Blackberry Cheesecake Cookies

These soft and chewy Blackberry Cheesecake Cookies are cinnamon sugar cookies topped with a homemade Oregon blackberry purée and a cream cheese frosting swirl. Garnished with crumbled graham crackers and a fresh blackberry, these little treats are truly reminiscent of a classic berry cheesecake.

Recipe created by Sara from Sara Lynn Bakes

oregon berries sara lynn-bakes blackberry cheesecake cookies


For the Cinnamon Sugar Cookies

1 stick butter, softened
½ cup granulated sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking soda
1 teaspoon cinnamon

For the Oregon Blackberry Purée

1 (10 oz) bag frozen Oregon blackberries
1 tablespoon flour
2 tablespoons sugar
1 teaspoon lemon juice

For the Cream Cheese Frosting

6 ounces cream cheese, softened
12 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar

For the Garnish

Crumbled graham crackers


Step 1
Preheat the oven to 350°F and line a cookie tray with parchment paper.

Step 2
Cream together softened butter and sugar. Add egg and vanilla extract. Stir until just combined.

Step 3
Add in flour, baking soda and cinnamon. Stir until thick dough forms.

Step 4
Divide and shape into 14 slightly-flattened dough balls/thick discs (about 2 measuring tablespoons each). Place on prepared baking sheet, about 3 inches apart.

Step 5
Bake for 9 minutes, then place on wire rack to cool completely.

Step 6
Make Oregon blackberry purée. Add frozen blackberries to medium saucepan along with flour, sugar and lemon juice. Cook on medium, mashing/stirring constantly until the mixture resembles thick jam.

Step 7
Strain this through a fine mesh sieve into a small bowl to remove seeds. Let cool.

Step 8
Make cream cheese frosting. Blend together softened cream cheese, butter, and vanilla extract. Incorporate powdered sugar, one cup at a time – until frosting is smooth.

Step 9
Scoop frosting into piping bag and pipe frosting circles around the circumference of your cooled cookies. Fill the centers with a spoonful of Oregon blackberry purée, and garnish with a blackberry. Enjoy!