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
- All-purpose flour
- Graham cracker crumbs
- Baking soda
- Baking powder
For the frosting you will need:
- Cream cheese
- Powdered sugar
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.
Recipe Source: Cookie recipe from Cooking with Karli, frosting recipe from 5 Boys Baker.