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These Crumbl blueberry cheesecake cookies are the ultimate dupe recipe. They feature a graham cracker cookie base, luscious cream cheese frosting, and homemade blueberry pie filling.
Quick Look: Crumbl Blueberry Cheesecake Cookies
- 🫐 What it is: A copycat of Crumbl’s graham cracker cookie with cream cheese frosting and blueberry topping.
- ⭐ Why it works: Graham crackers go in the dough and around the outside for real cheesecake-crust flavor.
- 💛 Why you’ll love it: Bakery-size cookies with a jammy homemade blueberry topping, any time you want.
- ⚠️ What to watch for: Cool the topping and cookies completely, or the frosting melts.
- ❄️ Make ahead: Keep them in the fridge up to 5 days or freeze up to 2 months.
- 🎯 How close to the original: Same graham cookie, piped cream cheese frosting and blueberry topping as the Crumbl version.
Table of Contents
- Quick Look: Crumbl Blueberry Cheesecake Cookies
- The Best Crumbl Blueberry Cheesecake Copycat Recipe
- Why This Recipe Works
- Key Ingredients
- How to Make Crumbl Blueberry Cheesecake Cookies
- Expert Tips
- Crumbl Blueberry Cheesecake Cookies FAQs
- More Crumbl Cheesecake Cookies
- Crumbl Blueberry Cheesecake Cookies Recipe
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 it’s 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. It’s the same graham cracker cookie I use for my Crumbl raspberry cheesecake cookies and NY cheesecake cookies, just with a jammy blueberry finish. I think you will really love these cookies!
Why This Recipe Works
- 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. It’s the same one I pipe onto my Crumbl salted caramel cheesecake cookies.
- 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!
Key Ingredients
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 Philadelphia cream cheese.
- Powdered sugar- The powdered sugar will add sweetness to our frosting.
- Fresh blueberries– They cook down into the jammy topping. Got extra? Fold them into my Crumbl blueberry muffin cookies.
- Lemon juice and lemon zest– A little lemon brightens the blueberries, just like it does in my lemon poppy seed muffins.
- Cornstarch– Thickens the blueberry topping into a jammy pie filling that stays put on the frosting.
How to Make Crumbl Blueberry Cheesecake Cookies
- Cream the butter and sugars. Make the blueberry topping first so it has time to cool (the method is in the recipe card). Then preheat the oven to 350F, line a baking sheet with parchment, and cream the butter, granulated sugar and brown sugar. Mix in the egg and vanilla.
- Add the dry ingredients. Add the flour, crushed graham crackers, salt, baking soda and baking powder, and mix just until the flour disappears.
- Roll in graham crumbs. Scoop 8 equal dough balls with a large (1/4 cup) cookie scoop, roll them smooth, then roll each one in the extra crushed graham crackers.
- Flatten and bake. Place the dough balls on the baking sheet, gently flatten to about 3/4 inch thick and bake for 9 minutes. Let them cool on the sheet for 10 minutes, then move them to a rack to cool completely.
- Frost and top. Whip the cream cheese and butter until smooth, then beat in the powdered sugar and vanilla until fluffy. Pipe the frosting onto each cooled cookie and spoon the cooled blueberry topping over the top.
Expert Tips
- Make the blueberry topping first. It needs to cool completely before it goes on the cookies. Warm topping melts the cream cheese frosting and slides right off.
- Use full-fat cream cheese. Low-fat cream cheese makes a runny frosting that won’t hold its shape under the blueberries.
- Soften the cream cheese and butter all the way. Cold cream cheese leaves little lumps in the frosting. Whip it with the butter until completely smooth before adding the powdered sugar.
- Crush the graham crackers finely. Big chunks make the dough crumbly and the cookies can crack. Use fine crumbs in the dough and for rolling.
- Don’t overbake. Pull the cookies at 9 minutes, even if the centers look a little soft. They keep baking on the hot pan for those 10 minutes of cooling and stay tender.
- Frost only cooled cookies. Even a slightly warm cookie will melt the frosting. Let them cool fully on a rack first.
- Pipe a ring, then fill the center. A large round piping tip makes a frosting border that keeps the blueberry topping in the middle instead of running down the sides.
- Store them in the fridge. The cream cheese frosting needs to stay chilled. Keep them in an airtight container in the fridge for up to 5 days, and let them sit out a few minutes if you like them less cold.
Crumbl Blueberry Cheesecake Cookies FAQs
Store Crumbl blueberry cheesecake cookies in an airtight container (or on a flat baking sheet wrapped tightly in plastic wrap) in the fridge for up to 5 days. Eat them right out of the fridge if you like them chilled, or let them sit on the counter for a few minutes to come back to room temperature.
Absolutely! Crumbl blueberry cheesecake cookies freeze so well. Freeze them on a flat baking sheet for 1 to 2 hours until solid, then move them to an airtight container with a layer of wax or parchment paper between each one. Freeze for up to 2 months, then thaw them flat in the fridge overnight or on the counter for a few hours.
To make catering-size Crumbl blueberry cheesecake cookies, scoop 16 smaller dough balls instead of 8 large ones and bake them for about 7 minutes instead of 9. Frost and top them the same way you would the larger cookies.
Yes! Salted or unsalted butter both work in Crumbl blueberry cheesecake cookies, in the graham cracker cookie dough and in the cream cheese frosting. Just make sure it’s fully softened so the dough and frosting come together smooth.
Warm blueberry topping melts the cream cheese frosting and slides right off Crumbl blueberry cheesecake cookies. Make the topping first, before you even start the dough, so it has plenty of time to cool completely.
More Crumbl Cheesecake Cookies
If you baked these Crumbl blueberry cheesecake cookies, I want to hear all about it! Leave a ⭐ star rating and a comment below, and tell me if yours were as jammy and gooey as mine. Happy baking!!
Crumbl Blueberry Cheesecake Cookies
Ingredients
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 AP 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
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
Instructions
Blueberry topping
- In a medium saucepan add the blueberries, lemon juice, sugar, and 1/4 cup water and cook on medium heat for a few minutes to allow the blueberries to soften.1 cup blueberries, 2 tbsp lemon juice, 1/4 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.1/2 tbsp cornstarch, 1/3 cup water
Graham cracker cookies
- Preheat the oven to 350F, then line a baking sheet with parchment 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.1/2 cup Butter, 1/3 cup granulated sugar, 1/4 cup brown sugar, 1 egg, 1 tsp vanilla extract
- Add in the flour, graham cracker crumbs, salt, baking soda, and baking powder and mix just until the flour mixture disappears.1 1/3 cup AP flour, 1 cup graham crackers, 1/4 tsp salt, 1/4 tsp baking soda, 1/2 tsp baking powder
- Using a large (1/4 cup) cookie scooper, scoop out 8 equally sized cookie dough balls, roll them between the palm of your hands then roll them in the 1/3 cup of the crushed graham crackers.1/3 cup graham crackers
- Place the cookie dough on the prepared baking sheet, gently flatten to about 3/4th 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 tbsp butter
- Add in the powdered sugar and the vanilla and mix on high speed again until light and fluffy. This should take 2-3 minutes.1 cup powdered sugar, 1 tsp vanilla extract
- Fill a piping bag with a large round tip with cream cheese frosting and frost each cookie. Top the cookies with a drizzle of blueberry jam and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing! One of my new favorite cookies!
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.
Glad you enjoyed them!!
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.
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!
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.
Fresh Alaskan blueberries sound amazing! Thank you so much for the sweet review, I appreciate it 🙂
Is it fair to give this another 5 star after making it a second time?
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!