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Close up of Crumbl raspberry cheesecake cookies
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5 from 30 votes

Crumbl raspberry cheesecake cookies

These Crumbl raspberry cheesecake cookies are made with a thick and buttery graham cracker cookie base, topped with cream cheese frosting, and a drizzle of raspberry jam. So good!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Dessert
Cuisine: amerian
Servings: 8 cookies
Calories: 513Calories

Ingredients

Graham cracker cookies

  • ½ cup Butter softened, salted or unsalted
  • cup granulated sugar
  • ¼ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 & ⅓ cup AP flour
  • 1 cup graham crackers finely crushed, about 7 sheets
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • cup graham crackers finely crushed, about 2 sheets

Cream cheese frosting

  • 4 oz cream cheese softened
  • 4 tablespoon butter softened, salted or unsalted
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • raspberry jam for drizzling

Instructions

  • 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!

Notes

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.

Nutrition

Calories: 513Calories | Carbohydrates: 62g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 713mg | Potassium: 118mg | Fiber: 2g | Sugar: 35g | Vitamin A: 750IU | Calcium: 112mg | Iron: 2mg