These Crumbl blueberry cheesecake cookies are the ultimate dupe recipe They are made with a graham cracker cookie base, a luscious cream cheese frosting, and a homemade blueberry pie filling.
Since you are here, make sure to take a look at these Crumbl new york cheesecake cookies, these Crumbl raspberry cheesecake cookies, as well as fruity lemon poppy seed muffins!
This is the best Crumbl blueberry cheesecake copycat recipe
Making Crumbl cookie copycats has to be one of the most fun challenges ever. After remaking their Nilla cupcake cookies, and their OReo mallow sandwich cookies now is time for a fan favorite, the blueberry cheesecake cookies.
They have a delicious graham cracker flavor from using them both in the cookie dough as well as on the outside of our cookie dough balls before baking. The homemade blueberry pie filling on top also adds the best flavor that pairs so perfectly with our cream cheese mixture. I think you will really love these cookies!
Why you need to make this recipe!
- This recipe transforms a favorite cheesecake flavor into a cookie and it’s ready in less than an hour!
- It’s easy to make and actually uses real graham crackers in the cookie dough.
- The frosting is my favorite fail-proof cream cheese frosting which pairs beautifully with the cookie base.
- Thanks to this recipe, you will be able to enjoy your favorite cookie anytime even if it is not available in stores.
- This recipe will also save you a ton of money in the long run as well!
Ingredients for this Crumbl blueberry cheesecake cookie recipe
Here are the ingredients you will need to make this delicious cookie recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– You can use either salted or unsalted butter for this recipe, just make sure it’s softened.
- Granulated sugar & brown sugar– This cookie uses a mixture of sugars to get the texture just right.
- Egg– Use a large egg at room temperature.
- Vanilla extract– The vanilla extract goes in the cookie dough as well as in the frosting, it makes it so good!
- Graham crackers– Can’t have cheesecake without graham cracker crust, well can’t have cheesecake cookies without graham cracker cookie base!
- Flour– AP flour works great for this.
- Salt– Use a little salt in your baked goods because it highlights the flavors of sweets.
- Baking soda & baking powder- These are the leavening agents of this recipe and will add some extra height to the base.
- Cream cheese- Use full-fat cream cheese for the frosting. I like Philadephia cream cheese.
- Powdered sugar- The powdered sugar will add sweetness to our frosting.
- Fresh blueberries
- Lemon juice and lemon zest
- Cornstarch
How to make the Crumbl blueberry cheesecake cookies
This is how you can make this delicious dupe recipe. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter and sugars together in a large bowl.
- Mix in the egg and vanilla extract until combined.
- Fold in the flour, crushed-up graham crackers, salt, baking soda, and baking powder just until the flour mixture disappears.
- Scoop the cookie dough, roll it in extra graham cracker crumbs, place it on a baking sheet, gently flatten to about 1 inch in thickness, and bake in the preheated oven.
Make the cheesecake frosting
- Cream the cream cheese and butter together in a medium bowl until smooth.
- Add in the powdered sugar and vanilla extract and mix again until fluffy.
- Frost each cooled-down cookie with the cream cheese frosting.
- Drizzle raspberry jam on top, serve and enjoy!
Make the blueberry pie filling
- In a medium saucepan add in the blueberries, and the water and cook on medium heat for a few minutes.
- In a small bowl combine cornstarch, lemon juice, lemon zest, and a little water. Mix until smooth.
- Add the granulated sugar to the blueberry mixture then add in the cornstarch slurry and stir constantly until the mixture thickens. About 1-2 minutes.
- Allow the blueberry pie filling to cool down before using it to top your cookies.
Frequently asked questions – FAQ
HOW TO STORE blueberry CHEESECAKE COOKIES
To store these cookies, place them in an airtight container or a flat baking sheet and wrap them with plastic wrap to keep them air-tight, and store them in the fridge for up to 5 days.
Depending on if you like your cookies chilled or not, eat them right out of the fridge or let them sit on the counter to get back to room temperature and enjoy!
CAN I FREEZE THESE COOKIES?
Absolutely! These cookies freeze so well.
To freeze them place them on a flat baking sheet and freeze for 1-2 hours or until solid, you can then transfer them into an air-tight container, making sure to separate each one with a layer of wax or parchment paper. Freeze them this way for up to 2 months.
Once you’re ready to enjoy the cookies, pull them out of the freezes, lay them flat, and let them thaw in the fridge overnight or on the counter for a few hours then enjoy!
HOW TO MAKE MINI CATERING SIZED CRUMBL blueberry CHEESECAKE COOKIES?
To make catering-size Crumbl cookies you can make 16 cookies instead of the regular 8 large cookies. Instead of baking those in the oven for 10 minutes, you will have to bake them for 7 minutes instead. Frost and decorate the way you would the larger ones.
Crumbl blueberry cheesecake cookies
Crumbl blueberry cheesecake cookies
Ingredients
Graham cracker cookies
- ½ cup Butter softened, salted or unsalted
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 & ⅓ cup AP flour
- 1 cup graham crackers finely crushed, about 7 sheets
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ cup graham crackers finely crushed, about 2 sheets
Cream cheese frosting
- 4 oz cream cheese softened
- 4 tablespoon butter softened, salted or unsalted
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Blueberry topping
- 1 cup blueberries
- 2 tablespoon lemon juice
- ¼ cup granulated sugar
- ½ tablespoon cornstarch
- ⅓ cup water
Instructions
Blueberry topping
- In a medium saucepan add the blueberries, lemon juice, sugar, and ¼ cup water and cook on medium heat for a few minutes to allow the blueberries to soften.1 cup blueberries, 2 tablespoon lemon juice, ¼ cup granulated sugar
- In a small bowl combine cornstarch and the rest of the water. Mix until smooth. Add the cornstarch slurry to the blueberries and stir constantly until the mixture thickens. About 1-2 minutes. Allow the blueberry pie filling to cool down before using it to top your cookies.½ tablespoon cornstarch, ⅓ cup water
Graham cracker cookies
- Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
- Cream the butter, granulated sugar, and brown sugar until combined. Add in the egg and the vanilla and mix again.½ cup Butter, ⅓ cup granulated sugar, ¼ cup brown sugar, 1 egg, 1 teaspoon vanilla extract
- Add in the flour, graham cracker crumbs, salt, baking soda, and baking powder and mix just until the flour mixture disappears.1 & ⅓ cup AP flour, 1 cup graham crackers, ¼ teaspoon salt, ¼ teaspoon baking soda, ½ teaspoon baking powder
- Using a large (¼ cup) cookie scooper, scoop out 8 equally sized cookie dough balls, roll them between the palm of your hands then roll them in the ⅓ cup of the crushed graham crackers.⅓ cup graham crackers
- Place the cookie dough on the prepared baking sheet, gently flatten to about ¾th inch in thickness and bake in the preheated oven for 9 minutes. Let the cookies cool down on the baking sheet for 10 minutes then transfer to a cooling rack.
Cream cheese frosting
- In a stand mixer whip the softened cream cheese and butter together until smooth.4 oz cream cheese, 4 tablespoon butter
- Add in the powdered sugar and the vanilla and mix on high speed again until light and flufy. This should take 2-3 minutes.1 cup powdered sugar, 1 teaspoon vanilla extract
- Fill a piping bag with a large round tip with the cream cheese frosting and frost each cookie. Top the cookies with a drizzle of raspberry jam and enjoy!
Nutrition
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Donna
Amazing! One of my new favorite cookies!
Jalesa
Made these cookies and they came out great! Very tasty and will definitely be making again. I made them smaller in size so that I could have more cookies and everything was absolutely perfect.
Chahinez
Glad you enjoyed them!!
Reagan
Wonderful! The 9 minutes always seem too short, but when they’re done they are perfect! I was lazy and didn’t want to make the blueberry topping so I just bought it at the store lol. Just as good! Recipe is so easy to follow.
Chahinez
I’m glad you found the recipe wonderful! It’s great that even with the shortcut of buying the blueberry topping, it turned out just as good. Sometimes convenience is key!
SS
Best cookie ever! I made them with freshly picked Alaskan blueberries! Your recipes are always on point and I thank you so much for sharing them with us. I am surprised this recipe doesn’t have more reviews – don’t be intimidated by the 3 different stages/parts, it is still quite simple and oh so worth it.
Chahinez
Fresh Alaskan blueberries sound amazing! Thank you so much for the sweet review, I appreciate it 🙂
Alice
Is it fair to give this another 5 star after making it a second time?
Alice
I’m already rating this one…. because I already made it using your raspberry cheesecake ones and adding that blueberry twist myself!! Blueberry Cheesecake is a bomb combo and I’m so happy to see this as an official recipe on your site. I will be sure to try the blueberry topping recipe!