The best Crumbl Raspberry Cheesecake Cookies EVER!
The moment you take a bite of The best Crumbl Raspberry Cheesecake Cookies EVER!, you’ll understand why they hold a special place in my heart. These cookies blend rich, creamy cheesecake with a playful, chewy cookie base. The graham cracker crumbs create a delightful flirtation between cookie and pie, while luscious raspberry jam delivers a burst of fruity goodness that dances on your palate. It’s like indulging in cheesecake while enjoying a cookie—what’s not to love?
Table of Contents
I first stumbled upon this recipe during a desperate cookie craving one rainy afternoon. With the aroma of butter and sugar wafting through my kitchen, I felt ultimate joy as each bite washed over me. Not only are these cookies a standout at gatherings, but they also satisfy those late-night sweet tooth cravings. Trust me on this; once you’ve tried these cookies, you’ll want to keep the recipe close at hand to share with friends and family.
Why You’ll Love This Recipe
- Simple & Quick: With just 25 minutes of prep and a 35-minute bake time, you can have cookies ready in under an hour!
- Irresistible Flavor: A delightful marriage of creamy cheesecake and tangy raspberry, bursting with flavor in every bite.
- Eye-Catching Appeal: Complete with a gorgeous drizzle of raspberry jam, these cookies are perfect for impressing guests.
- Flexible Serving: Whether you’re hosting a party, treating yourself, or enjoying them with your morning coffee, these cookies shine in any setting.
- Diet-Friendly Options: Want to adapt? You can swap regular flour with gluten-free flour for a gluten-friendly choice!
Ingredients You’ll Need
- 1/2 cup butter (softened, salted or unsalted): This provides the rich base for the cookies. Make sure it’s at room temperature for the best creaming results. Unsalted butter will let you control saltiness, but both work great!
- 1/3 cup granulated sugar: This adds sweetness and helps create a chewy texture. You can also use coconut sugar for a more natural alternative.
- 1/4 cup brown sugar: This gives a deeper flavor and enhances moisture in the cookie dough.
- 1 egg: Binding the ingredients together while contributing to the cookie’s soft texture.
- 1 tsp vanilla extract: Adds that lovely aromatic sweetness. Always go for pure rather than artificial for the best flavor.
- 1 & 1/3 cup all-purpose flour: The core component. For gluten-free options, consider almond or a gluten-free all-purpose flour blend.
- 1 cup graham crackers (finely crushed, about 7 sheets): Adds that beloved cheesecake crust flavor.
- 1/4 tsp salt: Balances all the sweetness and enhances flavors.
- 1/4 tsp baking soda & 1/2 tsp baking powder: These leavening agents ensure your cookies rise beautifully.
- 1/3 cup graham crackers (finely crushed, about 2 sheets): For rolling the cookie dough balls to create that signature crust.
- 4 oz cream cheese (softened): The star of the frosting, contributing a creamy texture and cheesecake flavor.
- 4 tbsp butter (softened, salted or unsalted): Along with cream cheese, this makes the frosting smooth and spreadable.
- 1 cup powdered sugar: Sweetens the frosting and gives it a fluffy consistency.
- 1 tsp vanilla extract: For flavoring the frosting, enhancing the overall taste.
- Raspberry jam: For a beautiful drizzle that adds fruity goodness, making your cookies irresistible.
How to Make The best Crumbl Raspberry Cheesecake Cookies EVER!
Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper—this will keep your cookies from sticking and facilitate an even bake.
Cream the Butter and Sugars: In a mixing bowl, cream together 1/2 cup softened butter, 1/3 cup granulated sugar, and 1/4 cup brown sugar. Mix until the blend is light and fluffy, about 2-3 minutes. Then, add in 1 egg and 1 tsp vanilla extract. Mix until well combined. You’re creating a base that’s rich, creamy, and oh-so-delicious.
Mix Dry Ingredients: Add in 1 & 1/3 cups all-purpose flour, 1 cup graham cracker crumbs, 1/4 tsp salt, 1/4 tsp baking soda, and 1/2 tsp baking powder. Mix gently until the flour just disappears. You don’t want to over-mix; this keeps the texture tender.
Shape the Cookies: Using a large (1/4 cup) cookie scooper, form 8 equal-sized cookie dough balls. Roll each between the palms of your hands to make them smooth, then coat them in the additional 1/3 cup of crushed graham crackers. This adds a tasty crunchy coating.
Bake the Cookies: Place the dough balls on your prepared baking sheet and gently flatten them to about 3/4 inch thickness. Bake for 9-10 minutes, or until the edges become lightly golden. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack to finish cooling completely.
Make the Frosting: In a stand mixer, whip together 4 oz softened cream cheese and 4 tbsp softened butter until smooth. Gradually incorporate 1 cup powdered sugar and 1 tsp vanilla extract, mixing on high speed until light and fluffy, which should take around 2-3 minutes. This heavenly frosting will be the cherry on top of your cookies.
Frost the Cookies: Fill a piping bag fitted with a large round tip with your delicious cream cheese frosting. Pipe generous swirls onto each cooled cookie, adding a lovely visual appeal. Drizzle with raspberry jam for that pop of color and flavor.
Storing & Reheating
To store your cookies, keep them in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 2 weeks in a well-sealed container. Alternatively, you can freeze the cookies for up to 3 months! Simply wrap each cookie individually in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy them again, thaw in the fridge overnight or at room temperature for an hour. To refresh, warm them in the microwave for about 10-15 seconds.
Chef’s Helpful Tips
- Be careful not to overmix the cookie dough; this can lead to tough cookies.
- For a lighter, fluffier frosting, ensure your cream cheese is very soft—let it sit out for at least 30 minutes before mixing.
- If your cookies spread too much, chill the dough for about 15-20 minutes before baking.
- Experiment with the jam! You can try different fruit flavors like strawberry or blueberry for a fun twist.
- Don’t skip the graham cracker coating; it adds an essential crispy texture!
These cookies bring together the delightful flavors of cheesecake and the comforting bite of cookies into every single piece. Whether you find yourself making them for a gathering or simply for an at-home treat, this recipe is bound to impress anyone who takes a bite. I encourage you to play around with the flavors and make it your own. Grab your apron, unleash your inner baker, and enjoy every scrumptious moment with these beauties!
Recipe FAQs
How do I store Crumbl Raspberry Cheesecake Cookies?
The cookies can be stored in an airtight container at room temperature for up to 5 days. For extended freshness, refrigerate them for about 2 weeks. If you want to store them longer, freeze them individually wrapped for up to 3 months.
Can I substitute the cream cheese frosting?
Absolutely! If you’re aiming for a lighter option, consider using whipped cream or a store-bought cream cheese frosting. Simply adjust the quantities based on preference, and don’t forget to flavor it with vanilla!
What can I do if my cookies spread too much while baking?
If your cookies tend to spread excessively, chill the dough for about 15-20 minutes before scooping and baking. This helps them keep their shape. Also, ensure your butter isn’t too warm when you start.
Can I make these cookies gluten-free?
Yes! You can easily substitute all-purpose flour with a gluten-free flour blend. Just make sure it’s designed for baking to achieve the best texture.
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📖 Recipe Card
The best Crumbl Raspberry Cheesecake Cookies EVER!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 cookies 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
These Crumbl Raspberry Cheesecake Cookies are a delightful treat featuring creamy cheesecake icing and a touch of raspberry jam. Perfect for anyone seeking a flavorful homemade dessert without the fuss!
Ingredients
- 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
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until they are well combined. Mix in the egg and vanilla extract until smooth.
- In a separate bowl, combine the flour, crushed graham crackers, salt, baking soda, and baking powder. Mix this into the wet ingredients until just combined.
- Using a 1/4 cup cookie scoop, portion out 8 cookie dough balls. Roll each ball in your hands and then in the additional crushed graham crackers.
- Place the dough balls on the prepared baking sheet and slightly flatten them to about 3/4 inch thick. Bake for 9-10 minutes, allowing them to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container to keep them fresh for up to a week.
Optional: Add more raspberry jam on top after baking for extra flavor.
Experiment with using different flavor extracts for the icing.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
