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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
