If you love those big bakery style cookies with a dreamy cheesecake filling and fresh raspberry flavor, then this raspberry cheesecake cookie recipe will become your new go-to baking recipe! These soft and chewy cookies are inspired by the famous Crumbl Cookie recipe that everyone is obsessed with, but you can make them at home on the cheap. Each cookie is built with a graham cracker crust, piled with fluffy cream cheese frosting, and finished with gorgeous homemade raspberry jam. They look absolutely stunning on a dessert plate and taste even better than they look, which is saying a lot!
To store raspberry cheesecake cookies, layer them in an airtight container with parchment paper between layers and store in the refrigerator for up to 5 days. Note that if you stack them, the sauce and frosting will stick slightly to whatever is stacked on top. You can also freeze these cookies for up to 3 months, but be aware that the sauce may crack and the texture of the frosting and sauce may change.
Of course you can make the raspberry jam a day or two before making the cookies. Once cooled to room temperature, it should be stored in an airtight container in the refrigerator until ready to use. It will thicken in the refrigerator, so if it gets lumpy or too thick, you can heat it in the microwave or on the stove over low heat to make it flowable again.
The frosting can be made ahead of time and stored in an airtight container in the refrigerator until the cookies are ready. Use frosting within 3 days and allow to come to room temperature before spreading or piping. You may need to re-whip the frosting if it hardens in the refrigerator.
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Ingredient description
- Seedless Raspberry Jam: A smooth seedless jam that cooks into a beautiful, glossy raspberry jam.
- Almond extract: Adds a subtle nutty sweetness that pairs perfectly with the raspberry flavor.
- Frosted Cookie Mix: This is a convenient shortcut that guarantees a soft, chewy cookie base every time.
- Graham cracker crumbs: Giving the cookies that signature graham cracker crust flavor and slightly crispy coating.
- Salted butter: Work softened cream into the dough for a rich, tender result.
- Large eggs: Binds the dough together to create a chewy texture.
- milk: Add enough moisture to hold the dough together without making it sticky.
- Powdered sugar: Creates a thick, squeezable cream cheese frosting that helps each cookie hold its shape.
- Cream cheese: The star of the show is the frosting, which delivers classic cheesecake flavor in every bite.
Copycat Crushed Raspberry Cheesecake Cookies
- Make the raspberry jam by first combining the seedless raspberry jam, water and almond extract in a medium saucepan. Heat over medium-high heat until bubbling.
- Cook for 3-5 minutes or until completely liquid and slightly thickened. Before using, remove from heat and allow to cool to room temperature, stirring frequently.
- To make the cookies, heat oven to 350 degrees F and line two large baking sheets with parchment paper or spray with baking spray. In a large bowl, stir together sugar cookie mixture and 1 cup graham cracker crumbs until combined.
- Using a hand mixer or the paddle attachment on the bowl of a stand mixer, add the softened cream, eggs and milk until a stiff dough forms.
- Use a 1 1/2 cookie tablespoon to scoop out dough and roll into cookie dough balls.
Toss each ball with the remaining 1/2 cup graham cracker crumbs and place on the prepared baking sheet, about 1-2 inches apart.
- Use the bottom of a clean glass or measuring cup to flatten each ball until about 1/2 inch thick to form a thick disk.
- Bake each cookie for 10-12 minutes or until golden brown and cracked on top.
Let the cookies cool for at least 5 minutes, then remove from the baking sheet to a cooling rack to cool completely.
- When the cookies are completely cool, make the frosting by combining the powdered sugar, cream cheese, almond extract, and salt in a large bowl with a hand mixer or stand mixer until smooth and creamy.
- Slowly whisk in the milk while whisking the frosting until it reaches a stiff but pipeable consistency.
- Use a piping bag fitted with a Wilton 2A tip to pipe a generous amount of icing onto each cookie, or spread with a spoon.
- Drizzle or spoon the cooled raspberry sauce onto each frosted cookie and serve.
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Copycat Crushed Raspberry Cheesecake Cookies
These Copycat Crumb Raspberry Cheesecake Cookies are inspired by the famous Crumb Cookie recipe that everyone is obsessed with, but you can make them at home on the cheap!
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Make the raspberry jam by first combining the seedless raspberry jam, water and almond extract in a medium saucepan. Heat over medium-high heat until bubbling.
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Cook for 3-5 minutes or until completely liquid and slightly thickened. Before using, remove from heat and allow to cool to room temperature, stirring frequently.
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To make the cookies, heat oven to 350 degrees F and line two large baking sheets with parchment paper or spray with baking spray. In a large bowl, stir together sugar cookie mixture and 1 cup graham cracker crumbs until combined.
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Using a hand mixer or the paddle attachment on the bowl of a stand mixer, add the softened cream, eggs and milk until a stiff dough forms.
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Use a 1 1/2 cookie tablespoon to scoop out dough and roll into cookie dough balls. Toss each ball with the remaining 1/2 cup graham cracker crumbs and place on the prepared baking sheet, about 1-2 inches apart.
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Use the bottom of a clean glass or measuring cup to flatten each ball until about 1/2 inch thick to form a thick disk.
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Bake each cookie for 10-12 minutes or until golden brown and cracked on top. Let the cookies cool for at least 5 minutes, then remove from the baking sheet to a cooling rack to cool completely.
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When the cookies are completely cool, make the frosting by combining the powdered sugar, cream cheese, almond extract, and salt in a large bowl with a hand mixer or stand mixer until smooth and creamy.
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Slowly whisk in the milk while whisking the frosting until it reaches a stiff but pipeable consistency.
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Use a piping bag fitted with a Wilton 2A tip to pipe a generous amount of icing onto each cookie, or spread with a spoon.
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Drizzle or spoon the cooled raspberry sauce onto each frosted cookie and serve.
Calories: 294kilocalories | carbohydrate: 54gram | protein: 2gram | Fat: 8gram | Saturated fat: 4gram | Polyunsaturated fats: 0.3gram | Monounsaturated fats: 2gram | Trans fats: 0.2gram | cholesterol: 25milligrams | sodium: 213milligrams | Potassium: 50milligrams | fiber: 0.3gram | sugar: 41gram | Vitamin A: 204IU | Vitamin C: 1milligrams | calcium: 25milligrams | iron: 0.4milligrams
Nutritional Disclaimer: Family Meals is not a nutritionist or nutritionist and any nutritional information shared is an estimate only. If you need to verify any information, we recommend calculating the ingredients using our online nutrition calculator.
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