Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 large egg yolk
  • 1 teaspoon lemon zest
  • ¾ cup fresh or frozen blueberries
  • 1 teaspoon cornstarch

Instructions:

  1. In a small bowl, gently toss the blueberries with the cornstarch until lightly coated. Set aside.
  2. Prepare the Cheesecake Filling: Cream the softened cream cheese until smooth. Beat in the powdered sugar, then the egg yolk and lemon zest until fully combined and light. Set aside.
  3. Prepare the Cookie Dough: Cream the softened butter and granulated sugar in a large bowl until light and fluffy (about 3 minutes). Beat in the eggs one at a time, followed by the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Wrap the cookie dough tightly and chill in the refrigerator for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Assemble and Swirl: Scoop the chilled dough into balls (about 1.5 tablespoons each) and flatten slightly in your palm. Press a small thumbprint indentation into the centre of each dough ball.
  8. Spoon about ½ teaspoon of the cheesecake filling into the indentations. Top the filling with 2–3 prepared blueberries. Use a toothpick or the tip of a small knife to gently swirl the filling and berries into the dough a couple of times to create a marbled effect.
  9. Arrange cookies 2 inches apart on the baking sheet. Bake for 10–12 minutes, or until the edges are set and lightly golden brown.
  10. Let cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.