Cheesecake Blueberry Treats (Print Version)
# Ingredients:
→ Cookie Base
01 -
1/2 teaspoon baking soda
02 -
1/4 teaspoon salt
03 -
1 1/4 cups all-purpose flour
04 -
1 teaspoon vanilla extract
05 -
1 large egg
06 -
1/4 cup packed light brown sugar
07 -
1/2 cup granulated sugar
08 -
1/2 cup unsalted butter, softened
→ Cheesecake Filling
09 -
1/4 cup granulated sugar
10 -
4 oz cream cheese, softened
11 -
1/2 teaspoon vanilla extract
→ Blueberry Swirl
12 -
2 tablespoons granulated sugar
13 -
1 tablespoon water
14 -
1/2 cup fresh or frozen blueberries
15 -
1 teaspoon cornstarch
# Instructions:
01 -
In a saucepan, mix blueberries, sugar, water, and cornstarch over medium heat. Stir constantly until it thickens in about 5 minutes. Smash lightly and let it cool down.
02 -
Whip cream cheese with sugar and vanilla extract until completely smooth.
03 -
Cream together softened butter, both sugars, and mix in the egg, followed by vanilla. In another bowl, stir dry ingredients, then slowly combine them with the wet mix until the dough is formed.
04 -
Scoop the dough (about 2 tablespoons per portion) and make small wells for the filling. Add the cheesecake mixture and a spoonful of blueberry swirl. Swirl slightly for a marble look.
05 -
Place in oven at 350°F and bake for 12 to 15 minutes, just until the edges look firm. Let them sit for 5 minutes on the tray before moving to a rack to fully cool.
# Notes:
01 -
You can use raspberry or strawberry preserves instead of blueberries.
02 -
Keep them fresh in the fridge for up to 5 days.
03 -
Set them out ahead and serve at room temperature.