Description
Delight in these luscious Blueberry Cheesecake Cookies that combine a soft, crumbly cookie base rolled in graham crackers, topped with creamy cheesecake frosting and a sweet, tangy homemade blueberry glaze. Perfectly balanced with hints of vanilla and lemon, these cookies are a heavenly treat that captures the essence of a classic blueberry cheesecake in a handheld form.
Ingredients
Scale
Cookie Dough
- 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
Blueberry Topping
- 1 cup Blueberries
- 2 tbsp Lemon juice
- 1/4 cup Granulated sugar
- 1/2 tbsp Cornstarch
- 1/3 cup Water (divided as 1/4 cup and 1/3 cup)
Cream Cheese Frosting
- 4 oz Cream cheese, softened
- 4 tbsp Butter, softened, salted or unsalted
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
Instructions
- Prepare Blueberry Topping: In a medium saucepan, combine blueberries, lemon juice, granulated sugar, and 1/4 cup water. Cook over medium heat until blueberries soften and release juices. Mix cornstarch with 1/3 cup water, then slowly add to saucepan, stirring until thickened, about 1-2 minutes. Remove from heat and cool.
- Preheat Oven and Prepare Baking Sheet: Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream butter, granulated sugar, and brown sugar until smooth. Add egg and vanilla, mixing well.
- Combine Dry Ingredients: Gradually blend in flour, crushed graham crackers (1 cup), salt, baking soda, and baking powder until just incorporated without overmixing.
- Shape Cookies: Use a 1/4 cup scoop to portion 8 dough balls. Roll each between palms and coat in remaining 1/3 cup crushed graham crackers.
- Bake Cookies: Place on baking sheet, flatten to about 3/4 inch thickness. Bake for 9 minutes. Cool on baking sheet 10 minutes, then transfer to wire rack.
- Make Cream Cheese Frosting: Whip cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until light and fluffy, about 2-3 minutes.
- Pipe Frosting: Fill a piping bag with frosting and pipe swirls atop each cooled cookie.
- Top with Blueberry Glaze: Drizzle cooled blueberry topping over frosted cookies. Optionally, add raspberry jam drizzle. Serve immediately and enjoy.
Notes
- Use chilled cookie dough if it becomes too soft to handle easily.
- Rolling cookies in crushed graham crackers adds a delightful crunch and flavor.
- The blueberry topping should be fully cooled before drizzling to prevent melting the frosting.
- For extra flair, add a small raspberry jam drizzle as an optional topping.
- Store cookies in an airtight container in the refrigerator for up to 3 days.
- Let cookies come to room temperature before serving for best flavor.
