The best Crumbl Raspberry Cheesecake Cookies EVER! are not just cookies; they are an experience. Imagine biting into a soft, chewy cookie filled with the delicious essence of raspberry and cream cheese, perfectly balanced with a crunchy graham cracker crust. These irresistible treats bring a smile to your face and warmth to your heart, making them the perfect choice for any occasion. Whether you’re hosting a gathering, looking for a fun baking project, or simply satisfying your sweet tooth, these cookies have you covered.

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 still remember the first time I tried a raspberry cheesecake cookie from Crumbl. The combination of rich cream cheese, sweet raspberry jam, and the buttery crunch of graham crackers set my taste buds dancing. After making these at home, I realized they were a hit with family and friends, and they quickly became my go-to recipe. With just a few simple ingredients and a little love, you can whip up the best Crumbl Raspberry Cheesecake Cookies EVER! It’s that easy!

Why You’ll Love This Recipe

Simple & Quick: With just 25 minutes of prep time, these cookies are easy to whip up anytime.
Irresistible Flavor: The creamy cheesecake frosting paired with tart raspberry jam creates a heavenly balance of flavors.
Eye-Catching Appeal: These cookies not only taste amazing, but their vibrant color and fun presentation make them a showstopper.
Flexible Serving: Perfect for parties, gifts, or just a weekday treat that elevates any moment.
Diet-Friendly Options: You can easily swap ingredients for gluten-free options if needed.

Ingredients You’ll Need

1/2 cup butter: Softened, either salted or unsalted, brings richness to the cookie dough. Slightly soften at room temperature for easier creaming.
1/3 cup granulated sugar: Adds sweetness while keeping the cookies tender. You could replace it with coconut sugar for a different taste.
1/4 cup brown sugar: This not only sweetens but adds moisture and depth to the flavor. Dark brown sugar will enhance the caramel notes.
1 egg: Acts as a binder, giving the cookies structure. Use a large room temperature egg for best results.
1 tsp vanilla extract: Enhances flavor; opting for pure vanilla extract is always best.
1 & 1/3 cup all-purpose flour: Gives the cookies their structure; you can substitute with a gluten-free blend if needed.
1 cup graham crackers: Finely crushed, about 7 sheets, incorporate that classic cheesecake crust flavor into the cookies.
1/4 tsp salt: Balances sweetness. Kosher salt is a great choice for even seasoning.
1/4 tsp baking soda: Helps the cookies rise and achieve the perfect texture.
1/2 tsp baking powder: Another leavening agent to ensure cookies are soft and fluffy.
1/3 cup crushed graham crackers: Add extra texture on top of the cookies, giving it a lovely crunch.
4 oz cream cheese: Softened cream cheese creates a fluffy and delicious frosting. Make sure it’s at room temperature for the best consistency.
4 tbsp butter: Used in the frosting as well; same softening advice applies here.
1 cup powdered sugar: Sweetens and thickens the frosting, creating the perfect creamy texture.
1 tsp vanilla extract: Again, used in frosting for extra flavor depth.
Raspberry jam: For drizzling on top, adds a fruity touch that ties everything together.

How to Make The best Crumbl Raspberry Cheesecake Cookies EVER!

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside; this will keep your cookies from sticking and make cleanup a breeze.

Cream Together the Butters and Sugars: In a large mixing bowl, combine 1/2 cup softened butter, 1/3 cup granulated sugar, and 1/4 cup brown sugar. Mix until well combined and fluffy. The softening of the butter is crucial here; it allows for the sugars to incorporate well and for greater volume.

Add Egg and Vanilla: Once your butter and sugars are ready, add in 1 egg and 1 tsp vanilla extract to the mixture. Beat until smooth, ensuring everything is well combined and fluffy.

Mix the Dry Ingredients: In a separate bowl, whisk together 1 & 1/3 cup all-purpose flour, 1 cup crushed graham crackers, 1/4 tsp salt, 1/4 tsp baking soda, and 1/2 tsp baking powder. Gradually add this dry mixture to the wet mixture and mix just until the flour is incorporated. Over mixing can lead to tough cookies, so be gentle!

Scoop and Shape the Cookies: Using a large cookie scooper (about 1/4 cup size), scoop out 8 equal portions of dough. Roll each portion gently between your hands, then roll them into 1/3 cup of crushed graham crackers. This adds a delightful texture and visual to each cookie.

Bake the Cookies: Place the formed cookie dough balls on your prepared baking sheet, gently flattening them to about 3/4 inch thick. Bake for 9-10 minutes, or until the edges are golden brown. After they’re done, allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack.

Prepare the Cream Cheese Frosting: In a stand mixer, whip together 4 oz of softened cream cheese and 4 tbsp softened butter until creamy and smooth.

Add Powdered Sugar and Vanilla: Gradually add in 1 cup powdered sugar and 1 tsp vanilla extract, mixing on high speed until light and fluffy. This usually takes about 2-3 minutes.

Frost the Cookies: Using a piping bag fitted with a large round tip, frost each cooled cookie generously with the creamy frosting.

Drizzle with Raspberry Jam: Once frosted, take your raspberry jam and drizzle it artfully over the cookies. This step not only adds sweetness but makes the cookies visually stunning!

Storing & Reheating

These cookies are best enjoyed fresh but can be stored at room temperature in an airtight container for up to 3 days. If you’d like to keep them longer, you can refrigerate them for up to a week. To freeze, layer the cookies between sheets of parchment paper in an airtight container for up to 3 months. When you’re ready to enjoy, simply let them thaw at room temperature or gently warm them in the microwave for about 10-15 seconds for that fresh-baked warmth.

Chef’s Helpful Tips

Make sure your butter and cream cheese are at room temperature so that they whip together seamlessly, avoiding lumps in the frosting.
Be cautious not to overmix once you add the dry ingredients; doing so can lead to cookies that are tougher than desired.
Want to shift the flavor? Consider adding lemon zest to the frosting for a citrusy twist that complements the raspberry.
Keep an eye on the cookies while they bake; remove them once the edges turn golden – they’ll continue cooking slightly on the baking sheet afterward.

The best Crumbl Raspberry Cheesecake Cookies EVER! give you the perfect balance of flavors, deliciousness, and texture. Baking can be such a delightful experience, and I’m sure these cookies will bring joy to whoever you serve them. Don’t be afraid to add your personal touches and get creative with flavors or toppings! Gather your ingredients, roll up your sleeves, and start baking. You won’t be disappointed; your taste buds will thank you!

Recipe FAQs

How do I know when the cookies are done?

Watch for the edges of the cookies to turn golden brown while the centers remain slightly soft. Remember that cookies will continue to cook slightly after you take them out, so removing them from the oven just before they look fully done is key.

Can I use a different type of jam?

Absolutely! While raspberry jam is traditional and pairs perfectly with the cheesecake flavor, you can get creative. Strawberry, blueberry, or even mixed berry jams would also taste delicious, giving you a different fruity twist.

How can I make these cookies gluten-free?

You can easily swap all-purpose flour with a 1-to-1 gluten-free baking blend. Make sure your graham cracker crumbs are also gluten-free to maintain the texture and flavors of the original recipe.

Can I make the frosting ahead of time?

Yes! You can prepare the cream cheese frosting a day in advance and store it in the refrigerator. Just ensure to bring it back to room temperature and re-whip it before frosting the cookies for the best texture.