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 cookie base. If you don’t like super sweet treats than 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 sharable blueberry cream cheese cookies have a rich cream cheese cookie base, a slather of no bake vanilla cheesecake, and dollop of blueberry pie filling. If you love cheesecake than I am confident that these cookies will quickly become your NEW favorite cookies!

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 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 blueberry pie filling

CREAM CHEESE COOKIE BASE INSTRUCTIONS

Line 2 cookie sheets with parchment paper and set aside.
In a large mixing bowl add the butter, cream cheese, sugar, eggs, and vanilla extract.
Mix until light and fluffy.
In a medium bowl whisk together the flour, salt and baking powder.
Add dry ingredients to the wet ingredients, blend until combined.
Divide dough into 12 (3.6 ounce) cookie dough balls.
Place (6 balls per cookie sheet) on prepared cookie sheets, refrigerate 2½ hours.
Preheat oven to 350°. 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 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.

NO BAKE VANILLA CHEESECAKE TOPPING INSTRUCTIONS

In a medium mixing bowl, add the cream cheese, cool whip, and vanilla.
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)

BLUEBERRY TOPPING INSTRUCTIONS

Spoon heaping tablespoon onto the cheesecake topping of 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 a pop of vanilla flavor and a hint of creaminess. Use only high quality chips. I like Ghirardelli.

How to Make Copycat Crumbl Blueberry Cheesecake Cookies

The difference between my cookie recipe and the cookie recipe from Crumbl is the graham cracker cookie. My cookies are cream cheese cookies. Below is how to make 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 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

GRAHAM COOKIE RECIPE INSTRUCTIONS

Line 2 cookie sheets with parchment paper and set aside.
In a large mixing bowl add the butter, cream cheese, sugar, eggs, and vanilla extract.
Mix until light and fluffy.
In a medium bowl whisk together the flour, graham cracker crumbs, salt and baking powder.
Add dry ingredients to the wet ingredients, blend until combined.
Divide dough into 3.6 ounce balls.
Place (6 balls per cookie sheet) on prepared cookie sheets, refrigerate 2½ hours.
Preheat oven to 350°. NOTE THESE COOKIES WERE BAKED IN A CONFECTION 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 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.

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 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 an additional 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 some no bake cheesecake favorite 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

To a medium saucepan add the blueberries and sugar.
Cook on medium low for 10 minutes. Smash the berries with a potato masher.
Turn heat up to medium and bring to a rapid boil.
Once berries start to boil across the whole surface, turn heat back down to medium low and simmer 15 minutes.
Stir occasionally.
Pour into a jar and store in the refrigerator.
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 only be left out of the refrigerator no longer than 2 hours.

Place a piece of parchment paper in the bottom on an airtight container. TIP: Only add one layer of cookies per container. These cookies are not meant to be stacked.
Will stay fresh 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 the opportunity for you to serve something else for those guests that would prefer to have a “lighter” dessert. You won’t have a lot of the ingredients leftover 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 remaining no bake cheesecake into a small flat dish ( I use a pie plate), 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!

Large Gourmet Cookies

Large Gourmet Circus Animal Sugar Cookies

Large Thick Bakery Size Oreo Cookies

Soft Banana Pudding Cookies

Gourmet Thick Peanut Butter Cookies

Large Thick Bakery Size Sugar Cookies

Large Bakery Size Gingerbread Cookies

Gourmet Thick Salted Caramel Cookies

Large Bakery Size Pumpkin Cookies

Large Bakery Size Pistachio Cookies

Large Gourmet Snickerdoodle Cookies

The Best Soft & Thick Chocolate Chip Cookies

Large Gourmet S'mores Cookies

Gourmet Thick Cookie Butter Cookies

Photo Credit: www.ladybehindthecurtain.com

Gourmet Thick Blueberry Cheesecake Cookies

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In conclusion, gourmet thick blueberry cheesecake cookies are a delicious and indulgent treat that combine 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 properly measuring and mixing the batter, we have explored the key elements that make these cookies truly outstanding. So go ahead and whip up a batch for your next special occasion or simply to 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 own recipe. Happy baking!💗Sheryl

Gourmet Thick Blueberry Cheesecake Cookies

Yield: MAKES 12 LARGE 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.
In a large mixing bowl add the butter, cream cheese, sugar, eggs, and vanilla extract.
Mix until light and fluffy.
In a medium bowl whisk together the flour, salt and baking powder.
Add dry ingredients to the wet ingredients, blend until combined.
Divide dough into 12 (3.6 ounce) balls.
Place (6 balls per cookie sheet) on prepared cookie sheets, refrigerate 2½ hours.
Preheat oven to 350°. 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 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.

For the No Bake Cheesecake Topping:

In a medium mixing bowl, add the cream cheese, cool whip, and vanilla.
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 heaping tablespoon onto the cheesecake topping of each cookie.

Store the cookie in an airtight container in the refrigerator until ready to serve. NOTE: dairy products such as cheesecake should only be left out of the refrigerator 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.
In a large mixing bowl add the butter, cream cheese, sugar, eggs, and vanilla extract.
Mix until light and fluffy.
In a medium bowl whisk together the flour, graham cracker crumbs, salt and baking powder.
Add dry ingredients to the wet ingredients, blend until combined.
Divide dough into 3.6 ounce balls.
Place (6 balls per cookie sheet) on prepared cookie sheets, refrigerate 2½ hours.
Preheat oven to 350°. NOTE THESE COOKIES WERE BAKED IN A CONFECTION 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 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 an additional 5 minutes or until the frosting is light and fluffy.
Add to the tops of each cookie, spoon a heaping tablespoon onto the cheesecake topping of each cookie.
Store frosted baked goods in the refrigerator.

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 that would prefer to have a "lighter" dessert. You won't have a lot of the ingredients leftover but you will have enough for several guests.

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!

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Gourmet Thick Blueberry Cheesecake Cookies

How to Make Gourmet Thick Blueberry Cheesecake Cookies