Blueberry Cheesecake Cookies
This is a Crumbl style recipe for Blueberry Cheesecake Cookies! If you love big gourmet cookies that bring the flavor, you'll love these! Kick things off with a graham cracker cookie base, fluffy cheesecake topping, and a homemade blueberry topping!
Servings: 10 cookies
Calories: 468kcal
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!
Notes
How to Store the Cookies: 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.
How to Freeze the Cookies: 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.
Nutrition
Calories: 468kcal | Carbohydrates: 59g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 261mg | Potassium: 123mg | Fiber: 1g | Sugar: 39g | Vitamin A: 872IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg