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
Scale
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
