These copycat Crumbl raspberry cheesecake cookies start with a thick graham cracker cookie base topped with cream cheese frosting and a generous drizzle of raspberry jam. They are amazing!
If you love cookies and cheesecake like I do, then you’re going to love these copycat Crumbl raspberry cheesecake cookies! It’s the best of both cheesecake and cookie worlds my friends and you will not regret making these.
These raspberry cheesecake cookies taste like you’re eating raspberry cheesecake! The delicious, sweet graham cracker base, with the smooth cream cheese filling and fresh raspberry sauce on top . . . only in cookie form! I feel like I’m in cookie and cheesecake heaven when I eat one of these cookies.
The cookie is thick, soft and packed with graham cracker flavor . . . like a graham cracker crust. Then it’s topped off with a delicious, simple cream cheese frosting and a healthy drizzling of raspberry preserves.
Here is what you’ll need to make these cookies:
- Butter (I always use salted butter when I bake)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla
- All-purpose flour
- Graham cracker crumbs
- Baking soda
- Baking powder
- Salt
For the frosting you will need:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla
Tips for making these cookies:
- Don’t over bake these cookies. Every oven is different, but the magic number for me is 10 minutes. Keep in mind that they will continue to bake while they cool on the cookie sheet.
- You don’t have to pipe on the frosting, you can use a knife and spread it on top if you’d rather. Whichever way you choose to put on the frosting, just be sure and put a hefty amount on top. You want the ratio of graham cracker cookie and cheesecake frosting to be similar in size.
- Serve these cookies chilled, we think they’re so much better cold than at room temperature.
- You can make these cookies as big or small as you want. I don’t recommend using more than 1/2 cup of dough per cookies. For these pictures I used a heaping 1/4 cup of dough.
- This cookie dough is very stiff and almost seems kind of dry, don’t fret! Once you scoop it into a ball it will hold together.
- Be sure and set out the cream cheese for a few hours before making the frosting. It will be much smoother if it’s at room temperature when you make the frosting.
- Be sure to slightly warm up the raspberry preserves. This makes it much easier to pipe on to the cookies more smoothly.
- This recipe will make 12 very LARGE cookies, but it can easily be halved and yield about 18 to 22 smaller cookies. I usually half the recipe and make slightly smaller cookies and get about 9 cookies (using about a heaping 1/4 cup of dough).
How to store these cookies:
Store these cookies in an airtight container in the refrigerator for up to four days.
Copycat Crumbl Raspberry Cheesecake Cookies
- Total Time: 25 minutes
- Yield: 12 large cookies 1x
Description
These copycat Crumbl raspberry cheesecake cookies start with a thick graham cracker cookie base topped with cream cheese frosting and a generous drizzle of raspberry jam. They are amazing! ♡
Ingredients
Graham Cracker Cookie:
- 1 1/2 cups butter, softened
- 3/4 cup granulated sugar
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 3 3/4 cups all-purpose flour
- 2 1/2 cups graham cracker crumbs
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Cream Cheese Frosting:
- 1 pkg. (8 oz) cream cheese room temperature
- 1/4 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1/3 to 1/2 cup raspberry preserves (like Smucker’s) or pie filling
Instructions
Cookies:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper, set aside.
- In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar, about 2 to 3 minutes. Add the eggs and vanilla and continue to mix until well combined.
- Add the flour, crushed graham cracker crumbs , baking soda, baking powder and salt, mix until combined (mixture will be thick and will seem slightly dry).
- Portion out the dough into 1/4 to 1/2 cup portions (depending on how big you want your cookies). Roll into a ball and arrange 6 onto each cookie sheet. Gently press down the dough with your palm until about 1 inch thick.
- Bake for 10 to 12 minutes, or until tops and edges are just set. Don’t overbake these cookies!
- Remove from the oven and allow the cookies to cool on the pan for 3 to 4 minutes before transferring to a wire rack.
Cream Cheese Frosting:
- In the bowl of a standing mixer fitted with the paddle attachment (or use a hand mixer), beat the butter and cream cheese until it completely smooth.
- Add the powdered sugar and vanilla and continue to mix until smooth.
- Put the frosting into a disposable pastry bag fitted with a small tip or use a gallon sized Ziplock bag, and cut the corner of the bag. Pipe the frosting on top of the cooled cookies.
Raspberry Drizzle:
- Add the raspberry preserves to a small ziplock bag and cut the corner and pipe on the raspberry preserves over top of the frosting. *Warm the raspberry preserves in the microwave for a few seconds, this will make it pipe out easier.
- Serve and Enjoy! Store in an airtight container in the fridge for up to four days.
Notes
- For the batch of cookies in these photos, I used raspberry pie filling that I buy at Orson Gygi.
- Prep Time: 15 mins
- Cook Time: 10 mins
Recipe Source: Cookie recipe from Cooking with Karli, frosting recipe from 5 Boys Baker.
Delicious! Made them for Mother’s Day and they were perfect! Thank you for the recipe!
★★★★★
So happy to hear you made and loved these Lachelle! Thanks for letting me know!