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It was one of those sun-soaked Saturday afternoons when the craving for something sweet hit me hard. I was reminiscing about a recent visit to Crumbl, where the heavenly aroma of freshly baked cookies wrapped me in a warm embrace. Among their delightful offerings, the Blueberry Cheesecake Cookies stood out, with their irresistible graham cracker base and luscious cheesecake frosting. The moment I bit into one, everything else faded away—it was bliss!
Determined to recreate that moment, I dove into my kitchen, fueled by nostalgia and the desire for a homemade treat. These Copycat Crumbl Blueberry Cheesecake Cookies are not just a facsimile of the originals; they're a love letter to everything that makes desserts special—the comforting texture of graham crackers, the rich cream cheese, and the burst of fresh blueberry flavor. Effortlessly impressive yet so simple to whip up, they quickly became a staple in my home, pleasing family and friends alike. Join me in crafting these crowd-pleasers and indulge in the delightful harmony of flavors and textures that they bring!
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Why will you love Blueberry Cheesecake Cookies?
Irresistible flavor: The combination of graham cracker and cream cheese delivers a nostalgic taste that’s sure to evoke cherished memories.
Easy to make: With just a few simple steps, you can create bakery-level cookies right in your own kitchen.
Versatile options: Want a smaller treat? Customize your cookie size for perfect bite-sized delights.
Crowd-pleaser: These cookies are bound to impress guests, making them an instant hit at gatherings.
Make-ahead magic: You can store these cookies or even freeze them, ensuring a sweet treat is always at hand. Try them alongside this delicious apricot cheesecake for an unforgettable dessert spread!
Blueberry Cheesecake Cookies Ingredients
This recipe highlights the deliciousness of Blueberry Cheesecake Cookies, with full measurements in the recipe card below.
For the Graham Cracker Cookie Base
• Salted butter, softened – Adds richness and flavor to the cookie.
• Granulated sugar – For the perfect touch of sweetness and crispiness.
• Packed brown sugar – Contributes moisture, chewiness, and a hint of molasses flavor.
• Eggs – Binds the mixture together, adding essential structure.
• Vanilla – Enhances the overall flavor profile beautifully.
• All-purpose flour – The backbone of the recipe, providing necessary structure.
• Graham crackers, crushed – Gives these cookies their signature flavor.
• Baking soda – Acts as a leavening agent for lift and texture.
• Baking powder – Works alongside baking soda to add lift.
• Salt – Perfectly enhances all the other flavors in the cookie.
For the Cheesecake Frosting and Drizzle
• Cream cheese, room temperature – Provides that classic tang and creamy texture in the frosting.
• Marshmallow creme – Adds sweetness and a fluffy texture to balance the tanginess.
• Powdered sugar – Sweetens the frosting and contributes to its smooth consistency.
• Canned Blueberry Pie Filling – The luscious topping that delivers a burst of fruity flavor.
How to Make Blueberry Cheesecake Cookies
- Preheat the oven to 350°F (175°C). This helps ensure an even bake for your cookies, resulting in that delightful golden brown color we crave.
- Cream together the softened butter, granulated sugar, and brown sugar. Mix for about 2-3 minutes until fluffy, inviting a sweet aroma into your kitchen.
- Add eggs and vanilla; blend until the mixture is light and creamy. This step is key for incorporating air, giving your cookies that perfect texture.
- Incorporate dry ingredients: Gently mix in the flour, crushed graham crackers, baking soda, baking powder, and salt. Combine until just mixed to keep the cookies tender and soft.
- Portion the dough into ½ cup portions, then roll into balls. Place six on a lined cookie sheet and press down slightly—this will help them spread evenly in the oven.
- Bake for 10-13 minutes, or until they’re golden brown. Watch closely, as every oven behaves differently. You want them just right!
- Cool the cookies on the pan for 5 minutes. This lets them set up nicely before transferring them to a wire rack to cool completely.
- Whip cream cheese in a bowl until smooth. This creates a creamy base for our frosting that will complement the cookies perfectly.
- Gradually add powdered sugar to the whipped cream cheese, mixing well after each addition. This ensures a sweet, smooth frosting texture without lumps.
- Mix in the marshmallow cream. This adds that fluffy sweetness, making the frosting irresistibly delicious.
- Pipe frosting onto the cooled cookies in a lovely spiral pattern. It doesn’t have to be perfect—let your creativity shine!
- Top with blueberry pie filling. A dollop of this luscious filling is the finishing touch, adding flavor and visual appeal.
Optional: Sprinkle with a touch of crushed graham crackers for extra texture.
Exact quantities are listed in the recipe card below.
Expert Tips for Blueberry Cheesecake Cookies
- Softened Ingredients: Always use softened butter and room temperature cream cheese to ensure your batter is smooth and creamy, promoting the best texture for your Blueberry Cheesecake Cookies.
- Don’t Overcrowd: Place only six cookie dough balls on each sheet to allow space for spreading. Overcrowding can lead to uneven baking and merging cookies.
- Gradually Add Sugar: Mix powdered sugar into the cream cheese frosting gradually. This helps to avoid lumps, creating a perfectly smooth and sweet frosting that complements the cookies well.
- Quality Ingredients Matter: Opt for high-quality canned blueberry pie filling, as it significantly enhances the overall flavor and experience of the cookies.
- Watch Bake Time: Keep a close eye on your cookies while baking. They should be golden brown but still soft in the center; overbaking can lead to dry cookies.
How to Store and Freeze Blueberry Cheesecake Cookies
Fridge: Store cookies in an airtight container for up to 1 week to maintain freshness and prevent them from drying out.
Freezer: Freeze cookies in an airtight container for up to 3 months. For best results, layer parchment paper between cookies to avoid sticking.
Reheating: To enjoy them warm, reheat cookies in the microwave for 10-15 seconds or pop them in a preheated oven at 350°F (175°C) for a few minutes.
Room Temperature: If serving the cookies immediately, they can be kept at room temperature for up to 2 days, ideally in a covered container to retain moisture.
What to Serve with Blueberry Cheesecake Cookies?
Indulging in these cookies is a delight, and pairing them with the right treats will elevate your dessert experience!
- Fresh Fruit Salad: This vibrant mix of seasonal fruits adds a refreshing contrast, balancing the richness of the cookies.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream on the side creates a delightful temperature contrast that enhances the flavors beautifully.
- Lemonade Spritzers: Refreshing and tangy, these spritzers cut through the sweetness and bring a zesty twist, making every bite enjoyable.
- Whipped Cream: A fluffy dollop of freshly whipped cream can add a light, airy texture alongside the dense cookies, offering a lovely mouthfeel.
- Coffee or Tea: Brew a warm cup of your favorite coffee or tea. The warmth of the drink complements the cookies perfectly, enhancing their flavors.
- Cream Cheese Frosting Dip: A fun twist is to serve a side of extra frosting for those who want to double down on the creaminess; it’s a match made in heaven!
- Chocolate Sauce Drizzle: For an indulgent treat, offer a drizzle of warm chocolate sauce for dipping—sweet meets rich in every bite!
Blueberry Cheesecake Cookies Variations
Feel free to make these delightful cookies your own with a few simple twists and turns!
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a celiac-friendly treat. Your cookies will still remain soft and chewy!
- Vegan: Replace the cream cheese with a vegan alternative and use flaxseed meal mixed with water as an egg substitute. These cookies will be just as creamy and delicious.
- Lemon Zest: Add a teaspoon of fresh lemon zest to the dough for a bright, citrusy kick that complements the blueberries perfectly. It adds a refreshing twist!
- Extra Crunch: Incorporate a half cup of chopped nuts, like walnuts or pecans, into the dough for added texture. The crunch and chewiness work wonderfully together.
- Chocolate Drizzle: Once baked and cooled, drizzle melted dark chocolate on top of your cookies for a decadent finish. It elevates the sweetness while adding richness.
- Spiced Up: Mix in a dash of cinnamon or nutmeg for a warm, cozy flavor that brings comfort to every bite. It’s like a hug in cookie form!
- Dried Fruit: Instead of fresh blueberries, try adding dried blueberries or cranberries for a more concentrated flavor. They’ll give a chewy surprise in every bite.
- Heat It Up: Add a pinch of cayenne pepper to the batter for a subtle kick that contrasts beautifully with the sweetness. It’s an unexpected but delightful twist!
FAQs About Blueberry Cheesecake Cookies
How do I know when my cookies are done baking?
Look for a golden brown color on the edges; the centers should remain soft. This ensures deliciously chewy centers.
Can I use a different fruit filling instead of blueberry?
Absolutely! Feel free to swap in raspberry, cherry, or even strawberry for a delightful twist on the flavors.
What can I substitute for cream cheese in the frosting?
You can use mascarpone or Greek yogurt for a lighter option, though the flavor will be slightly different.
How should I store leftover cookies?
Keep them in an airtight container in the fridge for up to a week, ensuring they stay fresh and moist.
Can I freeze these cookies?
Yes, freeze them in an airtight container for up to three months. Just layer parchment paper between each cookie to prevent sticking.
Why did my cookies spread too much while baking?
This can happen if the butter was too warm or if you didn't chill the dough beforehand. Ensure your ingredients are at the right temperature!
Print
Blueberry Cheesecake Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious blueberry cheesecake cookies combining the flavors of cheesecake with the sweetness of blueberries.
Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- ¼ cup brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 4 ounces cream cheese, softened
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the flour, sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugars until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Fold in the blueberries and cream cheese until just incorporated.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, add lemon zest to the dough.
- Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
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