Blueberry Cheesecake Cookies with Cream Cheese Frosting and Lemon-Blueberry Topping Recipe
Delight in these Blueberry Cheesecake Cookies featuring a crunchy graham cracker cookie base, a luscious cream cheese frosting, and a sweet-tart blueberry topping. These cookies combine classic cheesecake flavors with a portable, hand-held treat that’s perfect for dessert or special occasions.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Graham Cracker Cookies
- 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
Cream Cheese Frosting
- 4 oz Cream cheese, softened
- 4 tbsp Butter, softened, salted or unsalted
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
Blueberry Topping
- 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)
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely crushed graham crackers (1 cup), salt, baking soda, and baking powder. Gradually add these dry ingredients to the wet ingredients and stir until a soft dough forms.
- Shape Cookies: Preheat your oven to 350°F (175°C). Place the remaining 1/3 cup finely crushed graham crackers in a shallow dish. Scoop tablespoon-sized portions of dough and roll each into a ball, then roll the balls in the crushed graham crackers to coat. Place the coated dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack.
- Make Blueberry Topping: In a small saucepan, combine the blueberries, lemon juice, granulated sugar, cornstarch, and 1/4 cup water. Cook over medium heat, stirring frequently, until the mixture bubbles and thickens. Add an additional 1/3 cup water if needed to reach desired consistency. Remove from heat and let cool.
- Prepare Cream Cheese Frosting: In a medium bowl, beat together softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.
- Assemble Cookies: Once the cookies have cooled completely, spread a generous layer of cream cheese frosting on the flat side of each cookie. Top each frosted cookie with a spoonful of the blueberry topping.
- Serve and Enjoy: Arrange the cookies on a serving platter and serve immediately or refrigerate for up to 3 days. Allow cookies to come to room temperature before serving if chilled.
Notes
- Ensure the cookies are completely cooled before frosting to prevent melting.
- The blueberry topping can be made a day ahead and stored in the refrigerator.
- Use fresh or frozen blueberries according to availability; thaw frozen blueberries before use.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and use gluten-free graham crackers.
- These cookies are best enjoyed within 3 days for optimal freshness.
Keywords: blueberry cheesecake cookies, graham cracker cookies, cream cheese frosting, blueberry topping, dessert cookies, sweet treat