Crumbl Raspberry Cheesecake Cookies
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!
Servings: 12 Cookies
Calories: 468kcal
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.
Nutrition
Calories: 468kcal | Carbohydrates: 62g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 311mg | Potassium: 115mg | Fiber: 1g | Sugar: 42g | Vitamin A: 749IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg