Blueberry Crumble Cheesecake Skillet Cookie
This Cheesecake Stuffed Blueberry Streusel Cookie Skillet is one of those desserts that looks impressive but comes together with simple ingredients and one pan.
A soft, buttery blueberry cookie is layered with a creamy vanilla cheesecake filling before being topped with a generous cinnamon streusel that bakes into the perfect golden crumble. Fresh blueberries burst as they bake while blueberry jam adds an extra layer of fruity sweetness throughout the cookie dough. Every bite is rich, gooey, and packed with blueberry flavour.
We love serving this skillet warm with homemade whipped cream while the cheesecake is still creamy and the cookie is perfectly soft. It’s the kind of dessert that everyone gathers around with a spoon, making it perfect for family dinners, summer barbecues, birthdays, or cozy nights at home.
The combination of tangy cheesecake, juicy blueberries, buttery cookie dough, and crisp cinnamon streusel gives you everything you could want in one dessert. If you really want to take it over the top, drizzle a little warm blueberry jam or melted white chocolate over each serving, or add a scoop of vanilla ice cream.
If you’re looking for a fun twist on a classic skillet cookie, this blueberry cheesecake version is guaranteed to become a new favourite. It’s warm, comforting, incredibly easy to make, and even better when shared.
Blueberry Crumble Cheesecake Skillet Cookie
Equipment
- 8 Inch Cast Iron Skillet
Ingredients
Cookie Dough
- ½ cup 113 g unsalted butter, melted and slightly cooled
- ½ cup 100 g packed brown sugar
- ¼ cup 50 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp blueberry jam or blueberry jelly
- 1½ cups 190 g all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup fresh blueberries
- ½ cup white chocolate chips
Cheesecake Filling
- 6 oz 170 g cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Cinnamon Streusel
- ½ cup 65 g all-purpose flour
- ⅓ cup 70 g brown sugar
- ¼ cup 56 g cold unsalted butter, cubed
- 1 tsp cinnamon
- Pinch of salt
Homemade Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8-inch cast iron skillet with butter.
- In a medium bowl, combine the flour, brown sugar, cinnamon, and salt for the streusel. Cut in the cold butter using your fingertips or a pastry cutter until coarse crumbs form. Refrigerate until ready to use.
- In a small bowl, beat together the cream cheese, granulated sugar, and vanilla until smooth. Set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Whisk in the egg, vanilla extract, and blueberry jam until fully incorporated.
- Add the flour, baking soda, baking powder, and salt. Fold with a rubber spatula until just combined, being careful not to overmix.
- Gently fold in the blueberries and white chocolate chips. If the dough feels too soft, refrigerate for 15–20 minutes.
- Press about two-thirds of the cookie dough evenly into the bottom and slightly up the sides of the prepared skillet.
- Spread the cheesecake filling evenly over the cookie dough, leaving about a ½-inch border around the edges.
- Scatter the remaining cookie dough over the cheesecake in rustic pieces.
- Sprinkle the cinnamon streusel evenly over the top.
- Bake for 35–40 minutes, or until the edges are golden brown, the streusel is lightly browned, and the centre is just set.
- Let the skillet cool for 15–20 minutes.
- While the skillet cools, beat together the heavy whipping cream, icing sugar, and vanilla until medium peaks form.
- Top the warm cookie skillet with homemade whipped cream and serve immediately. For an extra blueberry flavour, drizzle with warmed blueberry jam before serving.
