Name: Blueberry Cheesecake Cookies with Cream Cheese Frosting and Lemon-Blueberry Topping Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 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) for rolling; 4 oz Cream cheese, softened; 4 tbsp Butter, softened, salted or unsalted; 1 cup Powdered sugar; 1 tsp Vanilla extract; 1 cup Blueberries; 2 tbsp Lemon juice; 1/4 cup Granulated sugar; 1/2 tbsp Cornstarch; 1/3 cup Water (divided: 1/4 cup and 1/3 cup in steps)

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Oh, do I have a treat for you! These Blueberry Cheesecake Cookies with Cream Cheese Frosting and Lemon-Blueberry Topping recipe combines the best of everything: buttery, crumbly graham cracker cookies layered with creamy, tangy frosting, all topped with a bright, fresh blueberry and lemon glaze. It’s like cheesecake got cozy with a cookie, and trust me, once you try them, they’ll quickly become your new favorite indulgence.

Whether you’re baking for a brunch, a summer party, or just craving something special to enjoy with your afternoon coffee, these cookies are guaranteed to impress. The flavors complement each other beautifully, and the texture is perfection – crisp edges, soft centers, and that luscious frosting with a zing from the lemon-blueberry topping. I’m so excited to walk you through this Blueberry Cheesecake Cookies with Cream Cheese Frosting and Lemon-Blueberry Topping recipe, step-by-step!

Ingredients You’ll Need

Everything here is pretty straightforward but designed to work beautifully together to capture that cheesecake vibe with a cookie’s charm. A quick heads-up: use fresh blueberries if you can, and don’t skimp on quality cream cheese – it truly makes a difference in flavor and texture.

Butter: Either salted or unsalted works—just make sure it’s softened for easy mixing.
Granulated sugar: Sweetens the cookie base; brown sugar adds a nice depth.
Egg: Gives structure and tenderness to the cookies.
Vanilla extract: Classic flavor booster; don’t skip it!
All-purpose flour: The foundation for that perfect cookie crumb.
Graham crackers (finely crushed): This is your secret to that cheesecake crust flavor in cookie form—grind them just right.
Salt: Enhances sweetness and balances flavors.
Baking soda & baking powder: Work together to give the cookies a light, slightly airy texture.
Cream cheese (softened): For the frosting—makes it rich and creamy with that signature tang.
Powdered sugar: Smooth sweetness for the frosting without any grittiness.
Blueberries: Fresh, juicy ones for the topping—that pop of summer!
Lemon juice: Adds brightness and balances the sweetness in the blueberry topping.
Cornstarch: For thickening the topping so it’s glossy and perfect for spooning over.
Water: Used in the blueberry topping to dissolve sugar and cornstarch.

Variations

I’m all for tweaking recipes to suit your mood or pantry. Here are a couple of ways I like to make this recipe my own, and I encourage you to try them too – baking should be fun and personal!

Berry Mix: I sometimes swap blueberries for raspberries or blackberries depending on what’s fresh. It adds a different flair but keeps the tartness I love.
Gluten-Free: Try using a gluten-free flour blend with finely crushed gluten-free graham crackers. The texture changes slightly but still delicious.
Less Sweet: For a less sugary option, cut back on the powdered sugar in the frosting by a quarter. I find it balances the tang nicely without overwhelming the cookie.
Mini Cookies: Make them bite-sized for parties or gifts—just adjust baking time to 8-10 minutes to avoid overbaking.

How to Make Blueberry Cheesecake Cookies with Cream Cheese Frosting and Lemon-Blueberry Topping Recipe

Step 1: Mix Up Your Graham Cracker Cookie Dough

Start by creaming together the softened butter, granulated sugar, and brown sugar until nice and fluffy. I love this part because the house immediately smells comforting. Beat in the egg and vanilla extract until everything’s combined smoothly. Now, in a separate bowl, whisk your all-purpose flour, crushed graham crackers, salt, baking soda, and baking powder. Gradually add these dry ingredients into the wet mixture, folding gently until the dough comes together. A quick tip: don’t overmix here to keep the cookies tender!

Step 2: Shape and Roll Your Cookies

Take about a tablespoon of the dough and roll it into balls. Then, roll them in the extra crushed graham crackers – this adds a lovely texture and a bit of visual appeal. Place them a couple inches apart on your baking sheet lined with parchment paper. This step was a fun little hack I learned to give these cookies that subtle graham cracker crunch on the outside.

Step 3: Bake to Perfection

Pop the tray in the oven preheated to 350°F (175°C) and bake for about 10-12 minutes. You want the cookies to be just set with slightly golden edges—this helps retain softness inside. I usually check mine at 10 minutes to avoid drying them out. Let them cool completely on the rack before frosting.

Step 4: Whip Up That Cream Cheese Frosting

While the cookies are cooling, beat together your softened cream cheese and butter until smooth and creamy. Add in powdered sugar and vanilla extract, then beat until fluffy. If you’re worried about the frosting being too soft, a quick chill in the fridge helps it firm up—especially if your kitchen is warm.

Step 5: Make the Lemon-Blueberry Topping

In a small saucepan, combine the blueberries, lemon juice, and granulated sugar with 1/4 cup water. Cook over medium heat until the berries start to release their juice and the sugar dissolves, about 5-7 minutes. In a separate small bowl, whisk cornstarch with the remaining 1/3 cup water, then slowly stir into the blueberry mixture. Keep cooking until the sauce thickens, around 2-3 minutes. Remove from heat and let cool slightly; you want it pourable but not runny.

Step 6: Assemble Your Cookies

Spread or pipe a generous dollop of cream cheese frosting on each cooled cookie. Then spoon the lemon-blueberry topping over the frosting, trying to balance enough of those juicy berries per cookie. Nothing beats biting into the combined layers – I promise you, it’s pure bliss!

How to Serve Blueberry Cheesecake Cookies with Cream Cheese Frosting and Lemon-Blueberry Topping Recipe

The image shows nine white bowls and a stack of square graham crackers arranged neatly on a white marbled surface. The bowls contain different ingredients: one is filled with a fluffy white flour, another with light brown sugar that has a coarse texture, a third holds fresh dark blue blueberries, and a fourth has a smooth yellow liquid, likely melted butter. Another bowl contains small white granules, possibly salt or baking powder, while a small plate holds two white blocks of butter. A single brown egg rests on the surface next to a bowl of dark brown ground coffee or cocoa. The graham crackers are stacked on the left side, their light brown rough texture visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple here – a few fresh blueberries and a light sprinkle of finely grated lemon zest on top of the glaze add that extra pop of color and freshness. Sometimes a tiny mint leaf goes on for a lovely contrast, plus it looks gorgeous if you’re serving these at a brunch or tea party.

Side Dishes

These cookies pair beautifully with a cup of strong coffee or a fragrant cup of Earl Grey tea. If you’re serving them as part of a dessert spread, fresh fruit salad or a light citrus sorbet complements the lemon-blueberry topping really well—keeps the theme bright and refreshing!

Creative Ways to Present

For special occasions, I’ve arranged these cookies on a tiered dessert stand with small bowls of extra blueberry topping on the side—guests love customizing their treats. Alternatively, lining them up on a tray with a dusting of powdered sugar and fresh edible flowers transforms this humble cookie into a showstopper.

Make Ahead and Storage

Storing Leftovers

I find the best way to store these Blueberry Cheesecake Cookies with Cream Cheese Frosting and Lemon-Blueberry Topping recipe leftovers is in an airtight container in the fridge, layered with parchment paper. The frosting holds up well chilled, and they stay fresh for 3-4 days. Just remember that the cookie texture softens slightly, which I actually enjoy!

Freezing

If you want to freeze, frost the cookies and add the blueberry topping only after thawing for the best texture. Freeze the unfrosted cookies in a single layer first, then transfer to a freezer bag. They freeze well for up to 2 months and bake up just as delicious later.

Reheating

I usually let them thaw overnight in the fridge and bring them to room temperature before serving. If you want a slightly warm cookie, pop them in the oven at 300°F for about 5 minutes before frosting. Just avoid microwaving – it can make the frosting melt unevenly and the cookie rubbery.

FAQs

Can I use frozen blueberries for the lemon-blueberry topping?

Yes, you can! Just thaw them completely and drain any excess liquid before cooking. The topping might need a little extra cooking time to thicken properly since frozen berries release more juice.
How do I prevent the cream cheese frosting from being too soft?

Make sure your cream cheese and butter are softened but not melted. If your kitchen is warm, chill the frosting in the fridge for 15-20 minutes before using to firm it up—this helps with spreading and piping.
Can I make the cookie dough ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. This actually enhances the flavors and helps develop a better texture once baked.
What can I substitute for graham crackers if I can’t find them?

Digestive biscuits or vanilla wafer cookies crushed finely work well as alternatives. Just choose something lightly sweet and crumbly to mimic graham cracker texture and flavor.
How do I store the finished cookies if I want to transport them?

Pack them in a sturdy container with layers separated by parchment paper so the frosting and topping don’t smudge. Keep the container chilled if possible, especially during warm weather, to prevent melting.

Final Thoughts

Making these Blueberry Cheesecake Cookies with Cream Cheese Frosting and Lemon-Blueberry Topping recipe always feels like a little celebration in my kitchen. They’re one of those desserts that bring smiles because they’re familiar yet special, easy but impressive. I hope you enjoy baking and sharing them as much as I do – trust me, your friends and family will be asking for the recipe, and you’ll be delighted to share this gem!