The best Crumbl Raspberry Cheesecake Cookies EVER! are a delightful marriage of creamy cheesecake and tart raspberries, set in a chewy cookie that’s so easy to make. Each bite is an explosion of flavor with that classic crusty graham cracker finish and a sweet raspberry drizzle on top. What’s not to love?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make The best Crumbl Raspberry Cheesecake Cookies EVER!
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
The best Crumbl Raspberry Cheesecake Cookies EVER!

The best Crumbl Raspberry Cheesecake Cookies EVER!

This recipe is exceptionally simple yet feels incredibly indulgent. It’s perfect for family gatherings or cozy nights at home—anytime you’re craving a little sweetness that doesn’t need to be fancy. These cookies are the ideal dessert for those who wish they could just grab a Crumbl cookie from their favorite bakery without needing to leave the house. You’ll find yourself reaching for these over and over again, knowing they’re homemade with love.

Why You’ll Love This Recipe

Simple & Quick: With just 25 minutes of prep and minimal baking time, you can whip these cookies up in no time.
Irresistible Flavor: A combination of creamy cheesecake and tart raspberry jam creates a delightful treat for your taste buds.
Eye-Catching Appeal: The cookies look as good as they taste, making them perfect for special occasions or everyday delights.
Flexible Serving: Great for snack time, dessert after dinner, or even as a brunch treat with coffee.
Diet-Friendly Options: Easily adaptable for gluten-free diets by swapping the all-purpose flour with a gluten-free blend.

Ingredients You’ll Need

1/2 cup butter: Softened butter adds richness; use salted for a sweet-salty contrast or unsalted for more flavor control.
1/3 cup granulated sugar: Sweetens the cookie and balances the tartness of the raspberries.
1/4 cup brown sugar: Adds moisture and a deep, caramel flavor to the cookies.
1 egg: Binds everything together for a perfect texture.
1 tsp vanilla extract: A dash of vanilla rounds out the flavors beautifully.
1 & 1/3 cup all-purpose flour: The base of the cookies; it provides structure.
1 cup graham crackers: Finely crushed, these create a delicious cookie crumb flavor, essential for that cheesecake experience.
1/4 tsp salt: Enhances the sweetness, balancing the overall flavor.
1/4 tsp baking soda: This helps the cookies rise slightly.
1/2 tsp baking powder: Works with the baking soda for a perfect texture.
1/3 cup crushed graham crackers: For rolling the cookie dough, providing a crunchy coating.
4 oz cream cheese: Softened and whipped, this is the secret to the cookie’s creamy frosting.
4 tbsp butter: Softened again for that luscious frosting—you can use salted or unsalted here.
1 cup powdered sugar: Sweetens the frosting with a smooth texture.
1 tsp vanilla extract: Adds wonderful flavor to the cream cheese frosting.
Raspberry jam: For drizzling, a simple way to elevate presentation and flavor.

How to Make The best Crumbl Raspberry Cheesecake Cookies EVER!

Preheat Oven: Begin by preheating your oven to 350°F (177°C). Line a baking sheet with parchment paper, which will help prevent sticking.

Cream Butter and Sugars: In a bowl, cream together 1/2 cup softened butter, 1/3 cup granulated sugar, and 1/4 cup brown sugar until the mixture is light and fluffy. This step is what gives your cookies that lovely spread and texture.

Incorporate Egg and Vanilla: Add 1 egg and 1 tsp vanilla extract into the butter mixture and mix well until fully combined. Don’t rush this step; the better the mixture is combined, the more uniform your cookies will be.

Add Dry Ingredients: Next, mix in 1 & 1/3 cup all-purpose flour, 1 cup finely crushed graham cracker crumbs, 1/4 tsp salt, 1/4 tsp baking soda, and 1/2 tsp baking powder. Stir carefully until the flour mixture disappears, being mindful not to overmix.

Scoop and Roll Cookies: Using a large (1/4 cup) cookie scoop, scoop out 8 equally sized cookie dough balls. Roll the balls gently in your hands, then roll them in the 1/3 cup of crushed graham crackers until well coated. This gives the cookies their signature crust.

Shape and Bake: Place the dough balls on your prepared baking sheet, gently flattening each ball to about 3/4 inch thick. Bake in your preheated oven for 9-10 minutes, until the edges are slightly golden. Once baked, allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack.

Make Frosting: While the cookies cool, prepare the frosting. In a stand mixer, whip together 4 oz softened cream cheese and 4 tbsp softened butter until smooth. Once well mixed, add in 1 cup powdered sugar and 1 tsp vanilla extract. Beat on high speed until the frosting is light and fluffy, about 2-3 minutes.

Frost and Drizzle: Fill a piping bag fitted with a large round tip with your cream cheese frosting. Frost each cooled cookie generously. Then, finish it off by drizzling raspberry jam over the top—this raspberry touch is what pushes these cookies over the edge into pure delight.

Storing & Reheating

To store your cookies, place them in an airtight container at room temperature for up to 3 days. If you prefer longer storage, pop them in the refrigerator, where they’ll last up to a week. For freezing, arrange the cookies in layers between parchment paper in an airtight container, and they can be frozen for up to 3 months. When ready to enjoy, simply thaw at room temperature, or warm them in the microwave for about 10-15 seconds to revive their texture and flavor.

Chef’s Helpful Tips

Ensure your butter and cream cheese are at room temperature for easy blending, creating a smoother batter and frosting.
Be cautious not to overmix your dough, as it can lead to tougher cookies.
Use fresh raspberry jam for a burst of flavor; you can even swap it out for strawberry or blueberry for different variations.
For a richer taste, chill the cookie dough for 30 minutes before baking—this helps concentrate flavors and yields thicker cookies.
Experiment with different toppings like chocolate drizzle or extra crushed graham crackers for added texture.

These cookies encapsulate everything we love about desserts. Sweet, a little tangy, and perfectly chewy with a frosting that would make anyone swoon. You really can’t beat them when it comes to homemade goodness, and they might even become your new go-to treat!

Recipe FAQs

Can I use different jams or fruit preserves?

Absolutely! While raspberry jam adds a beautiful tartness, feel free to experiment with other jams like strawberry, blueberry, or even a mixed berry jam. Each will provide a unique flavor profile to your cookies.

How can I make these cookies gluten-free?

To make the best Crumbl Raspberry Cheesecake Cookies EVER! gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your graham crackers are also gluten-free, as this will maintain the texture and flavor.

Can I prepare the dough ahead of time?

Yes! You can prepare the cookie dough in advance and refrigerate it for up to 3 days. Just allow the dough to sit at room temperature for about 15-20 minutes before scooping and baking.

What can I do if my frosting is too thick?

If your cream cheese frosting turns out too thick, simply add a splash of milk or cream, a teaspoon at a time, until you reach your desired consistency. Conversely, if it becomes too runny, you can add a bit more powdered sugar to thicken it up.