Gourmet Thick Blueberry Cheesecake Cookies
Gourmet Thick Blueberry Cheesecake Cookies: Do you have a sweet tooth that just can’t be satisfied with a simple chocolate chip cookie? Are you tired of the same old desserts and looking for a deliciously unique treat to satisfy your cravings? Look no further than this gourmet Thick Blueberry Cheesecake Cookie Recipe. With a perfect balance of tangy blueberries and rich, creamy cheesecake, these cookies are a game-changer for any dessert lover. And the best part? They are surprisingly easy to make.
This thick, soft cookie is packed with cream cheese, creating a pillow-soft base. If you don’t like super-sweet treats, this is the cookie for you! Below, you will find two cookie options: How to Make Cream Cheese Cookies with a No-Bake Cream Cheese Topping and How to Make Graham Cracker Cookies with a Cream Cheese Frosting.
How to Make Gourmet Thick Blueberry Cheesecake Cookies
One cookie is all you need. These shareable blueberry cream cheese cookies have a rich cream cheese cookie base, a slather of no-bake vanilla cheesecake, and a dollop of blueberry pie filling. If you love cheesecake, I am confident that these cookies will quickly become your new favorite!
BLUEBERRY CHEESECAKE COOKIES RECIPE INGREDIENT LIST– full printable recipe below in recipe card
CREAM CHEESE COOKIE DOUGH INGREDIENTS
- ½ cup unsalted butter, softened
- 8-ounce block of cream cheese, softened
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
NO BAKE CHEESECAKE TOPPING INGREDIENTS
- 8-ounce cream cheese, softened
- 8-ounce tub Cool Whip, defrosted
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
BLUEBERRY TOPPING INGREDIENTS
- 21-ounce can of blueberry pie filling
CREAM CHEESE COOKIE BASE INSTRUCTIONS
- Line 2 cookie sheets with parchment paper and set aside.
- Add the butter, cream cheese, sugar, eggs, and vanilla extract to a large mixing bowl.
- Mix until light and fluffy.
- Whisk together the flour, salt, and baking powder in a medium bowl.
- Add dry ingredients to the wet ingredients, and blend until combined.
- Divide the dough into 12 (3.6-ounce) cookie dough balls.
- Place (6 balls per cookie sheet) on prepared cookie sheets, refrigerate 2½ hours.
- Preheat the oven to 350°F. NOTE THAT THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake for 16-18 minutes. Slide the cookies, still on the parchment paper, onto the kitchen counter.
- Let the cookies cool for about 3 minutes or until cool enough to press. Cookies come out puffy, fluffy, and tall. Use the palm of your hand to flatten the cookie dough enough so the topping can be added without running off.
- Let cool completely.
NO BAKE VANILLA CHEESECAKE TOPPING INSTRUCTIONS
- Add the cream cheese, Cool Whip, and vanilla to a medium mixing bowl.
- Mix until combined and no lumps.
- Add powdered sugar, and continue mixing until all the ingredients are combined.
- Spoon onto each cooled cooking (about two heaping tablespoons)
BLUEBERRY TOPPING INSTRUCTIONS
- Spoon a heaping tablespoon of cheesecake topping onto each cookie.
HOW TO ADD A BURST OF FLAVOR AND CREAMINESS TO YOUR COOKIES
WHITE CHOCOLATE CHIPS! These little morsels would make a great addition to the cookie dough. The white chocolate chips will add vanilla flavor and a hint of creaminess. Use only high-quality chips. I like Ghirardelli.
How to Make Copycat Crumbl Blueberry Cheesecake Cookies
The main difference between my cookie recipe and Crumbl’s is the use of graham crackers. My cookies are cream cheese cookies. Below is a recipe for making graham cracker cookies and a delicious cream cheese frosting.
HOW TO MAKE A THICK SOFT GRAHAM CRACKER COOKIE INGREDIENTS LIST– full printable recipe below in recipe card
- ½ cup unsalted butter, softened
- 8-ounce block of cream cheese, softened
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- 1½ cups graham cracker crumbs (about two sleeves)
- ½ teaspoon salt
- 1½ teaspoons baking powder
GRAHAM COOKIE RECIPE INSTRUCTIONS
- Line 2 cookie sheets with parchment paper and set aside.
- Add the butter, cream cheese, sugar, eggs, and vanilla extract to a large mixing bowl.
- Mix until light and fluffy.
- Whisk together the flour, graham cracker crumbs, salt, and baking powder in a medium bowl.
- Add dry ingredients to the wet ingredients, and blend until combined.
- Divide the dough into 3.6-ounce balls.
- Place (6 balls per cookie sheet) on prepared cookie sheets, refrigerate 2½ hours.
- Preheat the oven to 350°F. NOTE THAT THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake for 16-18 minutes. Slide the cookies, still on the parchment paper, onto the kitchen counter.
- Let the cookies cool for about 3 minutes or until cool enough to press. Cookies come out puffy, fluffy, and tall. Use the palm of your hand to flatten the dough sufficiently so the topping can be added without running off the cookie.
- Let cool completely.
HOW TO MAKE CREAM CHEESE FROSTING: INGREDIENTS LIST
- 1 cup unsalted butter, softened
- 1 (8-ounce) cream cheese, softened
- 2 teaspoons vanilla extract
- 7 cups of powdered sugar
- 2 tablespoons milk
DELICIOUS CREAM CHEESE COOKIE FROSTING INSTRUCTIONS
- Cream together the butter and cream cheese (3 minutes).
- Add the vanilla, powdered sugar, and milk.
- Continue beating for 5 minutes or until the frosting is light and fluffy.
- Store frosted baked goods in the refrigerator.
More No-Bake Cheesecake Desserts
Below is a list of favorite no-bake cheesecake recipes. CLICK HERE FOR THE WHOLE COLLECTIONS→• NO BAKE CHEESECAKE
HOW TO MAKE HOMEMADE FRESH BLUEBERRY COMPOTE
- 4 1/2 cups fresh blueberries or frozen blueberries
- 1 cup granulated sugar
- Add the blueberries and sugar to a medium saucepan.
- Cook on medium-low for 10 minutes. Smash the berries with a potato masher.
- Turn the heat up to medium and bring to a rapid boil.
- Once the berries boil across the surface, turn the heat back to medium-low and simmer for 15 minutes.
- Stir occasionally.
- Pour into a jar and refrigerate.
- Makes a little over one pint.
HOW TO STORE THICK SOFT BLUEBERRY CHEESECAKE COOKIES
Store these chewy cookies in the refrigerator until ready to serve. NOTE: Dairy products, such as cheesecake, should be left out of the refrigerator for no more than 2 hours.
- Place a piece of parchment paper on the bottom of an airtight container. TIP: Only add one layer of cookies per container. These cookies are not meant to be stacked.
- It will stay fresh for up to 3 days or longer.
WHAT DO I DO WITH THE EXTRA NO BAKE CHEESECAKE AND BLUEBERRY PIE FILLING?
Unfortunately, you will have leftover cheesecake topping and blueberry pie filling unless you double the cookie recipe. This creates an opportunity for you to serve something else to guests who would prefer a “lighter” dessert. You won’t have many ingredients left over, but you will have enough for several guests.
BLUEBERRY CHEESECAKE DIP: Anytime I make this dip, it gets rave reviews and is always devoured. Simply spoon the remaining no-bake cheesecake into a small flat dish ( I use a pie plate) and add the leftover blueberry pie filling on top. Serve with honey graham crackers, shortbread cookies, pretzels, or vanilla wafers. Perfect for a casual party.
BLUEBERRY CHEESECAKE PARFAIT/DESSERT CUPS: To a small 5-ounce cup, add 1/8 cup blueberries, cheesecake mixture, and ½ tablespoon ground graham crackers. Great idea for a dessert table!
HERE’S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to twice as many cookies.
- Bake in a preheated oven at 350°F for 11 minutes. Use the back of a wooden spoon to gently flatten the cookies, and continue baking for an additional 2 minutes.
MORE LARGE GOURMET COOKIE RECIPES
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In conclusion, gourmet thick blueberry cheesecake cookies are a delicious and indulgent treat that combines the best of both worlds – the creamy richness of cheesecake and the sweet burst of blueberries. From the importance of using high-quality ingredients to the technique of measuring and mixing the batter correctly, we have explored the key elements that make these cookies truly outstanding. So whip up a batch for your next special occasion or satisfy a craving. As my grandma always said, “Life is uncertain, but dessert should always be on the menu.” Cheers to enjoying these delectable cookies, and don’t forget to share with friends and loved ones. But remember, practice makes perfect, so keep experimenting and perfecting your recipe. Happy baking! Sheryl
WHY DO THESE COOKIES LOOK “RAW”?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Gourmet Thick Blueberry Cheesecake Cookies
Ingredients
For the Cookie Dough:
- ½ cup unsalted butter, softened
- 8 ounce block cream cheese, softened
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
For the Cheesecake Topping:
- 8 ounce cream cheese, softened
- 8 ounce tub cool whip, defrosted
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
For the Blueberry Topping:
- 21 ounce can blueberry pie filling
For the Copycat Crumbl Blueberry Cheesecake Cookies:
- ½ cup unsalted butter, softened
- 8 ounce block cream cheese, softened
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- 1½ cups graham cracker crumbs (about 2 sleeves)
- ½ teaspoon salt
- 1½ teaspoons baking powder
For the Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 1 (8 ounce) cream cheese, softened
- 2 teaspoons vanilla extract
- 7 cups powdered sugar
- 2 tablespoons milk
Instructions
For the Cookie Dough Base:
- Line 2 cookie sheets with parchment paper and set aside.
- Add the butter, cream cheese, sugar, eggs, and vanilla extract in a large mixing bowl.
- Mix until light and fluffy.
- Whisk together the flour, salt, and baking powder in a medium bowl.
- Add dry ingredients to the wet ingredients, and blend until combined.
- Divide the dough into 12 (3.6-ounce) balls.
- Place (6 balls per cookie sheet) on prepared cookie sheets, refrigerate 2½ hours.
- Preheat oven to 350°F. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake 16-18 minutes. Slide the cookies still on the parchment paper onto the kitchen counter.
- Let the cookies cool for about 3 minutes or until cool enough to press. Cookies come out puffy, fluffy, and tall. Use the palm of your hand to flatten the cookie dough enough so the topping can be added without running off.
- Let cool completely.
For the No-Bake Cheesecake Topping:
- Add the cream cheese, Cool Whip, and vanilla to a medium mixing bowl.
- Mix until combined and no lumps.
- Add powdered sugar, continue mixing until all the ingredients are combined and creamy.
- Spoon onto each cooled cooking (about 2 heaping tablespoons)
For the Blueberry Topping:
- Spoon a heaping tablespoon of cheesecake topping onto each cookie.
Store the cookie in an airtight container in the refrigerator until ready to serve. NOTE: Dairy products such as cheesecake should be left out of the refrigerator for no longer than 2 hours. TIP: Only add one layer of cookie per container. These cookies are not meant to be stacked.
Copycat Crumbl Blueberry Cheesecake Cookies:
- Line 2 cookie sheets with parchment paper and set aside.
- Add the butter, cream cheese, sugar, eggs, and vanilla extract to a large mixing bowl.
- Mix until light and fluffy.
- Whisk together the flour, graham cracker crumbs, salt, and baking powder in a medium bowl.
- Add dry ingredients to the wet ingredients, and blend until combined.
- Divide the dough into 3.6-ounce balls.
- Place (6 balls per cookie sheet) on prepared cookie sheets, refrigerate 2½ hours.
- Preheat the oven to 350°F. NOTE THAT THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake for 16-18 minutes. Slide the cookies, still on the parchment paper, onto the kitchen counter.
- Let the cookies cool for about 3 minutes or until cool enough to press. Cookies come out puffy, fluffy, and tall. Use the palm of your hand to flatten enough so the topping can be added without running off the cookie.
- Let cool completely.
Cream Cheese Frosting:
- Cream together the butter and cream cheese (3 minutes).
- Add the vanilla, powdered sugar, and milk.
- Continue beating for an additional 5 minutes or until the frosting is light and fluffy.
- Add to the tops of each cookie, spoon a heaping tablespoon of cheesecake topping onto each cookie.
- Store frosted baked goods in the refrigerator.
HERE'S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to double the cookies.
- Bake in a preheated oven at 350°F for 11 minutes. Use the back of a wooden spoon to gently flatten the cookies, and continue baking for an additional 2 minutes.
Notes
WHAT DO I DO WITH THE LEFTOVER NO-BAKE CHEESECAKE AND BLUEBERRY PIE FILLING?
Unfortunately, you will have leftover cheesecake topping and blueberry pie filling unless you double the cookie recipe. This creates the opportunity for you to serve something else for those guests who would prefer to have a "lighter" dessert. You won't have many ingredients left over, but you will have enough for several guests.
BLUEBERRY CHEESECAKE DIP: Anytime I make this dip, it gets rave reviews and is always devoured. Simply spoon the remaining no-bake cheesecake into a small flat dish ( I use a pie plate) and add the leftover blueberry pie filling on top. Serve with honey graham crackers, shortbread cookies, pretzels, or vanilla wafers. Perfect for a casual party.
BLUEBERRY CHEESECAKE PARFAIT/DESSERT CUPS: Add 1/8 cup blueberries, cheesecake mixture, and ½ tablespoon ground graham crackers to a small 5-ounce cup. Great idea for a dessert table!
WHY DO THESE COOKIES LOOK "RAW"?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
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