Okay friends, I need you to PLEASE sit down for this one because I am about to tell you about the cookies of my dreams. We are talking Blueberry Cheesecake Oatmeal Cream Pies. Yes, you read that right. It is the love child of an oatmeal cream pie and a blueberry cheesecake, and I am genuinely struggling to put into words how good these are. They might be one of my favorite things to ever come out of my kitchen, and I do not say that lightly.
If you have been around here for a while, you already know I am OBSESSED with cream pies right now. I have made so many different versions, and to be honest, I do not think I am stopping anytime soon. There is just something about that soft pillowy cookie sandwich situation that gets me every single time. But this version? This is THE one to make for spring and summer. The second blueberries hit peak season I get unreasonably excited, and these are exactly what I want to make with them.
Here is why this works. We have got a soft chewy oatmeal cookie loaded with juicy blueberries and a hint of cinnamon (think classic oatmeal cream pie meets blueberry muffin), and we sandwich it with a fluffy cream cheese frosting (the cheesecake!), a swoosh of homemade blueberry jam (the blueberry!), and a sprinkle of graham cracker crumbs right in the middle (the crust!). It is literally a deconstructed blueberry cheesecake stuffed inside an oatmeal cream pie. Everything you love about cheesecake, everything you love about an oatmeal cream pie, in one perfect handheld bite.
P.S. Make the jam FIRST. It needs at least 20 to 30 minutes to fully cool before you can use it, otherwise it will melt your cream cheese frosting and you’ll end up with a soupy sandwich situation. Set it in the fridge while you make the cookies and you’ll be golden!
Ingredients Needed
- Unsalted Butter: Softened to room temp, not melted, so it creams properly with the sugars. This is what gives the cookies their rich flavor and tender texture. We use it in the cookies AND the cream cheese frosting.
- Light Brown Sugar: Adds moisture, chewiness, and that gorgeous caramelly depth that pairs beautifully with the oats and blueberries. Pack it lightly when you measure!
- Granulated Sugar: Helps the cookies spread just the right amount and gives them slightly crisp edges with a soft chewy center.
- Large Eggs: Bind everything together and give the cookies structure. Room temperature is best so they incorporate smoothly.
- Vanilla Extract: Warm classic flavor that ties the whole cookie together.
- All-Purpose Flour: The structure of the cookie. Spoon and level when measuring so the cookies don’t end up dry or dense.
- Graham Cracker Crumbs: This is part of what makes these taste like CHEESECAKE. We mix some right into the dough for that subtle graham cracker crust flavor in every single bite, and we add a little extra to the sandwich filling too.
- Baking Powder: Gives the cookies a little lift so they don’t bake up totally flat.
- Cornstarch: This is the secret to SUPER soft cookies. It tenderizes the dough and keeps the centers extra pillowy. Do not skip it!
- Salt: Balances out all the sweetness and makes every flavor pop.
- Cinnamon: Classic oatmeal cookie warmth that pairs beautifully with the blueberries.
- Old-Fashioned Oats: Use old-fashioned (rolled), NOT instant. Old-fashioned oats give you that classic chewy oatmeal cookie texture we are going for.
- Fresh or Frozen Blueberries: The star of the show. Fresh are unreal in peak season, but frozen work great too (and they are cheaper). If using frozen, do not thaw them first, just fold them straight into the dough.
- Cream Cheese: Bring it to room temperature for a smooth lump-free frosting. Use full-fat block cream cheese, not the whipped or low-fat kind.
- Powdered Sugar: Sweetens the frosting and gives it that perfect pipeable consistency.
- Heavy Cream: Loosens the frosting up just enough so it pipes smoothly without being runny.
Substitutions and Modifications
- No fresh or frozen blueberries? Try strawberries, raspberries, or blackberries.
- No cream cheese? Mascarpone works as a swap, though the flavor will be slightly milder.
- No heavy cream? Whole milk works to thin the frosting.
- Want to use store-bought jam? Totally fine! Use a high-quality blueberry preserve.
- Make them gluten free with a 1:1 GF flour blend and certified GF oats.
- Want a stronger graham cracker flavor? Roll the finished sandwiches in extra graham crumbs along the edges.
Why You’ll Love This Recipe
- The flavor combo of cheesecake + oatmeal cream pie + blueberry is absolutely UNREAL
- They are the perfect spring and summer dessert when blueberries are in season
- Each component (cookies, jam, frosting) can be made ahead and assembled the day of
Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowl
- Small saucepan (for the jam)
- Two baking sheets
- Parchment paper
- 3 tablespoon cookie scoop
- Wire cooling rack
- Piping bag or zip-top bag
Blueberry Cheesecake Oatmeal Cream Pies (Soft, Chewy, & Delicious)
Ingredients
For the Cookies
- 1 cup unsalted butter softened
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup graham cracker crumbs
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 3 cups old-fashioned oats
- 1 cup fresh or frozen blueberries
For the Cream Cheese Frosting
- 4 oz cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon heavy cream
For the Blueberry Jam
- ½ cup fresh or frozen blueberries
- ⅛ cup granulated sugar
- 1 tablespoon cornstarch
For Assembly
- ⅛ cup graham cracker crumbs
Instructions
Make the jam first:
- In a small saucepan over medium heat, combine the blueberries and sugar. Let it simmer for about 15 minutes, stirring occasionally, until the berries break down and release their juices.
- Stir in the cornstarch and cook for another 1 to 2 minutes until the jam thickens up. Remove from heat, transfer to a bowl, and pop it in the fridge to cool completely while you make the cookies.
Make the cookies:
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl with a stand mixer or hand mixer, beat the softened butter, brown sugar, and granulated sugar for 2 to 3 minutes until light and fluffy.
- Add the eggs and vanilla extract and beat again until fully combined and smooth.
- Add the flour, graham cracker crumbs, baking powder, cornstarch, salt, and cinnamon. Mix on low until just combined.
- Fold in the old-fashioned oats with a spatula, then gently fold in the blueberries. Do not overmix or the blueberries will bleed!
- Scoop into 3-tablespoon sized balls and place on the lined baking sheets, leaving about 2 inches between each cookie.
- Bake at 350°F for 12 to 13 minutes, until the edges are set and lightly golden. The centers will look slightly underdone but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool COMPLETELY before assembling.
Make the frosting:
- In a clean mixing bowl, beat the cream cheese, butter, and vanilla extract for about 2 minutes until smooth and fluffy.
- Add the heavy cream and beat to combine.
- Slowly add the powdered sugar, beating until you reach your desired consistency. Add a little more powdered sugar if you want it thicker!
- Transfer the frosting to a piping bag or a zip-top bag with the corner snipped off.
Assemble the cream pies:
- Flip half of the cooled cookies over so the flat sides are facing up.
- Pipe a generous swirl of cream cheese frosting onto each flipped cookie.
- Spoon about 1 teaspoon of cooled blueberry jam right into the center of the frosting.
- Sprinkle a little pinch of graham cracker crumbs on top of the jam.
- Top each with another cookie, flat side down, and gently press to sandwich them together.
- Serve immediately or refrigerate until ready to serve!
Video
Storage Instructions
- Counter: Up to 1 day in an airtight container. After that, the cream cheese frosting needs the fridge.
- Fridge: Up to 5 days in an airtight container with parchment between the layers. Let them sit at room temp for 15 minutes before serving for the best texture.
- Freezer: Up to 2 months. Freeze the assembled sandwiches on a tray first, then transfer to a freezer bag. Thaw in the fridge overnight.
Tips and Tricks
- Make the jam FIRST so it has time to cool before assembly. Warm jam will melt your cream cheese frosting!
- Use a 3 tablespoon cookie scoop to keep the cookies uniform in size for prettier sandwiches.
- Do NOT skip the cornstarch in the cookies. It is the secret to that pillowy soft texture.
- If using frozen blueberries, fold them in straight from the freezer (do not thaw) to keep your dough from turning purple.
- For extra cheesecake vibes, roll the edges of the assembled sandwiches in additional graham cracker crumbs.
FAQ
Can I use store-bought blueberry jam?
Absolutely! A high-quality blueberry preserve works great if you want to skip the homemade jam step.
Can I make the components ahead of time?
Yes! The cookies, jam, and frosting can all be made 1 to 2 days ahead and stored separately. Assemble the sandwiches the day of for the freshest texture.
Why did my cookies spread too much?
Your butter was probably too soft, or you skipped the cornstarch. Make sure the butter is softened but not melty, and chill the dough for 20 minutes if it seems too soft.
Can I use quick oats instead of old-fashioned?
I really do not recommend it. Old-fashioned oats give you that classic oatmeal cookie chew. Quick oats will make them more cake-like and less chewy.
Why is my frosting runny?
You probably added too much heavy cream or your butter and cream cheese were too warm. Add more powdered sugar a tablespoon at a time until it firms up.
Can I use other berries?
Yes! Strawberries, raspberries, or even blackberries would all be incredible. Just adjust the sugar in the jam based on the natural sweetness of the fruit.
Do you LOVE Oatmeal Cream Pies?! Check Out MORE of my Favs:
Birthday Cake Oatmeal Cream Pies
Salted Caramel Espresso Oatmeal Cream Pies
Salted Caramel Chocolate Chip Oatmeal Cream Pies
Tag Me!
If you make these Blueberry Cheesecake Oatmeal Cream Pies, please please tag me @munchiesbymallory on Instagram and TikTok. These are genuinely one of my favorite things I have ever made, and I cannot WAIT to see your version pop up in my feed. Happy baking, friends!
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