Copycat Crumbl Blueberry Cheesecake Cookie Recipe
If you’re obsessed with giant bakery-style cookies and crave a dessert that’s part tangy, part sweet, and bursting with berry flavor, let me introduce you to your new favorite: the Copycat Crumbl Blueberry Cheesecake Cookie! Imagine: a chewy, buttery graham cracker cookie base, topped with a swirl of rich cheesecake frosting, all crowned by a juicy dab of blueberry pie filling. Every bite delivers a little taste of summer sunshine and pure happiness. Trust me, you’re going to fall in love with these decadent cookies—whether you’re making them for a special occasion or just because you can’t resist that perfect cookie-cheesecake mashup.
Ingredients You’ll Need
Don’t be intimidated by the list — each item here plays a vital role in building the incredible layers of flavor and texture that define the Copycat Crumbl Blueberry Cheesecake Cookie. From the homestyle cookie dough to the creamy frosting and that shiny blueberry topping, every ingredient counts!
- Salted butter (1 1/2 cups, softened): Gives the cookie base richness and a faint salty balance to all the sweet, gooey goodness.
- Granulated sugar (3/4 cup): Adds a subtle crispness to the dough edges while sweetening everything perfectly.
- Packed brown sugar (1 1/2 cups): Brings in caramel notes and helps keep the cookies soft and chewy.
- Eggs (2): Essential for structure and helping the cookies rise just right.
- Vanilla (1 tbsp): Enhances all the flavors and brings that irresistible bakery aroma.
- All purpose flour (3 3/4 cups): Lays down the foundation for a thick, satisfying bakery-style cookie.
- Graham crackers, crushed (2 packages/approx 2 1/2 cups crumbs): Adds nostalgic depth and the signature “cheesecake crust” taste.
- Baking soda (2 tsp): Helps the cookies spread and puff just the right amount.
- Baking powder (1 tsp): Lends a gentle lift for a soft, pillowy cookie center.
- Salt (1 tsp): Brightens and balances the sweetness.
- Cream cheese (16 oz, room temperature): The key to ultra-smooth, tangy cheesecake frosting.
- Marshmallow creme (7 oz): Injects the frosting with cloud-like fluff and an addictive vanilla flavor.
- Powdered sugar (2 cups): Sweetens the frosting and provides the perfect creamy consistency.
- Canned blueberry pie filling (1/2 cup): A shortcut to glossy, juicy blueberry topping without any hassle.
How to Make Copycat Crumbl Blueberry Cheesecake Cookie
Step 1: Cream the Butter and Sugars
Start by preheating your oven to 350°F, so it’s ready when you are. In a large mixing bowl, cream together the softened salted butter with the granulated and brown sugars. Don’t rush this step! For the perfect Copycat Crumbl Blueberry Cheesecake Cookie, mixing for a solid few minutes adds air and guarantees a cookie with a dreamy, soft center and a chewy edge.
Step 2: Add Eggs and Vanilla
Crack in your eggs one at a time, then stir in the vanilla. You’ll notice the dough becoming lighter and fluffier. This creamy base is what’s going to give your cookies that rich, bakery-style texture and flavor.
Step 3: Mix in the Dry Ingredients
Now, it’s time for all things cozy and crumbly: fold in the flour, crushed graham crackers, baking soda, baking powder, and salt. Take a moment to inhale the aroma—the combination of graham crackers and vanilla is pure bliss. Mix until just combined; you want the dough to be uniform, but don’t overwork it!
Step 4: Portion and Flatten the Dough
Scoop out generous 1/2-cup portions for each cookie—these are Crumbl-sized, so don’t be shy! Roll into balls and gently press them down on your cookie sheet to be about 1 inch thick. This step is essential for those legendary thick bakery cookies.
Step 5: Bake to Golden Perfection
Bake for 10 to 13 minutes, keeping a close eye on the edges. You’re looking for golden brown color but a slightly underbaked center—that’s the secret to keeping these Copycat Crumbl Blueberry Cheesecake Cookies irresistibly gooey and soft!
Step 6: Cool on the Pan
Once out of the oven, let the cookies sit on the pan for about five minutes before you transfer them to a wire rack. This helps set the structure so they’ll hold all that luscious frosting and topping later.
Step 7: Make the Cheesecake Frosting
While the cookies are cooling, add room-temperature cream cheese to a bowl and whip it until super smooth. Add powdered sugar gradually to avoid lumps and ensure silky results. Finish with the marshmallow creme for that plush, fluffy texture—you’ll want to eat this by the spoonful (and I won’t judge if you do!).
Step 8: Frost the Cookies
Scoop the cheesecake frosting into a zip-top bag or piping bag. Snip off the corner and swirl the frosting generously atop each warm (but not hot) cookie. The gentle warmth will help the frosting set into all the nooks and crannies.
Step 9: Top with Blueberry Pie Filling
Finally, spoon a dollop of blueberry pie filling right in the center of each frosted cookie. That juicy burst of berry flavor is what sets the Copycat Crumbl Blueberry Cheesecake Cookie apart—each bite is like a mini slice of blueberry cheesecake heaven!
How to Serve Copycat Crumbl Blueberry Cheesecake Cookie
Garnishes
For an extra flourish, sprinkle a few graham cracker crumbs on top of the frosting or add a couple of fresh blueberries beside each cookie. A light dusting of powdered sugar always looks elegant, and a tiny mint leaf adds a fresh, bakery-style finish to your Copycat Crumbl Blueberry Cheesecake Cookie tray.
Side Dishes
These cookies are statement-makers on their own, but you can turn them into a show-stopping dessert plate with a scoop of vanilla ice cream, a wedge of fresh lemon, or even a bowl of extra blueberry filling for dipping. Pair them with hot coffee or a refreshing glass of iced tea for a blissful snack break.
Creative Ways to Present
If you’re entertaining, arrange your Copycat Crumbl Blueberry Cheesecake Cookies on a rustic wooden board, alternating with bowls of extra frosting, fruit, and graham cracker pieces. For parties, you can make mini versions or serve these crumbled over parfaits for a playful, interactive dessert experience.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, store the cookies in an airtight container in the refrigerator. The frosting and blueberry topping keep everything moist, and the flavors meld even more after a night in the fridge!
Freezing
The unfrosted cookie bases freeze beautifully for up to three months. Stack them with sheets of parchment paper between each cookie, then frost and top with blueberries as needed. You can also freeze completed cookies, but it’s best to add the blueberry topping after thawing for the freshest presentation.
Reheating
For that bakery-fresh taste, warm refrigerated cookies for about 10 seconds in the microwave. If reheating from frozen, let the cookie bases thaw, then microwave briefly to restore a soft, chewy texture before adding frosting and blueberry topping.
FAQs
Are these just like the cookies at Crumbl?
This Copycat Crumbl Blueberry Cheesecake Cookie recipe was created with all the essential flavors and textures in mind! While they’re not official, they deliver everything you love—massive size, gooey centers, and that signature cheesecake-blueberry combo.
Can I use homemade blueberry topping?
Absolutely! If you have fresh or frozen blueberries on hand, cook them with a splash of lemon juice and sugar until thickened, then cool before adding to the cookies. This gives a slightly different, more homemade flavor profile.
Does the marshmallow creme make a difference?
Yes, the marshmallow creme in the frosting really amps up the fluffiness and the authentic cheesecake tang, making every bite of your Copycat Crumbl Blueberry Cheesecake Cookie extra dreamy and light.
What if I don’t have graham crackers?
If you’re out of graham crackers, substitute with vanilla wafers or digestive biscuits. The resulting cookie will still have that sweet, toasty flavor that makes this recipe special.
Can I make the cookies smaller?
You sure can! Just decrease the baking time and use smaller dough portions. Mini versions are perfect for parties, gifting, or when you want a bite-sized treat without the bakery-sized indulgence.
Final Thoughts
If you’re ready to wow your loved ones (and yourself!) with the ultimate combination of cookie, cheesecake, and blueberry flavors, you have to make the Copycat Crumbl Blueberry Cheesecake Cookie. It’s pure joy in every delicious, oversized bite—so grab your ingredients and watch these bakery-style beauties disappear in no time!
Print
Copycat Crumbl Blueberry Cheesecake Cookie Recipe
- Total Time: 33 minutes
- Yield: Makes about 24 cookies 1x
- Diet: Vegetarian
Description
These Copycat Crumbl Blueberry Cheesecake Cookies are a delightful treat that combines the flavors of blueberry cheesecake in a soft and chewy cookie. Perfect for any occasion!
Ingredients
Cookies:
- 1 1/2 cups salted butter, softened
- 3/4 cup granulated sugar
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 tbsp vanilla
- 3 3/4 cups all-purpose flour
- 2 pkg graham crackers, crushed (approx 2 1/2 cups of crumbs)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Cheesecake Frosting:
- 16 oz cream cheese, room temperature
- 7 oz marshmallow creme
- 2 cups powdered sugar
- 1/2 cup Canned Blueberry Pie Filling
Instructions
- Preheat oven to 350°.
- Add the egg and vanilla.
- Add in the dry ingredients.
- Portion out the dough.
- Bake for 10-13 minutes.
- Allow the cookies to cool.
- Make the frosting.
- Decorate the cookies.
- Serve and enjoy!
Cream together the butter, granulated sugar, and brown sugar.
Mix until light in color and creamy.
Mix until completely combined.
Roll into balls and arrange on a cookie sheet.
Until golden brown.
On a wire rack.
Whip cream cheese until smooth, add powdered sugar, and marshmallow creme.
Pipe frosting onto warm cookies and add blueberry pie filling.
Notes
- You can customize the cookie size by adjusting the portioned dough.
- Store cookies in an airtight container for freshness.
- Experiment with different fruit fillings for variety.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 22g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Blueberry Cheesecake Cookies, Copycat Recipe, Dessert, Baking, Blueberry Pie Filling
