Blueberry Cheesecake Cookies
Serves 12
15 mins prep
12 mins cook
29 mins Chill Time
56 mins total
These soft and chewy blueberry cheesecake cookies have a swirled, molten cheesecake filling. The cookie itself is buttery with crisp edges, and is swirled with graham cracker crumbs. They're very easy to make and the cookie dough comes together without an electric mixer. Why choose between a cookie and a cheesecake when you could have both?
Blueberry Sauce
Cookie Dough
Filling and Assembly
Blueberry Sauce
To make the blueberry sauce, combine all the ingredients in a small saucepan and bring to a simmer.
cup blueberries
tbsp lemon juice
tbsp water
tbsp granulated sugar
tsp cornstarch
Simmer, stirring frequently, until thick and immediately transfer to a non-metal heat safe container to cool and refrigerate until cookie assembly.
Cookie Dough
In a large bowl combine brown and granulated sugars, salt, and egg. Whisk with a wire whisk until thickened and lightened in color.
cup brown sugar
cup granulated sugar
tsp sea salt
large egg
Add melted room temperature butter and vanilla. Whisk to combine until smooth.
cup butter
tsp pure vanilla extract
Sift the flour, baking soda, and cinnamon right into the bowl. Fold just until there are no dry streaks.
cup all purpose flour
tsp baking soda
tsp ground cinnamon
Add the graham crumbs and fold a few times to form ribbons. If needed, pop the cookie dough in the fridge for a few minutes to solidify enough for scooping.
cup graham cracker crumbs
Scoop or roll into 12 large even balls onto a sheet lined in parchment paper. Use the back of the scoop or your fingers to press an indent into the middle of each dough ball.
Chill the cookie dough for at least 30 minutes or overnight. Meanwhile, make the cream cheese filling.
Filling and Assembly
In a small bowl, whisk together one whole egg until smooth. Set aside for later.
large egg
Beat the cream cheese, sugar, and salt together until completely smooth.
oz cream cheese
tbsp granulated sugar
tsp sea salt
Add vanilla and only HALF of the previously whisked egg, beating until smooth. Refrigerate until ready to assemble.
tsp pure vanilla extract
Preheat oven to 355°F (180°C).
To assemble the cookies, lay the chilled cookie dough balls out on parchment lined or greased baking sheets, leaving a few inches space in between. Drop cheesecake mixture into the middle of each cookie, fill them all the way to the top.
Add ½ teaspoon of blueberry sauce into the cheesecake mixture and swirl with a toothpick.
Bake for 12-14 minutes or until the bottoms are slightly golden brown. You don’t want to overbake because you want them to stay soft inside
Let them cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely. They are very gooey and fragile right out of the oven. Break the graham crackers over the top while still warm so they stick to the tops. Enjoy!
graham crackers