Copycat Crumbl Blueberry Cheesecake Cookie
This Copycat Crumbl Blueberry Cheesecake Cookie brings the sweet, indulgent flavors of Crumbl's popular blueberry cheesecake cookie right into your kitchen. With a soft, chewy cookie base, creamy cheesecake filling, and juicy blueberries on top, these cookies are the perfect treat for any occasion. Whether you enjoy them warm from the oven or at room temperature, they are a guaranteed hit.
Equipment
- Mixing bowls (2 large)
- Electric hand mixer (optional but recommended)
- Measuring spoons
- Measuring cups
- Baking sheet
- Parchment paper or silicone baking mat
- Spoon or cookie scoop (for forming dough balls)
- Wire rack (for cooling)
Ingredients
For the Cookie Dough
- 1 cup 227g unsalted butter, softened
- 1 cup 200g brown sugar, packed
- 1/4 cup 50g granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups 280g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cheesecake Filling
- 8 oz 226g cream cheese, softened
- 1/2 cup 60g powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries or more for topping
For the Topping
- 1/4 - 1/2 cup fresh blueberries for topping
- Optional: Blueberry compote for a syrupy topping
Instructions
Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy (about 2-3 minutes).
- Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Prepare the Cheesecake Filling:
- In another bowl, beat the cream cheese until smooth. Add the powdered sugar, lemon juice, and vanilla extract, mixing until well combined. Gently fold in the fresh blueberries (or set them aside to use as a topping).
Form the Cookies:
- Scoop about 2 tablespoons of dough and roll into a ball. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or a spoon to make a small indentation in the center of each dough ball.
Add the Cheesecake Filling:
- Spoon a generous amount of the cheesecake filling into the center of each cookie dough ball, making sure it stays contained but rises slightly above the cookie dough.
Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the center is set. The cheesecake filling may puff up slightly, but it should remain intact.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Add the Blueberry Topping:
- Once cooled, top each cookie with fresh blueberries or a drizzle of blueberry compote for an extra burst of flavor.
Serve and Enjoy:
- Serve the cookies immediately, or store them in an airtight container at room temperature for up to 3-4 days.
Notes
- Room Temperature Ingredients: Make sure the butter and cream cheese are softened to room temperature to ensure smooth mixing and optimal texture.
- Blueberry Variations: While fresh blueberries are preferred, frozen blueberries can be used if thawed and drained properly to avoid excess moisture.
- Chilling the Dough: You can chill the dough for 10-15 minutes before baking to prevent the cookies from spreading too much and to help maintain their shape.
- Serving Suggestions: These cookies are perfect with a glass of milk, coffee, or tea. Serve them warm for an extra gooey experience or at room temperature for a more solid texture.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage (up to 2-3 months). Let them thaw before enjoying.