All the flavors you love about cheesecake packed into delicious graham cracker cookie topped with cheesecake frosting and a dollop of blueberries.
Crumbl Blueberry Cheesecake Cookies
With this recipe you get all of the incredible flavors of cheesecake in cookie form! A graham cracker cookie topped with cheesecake frosting and topped with blueberry filling, and the final result? AH-FREAKING-MAZING!
Ingredients for Blueberry Cheesecake Cookies
For the Cookies
- Butter- You will want to make sure your butter is softened so that it can cream together with the sugar.
- Granulated Sugar
- Brown Sugar- Using both types of sugar creates the perfect chewy texture and will help keep your cookies moist.
- Vanilla- A big heaping helping of vanilla gives these cookies a great kick of flavor!
- Flour- Plain old All Purpose flour.
- Graham Cracker Crumbs- These are going to give your cookies the perfect graham cracker crust flavor.
- Baking Soda
- Baking Powder
- Salt- Just a pinch really balances out the sweetness and brings the flavors together.
For the Frosting
- Cream Cheese
- Marshmallow Cream- Yes! Good old fashioned jarred marshmallow fluff is going to make this frosting NEXT LEVEL!
- Powdered Sugar
- Canned Blueberry Pie Filling- You can use other flavors if your don’t like blueberries, but blueberry is my favorite!
How to Make Blueberry Cheesecake Cookies
Start by preheating the oven to 350 degrees.
In a stand mixer or a bowl with a hand mixer, cream together the butter and sugar. Add the eggs and vanilla and mix again until light and slightly fluffy. Add the flour, graham cracker crumbs, baking powder, baking soda and salt and mix again until the dough just comes together. The dough will be a very dry dough, you’ll have to pack it together for it to stick together.
Portion the dough into twelve 1/2 cup pieces of dough. Roll each portion into a ball and place 6 balls onto a cookie sheet. Press down on each dough ball and flatten them just a bit.
Bake for 12-15 minutes until the cookies start to brown slightly.
Remove the cookies from the oven and allow them to cool on the plan for 20 minutes.
While the cookies are cooling, make the frosting.
Start by whipping the cream cheese until it is light and smooth. Slowly add the marshmallow fluff to the cream cheese, mixing a little bit at a time until it is all added and thoroughly incorporated.
Add in the powdered sugar 1/2 cup at a time. Make sure that the powdered sugar is mixed in and smooth before adding the next half cup. Repeat until all 2 cups of powdered sugar has been added.
Add the frosting to a gallon size zip top bag and cut the bottom corner of the bag or piping bag. Use the bag to pipe the frosting onto the cookies in a spiral pattern.
Top with blueberry pie filling and serve warm!
Is this a Crumbl Copycat Recipe?
Can I make these cookies smaller?
Of course! Use 1/4 cup of dough for each cookie and then shorten the bake time slightly.
How to store leftover Crumbl cookies
Store these cookies in the fridge in an air tight container for up to 1 week. If you’d like to keep them longer, freeze in an airtight container for up to 3 months.
Copycat Crumbl Blueberry Cheesecake Cookie
Graham Cracker Cookie
Cheesecake Frosting and Drizzle
- 16 oz cream cheese room temperature
- 7 oz marshmallow creme
- 2 cups powdered sugar
- 1/2 cup Canned Blueberry Pie Filling
- Preheat oven to 350°.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
- Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it until it is abotu 1 inch thick.
- Bake for 10-13 minutes, until the cookies are turning golden brown.
- Allow the cookies to cool on the pan for 5 minutes before transfering to ta wire rack.
- While the cookies are cooling, make the frosting by whipping the cream cheese until smooth.
- Add the powdered sugar 1/2 cup at a time, mixing until completely combined before adding more powdered sugar. Repeat until the full 2 cups of powdered sugar have been added.
- Add in the marshmallow cream and mixuntil all of it has been combined thoroughly.
- Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.
- Add a dollop of blueberry pie filling to the center of each cookie. Serve and Enjoy!