Blueberry Cheesecake Cookies with Cream Cheese Frosting and Lemon-Blueberry Topping Recipe

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well until fully combined.

In a separate bowl, whisk together the all-purpose flour, finely crushed graham crackers (1 cup), salt, baking soda, and baking powder. Gradually add these dry ingredients to the wet ingredients and stir until a soft dough forms.

Preheat your oven to 350°F (175°C). Place the remaining 1/3 cup finely crushed graham crackers in a shallow dish. Scoop tablespoon-sized portions of dough and roll each into a ball, then roll the balls in the crushed graham crackers to coat. Place the coated dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack.

In a small saucepan, combine the blueberries, lemon juice, granulated sugar, cornstarch, and 1/4 cup water. Cook over medium heat, stirring frequently, until the mixture bubbles and thickens. Add an additional 1/3 cup water if needed to reach desired consistency. Remove from heat and let cool.

In a medium bowl, beat together softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.

Once the cookies have cooled completely, spread a generous layer of cream cheese frosting on the flat side of each cookie. Top each frosted cookie with a spoonful of the blueberry topping.

Arrange the cookies on a serving platter and serve immediately or refrigerate for up to 3 days. Allow cookies to come to room temperature before serving if chilled.