Crumbl raspberry cheesecake cookies are made with a thick graham cracker cookie base, a smooth homemade cheesecake cream cheese frosting, and a generous drizzle of raspberry jam. This is the perfect cookie recipe for those who love frosted, fruity, and fancy cookies!
If you enjoyed this recipe, I know you will also love White chocolate raspberry overnight oats, The best Crumbl Blueberry Muffin Cookies with Streusel, Crumbl Salted Caramel Cheesecake Cookies, and even Small batch mini cheesecakes with oreo crust!
I’m a bit late to the party but I’m finally sharing my version of the highly requested Crumbl raspberry cheesecake cookie.
It is a combination of a thick, soft, and buttery graham cracker cookie that is actually made with crushed-up graham cracker cookies in the cookie dough and is also used to roll the cookies as well.
This is the best Crumbl Raspberry cheesecake cookies
The next thing is the homemade frosting. It is made to reassemble the flavor and consistency of cheesecake. Of course, it’s a tad bit sweeter since it is used as frosting.
And last but not least, we have the raspberry jam. I am using storebought raspberry jam, but feel free to use homemade. I’m sure it will be even better!
Why you need to make this recipe!
- This recipe transforms a favorite cheesecake flavor into a cookie and it’s ready in less than an hour!
- It’s easy to make and actually uses real graham crackers in the cookie dough.
- The frosting is my favorite fail-proof cream cheese frosting which pairs beautifully with the cookie base.
- Thanks to this recipe, you will be able to enjoy your favorite cookie anytime even if it is not available in stores.
- This recipe will also save you a ton of money.
Ingredients for this Crumbl Raspberry cheesecake cookies
Here are the ingredients you will need to make this cookie recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– You can use either salted or unsalted butter for this recipe, just make sure it’s softened.
- Granulated sugar & brown sugar– This cookie uses a mixture of sugars to get the texture just right.
- Egg– Use a large egg at room temperature.
- Vanilla extract– The vanilla extract goes in the cookie dough as well as in the frosting, it makes it so good!
- Graham crackers– Can’t have cheesecake without graham crackers, well can’t have cheesecake cookies without graham cracker cookie base!
- Flour– AP flour works great for this.
- Salt– Use a little salt in your baked goods because it highlights the flavors of sweets.
- Baking soda & baking powder- These are the leavening agents of this recipe and will add some extra height to the base.
- Cream cheese- Use full-fat cream cheese for the frosting. I like Philadephia cream cheese.
- Powdered sugar- The powdered sugar will add sweetness to our frosting.
- Raspberry jam– You can use homemade or store-bought jam for this step.
How to make Raspberry cheesecake cookies
This is how you can make raspberry cheesecake cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter and sugars together.
- Mix in the egg and vanilla extract until combined.
- Fold in the flour, crushed up graham crackers, salt, baking soda, and baking powder just until the flour mixture disappears.
- Scoop the cookie dough, place it on a baking sheet, gently flatten to about 1 inch in thickness, and bake in the preheated oven .
Make the cream cheese frosting.
- Cream the cream cheese and butter together until smooth.
- Add in the powdered sugar and vanilla extract and mix again until fluffy.
- Frost each cooled-down cookie with the cream cheese frosting.
- Drizzle raspberry jam on top, serve and enjoy!
Frequently asked questions – FAQ
How to store raspberry cheesecake cookies
To store these cookies, place them in an air-tight container or a flat baking sheet and wrap them with plastic wrap to keep them air-tight, and store them in the fridge for up to 5 days.
Depending on if you like your cookies chilled or not, eat them right out of the fridge or let them sit on the counter to get back to room temperature and enjoy!
CAN I FREEZE THESE COOKIES?
Absolutely! These cookies freeze so well.
To freeze them place them on a flat baking sheet and freeze for 1-2 hours or until solid, you can then transfer them into an air-tight container, making sure to separate each one with a layer of wax or parchment paper. Freeze them this way for up to 2 months.
Once you’re ready to enjoy the cookies, pull them out of the freezes, lay them flat, and let them thaw in the fridge overnight or on the counter for a few hours then enjoy!
HOW TO MAKE MINI CATERING SIZED CRUMBL raspberry CHEESECAKE COOKIES?
To make catering size Crumbl cookies you can make 16 cookies instead of the regular 8 large cookies. Instead of baking those in the oven for 10 minutes, you will have to bake them for 8 minutes instead. Frost and decorate the way you would the larger ones.
Crumbl Raspberry cheesecake cookies
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Crumbl raspberry cheesecake cookies
Graham cracker cookies
- Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
- Cream the butter, granulated sugar, and brown sugar until combined. Add in the egg and the vanilla and mix again.
- Add in the flour, graham cracker crumbs, salt, baking soda, and baking powder and mix just until the flour mixture disappears.
- Using a large (¼ cup) cookie scooper, scoop out 8 equally sized cookie dough balls, roll them between the palm of your hands then roll them in the ⅓ cup of the crushed graham crackers.
- Place the cookie dough on the prepared baking sheet, gently flatten to about ¾th inch in thickness and bake in the preheated oven for 9-10 minutes. Let the cookies cool down on the baking sheet for 10 minutes then transfer to a cooling rack.
Cream cheese frosting
- In a stand mixer whip the softened cream cheese and butter together until smooth.
- Add in the powdered sugar and the vanilla and mix on high speed again until light and flufy. This should take 2-3 minutes.
- Fill a piping bag with a large round tip with the cream cheese frosting and frost each cookie. Top the cookies with a drizzle of raspberry jam and enjoy!
How to store these Crumbl raspberry cheesecake cookies?To store these cookies, place them in an air-tight container or a flat baking sheet and wrap them with plastic wrap to keep them air-tight and store them in the fridge for up to 5 days. I like my cookie chilled so I eat them right out of the fridge, but you can also pull them out and let them get to room temperature before enjoying them if that’s what you prefer.
Thank you for making it all the way down here 🙂
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