Crumbl Blueberry Cheesecake Cookies
Crumbl Blueberry Cheesecake Cookies are a delightful treat that combines the flavors of creamy cheesecake with sweet blueberries and crunchy graham crackers. These cookies are not only delicious but also offer a unique twist on traditional cookies, making them a perfect choice for parties, gatherings, or even a special dessert at home. With a soft, chewy texture and a pop of fruity flavor, these cookies are sure to impress!
Why Make This Recipe
There are many reasons to whip up a batch of Crumbl Blueberry Cheesecake Cookies. First, they are easy to make, requiring simple ingredients that you may already have in your kitchen. Second, they offer a fun and tasty way to enjoy blueberries and cream cheese. Lastly, these cookies are perfect for any occasion, whether you want to share them with friends or indulge in a sweet treat just for yourself. Enjoying these cookies will bring a smile to your face and brighten your day!
How to Make Crumbl Blueberry Cheesecake Cookies
Ingredients
- 1/2 cup butter (softened, salted or unsalted)
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 cup graham crackers (finely crushed, about 7 sheets)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup graham crackers (finely crushed, about 2 sheets for rolling)
- 4 oz cream cheese (softened)
- 4 tablespoons butter (softened, salted or unsalted)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 2 tablespoons lemon juice
- 1/4 cup granulated sugar
- 1/2 tablespoon cornstarch
- 1/3 cup water
Directions
Blueberry Topping: In a medium saucepan, combine blueberries, lemon juice, sugar, and 1/4 cup water. Cook on medium heat for a few minutes until the blueberries soften. In a small bowl, mix cornstarch and the remaining 1/3 cup water to form a slurry. Add the cornstarch slurry to the blueberries, stirring constantly until the mixture thickens (about 1-2 minutes). Let it cool before topping the cookies.
Graham Cracker Cookies: Preheat the oven to 350°F and line a baking sheet with parchment paper. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until smooth. Add egg and vanilla extract, mixing well. Stir in flour, graham cracker crumbs, salt, baking soda, and baking powder. Mix until just combined. Using a 1/4 cup cookie scoop, portion out 8 equally sized cookie dough balls. Roll them between your palms and coat them in the additional 1/3 cup of crushed graham crackers. Place the cookie dough balls on the baking sheet and gently flatten to about 3/4-inch thickness. Bake in the preheated oven for 9 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Cream Cheese Frosting: In a stand mixer, whip the softened cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, mixing on high speed until light and fluffy (2-3 minutes). Fill a piping bag with the frosting and pipe a generous amount onto each cooled cookie.
Assemble the Cookies: Once the cookies are frosted, top each one with a spoonful of blueberry topping. Optionally, drizzle with raspberry jam for an extra burst of sweetness! Enjoy these delicious Crumbl-inspired cookies!
How to Serve Crumbl Blueberry Cheesecake Cookies
Serve these cookies fresh off the baking sheet or after they have cooled completely. They are perfect for enjoying with a glass of milk, coffee, or even tea. You can also serve them on a dessert platter at a party or gathering, making them a beautiful and tasty centerpiece.
How to Store Crumbl Blueberry Cheesecake Cookies
To store these cookies, place them in an airtight container at room temperature. They will stay fresh for about 3-5 days. If you want to keep them longer, you can freeze the cookies for up to 2 months. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Crumbl Blueberry Cheesecake Cookies
- Use fresh blueberries for the best flavor.
- Make sure your butter and cream cheese are softened for smooth mixing.
- Don’t overmix the cookie dough to keep the cookies tender.
- Allow the cookies to cool completely before frosting them to prevent melting.
Variation
You can easily adjust the cookie toppings by using different fruits, such as strawberries or raspberries, instead of blueberries. You can also add chocolate chips to the cookie dough for a chocolatey twist.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but make sure to thaw and drain excess liquid before using.Can I make the cookie dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking.What can I substitute for cream cheese in the frosting?
You can use mascarpone cheese or a dairy-free cream cheese alternative if needed.
Now you’re ready to make and enjoy these delightful Crumbl Blueberry Cheesecake Cookies! Happy baking!
Print
Crumbl Blueberry Cheesecake Cookies
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delicious cookies combining creamy cheesecake, sweet blueberries, and crunchy graham crackers for a delightful treat.
Ingredients
- 1/2 cup butter (softened, salted or unsalted)
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 cup graham crackers (finely crushed, about 7 sheets)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup graham crackers (finely crushed, about 2 sheets for rolling)
- 4 oz cream cheese (softened)
- 4 tablespoons butter (softened, salted or unsalted)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 2 tablespoons lemon juice
- 1/4 cup granulated sugar
- 1/2 tablespoon cornstarch
- 1/3 cup water
Instructions
- In a medium saucepan, combine blueberries, lemon juice, sugar, and 1/4 cup water. Cook on medium heat until softened.
- Mix cornstarch and remaining water in a small bowl to form a slurry. Add to blueberries and cook until thickened (1-2 minutes). Let cool.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar in a large bowl. Add egg and vanilla extract; mix well.
- Stir in flour, graham cracker crumbs, salt, baking soda, and baking powder until just combined.
- Using a 1/4 cup cookie scoop, portion out 8 dough balls and roll in crushed graham crackers. Flatten to 3/4-inch thickness and bake for 9 minutes.
- Cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
- Whip cream cheese and butter until smooth, add powdered sugar and vanilla; mix until light and fluffy (2-3 minutes).
- Frost cooled cookies with cream cheese mixture and top with blueberry topping.
- Optionally, drizzle with raspberry jam before serving.
Notes
Use fresh blueberries for the best flavor and ensure butter and cream cheese are softened for smooth mixing. Store in an airtight container for up to 3-5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: blueberry cookies, cheesecake cookies, dessert recipes, easy baking, cookie recipes