Description
These Crumbl Blueberry Cheesecake Cookies combine a soft, graham cracker-infused cookie base with luscious cream cheese frosting and a vibrant homemade blueberry topping. Perfectly balanced between sweet and tangy, these cookies recreate the classic cheesecake flavor in a portable, delicious treat.
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)
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
Instructions
- Prepare Blueberry Topping: In a medium saucepan, combine blueberries, lemon juice, granulated sugar, and 1/4 cup water. Cook over medium heat until the blueberries soften, releasing their juices.
- Thicken Blueberry Mixture: In a small bowl, mix cornstarch with the remaining 1/3 cup water until smooth. Add this slurry to the blueberry mixture, stirring constantly until thickened, about 1-2 minutes. Remove from heat and let cool before using.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- Cream Butter and Sugars: Using a mixer, combine softened butter, granulated sugar, and brown sugar until well mixed and creamy. Add the egg and vanilla extract, mixing again until combined.
- Add Dry Ingredients: Gradually add the flour, crushed graham crackers, salt, baking soda, and baking powder to the wet ingredients. Mix just until the dry ingredients disappear into the dough.
- Shape Cookies: Using a 1/4 cup cookie scoop, portion out eight equal cookie dough balls. Roll each ball between your palms, then roll in the additional 1/3 cup finely crushed graham crackers to coat.
- Bake Cookies: Place the coated dough balls on the prepared baking sheet and gently flatten each to about 3/4 inch thickness. Bake in the preheated oven for 9 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
- Make Cream Cheese Frosting: In a stand mixer, whip the softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar and Vanilla: Add powdered sugar and vanilla extract to the cream cheese mixture. Beat on high speed until light and fluffy, about 2-3 minutes.
- Assemble and Serve: Fill a piping bag fitted with a large round tip with the cream cheese frosting. Pipe frosting onto each cooled cookie, then top with a spoonful or drizzle of the cooled blueberry topping. Serve and enjoy!
Notes
- Make sure the cream cheese and butter are softened to room temperature for a smooth frosting.
- Allow the blueberry topping to cool completely before adding to prevent melting the frosting.
- Use fresh or frozen blueberries for the topping; thaw frozen berries before cooking.
- If you don’t have graham crackers, digestive biscuits or similar cookies can be substituted.
- Store cookies in an airtight container in the refrigerator for up to 3 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 20g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
