Raspberry Cheesecake Cookies - A baJillian Recipes (2024)

Soft and chewy graham sugar cookies topped with a deliciously tart and tangy cream cheese frosting and a sweet raspberry drizzle!

As someone who’s infatuated with ANYthing sweet, I’m always ridiculously giddy whenever a new bakery or dessert shop opens up near me. To me, there could NEVER be enough dessert places to indulge in. So when a fun new cookie shop opened up in my area, I knew I had to try them ASAP. The place I’m talking about is called Crumbl Cookies. If you’re not familiar with this place, they’re a gourmet cookie and takeout company that serves up an almost endless assortment of freshly-made cookies. Not only are their cookie flavors unique and incredibly delicious, but they’re large and IN CHARGE. Basically, I’m obsessed with them.

Now, if you don’t have a Crumbl cookie shop nearby, don’t worry! It’s still TOTALLY possible to experience the same dreamy cookie experience at home AND you’ll also save some money at the same time! Score!

So without further ado, I give you The Raspberry Cheesecake Cookie!

This Crumbl copycat has all of the delicious elements of a rich slice of raspberry cheesecake–a graham cracker-infused cookie base, tangy cream cheese frosting, and a sweet raspberry drizzle.

The cookie itself is soft, chewy, and loaded with graham cracker flavor. Aside from the graham crackers, the ingredients are pretty typical of a standard cookie dough–cream the butter and sugar, add the eggs and vanilla and then mix in the dry ingredients.

When it comes to the graham cracker crumbs, make sure that you crush them up super duper finely, so that the crumbs are able to melt into the dough as they bake. You don’t want large chunks of graham crackers peeking out. To crush the graham crackers, you can either seal them in a plastic bag and “bulldoze” them with a rolling pin, or pulverize them in a food processor.

I should also mention that I used cinnamon graham crackers instead of the plain honey kind. Usually when I’m making graham cracker crusts I like to add a little bit of cinnamon to enhance the flavor, so I figured cinnamon grahams would work just as well. If you don’t have cinnamon graham crackers, just add 1 teaspoon of cinnamon!

The nice thing about this dough is that it doesn’t require any chilling. In fact, it spreads VERY little in the oven. My first batch ended up looking like short, stubby hockey pucks…oops. You literally have to flatten them out to the thickness that you want. You can either press your dough balls down with the bottom of a glass, or you can just use the palms of your hands like I did.

Once baked and cooled, it’s time to move onto the cream cheese frosting! Cream cheese, butter, powdered sugar, and vanilla are pretty standard for cream cheese frosting recipes, however, I like to add alittle extra tang to my frosting with some greek yogurt. Not only does it add more richness and flavor, but greek yogurt is super healthy, so you don’t have to feel ASbad while you’re licking the mixing bowl clean. Just forget the fact that there’s only 3 Tablespoons of greek yogurt in the entire bowlof frosting…

To match Crumbl’s signature cookie look, I transferred the frosting to a piping bag fitted with a Wilton #12 tip. Then, starting from the center and working my way out, I swirled the frosting until most of the cookie was covered.

The raspberry drizzle can be done with any kind of raspberry preserves–homemade or store-bought. Just put the preserves in a small ziplock bag, cut the tip of one corner off, and drizzle away! Make sure the hole is large enough so that the raspberry seeds don’t get stuck as you drizzle.

I served these Raspberry Cheesecake Cookies at a Mother’s Day gathering last weekend. Needless to say, everyone LOVED them and I left with an empty platter. All I can say is THANK GOD I saved a couple of these bad boys for myself…

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