Easy Blueberry Cheesecake Cookies Recipe with a Cake Mix
Updated Dec 10, 2025, Published Aug 12, 2025
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When it comes to dessert, I believe it should feel special…even if it starts with a cake mix. These Blueberry Cheesecake Cookies are proof that you can take something easy and make it unforgettable. Inspired by one of my most viral recipes, Raspberry Cheesecake Cookies, this version takes the same crave-worthy concept and gives it a blueberry twist that’s bursting with both flavor and personality.
I originally published this post in 2021 and have since added new photos and additional information for success.
Table of Contents
Each cookie starts with a cake mix base, but it’s the graham cracker crumbs mixed right into the dough that give it that classic cheesecake crust vibe. Then comes the rich, creamy cheesecake frosting…like the best part of a cheesecake in every bite. And the real showstopper? A luscious blueberry topping made with fresh berries and blueberry jam for that perfect mix of fresh and ready to use.
These cookies are bold, bakery-worthy, and totally fuss-free, just the way we like them. If you’re looking for a dessert that feels like a little moment of joy, this blueberry cheesecake cookie recipe is it.
Ingredients Needed
- Vanilla Cake Mix: It is the mix that I use for graham cracker cookies and always gives you the perfect texture. Of course, a yellow or white cake mix can be substituted with great results.
- Graham Cracker Crumbs: This ingredient helps to give the cake mix cookie the feel of a homemade graham cracker crust.
- Cream Cheese: Just like traditional vanilla cheesecake, cream cheese is the base for the topping of this amazing cookie.
- Marshmallow Fluff: Gives the cheesecake frosting just the right amount of sweetness and the iconic smooth texture.
- Fresh Blueberries: Combined with blueberry jam, this fresh blueberry topping is the perfect ending to this irresistible cookie. I also love using fresh blueberries in this Cake Mix Blueberry Muffin recipe…YUM! When fresh blueberries are out of season you could also use blueberry pie filling on top of the cookies.
See recipe card for full information on ingredients and quantities.
Variations
Topping: There are so many options when it comes to topping these cheesecake cookies. Use strawberry jam and make Strawberry Cheesecake Cookies. You can also try lemon curd, lime curd, raspberry jam or blackberry jam for a fun twist.
How to Make a Blueberry Cheesecake Cookies
Add the cake mix, light brown sugar and graham crackers to a large bowl and whisk to combine. Add the melted butter and eggs to the dry ingredients and mix using an electric mixer until you have a thick dough.
Use a medium cookie scoop to scoop dough onto a silicone mat {or parchment paper} lined baking sheet. Form the dough into a disc.
Bake the cookies in a preheated 350 degree oven for 9-11 minutes or until the cookies are set. Remove from the oven and allow them to cool on the cookie sheet.
Once the cookies are cool, make the frosting. Start by mixing the softened cream cheese until smooth, add the marshmallow fluff and powdered sugar. Continue to mix until you have a creamy consistency.
To make the filling, combine the fresh blueberries with the blueberry jam. Gently mix until the fresh berries are coated in jam.
To assemble the cookies, add about a tablespoon of frosting to the top of each cookie. Use the back of a spoon to create an indentation in the frosting and add some blueberry mixture.
Expert Tips
- For added crunch, roll the cookie dough balls in additional graham cracker crumbs. This will create a crust-like texture on the outside of the cookie.
- Be sure that the cookies are completely cooled before frosting. If you try to frost them too quickly the frosting will melt.
- Don’t have fresh berries? No problem, just use blueberry jam for the topping.
- Lemon and blueberries are the perfect combination. Add a bit of lemon juice and lemon zest to the blueberry topping for a citrus twist.
Storage and Freezing
Store leftover Blueberry Cookies in the fridge for up to 4 days. They need to be refrigerated so that the cheesecake frosting and berries stay fresh. Be sure to store them in a good airtight container.
The cookies themselves can be frozen for up to 3 months. For best results, wrap them in plastic wrap and then store them in a freezer bag. I don’t suggest that you freeze them with the cheesecake frosting or blueberry topping.
Recipe FAQs
Yes, it does taste just like the Crumbl Blueberry Cheesecake Cookies. If you are a Crumb cookie lover, you should also try this Oreo Raspberry Cheesecake Cookie, Red Velvet White Chocolate Chip Cookie and Chilled Sugar Cookie recipe.
Do you love cheesecake cookies? Try these recipes…
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
Easy Blueberry Cheesecake Cookies Recipe
Ingredients
Graham Cracker Cookies
- 1 box vanilla cake mix, {13.25 ounces
- ¼ cup brown sugar, {packed}
- 1 ¼ cups graham cracker crumbs
- ½ cup butter, {melted}
- 2 large eggs
Cheesecake Frosting
- 16 ounces cream cheese, {softened}
- 7 ounces marshmallow fluff, {or marshmallow creme}
- 2 cups powdered sugar
Topping
- 1 cup fresh blueberries
- ½ cup blueberry jam
Instructions
- Preheat oven to 350°.
Graham Cracker Cookies
- In a medium bowl combine the vanilla cake mix, brown sugar and graham cracker crumbs. Whisk to combine the dry ingredients. Add the melted butter and eggs to the dry ingredients and mix using a hand held or stand mixer until you have a thick dough.
- Use a medium cookie scoop {or about 2 tablespoons} to measure out dough and form each dough mound into a large disc. Place 8 onto a silicone mat {or parchment} lined baking sheet. Bake for 8-10 minutes or until set. Remove from the oven and allow the cookies to cool completely on the baking sheet. Continue until all of the dough is baked.
Cheesecake Frosting
- Once the cookies have cooled, add the softened cream cheese to a medium bowl and mix with an electric mixer until smooth. Add the marshmallow fluff and the powdered sugar and mix until you have a creamy frosting.
Topping
- Combine the fresh blueberries and blueberry jam in a small bowl. Mix until the jam covers the fresh berries, being careful to keep the berries whole.
Assembly
- Spread about a tablespoon of cheesecake frosting on the top of each cookie. Use the back of a spoon or the end of an off set spatula to create a bit of a well in the frosting. Add a heaping teaspoon of blueberry jam to the middle of each cookie. Store leftovers in an airtight container in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
