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Blueberry Cheesecake Cookies Recipe

Blueberry Cheesecake Cookies Recipe
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★★★★★

4.8 from 5 reviews

These Blueberry Cheesecake Cookies combine rich, creamy cheesecake filling with a sweet and tangy blueberry sauce, all nestled inside a cinnamon-spiced graham cracker cookie dough. Perfectly soft and bursting with fruity flavors, these cookies are a heavenly treat for any dessert lover.

Ingredients

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Blueberry Sauce

  • ½ cup blueberries (fresh or frozen)
  • ½ tablespoon lemon juice
  • 3 tablespoons water
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch

Cookie Dough

  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon sea salt
  • 1 large egg
  • 1 cup butter (melted)
  • 1 teaspoon pure vanilla extract
  • 2 ⅛ cup all purpose flour (260g)
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ cup graham cracker crumbs (60g)

Cream Cheese Filling

  • 6 oz cream cheese (softened)
  • ⅛ teaspoon sea salt
  • 4 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract
  • 1 large egg (beaten lightly with a fork)

Topping

  • 2 graham crackers (to crush on top)

Instructions

  1. Make the Blueberry Sauce: In a small saucepan, combine the blueberries, lemon juice, water, granulated sugar, and cornstarch. Bring to a simmer over medium heat, stirring frequently until the mixture thickens. Immediately transfer to a non-metal, heat-safe container and cool completely. Refrigerate until ready to use.
  2. Prepare the Cookie Dough: In a large bowl, whisk together brown sugar, granulated sugar, sea salt, and one egg until the mixture is thick and lightened in color. Add melted, room temperature butter and vanilla extract, whisking to combine thoroughly.
  3. Incorporate Dry Ingredients: Sift the all-purpose flour, baking soda, and ground cinnamon directly into the wet mixture. Fold gently just until no dry streaks remain. Fold in the graham cracker crumbs until the dough forms ribbons. Chill the dough if needed to make scooping easier.
  4. Shape and Chill Dough Balls: Scoop or roll the dough into 12 large, even balls on parchment-lined baking sheets. Press an indent into the center of each dough ball using the back of a scoop or your fingers. Chill the dough balls for at least 30 minutes or overnight.
  5. Make the Cream Cheese Filling: In a small bowl, whisk one whole egg until smooth. In a separate bowl, beat together softened cream cheese, granulated sugar, and salt until completely smooth. Add vanilla extract and half of the whisked egg, beating until fully incorporated. Refrigerate the filling until assembly.
  6. Assemble Cookies: Preheat oven to 355°F (180°C). Place chilled dough balls on parchment-lined or greased baking sheets, spacing them a few inches apart. Fill the indent in each dough ball with cream cheese filling all the way to the top. Add ½ teaspoon of blueberry sauce into the cream cheese filling and swirl gently with a toothpick.
  7. Bake the Cookies: Bake for 12-14 minutes until the bottoms are slightly golden but the cookies remain soft inside. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, as they are delicate and gooey when warm.
  8. Add Topping: While cookies are still warm, break graham crackers over the tops so they stick. Allow cookies to fully cool and set before serving. Enjoy your delightful blueberry cheesecake cookies!

Notes

  • Use fresh or frozen blueberries for the sauce; frozen blueberries may require a bit longer to simmer.
  • Chilling the cookie dough helps with shaping and prevents spreading during baking.
  • Do not overbake the cookies to keep them soft and gooey inside.
  • Swirling the blueberry sauce gently into the cream cheese keeps a beautiful marbled effect.
  • If cream cheese is not softened, it will be difficult to blend smoothly in the filling.

Nutrition

Keywords: blueberry cheesecake cookies, blueberry sauce, cream cheese cookies, soft cookies, dessert recipe

Find it online: https://thefoodrecipe.com/blueberry-cheesecake-cookies-recipe/