Raspberry Cheesecake Cookies
Raspberry Cheesecake cookies are made with a yummy graham cracker cookie base, with smooth cream cheese frosting piped on top, and finished with slightly sweet and slightly tart raspberry sauce!
No-Bake Cheesecake vibes when I take a bite of this delicious Crumbl raspberry cheesecake cookie! The graham cracker cookie has punchy graham cracker flavor and is coated in graham cracker crumbs to give the full Graham Cracker Crust effect! Then you top it off with the delicious cream cheese frosting that is reminiscent of your favorite cheesecake filling, plus some Raspberry Sauce, and you are officially in cheesecake cookie heaven!
Why This Recipe Works
- Thick raspberry sauce. The raspberry topping for this Crumbl raspberry cheesecake cookie recipe is adapted from my Raspberry Sauce Recipe. It’s thicker so it sits on top of the bed of cream cheese frosting. It has deliciously fresh raspberry flavor and has the perfect sweetness! The touch of tartness really plays to the true flavor of raspberries.
- Smooth cream cheese frosting. This cream cheese frosting is thick, creamy, and smooth! Butter and cream cheese play well together to give a perfect frosting texture and flavor.
- Tastes just like raspberry cheesecake! These raspberry cheesecake cookies have all the elements of raspberry cheesecake. The sweet graham cracker base, with the smooth cream cheese mixture and fresh raspberry sauce on top!
- Not overly sweet. I love these cookies because they aren’t sickly sweet! They have the perfect balance of sweetness. The slight tartness in the raspberry sauce is the perfect touch.
- Raspberries: You can use fresh raspberries or frozen raspberries — whatever is easiest. This raspberry sauce for the raspberry cheesecake cookies is divine! You are seriously going to love it. You’ll use some of the raspberries to make the sauce and some of the raspberries to add in towards the end so you have a bit of a chunky texture to the raspberry topping.
- Cornstarch: You’ll need cornstarch for the raspberry sauce on top of the raspberry and cream cheese cookies, but you also use some cornstarch in the cookie dough. Cornstarch in cookie dough will help give us thick and soft cookies.
- Unsalted Butter: The raspberry sauce, the cookies, and the cream cheese frosting call for butter. You can use unsalted or salted butter.
- Light Brown Sugar: I would opt for light brown sugar. You want the graham cracker cookie to have that lighter color similar to graham crackers.
- Light Corn Syrup: This small amount of corn syrup does wonders for the softness of the cookies! They help us get soft and chewy cookies even when they are chilled.
- Graham Cracker Crumbs: I recommend using the brand name graham crackers for this Crumbl raspberry cheesecake recipe. I tried making the graham cracker cookie base with an off-brand version and you could tell the flavor was off. Be sure to reserve some of the graham cracker crumbs to roll the dough balls in prior to baking!
- Cream Cheese: Be sure to set out the cream cheese for a few hours to make sure it becomes fully room temperature. Any slightly cool temperature to the cream cheese will make it harder to whip up to a smooth texture.
- Make the raspberry toppings. Add 4 oz of frozen raspberries, the sugar, and 1/4 cup of water to a small saucepan. Heat to a boil, stirring frequently. Once boiling, reduce heat and add the vanilla extract. Combine the cornstarch and 1/2 T of water to a separate small bowl. Mix to create a cornstarch slurry. Add to the saucepan and return to a boil for 3-4 minutes until thickened, always stirring. Remove from heat and add the butter and stir until melted. Add 2 oz of frozen raspberries and stir to combine. Let cool completely.
- Make the graham cracker cookies. Cream the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Add the egg, light corn syrup, and vanilla. Stir to combine. Add all the dry ingredients sand mix until just combined.
- Portion dough into balls. Using a 1/4 cup, portion into balls. Roll each cookie ball in graham cracker crumbs. Place 6 balls on a baking sheet lined with parchment paper. Gently press down to create thick disks.
- Bake. Bake the cookies at 350°F for 10-13 minutes. Remove once the edges are just set and the centers are not longer shiny but they look slightly underdone. You do not want to over bake. The cookies will continue to bake up as they cool on the sheet for 5 minutes. Transfer to a wire rack to finish cooling.
- Make the cream cheese frosting. Add the butter and cream cheese to a medium bowl and beat until smooth and light. Add the powdered sugar and vanilla and beat until uniform. Transfer to a piping bag.
- Assemble the raspberry cheesecake cookies. Once the raspberry sauce and cookies are completely chilled, you can assemble the cookies. Pipe a generous swirl of cream cheese frosting to the tops of each cookie. Top with 1/2-1 tablespoon of the raspberry sauce on top. Enjoy!
I like eating these cookies chilled since raspberry cheesecake is typically served cold.
Crumbl used a raspberry drizzle topping for their cookies. I wanted to increase the amount of raspberry topping per cookie, so that’s why I did the heaping pile of sauce on each cookie! You won’t be disappointed!
You don’t want to chill the frosting before decorating the cookies or else the frosting will get cold and it will be harder to pipe onto the cookies. I’d start making the frosting when you are about 5 minutes away from your cookies being cooled.
Do not over bake the cookies! You want the cookies to be nice and soft. Remove the cookies from the oven when the edges are set but the centers look slightly underdone. Don’t worry! They’ll continue to set up/bake a little on the cookie sheet as they cool. This will just ensure that you have that perfectly soft cookie texture.
Make Ahead, Storing, and Freezing
Store cookies in an airtight container in the refrigerator for 3-4 days.
You can store any of the graham cracker cookies that don’t have frosting or topping on them at room temperature in an airtight container or bag. You just need to refrigerate any decorated cookies since the frosting and sauce need to be refrigerated.
You won’t have leftovers of the sauce when making this raspberry cheesecake cookie recipe. However, if you multiply the recipe so you have leftovers, then you’ll need to store those leftovers in an airtight container or jar in the fridge for up to 7 days.
Store any leftover cream cheese frosting in an airtight container in the fridge for up to 7 days or in the freezer for up to 1 month.
Raspberry cheesecake is a cheesecake that has raspberry sauce swirled into the cheesecake mixture. These Crumbl raspberry cheesecake cookies play off those two flavors, even if they topping isn’t swirled!
If you go to a Crumbl bakery, you can buy their large cookies (which is really expensive in my opinion! Hence making my Crumbl copycat cookie recipes — giving you many more (yummier) cookies for way less :)). However, if you use Crumbl catering, then they do mini cookies for any catering.
Crumbl is famous for their thick, bakery-style cookies with a wide array of flavors! They have a rotating menu, meaning they come out with new flavors every week. They do some delicious cookies based off favorite desserts like Crumbl Mint Brownie Cookies, Crumbl Churro Cookies, and Crumbl Muddy Buddy Cookies.
Yes you can! I didn’t have any raspberry jam on hand, so I made the homemade raspberry sauce. If you want something simple, you can definitely cut the corners there and use jam. If you want my opinion, this homemade raspberry sauce is divine! I recommend making it and using that 🙂
If you prefer strawberries to raspberries, then you can definitely make that swap. The sauce will turn out with strawberries, I would just lightly cut the strawberries you are adding at the end.
More Crumbl Copycats
- Mom’s Recipe Crumbl Cookie
- Crumbl Cookie Dough Cookies
- Crumbl Pink Velvet Cookies
- Crumbl Chocolate Cake ft. Heath Cookies
Raspberry Cheesecake Cookies
- 6 oz frozen raspberries - divided
- 1/4 cup granulated sugar
- 1/4 cup water
- 3/4 teaspoon vanilla extract
- 2 teaspoons cornstarch
- 1/2 tablespoon water
- 1/2 tablespoon butter - salted or unsalted is fine
Graham Cracker Cookies
- 1/2 cup unsalted butter - softened
- 3/4 cup light brown sugar - packed
- 1/8 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 tablespoon light corn syrup
- 1 1/3 cups all-purpose flour
- 1 1/4 cups graham cracker crumbs - PLUS an extra 1/2 cup for rolling cookie dough balls in prior to baking
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- Make the raspberry topping: in a small saucepan add 4 oz of frozen raspberries, the sugar, and ¼ cup of water. Stir to combine. Heat until the mixture comes to a boil. Stir frequently.
- Reduce heat and add the vanilla extract.
- In a small bowl stir the cornstarch and ½ T of water. Add the cornstarch mixture to the saucepan of raspberries. Stir and boil over medium heat for 3-4 minutes or until the sauce has thickened.
- Remove from heat, add the butter and stir until melted. Add the remaining 2 oz of frozen raspberries and stir to combine. Let cool before using.
Graham Cracker Cookies
- Make the cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat, set aside.
- In the bowl of a stand mixer cream the butter, brown sugar, and granulated sugar, about 2-3 minutes. Add the egg, vanilla extract, and light corn syrup and mix to combine.
- Add the flour, 1 ¼ cups graham cracker crumbs, cornstarch, baking soda, and salt and mix until combined.
- Using a ¼ cup, portion the dough into round balls. Roll the balls in the remaining ½ cup of graham cracker crumbs. Place 6 balls of dough on a baking sheet. Gently press on the tops of each ball with the palm of your hand to flatten each ball into a thick disk.
- Bake for 11-13 minutes or until edges and tops are just set. (I baked mine for 10 minutes). You don’t want to overbake cookies.
- Remove from the oven and let cool on pan for 5 minutes before transferring to a wire rack to cool completely.
Cream Cheese Frosting
- Make the frosting: Add cream cheese and the butter to a bowl and beat until smooth. Add the powdered sugar and vanilla extract and beat until smooth. Add the frosting to a piping bag.
- Pipe a generous amount of cream cheese frosting to the tops of each cookie. Spoon about 1/2-1 tablespoon of raspberry topping overtop of the frosting. Enjoy! Store leftovers in an airtight container in the refrigerator for up to 3 days.