Blueberry Cheesecake Cookies (Crumbl Style)
These Blueberry Cheesecake Cookies are three layers of deliciousness. They kick off with a flavorful graham cracker cookie, continue with a fluffy cheesecake frosting, and are completed with a homemade blueberry pie filling. The pie filling is made with petite wild blueberries–and yes, it’s just as at home on pancakes or waffles too. So good!
This recipe is inspired by and tastes so similar to the Crumbl Cookies version of a Blueberry Cheesecake cookie. If you enjoy copycat cat recipes, try the Strawberry Pretzel Pie Cookie next for a fun salty-sweet combo!

When Crumbl releases their new weekly cookie menu, I love seeing what makes the cut. They have over 300 flavors at this point and still add new ones all the time.
I’ve tried sooo many cookies and I have my favorites. Their cheesecake cookies are quite good and definitely worthy of a homemade version!
If you aren’t familiar with Crumbl, it’s a huge cookie bakery (1000+ stores now!) that sells giant cookies (and desserts). The flavor menu is legendary. Because the flavors rotate and you have to wait for your favorites to come around again, copycat recipes are popular with fans.

How I Created This Recipe
In the age of AI-generated content, I like to share how I’ve created and tested my recipes. My recipes have been imagined, hypothesized, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.
These Blueberry Cheesecake Cookies were a spinoff of some recipes I’ve already developed. I’ve got a really good “graham cracker crust” cookie that uses browned butter and graham cracker crumbs for the best flavor.
Then, it was just a matter of perfecting the frosting and dialing in a really simple blueberry “pie filling”. Don’t be intimidated when you hear the word “pie”. The filling is so easy–it’s basically just a thick blueberry syrup.
Ingredients in Blueberry Cheesecake Cookies
Because there are three elements to these cookies, you’ll need a few more ingredients than a batch of cookies usually requires.
Graham Cracker Cookies – For the cookies, grab unsalted butter, brown sugar, granulated sugar, graham crackers, an egg, vanilla extract, all-purpose flour, baking soda, and salt.
Cheesecake Topping – You’ll need brick-style cream cheese, heavy whipping cream, granulated sugar, lemon juice, and vanilla extract for the cheesecake topping. If you don’t have lemon juice, you could sub in about 1 teaspoon of sour cream for a bit of tang.
Blueberry Topping – Frozen wild blueberries (I like Wyman’s–but check out the note below), granulated sugar, cornstarch, water, lemon juice, salt, and vanilla extract.
Do I Have to Use Wild Blueberries?
Nope! Regular blueberries would absolutely work as well. I prefer using wild blueberries (I use Wyman’s frozen wild blueberries), because they are more petite. The petite size is nice for topping cookies.
Regular frozen blueberries would work too. And, if you have fresh blueberries on hand, you can certainly use those instead of frozen.

How I Make Blueberry Cheesecake Cookies
In addition to the printable recipe card, I provide an overview and process photos to show how my recipes are made. Find the complete ingredients list and full instructions within the printable recipe card below!
Cheesecake Topping
Use a hand mixer to whip softened cream cheese. Add sugar, lemon juice, and vanilla extract, mix and set aside.
Prepare whipped cream using a hand mixer and heavy whipping cream. Fold into the cream cheese mixture and refrigerate.
Blueberry Pie Topping
In a medium saucepan, combine the frozen blueberries, sugar, cornstarch, water, lemon juice, and a pinch of salt. Cook over medium heat (stirring frequently) until the mixture is thick, smooth, and glossy.
Remove from heat, stir in vanilla extract, and allow to cool.
Graham Cracker Cookies
Prepare browned butter following the instructions in my How to Brown Butter post. Allow to cool slightly and then add the brown sugar and granulated sugar and mix to combine.
Add the egg and vanilla extract and mix.
Add the flour, graham cracker crumbs, baking soda, and salt to the butter mixture and mix until combined. The mixture will be thick with a sandy texture.

Crush one graham cracker and place crumbs in a shallow bowl.
Scoop out about 10 cookies, roll each into the crumbs, and arrange on baking sheets. Flatten cookies to about 1/2″ with your fingers or a flat-bottom glass or measuring cup. Bake and allow to cool completely before decorating.

Decorate the Cookies
Top each cooled cookie with a generous scoop of the chilled cheesecake filling. Smooth it with a flat spatula or a butter knife. Top with a generous scoop of cooled blueberry pie filling. Eat up!

Can I Use Less Frosting?
The cheesecake frosting for these cookie is so indulgent and delicious. But yes, it certainly adds plenty of calories to the cookies. You can halve the recipe for the cheesecake frosting portion of the cookies and use a thinner layer on each cookie if you want something a little less indulgent.
This is one of the best parts of baking at home–endless opportunities for customization.
How to Store
These cookies store well even after adding the cheesecake and blueberry topping. They should be stored in an airtight container in the refrigerator. The graham cracker cookies will soften slightly in the fridge. Note that cookies cannot be stacked once they are decorated.
How to Freeze
While the cookies will look and taste their very best if prepared fresh, these cookies can be frozen even after decorating. Flash freeze by arranging a single layer on a cookie sheet and freezing until solid. Then, wrap each cookie in plastic wrap and pack gently into freezer bags.
Pin It for Later
Don’t forget to save the recipe for later!

Related Recipes
If you enjoy baking Crumbl Copycat recipes, you should also check out the following recipes:
- Key Lime Pie Cookies (Crumbl Inspired)
- Chocolate Chip Skillet Cookie – Crumbl Copycat
- Oatmeal Skillet Cookies (Copycat Recipe)
- Crumbl Strawberry Pretzel Pie Cookies
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Blueberry Cheesecake Cookies
Ingredients
Cheesecake Topping
- 10 ounces cream cheese softened
- ½ cup heavy whipping cream cold
- ½ cup granulated sugar 3.5 ounces
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Graham Cracker Cookies
- 8 tablespoons unsalted butter 4 ounces
- ½ cup light brown sugar, packed 3.5 ounces
- ⅓ cup granulated sugar 2.3 ounces
- 5 full sheets graham crackers, divided about 2.2 ounces
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour 6.65 ounces
- ¾ teaspoons baking soda
- ⅛ teaspoon salt
Blueberry Topping
- 1 1/2 cups frozen wild blueberries
- 1/3 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 1/3 cup water
- 2 teaspoons fresh lemon juice
- pinch salt
- 1/4 teaspoon vanilla extract
Instructions
Cheesecake Topping
- Using a large bowl and hand mixer with beaters attached, mix the softened cream cheese until perfectly smooth. Mix in the sugar until smooth. Add lemon juice and vanilla extract and mix to combine. Set aside.
- Using a small bowl and the whisk attachment for your hand mixer, beat the heavy whipping cream until stiff peaks form.
- Add the whipped cream into the cream cheese mixture and gently fold it in with a spatula to combine. Refrigerate for at least one hour.
Blueberry Pie Topping
- In a medium saucepan, combine the frozen blueberries, sugar, cornstarch, water, lemon juice, and a pinch of salt. Cook over medium heat stirring frequently until the mixture is thick, smooth, and glossy. Remove pan from heat, stir in vanilla extract, and allow to cool completely. Once it's cooled a bit, you can put it in the fridge to cool more quickly.
Graham Cracker Cookies
- Brown the butter following the instructions in my How to Brown Butter post. Pour the browned butter into a large heatproof bowl and allow to cool for 10 minutes.
- While the butter cools, line two large baking sheets with parchment paper and set oven to 350°F. Place 4 graham crackers (reserve the fifth cracker) in a zip top bag and crush with a rolling pin until they are finely ground.
- Add the brown sugar and granulated sugar to the slightly cooled brown butter mixture and use a wooden spoon to stir well until fully combined (1-2 minutes). Mix in the egg and vanilla extract until combined.Add the flour, graham cracker crumbs, baking soda, and salt to the butter mixture and mix well until combined.
- Crush the last graham cracker and place crumbs in a shallow bowl.Use a 3 tablespoon cookie scoop to scoop out about 10 cookies. Roll each cookie scoop in the graham cracker crumbs and arrange evenly on the baking sheets. Flatten cookies to about 1/2" with your fingers or a flat-bottom glass or measuring cup.Space cookies 2" apart and bake one sheet at a time at 350°F for 10 minutes or until cookies look set on the edges and just a bit golden brown. Allow cookies to cool completely.
Decorate the Cookies
- Top each cooled cookie with a generous spoonful of cheesecake frosting. Use a spatula or butter knife to smooth. Top with a generous scoop of cooled blueberry pie filling. Enjoy!