These blueberry cheesecake cookies are everything you love about blueberry cheesecake in a soft, chewy cookie form. Each one is swirled with sweet blueberry jam and topped with tangy cream cheese frosting and graham cracker crumbs. They're rich, flavorful, and perfect for blueberry season or anytime you're craving a bakery-style treat at home.
Why You'll Love These Blueberry Cheesecake Cookies
Rich and chewy cookies- The melted butter and extra egg yolk help make these cookies tender with crisp edges and perfectly chewy centers. They do need time to chill, but it's worth it!
Marbled blueberry cookie dough- Like my blueberry white chocolate cookies, thick blueberry jam is folded into the cookie dough right before baking. This gives the cookies a bright, bold blueberry flavor without the extra moisture that fresh berries add.
Cream cheese frosting- A swirl of my small batch cream cheese frosting is piped on top of each cookie for that tangy, classic cheesecake flavor. Top them with graham cracker crumbs to mimic a graham cracker crust!
Jump to:
Important Ingredients
- Unsalted butter- Salted butter also works, but if you use it, remember to omit the extra salt the recipe calls for.
- Granulated sugar sweetens the cookies but also contributes to their perfectly crisp exteriors.
- Egg and egg yolk- Using an egg plus egg yolk gives the cookies their rich, tender texture without making them too cakey.
- All purpose flour- Make sure to measure it in grams with a kitchen scale for the best results or use the spoon and level method! Fluff up the flour with a fork and spoon it into your measuring cup. Swipe off the excess so you don't pack it in, which can make you accidentally measure too much (makes the cookies dry).
- Blueberry jam-ย I used homemade blueberry jam when testing this recipe, but store-bought jam, preserves, or blueberry pie filling work.
- Cream cheese- Make sure to use a brick of full-fat cream cheese. Avoid low-fat cream cheese or any kind of cream cheese spread that comes in a tub.
- Powdered sugar, also referred to as confectioners' sugar, is key to sweeten the cream cheese frosting without making it lumpy.
Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Ingredient Substitutions
- Dairy free- This recipe also works with high-quality dairy-free butter and cream cheese. Violife Plant Butter browns beautifully!
- Different jam- You can make this recipe with any jam you like if you can't find blueberry. I recommend strawberry or raspberry!
- Different frosting- Top the cookies with chocolate cream cheese frosting or cinnamon cream cheese frosting instead.
Step by Step Instructions
Step 1: Start by melting the butter in a large bowl. Let it cool slightly, then whisk in the sugar.
Step 2: After that, whisk in the egg, egg yolk, and vanilla extract. Make sure to whisk vigorously so there is any egg stuck at the bottom of the bowl.
Step 3: Fold the flour, baking soda, and salt into the wet ingredients, stopping when just a few dry streaks of flour are left so you don't overmix.
Step 4: Gently spoon dollops of the blueberry jam on top of the dough and gently swirl it in with a butter knife. Don't overdo it- we want to make sure that the cookies have big swirls!
Step 5: Scoop the cookie dough with a large cookie scoop (mine holds 2.3 ounces or 4 tablespoons). Set the balls on a cookie sheet lined with parchment paper and chill for at least 4 hours. The dough needs to hyrdate, and chilling also prevents them from spreading too much in the oven.
Step 6: Once the dough is chilled, arrange the dough on a lined cookie sheet with 1-2 inches between each so they have room to spread. Bake at 350ยฐF until the edges look set and are golden brown.
Remove from the oven and let them cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Step 7: While the cookies cool, make the cream cheese frosting by beating room temperature butter and cream cheese together on medium-high speed. Then beat in the powdered sugar and low followed by vanilla and salt.
Step 8: Transfer the frosting to a piping bag fitted with a round piping tip and pipe a swirl on top of each cookie. Garnish them with fresh or macerated blueberries andย graham crackers crumbs!
Frequently Asked Questions
I recommend freezing the cookies without the frosting, because when the frosting thaws out it and can make the cookies soggy. Place parchment paper between each cookie so they don't stick together, and store them in an airtight container. Freeze for up to 3 months and thaw on the counter for 30 minutes before you decorate them.
Yes! After making and scooping the dough, freeze the dough balls on a baking sheet for 2 hours or until frozen solid. Then transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months. Bake them directly from frozen at 350ยฐF, adding 1-2 extra minutes.
Yes, you do! Chilling the dough is essential, so don't skip it. If you don't chill it, the cookies will spread way too much in the oven and make a big mess.
Storage Instructions
I recommend storing the cookies and frosting separately if you're not serving them the day of! The cookies last for up to 5 days in an airtight container at room temperature. Store the frosting in an airtight container in the fridge for up to 5 days.
If the blueberry cheesecake cookies are already frosted, keep them in the fridge for up to 5 days and let them come to room temperature for 30 minutes so the frosting softens.
More Blueberry Recipes to Try
๐ Recipe
Blueberry Cheesecake Cookies
Equipment
- 1 whisk
- 1 large cookie scoop
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 1 piping bag with round piping tip
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Cookies
- 226 grams melted unsalted butter cooled
- 200 grams granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 330 grams all purpose flour
- ยพ teaspoon baking soda
- ยฝ teaspoon salt
- 160 grams blueberry jam
Cream Cheese Frosting
- 112 grams unsalted butter room temperature
- 226 grams cream cheese full fat, softened
- 400 grams powdered sugar
- 1 teaspoon vanilla extract
- ยผ teaspoon salt
Instructions
Cookies
- In a large mixing bowl, whisk melted butter and granulated sugar until well combined.226 grams melted unsalted butter, 200 grams granulated sugar
- Whisk in the egg, egg yolk, and vanilla extract. Whisk vigorously until the mixture is glossy and paste-like.1 large egg, 1 egg yolk, 2 teaspoon vanilla extract
- Add the flour, baking soda, and a pinch of salt. Gently fold until just combined, stopping when only a few streaks of flour remain.330 grams all purpose flour, ยพ teaspoon baking soda, ยฝ teaspoon salt
- Spoon small dollops of blueberry jam over the dough. Use a butter knife to gently swirl it in. Avoid overmixing so you get distinct blueberry swirls in every cookie.160 grams blueberry jam
- Use a large cookie scoop (about 4 tablespoons) to portion the dough onto a parchment-lined baking sheet. Cover and chill for at least 4 hours or overnight.
- Once chilled, preheat the oven to 350ยฐF (180ยฐC). Place the cookie dough balls on a baking sheet lined with parchment paper, spacing them 1-2 inches apart. Bake for 11-14 minutes, or until the edges are golden and the centers are puffy and slightly underbaked.
- Let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely before frosting.
Cream Cheese Frosting
- Beat room temperature butter and cream cheese together on medium-high speed until smooth and creamy.112 grams unsalted butter, 226 grams cream cheese
- Add powdered sugar on low speed 1 cup at a time, then mix in the vanilla extract and a pinch of salt. Increase to medium-high speed until the frosting is light and fluffy.400 grams powdered sugar, 1 teaspoon vanilla extract, ยผ teaspoon salt
- Transfer the frosting to a piping bag fitted with a round piping tip. Frost each cookie, then garnish with fresh blueberries and crushed graham crackers.
Notes
- Use room temperature ingredients. Cold butter, eggs, or cream cheese can lead to a lumpy dough or frosting. Let everything sit out for 1 hour before starting.
- Don't skip chilling the dough. Chilling hydrates the flour, helps the flavors develop, and keeps the cookies thick and chewy.
- Watch the bake time closely. Every oven is different, so start checking for doneness around 11 minutes. The centers should look set but slightly soft; they'll continue to firm up as they cool.
- Frost after cooling. Piping frosting onto warm cookies will cause it to melt. Make sure the cookies are fully cooled before decorating.
Megan Weimer
These cookies are soft and thick and delicious! I highly recommend topping them with extra jam if you have some since the cream cheese frosting is quite rich.