Imagine biting into a soft, chewy cookie that hides a gooey swirl of creamy cheesecake and tangy blueberry sauce—that’s what makes these Blueberry Cheesecake Cookies irresistible. With buttery edges infused with cinnamon and graham cracker crumbs, each cookie offers the delightful crunch of crust and the creamy satisfaction of a mini cheesecake. The vibrant blueberry filling balances sweetness with brightness, and the visual swirl adds charm. These cookies are surprisingly easy to make with just one bowl for the dough (no electric mixer needed!) and are perfect for dessert or sharing with friends and family. 

Ingredients

Blueberry Sauce

• ½ cup blueberries (fresh or frozen)
  
  

• ½ Tbsp lemon juice
  
  

• 3 Tbsp water
  
  

• 2 Tbsp granulated sugar
  
  

• 1 tsp cornstarch
  
  

Cookie Dough

• ¾ cup brown sugar
  
  

• ½ cup granulated sugar
  
  

• ½ tsp sea salt
  
  

• 1 large egg
  
  

• 1 cup (2 sticks) melted butter
  
  

• 1 tsp vanilla extract
  
  

• 2⅛ cups (≈260 g) all-purpose flour
  
  

• ½ tsp baking soda
  
  

• 1 tsp ground cinnamon
  
  

• ½ cup (≈60 g) graham cracker crumbs
  
  

Cheesecake Filling & Assembly

• 1 large egg (lightly beaten)
  
  

• 6 oz cream cheese, softened
  
  

• ⅛ tsp sea salt
  
  

• 4 Tbsp granulated sugar
  
  

• ½ tsp vanilla extract
  
  

• 2 graham crackers, crushed (for topping)
  
  

Directions

1. Make blueberry sauce: In a small saucepan, combine all sauce ingredients. Bring to a simmer, stir until thickened. Transfer to a heat-safe jar and refrigerate until baking.
   
   

2. Prepare cookie dough: In a large bowl, whisk brown & granulated sugar, salt, and egg until thick and light. Whisk in melted butter and vanilla.
   
   

3. Add dry ingredients: Sift flour, baking soda, and cinnamon into bowl. Fold until nearly combined. Gently mix in graham cracker crumbs to swirl. Chill dough briefly if too soft to scoop. 

4. Shape cookies: Scoop into twelve large balls on a parchment-lined baking sheet. Make an indentation in each ball. Chill ≥30 minutes (or overnight).
   
   

5. Make cheesecake filling: Beat cream cheese, sugar, and salt until smooth. Add vanilla and half of the beaten egg; mix well. Chill until ready.
   
   

6. Assemble & bake: Preheat oven to 355 °F (180 °C). Fill each dough indent with cheesecake mixture, then add about ½ tsp blueberry sauce. Swirl with a toothpick. Bake for 12–14 min, until edges are golden but centers stay soft.
   
   

7. Finish & cool: As cookies come out, sprinkle crushed graham crackers on top. Let cool on sheet for a few minutes, then transfer to a rack to cool completely—filling will firm as it cools.
   
   

Nutritional Info (per cookie – yields 12; approximate)

• Calories: 379 kcal
  
  

• Carbohydrates: 52 g
  
  

• Protein: 6 g
  
  

• Fat: 17 g (≈10 g saturated)
  
  

• Fiber: 1 g
  
  

• Sugar: 31 g
  
  

• Sodium: 440 mg