The best Crumbl Raspberry Cheesecake Cookies EVER! are a delightful blend of rich flavors and textures that will have everyone begging for more. These cookies combine the creamy goodness of cheesecake with the tart pop of fresh raspberries all nestled in a buttery cookie base. Imagine biting into a soft, chewy cookie only to be greeted by the sweet and tangy raspberry jam on top; it’s pure bliss in every bite. Whether you’re gearing up for a family gathering or simply craving something sweet, these cookies hit the mark effortlessly.

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!

I first discovered this recipe while looking for something special to bake for a friend’s birthday, and it was love at first bite. The combination of flavors is unparalleled. Not only are they easy to prepare, but they also pack a visual punch that will impress anyone who sees them. If you have a soft spot for cookies that taste like a dessert dream come true, then you definitely need to try The best Crumbl Raspberry Cheesecake Cookies EVER! I can’t wait for you to dive into this delectable creation!

Why You’ll Love This Recipe

Simple & Quick: With just 25 minutes of prep time and 35 minutes of baking, these cookies come together beautifully.
Irresistible Flavor: The creamy cheesecake frosting paired with tart raspberry jam creates an unforgettable flavor profile that’s hard to resist.
Eye-Catching Appeal: The unique look of these cookies will make any dessert spread look impressive and inviting.
Flexible Serving: Ideal for parties, potlucks, or simply a sweet treat at home, they’re perfect for any occasion.
Diet-Friendly Options: Swapping the cream cheese for a dairy-free alternative makes a delicious version for those with dietary restrictions.

Ingredients You’ll Need

1/2 cup butter: Use softened salted or unsalted butter for richness. You can substitute with vegan butter if required.
1/3 cup granulated sugar: This adds sweetness and texture to the cookie dough, balancing with the cream cheese.
1/4 cup brown sugar: Dark or light brown sugar adds a hint of molasses flavor to enhance the cookie’s depth.
1 egg: This binds the ingredients together for a chewy texture; replace with a flax egg for a vegan option.
1 tsp vanilla extract: Pure vanilla extract elevates the flavors, creating a delightful aroma.
1 & 1/3 cups all-purpose flour: It provides structure to the cookies; using a gluten-free blend is a great alternative.
1 cup graham crackers, crushed: About 7 sheets, they give a delicious crunch reminiscent of a cheesecake crust.
1/4 tsp salt: Enhances flavor and balances sweetness wonderfully.
1/4 tsp baking soda: Helps the cookies rise slightly, making them perfect.
1/2 tsp baking powder: Another leavening agent that works harmoniously with baking soda for fluffy cookies.
1/3 cup graham crackers, crushed: Extra crumbs for rolling the cookie dough balls, adding texture.
4 oz cream cheese: Soften before using for a smooth frosting; low-fat cream cheese works too!
4 tbsp butter: Again, make sure it’s softened for easy mixing in the frosting.
1 cup powdered sugar: Adds sweetness to the frosting; feel free to adjust to taste.
1 tsp vanilla extract: For that lovely flavor in the frosting, the same as used in the cookies.
Raspberry jam: For drizzling on top; choose your favorite brand or make your own for an extra special touch.

How to Make The best Crumbl Raspberry Cheesecake Cookies EVER!

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly on arrival.

Mix the Butter and Sugars: In a large mixing bowl, cream together 1/2 cup softened butter, 1/3 cup granulated sugar, and 1/4 cup brown sugar until they form a smooth mixture. The texture should be light and fluffy – this is essential for airy cookies.

Add the Egg and Vanilla: Incorporate 1 egg and 1 tsp vanilla extract into the creamed mixture. Stir well to combine. You want a homogeneous blend that looks glossy.

Combine the Dry Ingredients: In another bowl, whisk together 1 & 1/3 cups all-purpose flour, 1 cup finely crushed graham crackers, 1/4 tsp salt, 1/4 tsp baking soda, and 1/2 tsp baking powder. Slowly add the dry mixture into your wet ingredients, mixing gently until just combined. Don’t overmix; it’s crucial for keeping the cookies tender!

Scoop the Dough: Using a large cookie scoop (around 1/4 cup), portion the dough into 8 equally sized balls. Roll these between your hands for a smooth finish before rolling them in the remaining 1/3 cup of crushed graham crackers for a delightful crunch.

Shape and Bake: Place the cookie dough balls on a lined baking sheet, gently flattening each ball to about 3/4 inch in thickness. Bake in your preheated oven for 9-10 minutes, or until the edges are golden. Let them cool on the sheet for 10 minutes to set before moving them to a cooling rack.

Prepare the Cream Cheese Frosting: In a stand mixer, beat together 4 oz softened cream cheese and 4 tbsp softened butter until smooth and creamy. Add 1 cup powdered sugar and 1 tsp vanilla extract, whipping on high speed for about 2-3 minutes until fluffy and airy.

Frost the Cookies: Once your cookies have cooled completely, fill a piping bag fitted with a large round tip with the cream cheese frosting. Generously frost each cookie and drizzle with your chosen raspberry jam for that perfect finishing touch.

Storing & Reheating

To store your cookie creations, place them in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for about a week. For extended storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or pop them in the microwave for about 10 seconds to refresh their soft texture.

Chef’s Helpful Tips

Avoid overmixing the dough; this keeps your cookies soft and chewy.
Chill your egg in warm water for a few minutes before use if it’s cold, ensuring better emulsification.
To maintain texture, let cookies cool completely before frosting—this prevents melting.
Experiment with different berry jams or even a chocolate drizzle for variation.
You can make these a day in advance; just wait to frost until the day they’re served to keep the frosting fresh!

The best Crumbl Raspberry Cheesecake Cookies EVER! combine the fabulous flavors you crave into a spectacular dessert that’s perfect for any occasion. Embrace the flavors, get a little creative, and most importantly, enjoy every delicious bite.

Recipe FAQs

How do I know when the cookies are done baking?

The cookies are perfect when the edges turn a lovely golden brown, and a toothpick inserted into the center comes out clean. You want them to be slightly underbaked in the middle for a chewy texture.

Can I use other flavors of jam instead of raspberry?

Absolutely! Any berry jam, like strawberry or blueberry, will work beautifully. You can also try a citrus or stone fruit jam for a unique twist.

Can I freeze the raw cookie dough?

Yes, you can freeze the scooped dough balls before baking. Just place them on a baking sheet until solid, then transfer them to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.

What’s the best way to soften cream cheese quickly?

You can soften cream cheese by cutting it into smaller chunks and letting it sit at room temperature for about 30 minutes. Alternatively, microwave it for 10-15 seconds at low power. Just be careful not to melt it!

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The best Crumbl Raspberry Cheesecake Cookies EVER!

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Author: Peter
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 8 cookies 1x
Category: COOKIES
Method: Baking
Cuisine: American

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Description

These mouthwatering Crumbl Raspberry Cheesecake Cookies are packed with rich cream cheese flavor, buttery texture, and a delightful raspberry drizzle. Perfect for gatherings or a cozy treat at home, this simple recipe brings joy with its delectable taste and easy preparation.

Ingredients

Scale

1/2 cup butter softened, salted or unsalted
1/3 cup granulated sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla extract
1 & 1/3 cup ap flour
1 cup graham crackers finely crushed, about 7 sheets
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
1/3 cup graham crackers finely crushed, about 2 sheets
4 oz cream cheese softened
4 tbsp butter softened, salted or unsalted
1 cup powdered sugar
1 tsp vanilla extract
raspberry jam for drizzling

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Instructions

Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment paper.
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Then mix in the egg and vanilla extract until well combined.
Gradually add in the all-purpose flour, crushed graham cracker crumbs, salt, baking soda, and baking powder. Stir until the flour disappears.
Using a large cookie scooper, form 8 equally sized balls of cookie dough. Roll each ball in your hands, then coat them in the additional crushed graham crackers.
Place the cookie dough balls on the prepared baking sheet, slightly flattening them to about 3/4 inch thick. Bake for 9-10 minutes in the preheated oven.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack.

Notes

For best texture, use room temperature butter and cream cheese.
Store cookies in an airtight container to maintain freshness.
Feel free to add extra raspberry jam on top if desired.