Blueberry Cheesecake Cookies with Graham Cracker Crust and Cream Cheese Frosting Recipe
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Blueberry Cheesecake Cookies with Graham Cracker Crust and Cream Cheese Frosting Recipe

ByLily Carter
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If you’ve been hunting for a dessert that brings all the best parts of a classic cheesecake and a cookie together, you’re in for a treat. This Blueberry Cheesecake Cookies with Graham Cracker Crust and Cream Cheese Frosting Recipe combines buttery graham cracker cookies with luscious cream cheese frosting and a fresh blueberry topping that feels like summer in every bite. I love making these when I want a dessert that’s impressive yet surprisingly simple to pull off.

What really makes these cookies stand out is the way the graham cracker crust adds a subtle crunch that perfectly complements the soft, tangy cream cheese frosting and the sweet, slightly tart blueberries. They’re perfect for everything from weekend baking sessions to crowd-pleasing potlucks or even just a cozy night at home with a cup of tea. Trust me, once you try this Blueberry Cheesecake Cookies with Graham Cracker Crust and Cream Cheese Frosting Recipe, it’ll become one of your go-to sweets.

Ingredients You’ll Need

Each ingredient plays an important role in this recipe to build layers of flavor and texture. From the fragrant vanilla in the cookie dough to the fresh blueberries you’ll boil down into a topping, I’ll share a few tips to make sure your baking experience goes smoothly.

  • Butter: Use softened, but not melted, butter for the cookies and frosting to get the best texture and creaminess.
  • Granulated sugar: Adds sweetness in both the cookie dough and the blueberry topping for balance.
  • Brown sugar: Brings a subtle caramel depth to the cookie base.
  • Egg: Acts as a binder and adds moisture; make sure it’s at room temperature for even mixing.
  • Vanilla extract: A must-have for adding warmth and enhancing the other flavors.
  • All-purpose flour: The structure of the cookies relies on this classic pantry staple.
  • Graham crackers: Finely crushed for the crust and as a rolling coating—don’t skip this step as it’s key to the cookie’s signature flavor!
  • Salt: Just a pinch to amplify sweetness and balance the cream cheese frosting.
  • Baking soda and baking powder: These leaveners work together to give your cookies the perfect rise and tenderness.
  • Cream cheese: Make sure it’s softened to room temperature to blend smoothly into the frosting.
  • Powdered sugar: For a silky frosting texture without grittiness.
  • Blueberries: Fresh is best here, but frozen can work in a pinch—just thaw and drain well beforehand.
  • Lemon juice: Adds a bright zing to the blueberry topping that stops it from tasting too sweet.
  • Cornstarch: Thickens the blueberry topping so it’s luscious but not runny.
  • Water: Used in two parts to cook down the blueberry topping slowly for that jammy consistency.

Variations

This recipe feels like a canvas to me. I like to mix things up depending on the season or who I’m baking for. Try adding your own twists—you’ll be surprised how versatile it is!

  • Berry swap: In fall, I’ve replaced blueberries with fresh raspberries or blackberries, which give a deeper flavor and vibrant color.
  • Gluten-free option: I’ve had luck substituting all-purpose flour with a gluten-free blend when baking for friends with sensitivities—just watch your cookie’s baking time.
  • Extra crunch: Adding a handful of chopped pecans or walnuts into the cookie dough adds a lovely texture and nutty hint.
  • Lemon zest: Stir a teaspoon of lemon zest into the frosting for an extra pop of citrus that brightens the whole cookie.

How to Make Blueberry Cheesecake Cookies with Graham Cracker Crust and Cream Cheese Frosting Recipe

Step 1: Make the Graham Cracker Cookie Dough

Start by creaming together the softened butter, granulated sugar, and brown sugar until fluffy—this usually takes me about 3 minutes with an electric mixer. Then, beat in the egg and vanilla extract until everything is smooth and combined. In a separate bowl, whisk together the flour, crushed graham crackers, salt, baking soda, and baking powder. Slowly add the dry ingredients to your butter mixture and mix until just blended. Be careful not to overmix: a few streaks of flour are okay to avoid tough cookies.

Step 2: Shape and Prepare Cookies for Baking

Take the extra crushed graham crackers and spread them out on a plate. Using a cookie scoop or tablespoon, form dough balls and roll each one in the graham cracker crumbs until well coated. Place them evenly spaced on a baking sheet lined with parchment paper. This coating is what gives the cookies that irresistible crumbly crust, so don’t skip it! Chill the dough balls in the fridge for about 15 minutes if your kitchen is warm—it helps them hold their shape better during baking.

Step 3: Bake the Cookies

Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, just until the edges start turning golden. They’ll still look soft in the middle — that’s perfect, as they firm up as they cool. Let them cool completely on the baking sheet before moving on to frosting.

Step 4: Prepare the Blueberry Topping

Combine the blueberries, lemon juice, and 1/4 cup granulated sugar in a small saucepan. Stir gently and bring it to a simmer over medium-low heat. Mix the cornstarch with 1/3 cup water until smooth, then add to the blueberries. Stir constantly as it thickens—this usually takes about 5 minutes. Once thick and glossy, transfer to a bowl and let it cool completely; this makes the topping luscious without being runny on your cookies.

Step 5: Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together until creamy and well combined. Gradually add powdered sugar and vanilla extract, beating after each addition until smooth and fluffy. Taste it as you go; you can add a pinch more powdered sugar if you like it sweeter. This frosting is the heart of the cheesecake feel—rich, tangy, and silky.

Step 6: Assemble the Cookies

Once the cookies are fully cooled, spread a generous dollop of cream cheese frosting on top of each cookie. Then, spoon a little of the blueberry topping over the frosting. I use the back of a spoon to keep the topping controlled so it doesn’t spill over the edges. Pop them in the fridge for 10-15 minutes to set everything before serving. That little chill step helps the layers stay distinct when you bite in.

How to Serve Blueberry Cheesecake Cookies with Graham Cracker Crust and Cream Cheese Frosting Recipe

The image shows several small white bowls and plates arranged neatly on a white marbled surface. There are four layered light brown square crackers stacked on the top left. Next to them is a small white bowl filled with dark brown powder, likely cinnamon or coffee. Below that bowl, there is a small white plate with two thick, neatly stacked slices of pale yellow butter. To the right of the butter, a single light brown egg is placed on the surface. Below the egg is a white bowl filled with white powder which looks like powdered sugar or baking soda. At the bottom left, there is a white bowl full of fine white flour. To its right is a white bowl filled with light brown granulated sugar. Next to the sugar is a white bowl filled with fresh dark blue blueberries. At the bottom right, a small white bowl holds a yellow liquid, likely melted butter or oil. The overall arrangement is clean and organized, with clear separation between each ingredient. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I’m serving these cookies, I like to garnish with a few fresh blueberries for a pop of color and an extra fresh burst of flavor. A tiny sprinkle of finely grated lemon zest on top also adds a beautiful aroma that wakes up the senses. If you’re feeling fancy, a small mint leaf can be the perfect finishing touch.

Side Dishes

Pair these cookies with a simple cup of Earl Grey tea or a glass of cold milk; both complement the richness of the cream cheese frosting beautifully. For brunch or dessert tables, I’ve also enjoyed serving them alongside fresh fruit salads or light lemon sorbet to balance the sweetness.

Creative Ways to Present

For special occasions, I like to arrange the cookies on a tiered cake stand surrounded by edible flowers or small sprigs of lavender. Another fun idea I’ve done is packaging them individually in clear cellophane bags tied with twine as charming party favors. They always get rave reviews and look so inviting!

Make Ahead and Storage

Storing Leftovers

I store the cookies in an airtight container in the fridge since the cream cheese frosting needs to stay cool. They hold up beautifully for up to 4 days, and honestly, I rarely have leftovers that last that long! Make sure to separate layers with parchment paper to keep the frosting from sticking.

Freezing

I’ve frozen the cookies (without the blueberry topping, which I add fresh after thawing) wrapped in plastic wrap and sealed in a freezer bag. They keep well for up to 2 months. When you want to enjoy them, thaw in the fridge overnight and add the topping before serving for that freshly made taste.

Reheating

Since these cookies are best served chilled, I don’t recommend reheating. But if you prefer them slightly warmed, pop a single cookie in the microwave for 10 seconds and then add the blueberry topping right after. It’s a nice way to enjoy a cozy, more melty texture without losing the cream cheese frosting’s charm.

FAQs

  1. Can I use frozen blueberries for the topping?

    Yes, you can use frozen blueberries if fresh ones aren’t available. Just make sure to thaw them completely and drain any excess liquid before cooking down the topping. This helps keep the topping from getting too watery.

  2. Do the cookies need to be refrigerated because of the frosting?

    Absolutely. Because of the cream cheese in the frosting, these cookies should be kept refrigerated to stay fresh and safe to eat. They taste best chilled, so plan to enjoy them straight from the fridge or after a short rest at room temperature.

  3. Can I make the cookies without the graham cracker crust?

    You can leave out the graham crackers if needed, but the crust adds an essential texture and flavor that really defines this recipe. If you skip it, the cookies will be more like a traditional sugar cookie, which is still delicious but a different experience.

  4. How do I prevent the cookies from spreading too much?

    Chilling the dough balls before baking helps them hold their shape better. Also, rolling them in crushed graham crackers adds a bit of texture that resists spreading. Avoid melting the butter—stick to softened butter for best results.

  5. What’s the best way to get the cream cheese frosting smooth?

    Make sure your cream cheese and butter are at room temperature before mixing. Beat them together well until silky before adding powdered sugar gradually. This helps avoid lumps and results in a fluffy, easy-to-spread frosting.

Final Thoughts

This Blueberry Cheesecake Cookies with Graham Cracker Crust and Cream Cheese Frosting Recipe really has a special place in my kitchen rotation because it brings together so many favorite flavors in one bite. It’s not overly complicated, but it feels fancy enough to impress guests or make your everyday moments a little sweeter. I hope you love making and sharing these as much as I do—it’s that kind of recipe that sticks with you and invites you back for seconds (or thirds!). Happy baking, friend!

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Blueberry Cheesecake Cookies with Graham Cracker Crust and Cream Cheese Frosting Recipe

Blueberry Cheesecake Cookies with Graham Cracker Crust and Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 63 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

Delight in these Blueberry Cheesecake Cookies featuring a graham cracker cookie base, creamy cream cheese frosting, and a fresh blueberry topping. These cookies combine the classic flavors of cheesecake with the convenience of a handheld treat, perfect for dessert or afternoon snacks.

Ingredients

Scale

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 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

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 (divided as 1/4 cup and 1/3 cup in steps)

Instructions

  1. Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Beat in the egg and vanilla extract until well combined.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely crushed graham crackers (about 7 sheets), salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
  3. Form and Roll Cookies: Scoop the dough into tablespoon-sized portions and shape each into a ball. Roll each ball in the finely crushed graham crackers (about 2 sheets) to coat the exterior evenly. Place the coated dough balls onto a baking sheet lined with parchment paper, spacing them at least 2 inches apart.
  4. Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes or until lightly golden around the edges but still soft in the center. Remove from the oven and allow them to cool completely on a wire rack before frosting.
  5. Make the Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
  6. Prepare the Blueberry Topping: In a small saucepan, combine the blueberries, lemon juice, granulated sugar, and 1/4 cup water. Cook over medium heat, stirring occasionally, until the blueberries break down and release their juices, about 5-7 minutes. In a small bowl, mix the cornstarch with 1/3 cup water to create a slurry, then slowly stir it into the blueberry mixture. Cook and stir until the topping thickens, about 2-3 minutes. Remove from heat and let cool.
  7. Assemble the Cookies: Spread or pipe a generous amount of cream cheese frosting onto each cooled cookie. Top with a spoonful of the blueberry topping. Allow the assembled cookies to set for a few minutes before serving for best flavor and texture.

Notes

  • Ensure cookies are completely cooled before frosting to prevent melting.
  • Use fresh or frozen blueberries for the topping; fresh is preferred for best flavor.
  • The graham cracker coating adds extra texture and flavor to the cookies.
  • Store assembled cookies in the refrigerator and consume within 3 days for freshness.
  • For a dairy-free option, substitute cream cheese and butter with vegan alternatives.
Avatar photo

Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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