Blueberry Cheesecake Cookies
Buttery graham cookies with a surprise filling.
Today’s recipe is a play on thumbprint cookies and blueberry cheesecake, creating a really delicious Blueberry Cheesecake Cookie! If you make thumbprint cookies around the holidays, then you are already familiar with the “hardest” part of this recipe—shaping the cookies to hold the filling. It honestly isn’t difficult; it just takes a little bit of time. I walk you through the process with images and all my tricks!
The cookie dough is shortbread-like with a tender, buttery texture. I replaced some of the flour with fine graham cracker crumbs to play on the cheesecake crust. The graham crackers add a subtle, nutty flavor while still feeling like a butter cookie. It holds a surprise pocket of blueberry-cream cheese filling that is super simple to make (only 4 ingredients and no eggs needed!). The blueberry topping is a quick jam made from fresh blueberries, sugar, water or lemon juice, and cornstarch.
These cookies are a really fun and unexpected treat for summer parties, so I made sure you could prep components ahead. The dough can be scooped, shaped, and frozen for several weeks before baking, and the blueberry jam will keep in the fridge for up to 2 weeks.