookies, place them in a single layer in an airtight container. To thaw, leave them at room temperature for a few hours. For warm cookies, heat them in the oven for a few minutes.

Shelf Life

These cookies can last up to a week when stored properly. If you freeze them, they can last for three months. Check for signs of dryness or hardening. If they lose their softness or smell, it’s time to toss them. Enjoy the best flavor by eating them fresh!

FAQs

How do I make Blueberry Cheesecake Swirl Cookies from scratch?

To make Blueberry Cheesecake Swirl Cookies, start by gathering your ingredients. You’ll need butter, sugars, eggs, flour, baking soda, salt, blueberries, cream cheese, powdered sugar, lemon juice, and lemon zest.

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

2. Mix wet ingredients: In a bowl, cream butter with granulated and brown sugar. Add eggs and vanilla.

3. Incorporate dry ingredients: Whisk flour, baking soda, and salt in another bowl. Mix this into the wet ingredients until just combined.

4. Make the cheesecake mixture: Blend cream cheese, powdered sugar, lemon juice, and zest until smooth.

5. Fold in blueberries: Gently add blueberries to the dough without smashing them.

6. Scoop and swirl: Drop dough onto sheets. Top with cheesecake mix and swirl.

7. Bake for 12-15 minutes until edges are golden.

8. Cool for 5 minutes, then transfer to wire racks.

Check the [Full Recipe] for detailed steps.

Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries. They may change the texture a bit. Frozen berries can be soft when baked. Here are some tips:

– Thaw and drain them first to avoid excess moisture.

– Toss them in a little flour before mixing into the dough. This helps keep them from sinking.

Using frozen blueberries might alter the taste slightly, but they will still add that delicious burst of flavor.

What are the best ways to ensure cookies are chewy?

For chewy cookies, use these tips:

– Use brown sugar: It has more moisture than white sugar.

– Don’t over-mix: Mix just until combined to keep the dough tender.

– Chill the dough: Let it sit in the fridge for 30 minutes. This helps keep the cookies thick.

– Bake until just set: Remove cookies when the edges are golden and the centers look soft. They will firm up as they cool.

These small adjustments can lead to perfectly chewy cookies.

Can I make these cookies ahead of time?

Yes, you can prepare these cookies ahead of time. Here’s how:

– Prep the dough: You can make the dough and chill it in the fridge for up to 3 days.

– Freeze the dough: Roll it into balls and freeze them. This way, you can bake fresh cookies whenever you want.

– Baking from frozen: Just add a couple of extra minutes to the baking time.

This makes it easy to enjoy fresh cookies anytime!

In this post, I covered everything you need for Blueberry Cheesecake Swirl Cookies. We explored essential and optional ingredients for the best taste. I shared step-by-step instructions, with careful tips to avoid common mistakes. You can customize flavors and adjust for dietary needs too. Storing and freezing tips help keep your cookies fresh.

Making these cookies should be fun and tasty. With the right steps and ingredients, you’ll create a treat everyone loves. Enjoy the baking journey and share your delicious results!

To make delightful blueberry cheesecake swirl cookies, you need a few key ingredients. Here’s what you will need: - 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1 cup packed brown sugar - 2 large eggs - 2 teaspoons pure vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon sea salt - 1 cup fresh blueberries (or frozen, thawed and drained) - 1 cup cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon lemon zest Using high-quality ingredients makes a big difference. Fresh blueberries burst with flavor, and real vanilla adds depth. Cream cheese should be creamy and smooth for the best filling. Always choose unsalted butter for control over salt in your cookies. You can enhance your cookies with optional ingredients. Here are some ideas: - A pinch of cinnamon adds warmth. - Chopped nuts give a nice crunch. - Dark chocolate chips can complement the blueberry taste. For the cream cheese filling, you can swap the lemon zest for orange zest for a unique twist. I recommend using Philadelphia cream cheese for its creamy texture. Always feel free to experiment with flavors that you love! For the full recipe, check the beginning of this article. To start, gather your ingredients. In a large bowl, mix the softened butter, granulated sugar, and brown sugar. Use a mixer to blend until light and fluffy. This will take about 2-3 minutes. Next, add the eggs one by one. Mix well after each egg to ensure they blend properly. Finish by adding the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and sea salt. Slowly add this dry mix to the wet ingredients. Use low speed to combine them. Be careful not to over-mix. Over-mixing can make the cookies tough. You want the dough to be soft and smooth. Now, let’s make the cheesecake filling. Take a small bowl and add the softened cream cheese. Then, add the powdered sugar, lemon juice, and lemon zest. Whisk these together until the mixture is smooth and creamy. Make sure there are no lumps in your cheesecake mixture. The lemon zest adds a nice flavor that brightens the taste. Next, it's time to bake! Use a tablespoon or cookie scoop to portion the dough onto your baking sheets. Leave enough space between each ball. Take a teaspoon of the cheesecake mixture and place it on top of each cookie dough ball. Use a toothpick to swirl the cheesecake filling into the dough. This creates a lovely marble effect. Preheat your oven to 350°F (175°C) and bake the cookies for 12-15 minutes. The edges should be lightly golden, while the centers may still look soft. This is fine; they will firm up as they cool. Let the cookies cool on the baking sheets for about 5 minutes before moving them to wire racks. This cooling step helps the cookies achieve the perfect texture. - Over-mixing the dough: When you mix too much, the cookies can turn tough. Mix just until everything combines. A few lumps are okay. - Not properly incorporating the blueberries: Gently fold in the blueberries. If you smash them, you lose flavor. Whole berries give a nice burst when you bite in. - Optimal baking times and temperatures: Bake your cookies at 350°F (175°C). Watch them closely. They should be lightly golden around the edges after 12-15 minutes. - Using parchment paper for even baking: Line your baking sheets with parchment paper. It helps the cookies bake evenly and makes cleanup easy. - Ideas for serving and displaying the cookies: Place the cookies on a nice plate. Dust them lightly with powdered sugar for a pretty finish. - Suggested accompaniments, such as drizzling or dusting: Serve with fresh blueberries on the side. You can also drizzle some lemon glaze for extra flavor. This makes the cookies even more tempting! For the complete method, check out the Full Recipe for Blueberry Cheesecake Swirl Cookies. {{image_4}} You can mix things up with other fruits. Try raspberries, strawberries, or cherries. Each fruit brings its own taste and color. You can also adjust the cream cheese filling. For a chocolate twist, add cocoa powder. For a tropical vibe, use coconut extract. If you want a vegan version, swap the cream cheese for a vegan alternative. Use plant-based butter and flax eggs instead of regular eggs. For gluten-free cookies, use a gluten-free flour blend. These changes still give great taste and texture. You can change the cookie size for events. Make larger cookies for sharing or smaller ones for snacks. If you prefer bars, spread the dough in a baking dish. Bake it as a sheet and cut it into squares. Both options are easy and delicious. For more detailed instructions, check the Full Recipe. To keep your Blueberry Cheesecake Swirl Cookies fresh, store them in a cool place. Use an airtight container. This helps avoid moisture and keeps the cookies soft. You can layer parchment paper between cookies to prevent sticking. You can freeze both cookie dough and baked cookies. For the dough, scoop it into balls and place them on a baking sheet. Once frozen, transfer them to a zip-top bag. For baked cookies, place them in a single layer in an airtight container. To thaw, leave them at room temperature for a few hours. For warm cookies, heat them in the oven for a few minutes. These cookies can last up to a week when stored properly. If you freeze them, they can last for three months. Check for signs of dryness or hardening. If they lose their softness or smell, it’s time to toss them. Enjoy the best flavor by eating them fresh! To make Blueberry Cheesecake Swirl Cookies, start by gathering your ingredients. You'll need butter, sugars, eggs, flour, baking soda, salt, blueberries, cream cheese, powdered sugar, lemon juice, and lemon zest. 1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. 2. Mix wet ingredients: In a bowl, cream butter with granulated and brown sugar. Add eggs and vanilla. 3. Incorporate dry ingredients: Whisk flour, baking soda, and salt in another bowl. Mix this into the wet ingredients until just combined. 4. Make the cheesecake mixture: Blend cream cheese, powdered sugar, lemon juice, and zest until smooth. 5. Fold in blueberries: Gently add blueberries to the dough without smashing them. 6. Scoop and swirl: Drop dough onto sheets. Top with cheesecake mix and swirl. 7. Bake for 12-15 minutes until edges are golden. 8. Cool for 5 minutes, then transfer to wire racks. Check the [Full Recipe] for detailed steps. Yes, you can use frozen blueberries. They may change the texture a bit. Frozen berries can be soft when baked. Here are some tips: - Thaw and drain them first to avoid excess moisture. - Toss them in a little flour before mixing into the dough. This helps keep them from sinking. Using frozen blueberries might alter the taste slightly, but they will still add that delicious burst of flavor. For chewy cookies, use these tips: - Use brown sugar: It has more moisture than white sugar. - Don’t over-mix: Mix just until combined to keep the dough tender. - Chill the dough: Let it sit in the fridge for 30 minutes. This helps keep the cookies thick. - Bake until just set: Remove cookies when the edges are golden and the centers look soft. They will firm up as they cool. These small adjustments can lead to perfectly chewy cookies. Yes, you can prepare these cookies ahead of time. Here’s how: - Prep the dough: You can make the dough and chill it in the fridge for up to 3 days. - Freeze the dough: Roll it into balls and freeze them. This way, you can bake fresh cookies whenever you want. - Baking from frozen: Just add a couple of extra minutes to the baking time. This makes it easy to enjoy fresh cookies anytime! In this post, I covered everything you need for Blueberry Cheesecake Swirl Cookies. We explored essential and optional ingredients for the best taste. I shared step-by-step instructions, with careful tips to avoid common mistakes. You can customize flavors and adjust for dietary needs too. Storing and freezing tips help keep your cookies fresh. Making these cookies should be fun and tasty. With the right steps and ingredients, you’ll create a treat everyone loves. Enjoy the baking journey and share your delicious results!

Blueberry Cheesecake Swirl Cookies

Indulge in the delightful world of Blueberry Cheesecake Swirl Cookies! Discover how to create these scrumptious treats with a perfect blend of soft cookie dough, creamy cheesecake filling, and burst of fresh blueberries. This easy recipe is perfect for any occasion and will impress family and friends alike. Click through to explore the full recipe and bring these mouthwatering cookies to your kitchen today!
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Ingredients
  

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon sea salt

1 cup fresh blueberries (or frozen, thawed and drained)

1 cup cream cheese, softened

1/4 cup powdered sugar

1 tablespoon freshly squeezed lemon juice

1 teaspoon lemon zest

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.

    Mix Wet Ingredients: In a large mixing bowl, use a handheld or stand mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat the mixture until it becomes light and fluffy, which should take about 2-3 minutes. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Finish by mixing in the pure vanilla extract until well combined.

      Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing to keep the cookies tender.

        Prepare Cheesecake Mixture: In a small bowl, combine the softened cream cheese, powdered sugar, freshly squeezed lemon juice, and lemon zest. Whisk until the mixture is smooth and creamy, ensuring there are no lumps.

          Fold in Blueberries: Gently fold the fresh blueberries into the cookie dough using a spatula. Be careful to avoid smashing the blueberries, as you want to keep them whole for bursts of flavor in your cookies.

            Scoop and Swirl: Using a tablespoon or a cookie scoop, portion out balls of cookie dough onto the prepared baking sheets, ensuring to leave ample space between them for spreading. Take a teaspoon of the cheesecake mixture and carefully place it on top of each cookie dough ball. Using a toothpick or small knife, gently swirl the cheesecake filling into the cookie dough to create an attractive marble effect.

              Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. The centers may appear soft, but they will firm up as they cool down.

                Cool: Allow the cookies to rest on the baking sheets for about 5 minutes after baking. Then, transfer them to wire racks to cool completely, enhancing their texture.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 24 cookies

                    - Presentation Tips: Arrange the cookies on a decorative platter and dust them lightly with powdered sugar for an elegant finishing touch. For a splash of color, serve them with a few fresh blueberries on the side, making the presentation both beautiful and appetizing!

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