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Blueberry Cheesecake Cookies Recipe

Blueberry Cheesecake Cookies Recipe
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★★★★★

5.3 from 10 reviews

These Blueberry Cheesecake Cookies combine a soft, cinnamon-spiced cookie base with a creamy cheesecake filling swirled with fresh blueberry sauce and topped with crunchy graham cracker crumbs. Perfectly balanced with sweet, tart, and buttery flavors, these cookies offer an irresistible treat that is soft and gooey inside with a slight crisp on the edges.

Ingredients

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Blueberry Sauce

  • ½ cup blueberries (fresh or frozen)
  • ½ tablespoon lemon juice
  • 3 tablespoons water
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch

Cookie Dough

  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon sea salt
  • 1 large egg
  • 1 cup butter (melted)
  • 1 teaspoon pure vanilla extract
  • 2 ⅛ cup all purpose flour (260g)
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ cup graham cracker crumbs (60g)

Cream Cheese Filling

  • 1 large egg (beaten lightly with a fork)
  • 6 oz cream cheese (softened)
  • ⅛ teaspoon sea salt
  • 4 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract
  • 2 graham crackers (to crush on top)

Instructions

  1. Make Blueberry Sauce: In a small saucepan, combine blueberries, lemon juice, water, granulated sugar, and cornstarch. Bring the mixture to a simmer, stirring frequently until thickened. Transfer immediately to a non-metal heat-safe container and refrigerate until cold, to be used later for swirling in the cookies.
  2. Prepare Cookie Dough: In a large bowl, whisk together brown sugar, granulated sugar, sea salt, and one large egg until the mixture is thick and lightened in color. Add melted room temperature butter and vanilla extract, whisking until smooth.
  3. Add Dry Ingredients: Sift in the all-purpose flour, baking soda, and ground cinnamon directly into the bowl. Fold gently until no dry streaks remain. Then fold in the graham cracker crumbs until the dough forms ribbons. Chill if necessary until firm enough to scoop.
  4. Form Cookie Balls: Scoop or roll the dough into 12 large even balls and place them on parchment-lined baking sheets. Press an indent into the center of each ball with the back of a scoop or your fingers. Chill the cookie dough for at least 30 minutes or overnight.
  5. Prepare Cream Cheese Filling: In a small bowl, whisk one whole egg until smooth and set aside. In another bowl, beat the cream cheese, sugar, and salt until completely smooth. Add vanilla extract and half of the whisked egg to the cream cheese mixture, beating until smooth. Refrigerate until assembly.
  6. Preheat Oven: Heat the oven to 355°F (180°C).
  7. Assemble Cookies: Place chilled cookie dough balls on parchment-lined or greased baking sheets, spacing a few inches apart. Fill each center indent with cheesecake mixture to the top. Drop ½ teaspoon of the blueberry sauce into the cheesecake filling and swirl gently with a toothpick.
  8. Bake: Bake for 12-14 minutes, or until the bottoms of the cookies are slightly golden brown but the centers remain soft.
  9. Cool and Finish: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. While still warm, crumble graham crackers over the tops to adhere to the filling. Enjoy your gooey and delicious blueberry cheesecake cookies!

Notes

  • Use fresh or frozen blueberries for the sauce; frozen should be thawed slightly before use.
  • The chilling step for cookie dough is essential to maintain shape during baking and to handle the dough easily.
  • Do not overbake these cookies to preserve their soft and gooey texture inside.
  • If cream cheese mixture is too soft, refrigerate a bit longer before assembling the cookies for easier handling.
  • To crush the graham crackers for topping, place them in a sealed bag and use a rolling pin or heavy object to break into fine pieces.

Nutrition

Keywords: blueberry cheesecake cookies, blueberry sauce cookies, soft cheesecake cookies, graham cracker cookies, dessert cookies

Find it online: https://flavorsbymaya.com/blueberry-cheesecake-cookies-recipe/