If you’ve been searching for a delightful treat that combines the best of fruity freshness and creamy decadence, you’ve got to try this Blueberry Cheesecake Cookies Recipe. These cookies bring together a buttery graham cracker-infused base with luscious cream cheese frosting and the perfect burst of blueberry pie filling, making every bite a nostalgic celebration of classic cheesecake flavors, only in a fun, handheld cookie form. Deceptively simple to make yet incredibly satisfying, this recipe is sure to become a treasured addition to your baking repertoire.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but carefully chosen so each plays a key role in building the textures and rich flavors you’ll adore in your Blueberry Cheesecake Cookies Recipe.
- Salted butter: Provides richness and moisture, essential for tender cookies and creamy frosting.
- Light brown sugar: Adds a subtle caramel note and keeps the cookie soft with its molasses content.
- Large egg: Binds the dough and helps create a fluffy texture in the batter.
- Vanilla extract: Enhances sweetness and adds a warm aromatic depth.
- Graham crackers: Ground into crumbs, these give the cookies their signature crusty, slightly crunchy texture and authentic cheesecake base flavor.
- All-purpose flour: The backbone that holds the cookie together with just the right chew.
- Baking soda: Provides lift to keep the cookies from being dense.
- Salt: Balances sweetness and enhances all the other flavors.
- Cream cheese: Creates the rich, tangy frosting that’s smooth and irresistible.
- Powdered sugar: Sweetens the frosting without any graininess, producing a silky finish.
- Cornstarch: Stabilizes the frosting’s texture to keep it beautifully pipeable.
- Blueberry pie filling: The star ingredient that adds a juicy burst of blueberry goodness in every bite.
How to Make Blueberry Cheesecake Cookies Recipe
Step 1: Cream Butter and Sugar
Start by combining the salted butter and light brown sugar in a mixing bowl. Using an electric mixer on high speed, cream these together for at least 3 minutes. This process not only dissolves the sugar but also aerates the mixture, laying the foundation for soft, fluffy cookies bursting with buttery flavor.
Step 2: Add Egg and Vanilla
Next, add the egg and vanilla extract to your creamed mixture. Mix for about one minute until everything is fully incorporated and the batter turns light and fluffy. This step ensures your cookies will have a nice structure and a beautiful hint of vanilla aroma.
Step 3: Prepare Graham Cracker Crumbs
Pulse the graham crackers in a blender until they become a fine powder. These crumbs mimic the classic cheesecake crust, delivering delightful crunch and a toasty flavor that’s essential to this cookie’s character.
Step 4: Mix Dry Ingredients Into Dough
Add the graham cracker crumbs, flour, baking soda, and salt into the wet mixture. Set your mixer to low speed and stir just enough until the dough comes together. Overmixing here can toughen your cookies, so be gentle and keep it to about one minute.
Step 5: Shape and Bake Cookies
Using a large cookie scoop, portion the dough onto prepared baking sheets. Flatten each mound gently so the cookies are about 2 inches wide. Bake them at 350 ℉ for 10 to 11 minutes. You’re looking for a slight cracking at the edges which signals they’re baked just right. Cooling completely is crucial before moving onto frosting.
Step 6: Make the Cream Cheese Frosting
For the frosting, whip together the softened butter and cream cheese on medium-high speed until fluffy, about one minute. Slowly add powdered sugar and vanilla extract, mixing until smooth and lump-free. The addition of cornstarch helps stabilize and give the frosting that perfect pipe-able consistency.
Step 7: Assemble and Decorate
Once the cookies have fully cooled, fill a piping bag with the cream cheese frosting. Pipe a spiral starting from the outer edge inward on each cookie. Top generously with blueberry pie filling, letting the juicy berries spill into the frosting’s curves. For an extra touch, sprinkle graham cracker crumbs on top — they add texture and a beautiful finish.
How to Serve Blueberry Cheesecake Cookies Recipe
Garnishes
Adding a sprinkle of fresh blueberries or a light dusting of powdered sugar enhances both the look and flavor, giving the cookies a vibrant, fresh feel that delights the senses.
Side Dishes
These cookies pair beautifully with a cup of chai tea or a smooth latte, as the warm spices in the drinks complement the bright acidity of the blueberries and the richness of the cream cheese frosting.
Creative Ways to Present
For gatherings, arrange the cookies on a wooden serving board lined with fresh mint leaves and edible flowers. Alternatively, sandwich two cookies together with extra frosting and blueberry filling for a decadent twist that looks as delicious as it tastes.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Blueberry Cheesecake Cookies in an airtight container at room temperature for up to three days. This keeps the cookies soft while preventing the frosting from drying out or becoming overly firm.
Freezing
You can freeze unfrosted cookies for up to a month wrapped tightly in plastic wrap and stored in a freezer-safe container. When ready to enjoy, thaw at room temperature before adding the frosting and blueberry topping to keep the flavors fresh.
Reheating
If you prefer slightly warm cookies, gently microwave for 10 to 15 seconds after frosting. Be careful not to overheat, as the frosting can melt and lose its lovely texture.
FAQs
Can I use fresh blueberries instead of blueberry pie filling?
While fresh blueberries offer a natural, vibrant taste, blueberry pie filling provides a sweet, syrupy consistency that complements the frosting perfectly. If you prefer fresh berries, consider cooking them slightly with sugar to mimic that texture.
Is cream cheese frosting necessary for this recipe?
The cream cheese frosting is what makes these cookies feel like cheesecake in cookie form, with its tangy and creamy profile. However, you could substitute a simple buttercream if cream cheese is not your favorite.
Can I make these cookies gluten-free?
Yes, by swapping regular flour for a gluten-free all-purpose blend and ensuring graham crackers are gluten-free, you can enjoy these cookies without sacrificing flavor.
How do I prevent the cookies from spreading too much?
Be sure to chill the dough briefly before baking and use room temperature butter—not melted. Also, cookie size matters; smaller scoops will hold shape better and avoid excessive spreading.
What’s the best way to pipe the frosting?
Use a piping bag fitted with a round or star tip to create an attractive spiral. Start piping from the outside edge and work your way inward for a neat, professional look.
Final Thoughts
There’s something wonderfully comforting about this Blueberry Cheesecake Cookies Recipe—it’s like getting the best parts of a classic dessert wrapped in a cookie. Whether you’re baking for family or bringing a batch to a friend, these cookies promise smiles and satisfied sweet cravings. I can’t recommend trying this recipe enough; once you do, it might just become your new go-to treat for happy moments!
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Blueberry Cheesecake Cookies Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
Delight in these delicious Blueberry Cheesecake Cookies, featuring a buttery graham cracker-infused cookie base topped with creamy cream cheese frosting and luscious blueberry pie filling. Perfectly soft, slightly crackled cookies with a rich, tangy-sweet topping make this treat ideal for any occasion.
Ingredients
Cookies
- 1 cup salted butter, room temperature (226 g)
- 1½ cups light brown sugar, packed (290 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 12 graham crackers (2 cups of crumbs) (190 g)
- 2 cups all-purpose flour (275 g)
- 1 teaspoon baking soda
- ½ teaspoon salt
Frosting
- 4 oz cream cheese, softened
- ½ cup salted butter (113 g)
- 2½ cups powdered sugar (225 g)
- 1½ teaspoons vanilla extract
- 2 tablespoons cornstarch (17 g)
- 1½ cups blueberry pie filling
Instructions
- Prepare the cookie dough: In a mixing bowl, combine the room temperature butter and light brown sugar. Using an electric mixer, beat on high speed for at least 3 minutes until the mixture is creamy and the sugar begins to dissolve.
- Add egg and vanilla: Add the egg and vanilla extract to the creamed butter and sugar. Mix for 1 minute on medium speed until the egg is fully incorporated and the batter becomes fluffy.
- Process graham crackers: Place graham crackers in a blender and pulse until they form a fine powder, creating graham cracker crumbs for the dough.
- Combine dry ingredients: To the mixing bowl, add the graham cracker crumbs, all-purpose flour, baking soda, and salt. Mix on low speed for about 1 minute until all ingredients are thoroughly combined into a smooth dough.
- Portion cookies: Using a large 3–4 tablespoon cookie scoop, scoop dough onto prepared baking sheets. Flatten each ball slightly with your hand or the back of a spoon to about 2 inches in diameter.
- Bake cookies: Bake in a preheated oven at 350°F (175°C) for 10–11 minutes, or until cookies begin to crack around the edges. Remove from oven and let them cool completely on a cooling rack before frosting.
- Make the frosting: In a clean mixing bowl, combine softened cream cheese and butter. Beat at medium-high speed using an electric mixer for about 1 minute or until the mixture is light and fluffy.
- Add remaining frosting ingredients: Add powdered sugar, vanilla extract, and cornstarch to the cream cheese mixture. Mix well until smooth and no lumps remain.
- Frost the cookies: Once the cookies are completely cooled, fill a piping bag with the cream cheese frosting. Pipe onto each cookie starting from the outer edge and swirling inward in a spiral pattern.
- Add blueberry topping: Spoon blueberry pie filling onto the center of each frosted cookie. Optionally, sprinkle additional graham cracker crumbs over the top for added texture. Serve and enjoy!
Notes
- Make sure cookies are completely cool before frosting to prevent melting.
- For extra flavor, you can add a pinch of cinnamon to the cookie dough.
- If you prefer, substitute the blueberry pie filling with fresh blueberries mixed with a little sugar and lemon zest.
- Store cookies in an airtight container in the refrigerator due to the cream cheese frosting, and consume within 3-4 days.
- Allow frosting to soften at room temperature slightly before piping for easier handling.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
