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crumbl copycat for blueberry cheesecake cookies
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5 from 6 votes

Copycat Crumbl Blueberry Cheesecake Cookie

Crumbl's Blueberry Cheesecake Cookies are a Graham Cracker flavored Cookie base topped with a Cheesecake Frosting and a dollop of Blueberry Pie Filling. This is my recipe, inspired by Crumbl's Cookie. 
Course Dessert
Cuisine American
Keyword crumbl cookies
Prep Time 15 minutes
Cook Time 15 minutes
Servings 24 Servings (1/2 Cookie per serving)
Calories 387kcal
Author Karli Bitner


Graham Cracker Cookie

  • 1 1/2 cups salted butter softened
  • 3/4 cup granulated sugar
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 3 3/4 cups all purpose flour
  • 2 pkg graham crackers, crushed appprox 2 1/2 cups of crumbs
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

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!


Store the cookies in the fridge. 
To Half this recipe you'll just half all of the ingredients and then bake the same way. The easiest way to half 3/4 cup of something is to measure 1/4 cup plus 1/8 cup. Smaller cookies will need to bake for slightly shorter. 


Calories: 387kcal | Carbohydrates: 53g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 349mg | Potassium: 91mg | Fiber: 1g | Sugar: 35g | Vitamin A: 628IU | Calcium: 46mg | Iron: 1mg