Raspberry Cheesecake Cookies: Crumbl Copycat

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Raspberry Cheesecake Cookies are soft, graham-cracker-infused sugar cookies topped with creamy cheesecake frosting and a luscious raspberry drizzle—an irresistible treat for your sweet cravings. Plus, they’re easy to make and perfect for sharing with friends and family.

If you’re a fan of Crumbl Cookies, you can enjoy these Copycat Raspberry Cheesecake Cookies in the comfort of your own home.

So why not skip the long lines at Crumbl and make these Raspberry Cheesecake Cookies yourself? With just a few simple ingredients, you can enjoy these delicious cookies anytime.

Ingredients List

Cookie Base Ingredients

No one has to know that the cookie base begins with a sugar cookie mix! You’ll also add graham cracker crumbs, salted butter, an egg, and milk.

These ingredients are mixed to create a soft and chewy cookie base that serves as the perfect canvas for the cheesecake filling and raspberry drizzle.

Cheesecake Frosting Ingredients

To make the cheesecake frosting, you will need cream cheese, powdered sugar, almond extract, salt, and milk.

Pipe this creamy mixture onto the cookie base to create a creamy frosting that perfectly complements the cookie base and the tartness of the raspberry drizzle.

Raspberry Drizzle

You’ll make the raspberry sauce first and allow it to cool. The simple ingredients include seedless raspberry jam, water, and almond extract.

Recommended Kitchen Tools

To make the delicious Raspberry Cheesecake Cookies Crumbl copycat recipe, you’ll need a few essential kitchen tools. These tools will help you create the perfect cookies that are sure to impress your family and friends. Here are the tools you’ll need:

1. Mixing Bowls

You’ll need mixing bowls to combine all the ingredients for the Raspberry Cheesecake Cookies. It’s best to have at least two large mixing bowls

2. Electric Hand Mixer OR Stand Mixer

An electric mixer will make the process of mixing the ingredients a lot easier and faster. You can use a handheld mixer or a stand mixer, whichever you prefer. If you’re using a stand mixer, make sure to use the paddle attachment for this recipe.

3. Cookie Sheet

Baking sheets are essential for baking the Raspberry Cheesecake Cookies. You can use either a non-stick baking sheet or line a regular baking sheet with parchment paper to prevent the cookies from sticking.

4. Cookie Scoop

A cookie scoop will help you make evenly sized-cookies. This is important because it will ensure that all the cookies are baked evenly and at the same time.

If you don’t have a cookie scoop, you can use a spoon.

5. Cooling Rack

After you’ve baked the Raspberry Cheesecake Cookies, you’ll need a cooling rack to let them cool down. This will prevent the cookies from becoming soggy on the bottom and ensure that they stay crispy on the outside.

6. Piping Bag Fitted With A Wilton 2A Tip (OR a knife and spoon)

The cream cheese frosting is piped onto the cookie base once the cookies are completely cool.

Baking Instructions At A Glance (Full recipe card down below!)

Raspberry Sauce

Make the Raspberry Sauce first by combining the ingredients in a medium-sized saucepan. Heat over medium-high heat until bubbly and simmer for 3-5 minutes.

Remove from heat and let cool to room temperature.

Cookies

To make the cookies, whisk together the dry ingredients – sugar cookie mix and graham cracker crumbs.

Using a hand or stand mixer with the paddle attachment, beat in the butter, egg, and milk until a firm dough forms.

Scoop out dough with cookie scoop and roll into balls. Roll each cookie dough ball in the remaining graham cracker crumbs.

Place cookie dough balls onto two parchment-lined baking sheets.

Flatten with the bottom of a clean glass.

Bake for 10-12 minutes or until golden brown. Allow to cool for 5 minutes before removing the cookies to a wire rack to cool completely.

Cream Cheese Frosting

In a large mixing bowl, beat the powdered sugar, cream cheese, almond extract, and salt.

Beat until smooth and creamy. Slowly drizzle in the milk until you have a thick but pipable frosting.

Pipe the cream cheese frosting onto the tops of the cookies.

Drizzle with the raspberry sauce.

Enjoy!

Storage and Serving Suggestions

To store Raspberry Cheesecake Cookies, layer them in an airtight container with parchment paper between layers and store them in the refrigerator for up to 5 days.

Be aware that if you stack them, the sauce and frosting will stick slightly to whatever is stacked on top of them.

You can also freeze these cookies for up to 3 months. however, the texture of both the frosting and the sauce may change.

Helpful Tips

Can I make the raspberry sauce ahead of time?
1. You can certainly make the raspberry sauce a day or two before you make the cookies. After it has cooled to room temperature, you should store it in an airtight container in the refrigerator until ready to use it. It will thicken in the refrigerator so if it gets lumpy or too thick you can warm it in the microwave or over low heat on the stove to get it runny again.
Can I make the frosting ahead of time?
1. The frosting can be made ahead of time and stored in an airtight container in the refrigerator until the cookies are ready. Use the frosting within 3 days and bring it to room temperature before spreading or piping. You may need to re-whip the frosting if it hardens in the refrigerator.

Raspberry Cheesecake Cookies: Copycat Crumbl

Enjoy the rich and delicious flavors of a Crumbl cookie at home with our copycat, semi-homemade Raspberry Cheesecake Cookie recipe. Indulge in soft, graham-cracker-infused sugar cookies topped with creamy cheesecake frosting and a luscious raspberry drizzle—an irresistible treat for your sweet cravings

Prep Time 30 minutes

Cook Time 10 minutes

Additional Time 20 minutes

Total Time 1 hour

Ingredients

Raspberry Sauce:

1 cup seedless raspberry jam
¼ cup water
1 teaspoon almond extract

Cookies:

1 (17.5 ounce) bag sugar cookie mix
1 ½ cups fine graham cracker crumbs, divided
10 Tablespoons salted butter, softened
1 large egg
2 Tablespoons milk

Frosting:

5 cups powdered sugar
1 (8 ounce package) cream cheese, softened
1 teaspoon almond extract
½ teaspoon salt
1 Tablespoon milk

Instructions

Make the raspberry sauce first by combining the seedless raspberry jam, water, and almond extract in a medium-sized saucepan.
Heat over medium-high heat until bubbling.
Simmer for 3-5 minutes or until completely liquid and slightly thickened.
Remove from heat and allow to cool to room temperature, stirring frequently, before using.
To make the cookies, preheat the oven to 350º Fahrenheit and line two large baking sheets with parchment paper or spray with baking spray.
In a large mixing bowl, whisk together the sugar cookie mix and 1 cup graham cracker crumbs until combined.
Using a hand or stand mixer, beat in the butter, egg, and milk until a firm dough forms.
Scoop out dough with a 1 ½ Tablespoon cookie scoop and roll into a ball.
Roll each cookie dough ball in the remaining ½ cup graham cracker crumbs and place on the prepared baking sheet, about 1-2 inches apart.
Flatten each ball with the bottom of a clean glass or measuring cup until they are about ½ inch thick, forming a thick disc.
Bake each sheet of cookies for 10-12 minutes or until golden brown and cracked on top.
Allow the cookies to cool for at least 5 minutes before removing from the baking sheet to a cooling rack to cool completely.
When the cookies have cooled, make the frosting by beating together the powdered sugar, cream cheese, almond extract, and salt in a large mixing bowl with a hand or stand mixer until smooth and creamy. It may be thick.
Slowly drizzle in the milk, while beating the frosting until you reach a firm but pipeable frosting.
Pipe a large amount of frosting on each cookie with a piping bag fitted with a 2A Wilton tip or equivalent tip. If you don't have a piping bag or tip, you can spread the frosting with a knife or spoon.
Drizzle or scoop the cooled raspberry sauce onto each frosted cookie and serve.

Notes

To store Raspberry Cheesecake Cookies, layer them in an airtight container with parchment paper between layers and store them in the refrigerator for up to 5 days. Be aware that if you stack them, the sauce and frosting will stick slightly to whatever is stacked on top of them. You can also freeze these cookies for up to 3 months, however, be aware that the sauce may split and the texture of both the frosting and the sauce may change.

You can make the raspberry sauce a day or two before you make the cookies. After it has cooled to room temperature, you should store it in an airtight container in the refrigerator until ready to use it. It will thicken in the refrigerator so if it gets lumpy or too thick you can warm it in the microwave or over low heat on the stove to get it runny again.

The frosting can be made ahead of time and stored in an airtight container in the refrigerator until the cookies are ready. Use the frosting within 3 days and bring it to room temperature before spreading or piping. You may need to re-whip the frosting if it hardens in the refrigerator.