Crumbl Blueberry Cheesecake Cookies: A Beginner’s Guide to Bakery-Style Cookies

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There is something special about the combination of rich cheesecake, fresh blueberries, and the warm, buttery flavor of graham crackers. These Crumbl Blueberry Cheesecake Cookies bring all those flavors together in a soft, chewy cookie topped with a smooth cream cheese frosting and a homemade blueberry topping.

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For those new to baking, this recipe is a perfect starting point. The steps are simple, requiring only basic mixing and baking techniques, yet the results are impressive. The graham cracker-infused cookie provides a sturdy yet tender base, the frosting adds a creamy texture, and the blueberry topping offers a burst of fresh fruit flavor. These cookies are an excellent choice for anyone who wants to practice making bakery-style treats at home without the need for advanced skills or specialized equipment.

This recipe is also adaptable. Whether you want to experiment with different fruit toppings, adjust the level of sweetness, or make slight modifications based on ingredient availability, this guide will provide useful tips to ensure success.

Ingredients and Preparation

Graham Cracker Cookie Base

• ½ cup butter, softened (salted or unsalted)
• ⅓ cup granulated sugar
• ¼ cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 & ⅓ cups all-purpose flour
• 1 cup graham crackers, finely crushed (about 7 sheets)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ½ teaspoon baking powder
• ⅓ cup additional graham crackers, finely crushed (about 2 sheets, for rolling)

Cream Cheese Frosting

• 4 oz cream cheese, softened
• 4 tablespoons butter, softened (salted or unsalted)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Blueberry Topping

• 1 cup blueberries
• 2 tablespoons lemon juice
• ¼ cup granulated sugar
• ½ tablespoon cornstarch
• ⅓ cup water

Step-by-Step Instructions

Preparing the Blueberry Topping

1. In a medium saucepan, combine the blueberries, lemon juice, sugar, and ¼ cup of water. Cook over medium heat for a few minutes until the blueberries soften.
2. In a small bowl, mix the cornstarch with the remaining water until smooth.
3. Stir the cornstarch mixture into the blueberry mixture, stirring constantly until it thickens, about 1-2 minutes.
4. Remove from heat and allow the blueberry topping to cool completely before using.

Making the Graham Cracker Cookies

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and well combined.
3. Add the egg and vanilla extract, mixing until incorporated.
4. In a separate bowl, whisk together the flour, 1 cup of crushed graham crackers, salt, baking soda, and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until the flour disappears.
6. Using a large cookie scoop (about ¼ cup), form 8 evenly sized cookie dough balls.
7. Roll each cookie dough ball in the additional ⅓ cup of crushed graham crackers to coat the outside.
8. Place the cookie dough balls on the prepared baking sheet, spacing them apart. Gently flatten them to about ¾ inch in thickness.
9. Bake in the preheated oven for 9 minutes. The cookies should be lightly golden but still soft in the center.
10. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Preparing the Cream Cheese Frosting

1. In a stand mixer or using a hand mixer, whip the softened cream cheese and butter together until smooth.
2. Add the powdered sugar and vanilla extract, then beat on high speed for 2-3 minutes until light and fluffy.

Assembling the Cookies

1. Fill a piping bag with the prepared cream cheese frosting, using a large round tip.
2. Pipe a generous layer of frosting onto each cooled cookie.
3. Spoon the cooled blueberry topping onto the frosting, ensuring an even distribution of fruit and sauce.
4. Serve immediately or store in an airtight container in the refrigerator until ready to enjoy.

Beginner Tips and Notes

Troubleshooting Common Issues

• Cookies spreading too much: If the dough is too soft, chill it in the refrigerator for 15-20 minutes before baking.
• Cookies coming out too hard: Be careful not to overbake. The cookies should look slightly underdone in the center when removed from the oven, as they will continue to set while cooling.
• Blueberry topping too runny: Ensure that the cornstarch is fully dissolved in water before adding it to the blueberries. Stir constantly while cooking to help the mixture thicken properly.
• Frosting too soft: If the frosting is too loose, refrigerate it for 15 minutes before piping.

Efficient Preparation Tips

• Crush the graham crackers ahead of time to save effort during mixing. A food processor works best, but a sealed plastic bag and rolling pin can also be used.
• Soften the butter and cream cheese in advance by leaving them at room temperature for 30-45 minutes before use.
• Prepare the blueberry topping first to allow ample cooling time while baking the cookies.

Ingredient Substitutions

• Butter: Can be replaced with margarine or a dairy-free alternative if needed.
• Sugar: Coconut sugar or a sugar substitute can be used for a slightly different flavor.
• Flour: A gluten-free baking blend can be used for a gluten-free version.
• Blueberries: Other berries such as raspberries or strawberries can be substituted.

Serving Suggestions

These cookies are delicious on their own, but they can be paired with complementary flavors to enhance the overall experience.

• With a beverage: Serve with a glass of cold milk, a warm cup of tea, or a latte. The creamy flavors of the cookies pair well with both hot and cold drinks.
• As a plated dessert: Arrange cookies on a plate with a drizzle of extra blueberry sauce and a sprinkle of graham cracker crumbs for an elegant presentation.
• With additional toppings: Add a few fresh blueberries or a light dusting of powdered sugar for an extra touch of flavor and texture.

Storage Tips

• Refrigeration: These cookies are best stored in an airtight container in the refrigerator due to the cream cheese frosting. They will stay fresh for up to five days.
• Freezing: The cookies (without frosting and topping) can be frozen for up to two months. Thaw before frosting and serving.
• Make-ahead option: The dough can be prepared in advance and stored in the refrigerator for up to two days before baking.

Engagement Features

This recipe is designed to be beginner-friendly while delivering bakery-quality results. Whether you are trying your hand at baking for the first time or looking to expand your skills, these cookies provide a rewarding experience with minimal stress.

If you try this recipe, share your experience and any modifications you made. Experimenting with different toppings or flavors can make each batch unique. Consider adding a personal touch by using seasonal berries or adjusting the sweetness to your preference.

Baking should be an enjoyable and creative process. With clear instructions and simple techniques, these Crumbl Blueberry Cheesecake Cookies are a great way to build confidence in the kitchen while making something truly delicious.