cheesecake macarons with blueberry cream cheese filling

Blueberry Cheesecake Macarons (video)


If you love blueberry cheesecake, you’ll love every bite of these cheesecake macarons! The simple vanilla macarons cookies are dusted with graham cracker crumbs and filled with the most irresistible blueberry cream cheese frosting. I love coming up with new macaron flavors! For this macaron recipe, I combined some of my favorite summer flavors  – blueberries and cheesecake! When making the blueberry filling, make sure to add the berry preserves at the very end, after the frosting as formed!

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How It’s Made

These blueberry macarons are so flavorful and fun to make! For the cheesecake macaron shells, I used a simple macaron recipe and garnished the top with graham cracker crumbs! You can also add vanilla or cheesecake extract (affiliate link) to the batter for more cheesecake flavor! Next up, it’s the blueberry filling. This amazing, creamy and fruity filling is made with cream cheese and berry preserves. The filling is fairly soft so I recommend refrigerating if you are having trouble keeping it firm enough to fill the cookies.

cheesecake macarons with blueberry filling

Tips For Macaron Success:

Many bakers dread making macarons because these little cookies can be a little finicky, but set that fear aside! I’ll walk you through the steps with my precious instructions so you can make these at home. And don’t get disappointed if your first attempt doesn’t work well. My first three attempts at making macarons failed horribly! But practice makes perfect! Here are a few crucial tips for making these cookies:

  • Whisk the egg whites just until they reach stiff peak stage. Under mixing will result in a flat batter; over mixing can cause the cookies to spread while baking.
  • Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
  • Allow those cookies to REST! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.
  • For best results, place the macarons into an airtight container and refrigerate them for at least 2 days. When you are ready to enjoy them, allow them to sit at room temperature to thaw. Refrigerating them for a few days allows the cookies to ‘mature’ – the shell softens and the cookies become that much more delicious!

blueberry cheesecake french macarons with graham cracker crumbs

More Recipes!

Looking for more unique macaron recipes? Check out some of my other recipes you’re sure to enjoy!

Enjoyed this recipe? Please share and save it to Pinterest! 

Blueberry Cheesecake Macarons with blueberry frosting

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

This set of jumbo cake decorating tips includes a simple round tip and star tips for filling.
Get a set of disposable pastry bags – no more washing any bags!
You can use parchment paper or these silicone mats for baking.
I love my classic KitchenAid stand mixer – a must for every kitchen!
And this kitchen scale is a must for making perfect macarons!


Recipe Rating

  • (3.1 /5)
  • 5 ratings

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