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Blueberry Crumble Cheesecake Skillet Cookie

A warm, buttery cookie skillet layered with a creamy cheesecake centre, bursting with juicy blueberries, and topped with a crisp cinnamon streusel. Finished with homemade whipped cream, it's the ultimate dessert for sharing straight from the skillet.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Servings 6
Calories 650 kcal

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.
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