Blueberry Cheesecake Cookies

Blueberry pie filling on top of cheesecake cookie on white plate.

5 from 1 vote

Blueberry Cheesecake cookies are an easy Crumbl copycat recipe with a graham cracker cookie base, cream cheese frosting, and blueberry topping.

Prep Time20

Cook Time10

Cooling time15

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 653kcal

Author: Sara Smith | Eat Dessert Snack

Ingredients

For the cookies:

1 cup salted butter, room temperature 226 g
1½ cups light brown sugar, packed 290 g
1 egg, large
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

For the 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

For the cookies:

In a mixing bowl, combine butter and brown sugar. Mix on high speed for at least 3 minutes with an electric mixer to "cream" them together and begin dissolving the sugar.
Add in the egg and vanilla extract and mix for 1 minute, until the egg is fully mixed in and the batter is fluffy.
In a blender, pulse the graham crackers until they become a fine powder.
Add the graham cracker powder, flour, baking soda, and salt (cinnamon optional) to the cookie dough and mix on low speed until everything is mixed in, about 1 minute.
Scoop the cookie dough onto prepared baking sheets with a large 3-4 Tablespoon cookie scoop. Smash the cookies slightly so they are about 2 inches.
Bake at 350 ℉ for 10-11 minutes, they will be starting to crack around the edges. Let cool completely before frosting.

For the frosting:

In a mixing bowl, combine butter and cream cheese. Mix at medium/high speed with an electric mixer until fluffy, about 1 minute.
Add in the powdered sugar and vanilla and mix well, until there are no sugar pockets left and frosting is smooth.
Once the cookies are completely cool, transfer the cream cheese frosting to a piping bag and pipe onto each cookie starting on the outside, frosting in a spiral to the center.
Spoon blueberry pie filling on each cookie, and sprinkle with graham cracker crumbs (optional). Enjoy!

Notes

TIP: Weigh your ingredients! You will have consistent results when you weigh instead of using cup measurements, especially since different graham cracker brands can be different weights.

Note: If making ahead, try to wait to place blueberry pie filling on top until just before serving so the cookies don't become soggy overnight from the added moisture.

Store refrigerated for up to 3 days. Best when brought to almost room temperature to serve.

Raw cookie dough, baked cookies, and frosting may all be frozen for up to 3 months separately.

Nutrition