If you ever wanted to combine the classic flavors of blueberry cheesecake with the soft, chewy texture of cookies, this recipe is for you! These Blueberry Cheesecake Cookies are a delightful treat that combines the best of both worlds. With a buttery cracker cookie base and a creamy cheesecake frosting topped with tangy blueberry pie filling, these cookies will surely be a hit at any gathering.
Why You’ll Love These Blueberry Cheesecake Cookies
- Unique Flavor Combination: The delightful mix of buttery cracker cookies and creamy cheesecake frosting is irresistible.
- Perfect for Any Occasion: These cookies are perfect for holidays, parties, or just as a special treat for yourself.
- Easy to Make: Despite their sophisticated taste, these cookies are straightforward to prepare.
- Impressive Presentation: The vibrant blueberry topping and creamy frosting make these cookies look gourmet.
Blueberry Cheesecake Cookies
Ingredients
| Ingredient | Amount |
|---|---|
| Salted butter | 1 1/2 cups |
| Granulated sugar | 1 cup |
| Brown sugar (packed) | 1 cup |
| Eggs | 2 |
| Vanilla | 1 1/2 tbsp |
| All-purpose flour | 3 1/2 cups |
| Honey- or cinnamon-flavored crackers (crushed) | 2 packages (approx. 2 cups crumbs) |
| Baking soda | 1 tsp |
| Baking powder | 1 1/2 tsp |
| Pinch of salt | As needed |
| Powdered sugar – cookie base | 1 cup |
| Powdered sugar – frosting | 1 1/2 cups |
| Cream cheese | 16 oz |
| Marshmallow creme | 7 oz |
| Canned blueberry pie filling | 1 cup |
Optional Add-Ons
- Lemon zest for a tangy twist.
- Chopped nuts for added crunch.
- White chocolate chips for extra sweetness.
Step-by-Step Instructions for Blueberry Cheesecake Cookies
Preparing the Cracker Cookie
Step 1. Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2. Mix the Wet Ingredients
- In a large bowl, cream together 1 1/2 cups of softened salted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until the mixture is light and fluffy. It’s important to beat the butter and sugars well to incorporate air, which gives the cookies a tender texture.
- Add 2 large eggs, one at a time, beating well after each addition to ensure they are well incorporated.
- Stir in 1 1/2 tablespoons of vanilla extract to enhance the flavor.
Step 3. Combine the Dry Ingredients
- In a separate bowl, whisk together 3 1/2 cups of all-purpose flour, roughly 2 cups of crushed honey- or cinnamon-flavored crackers (about 2 packages), 1 teaspoon of baking soda, 1 1/2 teaspoons of baking powder, and a pinch of salt. This step ensures even distribution of the leavening agents for a consistent rise.
Step 4. Form the Dough
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing as it can make the cookies tough. The dough should be firm yet pliable.
Step 5. Shape the Cookies
- Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Flatten each ball of dough slightly with the back of a spoon or your fingers to ensure even baking. The flattened shape also helps hold more of the cheesecake frosting later.
Step 6. Bake
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Baking time might slightly vary depending on your oven, so keep a close eye on them in the last few minutes.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and gain their structure.
Once the cookies are cooled down, you can move on to preparing the cheesecake frosting and assembling the cookies as previously described.
Preparing the Cheesecake Frosting
Step 7. Cream the Ingredients:
- In a medium bowl, beat the cream cheese until smooth and creamy. Add the marshmallow creme and powdered sugar, beating until well combined and fluffy.
Step 8. Assemble the Cookies:
- Once the cookies have cooled, spread a generous layer of cheesecake frosting on each cookie. Top with a spoonful of blueberry pie filling.
Storage and Serving
Store the finished cookies in an airtight container in the refrigerator for up to 5 days. Serve chilled for the best flavor, or let them sit at room temperature for a few minutes before serving if you prefer a softer texture.
Tips for Success
- Use Softened Butter: Make sure your butter is softened to room temperature for easy mixing.
- Do Not Overbake: Keep an eye on the cookies while baking to ensure they do not become too hard.
- Cool Completely: Let the cookies cool completely before adding the frosting to prevent it from melting.
Variations
- Lemon Blueberry Cheesecake Cookies: Add a teaspoon of lemon zest to the cookie dough and frosting for a tangy twist.
- Nutty Cheesecake Cookies: Add chopped nuts to the cookie dough for extra crunch and flavor.
- Chocolate Drizzle: Drizzle melted white chocolate over the top of the finished cookies for an extra touch of sweetness.
Imagine the perfect marriage of flavors where buttery cookies meet the creamy bliss of cheesecake frosting, adorned with juicy, fresh blueberries. These Blueberry Cheesecake Cookies are not only a breeze to make but their mouthwatering taste is bound to captivate anyone who tries them. Ideal for any special occasion or simply to treat yourself, this recipe is sure to become a cherished favorite.