Why settle for one when you can have both?
Ever find yourself debating between a creamy slice of cheesecake and a chewy, comforting cookie? Why not have both? Our Blueberry Cheesecake Cookies combines the best of both worlds, offering the creamy, tangy flavour of cheesecake and the sweet, satisfying bite of a cookie.
Imagine biting into a soft, buttery cookie base, followed by a layer of sweet and tangy blueberry jam.
All topped with a creamy, fluffy cream cheese frosting. Topped off with a sprinkle of crushed graham crackers for that authentic cheesecake feel.
Graham Cracker Crumbs: A cheesecake isn’t complete without a graham cracker crust. Here, they’re incorporated into the cookie dough and used as a topping for that signature crunch and flavour.
Blueberry Jam: It brings a sweet, fruity contrast to the tanginess of the cream cheese, reminiscent of the classic blueberry cheesecake topping.
Cream Cheese Frosting: This rich, creamy layer is what transforms a simple cookie into a cheesecake experience.
Tips & tricks
Creaming Butter and Sugar: Ensure your butter is at room temperature for easy creaming with the sugars. This step is crucial for a light and fluffy cookie texture.
Chill the Dough: If you find the dough too soft to handle, chill it in the refrigerator for about 30 minutes. This makes it easier to shape.
Don’t Overbake: Bake just until the edges are set. The cookies will continue to cook on the sheet after removing from the oven.
Let Them Cool: Before frosting, ensure the cookies are completely cool so the frosting doesn’t melt.
Common questions
Can I use fresh blueberries instead of jam? Certainly! Fresh blueberries can be simmered down into a homemade compote for a more natural berry flavour.
What if I don’t have a piping bag for the frosting? No worries! You can simply spread the frosting with a knife for a rustic look.
Can these be made gluten-free? Yes! Simply use a gluten-free all-purpose flour blend and gluten-free graham crackers.
These Blueberry Cheesecake Cookies are perfect for summer baking and will be a hit at any picnic or summer gathering! Sometimes you want a higher crust to cream cheese ratio and these cookies can help with that.
Feel free to swap the blueberry jam with your favourite jam you have in your fridge! Enjoy!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Blueberry Cheesecake Cookies
- Total Time: 50 minutes
- Yield: 8 1x
Description
Ingredients
Cookie
- 1/2 cup unsalted butter room temp
- 1/4 cup granulated sugar
- 3 tablespoon brown sugar
- 1 egg room temp
- 1 teaspoon vanilla extract
- 1 1/3 cup all purpose flour
- 1 cup graham crackers finely crushed
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
Frosting
- 4 oz cream cheese room temp
- 2 tablespoon unsalted butter room temp
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- 1/2 cup blueberry jam
- 1/3 cup graham crackers finely crushed
Instructions
Cookie
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Preheat oven to 350°F (175°C). Line baking sheet with parchment.
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In a medium bowl, cream butter and sugars until combined.
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Add in egg and vanilla, mix.
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Add in flour, graham cracker crumbs, salt, baking soda and baking powder. Mix until no more flour pockets.
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Scoop ¼ cup portions of the dough, roll into ball and gently flatten (~ ½ inch) onto the baking sheet.
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Bake for 9 minutes.
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Cool on sheet for 10 minutes before transferring to cooling rack.
Frosting
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In a medium bowl, whip cream cheese and butter until well incorporated.
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Add powdered sugar, vanilla, blueberry jam and lemon juice for 3 minutes or until fluffy.
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(Optional) Fill piping bag with a large piping tip.
Assembly
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Pipe or spread frosting on each cookies.
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Spread a layer of blueberry jam on each cookie.
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Sprinkle or dip the frosting on the cookie in the graham cracker crumbs
- Prep Time: 40 min
- Cook Time: 10 min
- Category: Cookies
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