Description
These Crumbl Blueberry Cheesecake Cookies combine the buttery crunch of graham cracker cookies with a luscious cream cheese frosting and a tangy homemade blueberry topping. Perfectly soft and fluffy with a delightful burst of fresh blueberry flavor, these cookies are a delicious twist on classic cheesecake, ideal for dessert lovers looking for a sweet treat with a fruity finish.
Ingredients
Scale
Graham Cracker Cookies
- 1/2 cup Butter, softened, salted or unsalted
- 1/3 cup Granulated sugar
- 1/4 cup Brown sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 & 1/3 cup All-purpose flour
- 1 cup Graham crackers, finely crushed (about 7 sheets)
- 1/4 tsp Salt
- 1/4 tsp Baking soda
- 1/2 tsp Baking powder
- 1/3 cup Graham crackers, finely crushed (about 2 sheets) for rolling
Cream Cheese Frosting
- 4 oz Cream cheese, softened
- 4 tbsp Butter, softened, salted or unsalted
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
Blueberry Topping
- 1 cup Blueberries
- 2 tbsp Lemon juice
- 1/4 cup Granulated sugar
- 1/2 tbsp Cornstarch
- 1/3 cup Water (divided as 1/4 cup and 1/3 cup in steps)
Instructions
- Prepare Blueberry Topping: In a medium saucepan, combine the blueberries, lemon juice, granulated sugar, and 1/4 cup water. Cook over medium heat for several minutes until the blueberries soften and start releasing their juices. In a small bowl, mix the cornstarch with the remaining 1/3 cup water until smooth, then slowly add this slurry to the saucepan while stirring constantly. Continue stirring until the mixture thickens, about 1-2 minutes. Remove from heat and allow the blueberry topping to cool before using.
- Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside for baking the cookies.
- Make Cookie Dough – Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and combined. Add the egg and vanilla extract, then mix until fully incorporated.
- Add Dry Ingredients: Gradually mix in the all-purpose flour, finely crushed graham crackers (1 cup), salt, baking soda, and baking powder. Stir just until the dry ingredients are fully incorporated and no flour streaks remain. Be careful not to overmix to keep the cookies tender.
- Shape Cookies: Using a large 1/4 cup cookie scoop, portion out 8 equal-sized cookie dough balls. Roll each ball between your palms, then roll them in the remaining 1/3 cup finely crushed graham crackers to evenly coat the surface.
- Bake Cookies: Place the coated cookie dough balls on the prepared baking sheet, spacing them evenly. Gently flatten each cookie to about 3/4 inch thickness. Bake in the preheated oven for 9 minutes. Once baked, let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Cream Cheese Frosting: In a stand mixer fitted with the paddle attachment, whip the softened cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla extract, then beat on high speed until the frosting is light, fluffy, and well combined, about 2-3 minutes.
- Frost Cookies: Fill a piping bag fitted with a large round tip with the cream cheese frosting. Pipe a generous swirl of frosting onto the top of each cooled cookie.
- Top with Blueberry Sauce and Serve: Drizzle the cooled blueberry topping over the cream cheese frosted cookies. Optionally, add a small amount of raspberry jam drizzle for extra flavor. Serve immediately and enjoy these delightful blueberry cheesecake cookies.
Notes
- The blueberry topping must cool completely before adding to the cookies to prevent melting the frosting.
- Using fresh or frozen blueberries works well for the topping; just thaw frozen berries beforehand.
- Ensure the butter and cream cheese are softened to room temperature for smooth frosting.
- Do not overmix the cookie dough after adding flour to keep cookies tender and soft.
- Cookies can be stored in an airtight container refrigerated for up to 3 days.
- For extra crunch, use finely crushed graham crackers but leave some slightly larger pieces mixed into the cookie dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
