Crumbl blueberry cheesecake cookies

5 from 11 votes

These Crumbl bluberry cheesecake cookies are a simple yet delicious copycat to your favorite cookie bakery cheesecake cookies!

Prep Time25

Cook Time10

Total Time35

Course: Dessert

Cuisine: amerian

Servings: cookies

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

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.
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.

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 flufy. This should take 2-3 minutes.
1 cup powdered sugar, 1 tsp 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!