These Raspberry Cheesecake Cookies combine three delightful layers: a graham cracker cookie base, a creamy cheesecake frosting, and a bright raspberry drizzle. They’re an easy, impressive treat for spring gatherings, Mother’s Day or holiday cookie trays.
Inspired by a favorite cookie from Crumbl Cookies, this copycat recipe delivers the same trio of textures and flavors: a soft, thick graham-cracker style cookie topped with smooth cream cheese frosting and finished with raspberry preserves. The result is rich, lightly sweet, and perfectly balanced by the fruity drizzle.
The cookies have a tender, slightly cakey texture and a pronounced cheesecake flavor from the frosting. If you want to vary them, try lemon curd, strawberry preserves, chocolate, or caramel for the drizzle.
Why You’ll Love These Cookies
- A playful twist on classic cheesecake in cookie form.
- Impressive-looking but straightforward to make.
- No dough chilling required — just bake, frost, and serve.
- Easy to customize the fruit or drizzle to suit your taste.
- Perfect for brunches, parties, or gifting during the holidays.
Ingredients You Need
These cookies start with a basic cookie dough enriched with graham cracker crumbs. The cream cheese frosting and a small amount of raspberry preserves complete the cookies.
- Butter: Unsalted, softened to room temperature.
- Sugars: Granulated sugar and light brown sugar; dark brown sugar can be used for a deeper flavor.
- Flour: All-purpose flour.
- Graham Cracker Crumbs: Finely crushed graham crackers, divided.
- Baking Soda & Baking Powder: For rise and texture.
- Eggs & Vanilla: For structure and flavor.
- Salt: To balance sweetness.
- Cream Cheese: Full-fat, softened to room temperature for a smooth frosting.
- Powdered Sugar: Sifted for a silky frosting.
- Raspberry Preserves: Homemade or store-bought for the drizzle.
How to Make Raspberry Cheesecake Cookies
Despite the three layers, these cookies are straightforward: make the dough, bake the cookies, whip the frosting, and finish with a raspberry drizzle.
- Preheat and prepare: Heat the oven to 350°F and line two large baking sheets with parchment paper.
- Make the cookie dough: In a mixer, beat butter with granulated and brown sugar until smooth. Add eggs and vanilla and mix to combine. Add flour, 1 1/2 cups graham cracker crumbs, salt, baking soda and baking powder. Mix until fully combined.
- Shape the cookies: Use a large cookie scoop (about 3 tablespoons) or a spoon to portion 15 dough balls. Roll each into a smooth ball, then roll in the remaining graham cracker crumbs. Place on prepared sheets and gently flatten into a hockey-puck shape.
- Bake: Bake 11–13 minutes, until the edges are lightly golden. Remove and cool completely before frosting.
- Make the cream cheese frosting: Beat cream cheese, butter and vanilla until smooth. Gradually add powdered sugar and beat until creamy, scraping the bowl as needed.
- Frost the cookies: Transfer frosting to a piping bag fitted with a large round tip and pipe a spiral onto each cooled cookie.
- Drizzle with raspberry preserves: Warm the preserves slightly if needed, then pipe or drizzle over the frosting using a small piping bag or a resealable bag with the corner snipped off.
Serve within a couple of hours for the best texture, or refrigerate and serve chilled.
Recipe Tips
- Soften the cream cheese: It should be at room temperature for a lump-free frosting.
- Use piping bags: A piping bag makes it easy to pipe neat frosting spirals and a controlled raspberry drizzle.
- Fine graham crumbs: Crush crackers until fine for the best texture and coating.
- Flatten before baking: This dough doesn’t spread much, so press the balls into flat discs before baking.
- Cool completely: Frost only fully cooled cookies to prevent melting.
- Vary the drizzle: Swap raspberry for strawberry, lemon curd, chocolate or caramel to change the flavor profile.
Storage & Freezing
These cookies are best the same day, but will keep in an airtight container in the refrigerator for up to 3 days. Transfer to the fridge within two hours to keep the cream cheese frosting safe.
To freeze, omit the frosting and preserves. Cool baked cookies completely, store in a freezer-safe container for up to 2 months, then thaw fully before frosting and drizzling.
Other Cookie Recipes
- Oatmeal Raisin Cookies
- Lemon Shortbread Cookies
- Chewy Chocolate Chip Cookies
- Lemon Tea Cookies
- Double Peppermint Chocolate Chip Cookies
If you try this Raspberry Cheesecake Cookies recipe, share a rating and review. Enjoy these rich, creamy cookies with a bright raspberry finish — a simple way to serve cheesecake in cookie form.