Crumbl’s Raspberry Cheesecake Cookies are a Graham Cracker flavored Cookie base topped with a Cheesecake Frosting and a Raspberry Preserves Drizzle. This is my recipe, inspired by Crumbl’s Cookie.
Crumbl Copy Cat Recipes
I don’t live super close to a Crumbl, in fact I have to ‘go into town’ in order to be near one. That fact has me making my own giant cookie recipes inspired by theirs when I need my cookie fix. So far I have a Copycat Crumbl Chocolate Chip Cookie Recipe and Crumbl’s Sugar Cookie recipe in my arsenal. 😉
Those two recipes have become so popular on my site that they are in my top 10 viewed posts time and time again. In fact, people have started commenting on those posts putting in their requests for what cookie I taste and tackle next. So here is your official invitation, let me know what Copycat Recipe you’d like to see next! Today’s recipe though, Raspberry Cheesecake!
Ps. Shout out to Elizabeth, who made sure I knew when it was going to be available to purchase so I could get my hand on the real deal and let my tastebuds do some work!
Copy Cat Raspberry Cheesecake Cookies
This cookie has turned out to possibly be a longtime favorite of mine. The super soft, thick cookie base is packed with flavor and actual graham cracker crumbs, the smooth and creamy Cheesecake Frosting has loads of cream cheese and marshmallow creme.. and that raspberry drizzle? Takes it right over the top.
Ingredients needed to make Raspberry Cheesecake Cookies
This recipe makes 12 LARGE cookies- we are talking 1/2 cup of cookie dough for each and every cookie! Printable Recipe with exact measurements is at the bottom of this post.
Graham Cracker Cookie
- Butter- I always use salted butter, as that is what I always have on hand. If you only have unsalted, add a little extra salt to the recipe to make up for the missing salt. Do not substitute margarine for butter. Your cookies will not turn out.
- Granulated Sugar
- Brown Sugar
- All Purpose Flour
- Graham Cracker Crumbs- We are talking crumbs here, so pull out your food processor, blender or let out all your pent up anger smashing graham crackers into crumbs.
- Baking Soda
- Baking Powder
Cheesecake Frosting and Raspberry Drizzle
- Cream Cheese- We will want the cream cheese at room temperature before making the frosting. This insures a nice creamy and smooth frosting.
- Marshmallow Creme- Yes, Marshmallow Creme! This not only flavors the frosting, but also stabilizes it so you can pipe it onto warm cookies without it melting everywhere.
- Powdered Sugar- classic frosting ingredient! This just thickens the frosting up nicely.
- Raspberry Preserves- A little birdie told me that the real deal actually uses Smucker’s Raspberry Preserves as their drizzle, so that’s what I did here. Feel free to go homemade and make my Raspberry Syrup though!
How to make Raspberry Cheesecake Crumbl Cookies
Graham Cracker Cookie
Like I said above, this recipe makes 12 GIANT cookies. In order to make a full batch, you’ll want a stand mixer with a 5 qt bowl at least. You can definitely half this recipe and make a smaller batch if you don’t have a stand mixer large enough though. I halved the recipe plenty of times while testing it and it works beautifully.
The cookie base is made just like any other cookie- Cream the butter and sugars, add the egg and vanilla and then mix in the dry ingredients. This cookie dough is very dry, and almost crumbly (pun not intended, but totally just made me giggle) from all the graham cracker crumbs. It should stick together when you gather and press it together in a ball.
Measure out 1/2 cup of dough and then press it into a ball and then flatten it so it is about 1 inch thick. Repeat with the remaining dough. You can fit 6 of these cookies onto a cookie sheet, so you’ll have 2 sheet’s of cookies to bake.
Either bake each pan separately at 350° or at the same time using convection setting at 325°. We will bake these for 10-13 minutes, mine are usually done right at about the 11 minute mark. Do not over bake these!!
Indicators that the cookies are done: The have spread and puffed slightly, the tops are no longer glossy and look ‘baked’. Allow your cookies to cool on the cookie sheet for about 5 minutes before transferring to a wire rack.
These cookies are generally served warm, so once you’ve transferred the cookies to the wire rack, it’s time to make the frosting.
The Cheesecake Frosting is super simple to make. First cream the Cream Cheese until smooth. This should be an easy job as long as it is room temperature. I suggest pulling the cream cheese out of the fridge 30 or so minutes before making the Cookies.
Next add in the powdered sugar and cream until thick and smooth. Lastly, add in that marshmallow cream, mixing until fully combined and smooth.
To apply the frosting onto the cookie, use either a large zip top bag with the corner cut out or a piping bag to pipe the frosting onto the warm (not hot) cookie. Start in the center and swirl around until the entire top of the cookie is covered.
I use Smucker’s Raspberry Preserves for the drizzle. Just placed the preserves in a small baggie, and then held it in my hand to warm it up so the preserves made a smooth drizzle instead of a chunky, cold drizzle.
I snipped the corner of the baggie and used it to drizzle the cookies easily.
How to Store your Crumbl Cookies
Generally, cookies can be stored at room temperature but I suggest if you aren’t planning on eating these within 8 hours or so of making them, they go into the fridge. I suggest this just because the jam requires refrigeration after opening and the frosting has such large amounts of cream cheese.
While you’d likely be fine eating these within a few days of making them, I like to play it safe and put them in the fridge. I like the cookies equally chilled as I do warm.
How to make a Smaller Batch of Cookies
You are going to really get your fraction practice in here! 😉 You’ll just half all of the ingredients and then bake the same way. The easiest way to half 3/4 cup of something is to measure 1/4 cup plus 1/8 cup. Smaller cookies will need to bake for slightly shorter.
Copycat Crumbl Raspberry Cheesecake Cookie
Graham Cracker Cookie
- 1 1/2 cups salted butter softened
- 3/4 cup granulated sugar
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 tbsp vanilla
- 3 3/4 cups all purpose flour
- 2 pkg graham crackers, crushed appprox 2 1/2 cups of crumbs
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Cheesecake Frosting and Drizzle
- 16 oz cream cheese room temperature
- 7 oz marshmallow creme
- 2 cups powdered sugar
- 1/3 cup raspberry preserves
- Preheat oven to 350°.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
- Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it until it is abotu 1 inch thick.
- Bake for 10-13 minutes, until the cookies are turning golden brown.
- Allow the cookies to cool on the pan for 5 minutes before transfering to ta wire rack.
- While the cookies are cooling, make the frosting by whipping the cream cheese until smooth.
- Add the powdered sugar 1/2 cup at a time, mixing until completely combined before adding more powdered sugar. Repeat until the full 2 cups of powdered sugar have been added.
- Add in the marshmallow cream and mixuntil all of it has been combined thoroughly.
- Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.
- Add the raspberry preserves to a small zip top bag and cut the corner and zig zag the raspberry preserves over top of the frosting. Serve and Enjoy!