Description
Blueberry Cheesecake Crumble Cookies are a delightful treat that combines the rich, creamy flavor of cheesecake with the sweet burst of blueberries, featuring a soft, chewy texture topped with a crunchy crumble.
Ingredients
Scale
- 250 g all-purpose flour
- 200 g cream cheese, softened
- 150 g granulated sugar
- 100 g unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 150 g fresh blueberries
- 100 g rolled oats
- 50 g brown sugar
- 1 teaspoon ground cinnamon
- A pinch of salt
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Cream together the softened butter, cream cheese, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, rolled oats, brown sugar, ground cinnamon, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the fresh blueberries.
- Drop rounded balls of dough onto the prepared baking sheet, spacing them about 5 cm apart.
- Mix together rolled oats, brown sugar, and cinnamon for the crumble topping and sprinkle over each cookie.
- Bake for 12-15 minutes until edges are golden brown and tops are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies tightly wrapped for longer storage.
- Chill dough for 30 minutes before baking for better shape.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Blueberry, Cheesecake, Cookies, Dessert, Baking