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Raspberry Cheesecake Cookies: graham cracker cookie topped with cream cheese frosting, and raspberry sauce on a white background.
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Raspberry Cheesecake Cookies

These Raspberry Cheesecake Cookies are simply divine! My husband took a bite and immediately said, "Wow! These are really really good." They feature a soft graham cracker cookie that's topped with a vanilla cream cheese frosting, and a homemade raspberry sauce. But if you'd rather save a few minutes and use raspberry jam (homemade or store bought), that's fine too!
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings 9 cookies
Calories 685kcal

Ingredients

Raspberry Topping

  • 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 191 grams
  • 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

Cream Cheese Frosting

Instructions

Raspberry Topping

  • 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.

Assembly

  • 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.

Video

Notes

The raspberry sauce and cream cheese frosting need to be refrigerated. Cookies can be stored at room temperature if they are undecorated, otherwise store in the fridge. 
My posts on Freezing Cookie Dough and Freezing Cookies are perfect places to go if you have additional questions about freezing and storing.  

Nutrition

Calories: 685kcal | Carbohydrates: 108g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 400mg | Potassium: 155mg | Fiber: 2g | Sugar: 84g | Vitamin A: 865IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 2mg