These Raspberry Cheesecake cookies are a soft, graham cracker cookie topped with cheesecake frosting, and a drizzle of tart raspberry sauce. The cookies bring the flavor of Raspberry Cheesecake into a chewy cookie, and every bite tastes like heaven! Plus they’re even better than you can get from the cookie shop!
These cookies are perfect when you want something extra special. They feel fancy enough to make for a party, but are actually so easy to make whenever you’re craving something sweet.
My homemade version really nails that soft and thick Crumbl style cookie, but I think my version is way better! The graham cracker cookie base on its own is delicious, but especially perfect when paired with the rich cream cheese frosting on top. Add the tangy raspberry sauce on top, and everything is balanced just right!
Why you should make these
- Bakery Style Cookies: Thick cookies that have that signature Crumbl cookie look!
- Easy to Make: These cookies have a few parts, but none of them are hard, even if you’re just starting out you can make these cookies
- The Best Flavor Balance: Buttery graham cracker cookie, creamy cheesecake frosting, and a tart raspberry topping. It’s like a slice of cheese of raspberry cheesecake turned into an amazing cookie!
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Raspberry Crumbl Cheesecake Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: This provides a rich flavor to the cookie base
- Sugars: We’re using both granulated sugar and brown sugar.
- Graham Cracker Crumbs: I like using Honey Maid Graham crackers for the best flavor. We’re adding crumbs to thicken and flavor the cookie base, and rolling them into the crumbs for extra flavor and texture too.
- Cream Cheese: Use a block of cream cheese for the best texture, make sure to let it sit at room temperature until soft.
- Powdered Sugar: Helps thicken and sweeten the frosting right up
- Raspberry Sauce: You can use raspberry preserves straight from the store, or make your own sauce (just swap the blueberries in this sauce out for raspberries)
How to make Raspberry Cheesecake Cookies
Step 1: Mix the wet ingredients. Cream together the butter, and sugars in a large mixing bowl for a couple minutes until light and fluffy. Add in the egg and vanilla extract.
Step 2: Make the Dough. Add in the flour, graham cracker crumbs, baking soda, baking powder, and salt, and mix together until you have a thick cookie dough.
Step 3: Make the Cookie Dough Balls. Scoop the cookie dough into 1/4 cup portions. Roll them into balls and roll each ball into graham cracker crumbs. Place them on a lined cookie sheet, and flatten them slightly with the palm of your hand to make thick disks.
Step 4: Bake the Cookies. Bake the cookies until the sides start to crinkle and the tops look just set. You don’t want to overbake them. Let the cookies cool completely.
Step 5: Make the Frosting. Mix the cream cheese and butter until they’re totally smooth. Add in the powdered sugar and vanilla extract and mix at low speed until combined, then keep beating until its fluffy.
Step 6: Assemble the Cookies. Pipe the frosting onto the top of each cookie, then top each with a dollop or drizzle of the raspberry sauce. Enjoy immediately!
Tips and Tricks:
- Room Temperature Ingredients: You need to make sure your butter, eggs, and cream cheese are room temperature so they’ll all mix smoothly. Especially for the frosting.
- Circular Cookies: If the cookies don’t come out of the oven evenly use the back of a couple of spoons to push the edges into the cookie right when they come out of the oven and are still soft.
- Smaller Cookies: Instead of baking 12 cookies, you can make 24 smaller cookies instead. The smaller cookies will only need to bake for about 7 to 9 minutes, so watch them the last couple of minutes.
Storage and Make Ahead Instructions
Once the cookies are topped with the cream cheese frosting, and raspberry sauce they will need to be stored in the refrigerator. The undecorated cookies can be stored at room temperature for up to 3 days, and the frosting can be stored in an airtight container in the fridge for up to 4 days, so you can pipe the frosting on when serving, or before.
The decorated cookies can be stored in the fridge for up to 5 days. I like eating the cookies straight from the fridge, but they can also sit at room temperature for a couple hours, so you can let them warm up a bit if you prefer.
The unfrosted cookies can also be frozen for up to 3 months. I don’t recommend freezing the cookies once they’re decorated.
These Crumbl Raspberry Cheesecake Cookies are the perfect soft and chewy cookie. They have such a bright flavor, are rich, lightly sweet, and totally bakery worthy. You’ll love making them for a party, summer potluck, Easter, or whenever your sweet tooth strikes!
More Crumbl Favorites
- Crumbl Confetti Cake Cookies
- Dirt Cake Cookies
- Better than Sex Cake Cookies
- Pink Frosting Sugar Cookies
- Coconut Lime Cookies
- Caramel Apple Cookies Crumbl Copycat // Best Christmas Desserts
If you make this Crumbl Raspberry Cheesecake Cookie Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Crumbl Raspberry Cheesecake Cookies
Ingredients
For the Graham Cracker Cookies:
- 1/2 cup Unsalted Butter (1 Stick, room temperature)
- 3/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 1/4 cup All Purpose Flour
- 1 1/2 cup Graham Cracker Cookie Crumbs (Divided)
- 3/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
For the Cream Cheese Frosting:
- 8 oz Cream Cheese (1 block, room temperature)
- 1/2 cup Unsalted Butter (1 Stick, room temperature)
- 1 1/2 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 1/2 cup Raspberry Preserves (For Drizzling)
Instructions
For the Graham Cracker Cookies:
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper, and set it aside.
- Cream the butter, brown sugar, and granulated sugar in a large mixing bowl until combined, and light and fluffy, about 2 to 3 minutes. 1/2 cup Unsalted Butter, 3/4 cup Brown Sugar, 1/4 cup Granulated Sugar
- Add in the egg, and vanilla extract and mix until combined. 1 Large Egg. 1 tsp Vanilla Extract
- Add in the dry ingredients; flour, 1 cup of the graham cracker crumbs, baking soda, baking powder, and salt and mix until you have a thick cookie dough. 1 1/4 cup All Purpose Flour, 1 1/2 cup Graham Cracker Cookie Crumbs, 3/4 tsp Baking Soda, 1/2 tsp Baking Powder, 1/2 tsp Salt
- Portion the dough into 1/4 cup portions, and roll them into round balls.
- Roll the balls of cookie dough into the remaining 1/2 cup of the graham cracker crumbs, and place them on the prepared cookie sheet, at least 3 to 4 inches apart. (Only 6 cookies per sheet).
- Gently flatten the cookie dough balls slightly to make them into a thick disk.
- Bake the cookies for 10 to 13 minutes, or until the edges are set and the cookies start to crinkle on top.
- Remove the cookies from the oven and let them cool on the cookie sheet for 10 minutes, then transfer them to a wire rack to cool completely.
For the Cream Cheese Frosting:
- Add the cream cheese and butter to a large bowl and mix until they're totally smooth. 8 oz Cream Cheese, 1/2 cup Unsalted Butter
- Add in the Powdered sugar and vanilla extract and mix on low speed until combined. Raise the speed to medium and beat until the frosting is fluffy. 1 1/2 cups Powdered Sugar, 1 tsp Vanilla Extract
- Put the frosting into a bag and snip off the corner. Pipe a generous layer on top of each cookie.
- Spoon the raspberry preserves on top of each cookie, or drizzle it with a bag. Enjoy immediately, or place in the fridge until ready to enjoy. 1/2 cup Raspberry Preserves
Notes
- Room Temperature Ingredients: You need to make sure your butter, eggs, and cream cheese are room temperature so they’ll all mix smoothly. Especially for the frosting.
- Circular Cookies: If the cookies don’t come out of the oven evenly use the back of a couple of spoons to push the edges into the cookie right when they come out of the oven and are still soft.
- Smaller Cookies: Instead of baking 12 cookies, you can make 24 smaller cookies instead. The smaller cookies will only need to bake for about 7 to 9 minutes, so watch them the last couple of minutes.
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