In a medium saucepan, combine 1 cup of blueberries, 1 tablespoon of lemon juice, 2 tablespoons of sugar, and 2 tablespoons of water. Cook over medium heat for about 5-7 minutes until the blueberries soften and begin to burst. Mix 1 tablespoon of cornstarch with a bit of cold water to create a slurry, then stir it into the blueberry mixture, cooking for an additional 2 minutes until thickened. Set aside to cool completely.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together ½ cup of softened butter, ½ cup of granulated sugar, and ½ cup of brown sugar until light and fluffy, about 3 minutes. Beat in one egg and 1 teaspoon of vanilla extract, ensuring everything is well combined. Gradually mix in the dry ingredients until just incorporated, being careful not to overmix.

Scoop the cookie dough into balls using a cookie scoop, each about 2 tablespoons in size. Roll the dough balls in crushed graham crackers for a delicious crust. Place them onto the prepared baking sheet, flattening each ball slightly to about ¾-inch thick. Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.

In a mixing bowl, beat together 4 ounces of softened cream cheese and 2 tablespoons of butter until smooth and creamy, about 2 minutes. Gradually add in 1 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until the frosting is light and fluffy. If it’s too thick, you can add a drop of milk to reach your desired consistency.

Once the cookies are completely cooled, spread a generous layer of the cream cheese frosting on top of each cookie. Finally, spoon a dollop of your homemade blueberry topping over the frosting, letting it cascade slightly for a beautiful presentation. These Crumbl blueberry cheesecake cookies are now ready to be served and enjoyed!