Do you love blueberries and cheesecake as much as we do? Today I'm going to take your cookie game to the next level with gourmet Blueberry Cheesecake Cookies! With a thick and chewy graham cracker base, layered with a cool and refreshing silky Cheesecake Frosting, and bursting with a juicy Fresh Blueberry Sauce, you won’t be able to stop yourself from enjoying these! Inspired by the legendary Crumbl recipe, these gourmet cookies are an indulgent treat that combines the classic flavors of cheesecake and fresh blueberries in a deliciously unique way. These cookies are one of the most-requested by family and friends - soft and chewy, with just the right amount of fresh blueberry sweetness, with every bite leaving you craving more. So fast and easy to make, it’s easy to see why these irresistible cookies are always a favorite for special occasions and everyday treats. Take it from this cookie lover - better than Crumbl? Without a doubt! TIPS & TRICKS FOR THE BEST GOURMET BLUEBERRY CHEESECAKE COOKIES:For gourmet cookies, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Make sure to use fresh ingredients for the best results!
RECIPE TIPS & TRICKS:CAN I USE BLUEBERRY JAM INSTEAD OF MAKING FRESH BLUEBERRY SAUCE? Yes - if you want something simple and are running short on time, you can definitely cut corners and use blueberry jam or preserves - BUT this homemade Fresh Blueberry Sauce only takes about 10 minutes to prepare, and really takes these cookies to the gourmet level! DON’T OVERBAKE: For soft and chewy cookies, remove the cookies from the oven when the edges are set but the centers look slightly underdone. Don’t worry! They will continue to bake and set-up as they cool on the cookie sheets – giving you a perfectly soft and chewy texture! TO KEEP THESE COOKIES FRESH: Frosted cookies will stay soft, chewy and fresh for up to 3 days in an air-tight container kept in the refrigerator. To prevent the Fresh Blueberry Sauce from “bleeding” on top of the Cream Cheese Frosting, top with Fresh Blueberry Sauce right before serving. Fully decorated cookies (with Cream Cheese Frosting and Fresh Blueberry Sauce) should be refrigerated until ready to serve. MAKE AHEAD TIP: You can bake these cookies and freeze UNFROSTED for up to 2 months – simply defrost and then top with Cheesecake Frosting and add Fresh Blueberry Sauce before you plan on serving. The Cheesecake Frosting and Fresh Blueberry Sauce can be made ahead of time and refrigerated in airtight containers for up to 5 days, or freezer for up to 1 month. Baked and frosted cookies freeze well in an airtight container for up to 1 month. CAN I MAKE GLUTEN-FREE BLUEBERRY CHEESECAKE COOKIES? You can easily make this recipe gluten-free by substituting your favorite 1:1 gluten free flour for the all-purpose flour - I use and recommend King Arthur, Measure for Measure Flour and Bob's Red Mill Gluten Free 1-to-1 Baking Flour. You will also need to replace the graham crackers with gluten-free graham crackers (made with a gluten free flour blend). Most graham crackers are made with graham flour, wheat flour, or whole wheat flour and are not gluten-free—but fortunately, there are many gluten-free graham crackers available. Note that not all gluten-free grahams are not created equal when it comes to taste and texture – so make sure to substitute one that you have tried and like! SECRETS FOR THE BEST BAKERY STYLE COOKIES:With these tips and tricks, you'll be well on your way to creating delicious bakery-style cookies in no time!
MORE IRRESISTIBLE CHEESECAKE COOKIE FLAVORS THAT WILL KEEP YOU COMING BACK FOR MORE!
INGREDIENTS:
GRAHAM CRACKER COOKIE BASE: 1 large egg (room temperature) ½ cup (1 sticks) unsalted butter (softened) ¾ cup (165g) light or dark brown sugar ¼ cup (50g) granulated sugar 1-1/3 cups (160g) all-purpose flour 1-1/4 cups (150g) graham cracker crumbs (plus an extra ½ cup (60g) for rolling dough) 1 Tablespoon cornstarch 1 Tablespoon milk powder ¾ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 Tablespoon light corn syrup 1 teaspoon pure vanilla extract CHEESECAKE FROSTING: 8 ounces cream cheese (softened) 4 tablespoons (1/2 stick) unsalted butter (softened) 4 cups (480g) powdered sugar 1 teaspoon pure vanilla extract or vanilla bean paste Pinch of salt FRESH BLUEBERRY SAUCE: 4 cups fresh blueberries 1 cup granulated sugar 1/3 cup water 2 Tablespoons fresh lemon juice 1 teaspoon pure vanilla extract 1 Tablespoon cornstarch 1 Tablespoon water 1 Tablespoon butter (salted or unsalted) HOW I MAKE THESE:
YIELD: Makes 15 (three-inch) cookies (and 1-1/2 cups Fresh Blueberry Sauce) RECIPE NOTES: WEIGH INGREDIENTS CAREFULLY FOR BEST RESULTS: If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE. You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking. Take this from someone that bakes A LOT! CAN I USE BLUEBERRY JAM INSTEAD OF MAKING FRESH BLUEBERRY SAUCE? Yes - if you want something simple and are running short on time, you can definitely cut corners and use blueberry jam or preserves - BUT this homemade Fresh Blueberry Sauce only takes about 10 minutes to prepare, and really takes these cookies to the gourmet level! DON’T OVERBAKE: For soft and chewy cookies, remove the cookies from the oven when the edges are set but the centers look slightly underdone. Don’t worry! They will continue to bake and set-up as they cool on the cookie sheets – giving you a perfectly soft and chewy texture! TO KEEP THESE COOKIES FRESH: Frosted cookies will stay soft, chewy and fresh for up to 3 days in an air-tight container kept in the refrigerator. To prevent the Fresh Blueberry Sauce from “bleeding” on top of the Cream Cheese Frosting, top with Fresh Blueberry Sauce right before serving. Fully decorated cookies (with Cream Cheese Frosting and Fresh Blueberry Sauce) should be refrigerated until ready to serve. MAKE AHEAD TIP: You can bake these cookies and freeze UNFROSTED for up to 2 months – simply defrost and then top with Cheesecake Frosting and add Fresh Blueberry Sauce before you plan on serving. The Cheesecake Frosting and Fresh Blueberry Sauce can be made ahead of time and refrigerated in airtight containers for up to 5 days, or freezer for up to 1 month. Baked and frosted cookies freeze well in an airtight container for up to 1 month. BEFORE FREEZING: With frosted cookies, it’s important to freeze the cookie prior to placing them into a container so that the frosting remains intact. Place all frosted cookies on a parchment paper lined baking sheet and pop it in the freezer. Once the icing is set and hard (usually an hour) or the cookies are frozen solid, the cookies can be frozen in containers with parchment paper between layers. HOW TO THAW FROSTED COOKIES: For frosted cookies or “served chilled” cookies, thaw them in the fridge and NOT at room temp. For chilled cookies, you need to maintain refrigeration throughout the thawing process up until the time you eat the cookie for food safety. To keep your cookies from getting soggy and frosting from losing shape and texture, remove from the freezer and place the unopened container in the refrigerator overnight to thaw, and top with Fresh Blueberry Sauce right before serving. CAN I MAKE GLUTEN-FREE BLUEBERRY CHEESECAKE COOKIES? You can easily make this recipe gluten-free by substituting your favorite 1:1 gluten free flour for the all-purpose flour - I use and recommend King Arthur, Measure for Measure Flour and Bob's Red Mill Gluten Free 1-to-1 Baking Flour. You will also need to replace the graham crackers with gluten-free graham crackers (made with a gluten free flour blend). Most graham crackers are made with graham flour, wheat flour, or whole wheat flour and are not gluten-free—but fortunately, there are many gluten-free graham crackers available. Note that not all gluten-free grahams are not created equal when it comes to taste and texture – so make sure to substitute one that you have tried and like! RECIPE VARIATIONS:
Original recipe created by Snowflakes & Coffeecakes; published July 2023.
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