Blueberry Cheesecake Cookies Delight (Print Version)
Chewy cookies filled with molten cheesecake and blueberry swirls.
# Ingredients:
→ Blueberry Sauce
01 -
½ cup blueberries, fresh or frozen
02 -
½ tbsp lemon juice
03 -
3 tbsp water
04 -
2 tbsp granulated sugar
05 -
1 tsp cornstarch
→ Cookie Dough
06 -
¾ cup brown sugar
07 -
½ cup granulated sugar
08 -
½ tsp sea salt
09 -
1 large egg
10 -
1 cup butter, melted
11 -
1 tsp pure vanilla extract
12 -
2 ⅕ cups all-purpose flour (260g)
13 -
½ tsp baking soda
14 -
1 tsp ground cinnamon
15 -
½ cup graham cracker crumbs (60g)
→ Filling and Assembly
16 -
1 large egg, beaten lightly with a fork
17 -
6 oz cream cheese, softened
18 -
⅕ tsp sea salt
19 -
4 tbsp granulated sugar
20 -
½ tsp pure vanilla extract
21 -
2 graham crackers to crush on top
# Instructions:
01 -
Combine blueberries, lemon juice, water, sugar, and cornstarch in a small saucepan. Bring to a simmer, stirring frequently, until thickened. Transfer to a non-metal heat-safe container to cool and refrigerate until cookie assembly.
02 -
In a large bowl, whisk the brown sugar, granulated sugar, sea salt, and egg together until thickened and lightened in color. Add melted room temperature butter and vanilla extract, whisking until smooth. Sift flour, baking soda, and cinnamon into the bowl and fold until no dry streaks remain. Add graham cracker crumbs and fold a few times to combine. Chill dough briefly if needed for scooping.
03 -
Scoop or roll the dough into 12 even-sized balls. Place them on a parchment-lined baking sheet. Use your fingers or the back of a scoop to press an indent into the middle of each dough ball. Chill for at least 30 minutes or overnight.
04 -
In a small bowl, whisk together one beaten egg. In another bowl, beat softened cream cheese, sugar, and sea salt until completely smooth. Add vanilla extract and half of the whisked egg, mixing until smooth. Refrigerate until ready to assemble.
05 -
Preheat oven to 355°F (180°C). Arrange the chilled cookie dough balls on a parchment-lined baking sheet, leaving space between each. Fill the indents with the cream cheese mixture, then add ½ teaspoon of blueberry sauce into the cheesecake mixture and swirl with a toothpick. Bake for 12-14 minutes, or until the bottoms are golden brown. Cool on the baking sheet for a few minutes before transferring to a wire rack.
06 -
While the cookies are still warm, crumble graham crackers over the tops so they stick. Let cool completely before serving.
# Notes:
01 -
Do not overbake the cookies to ensure a soft and gooey texture.