A decadent chocolate Oreo base topped with cream cheese icing and a raspberry drizzle. The perfect pairing of chocolate, raspberry and cheesecake just in time for Valentine’s Day.
Oreo Raspberry Cheesecake Crumbl Inspired Cookie
Ok real talk, this isn’t technically a Crumbl copycat per se, but imagine if the Crumbl Oreo cookie and the Crumbl Raspberry Cheesecake cookie fell in love and had a baby. This cookie would be the result! And let me tell you, I am Here. For It!!!
I absolutely love cheesecake, it is easily one of my favorite desserts. But truth be told, I rarely make it. The water bath always feel like too much work! So anywhere I can get cheesecake flavor without the work of cheesecake it a win in my book!
And chocolate and raspberry are a classic pair. Something about the tartness of the berries with the sweetness of the Oreo cookie is just perfect! So even though this is my own Crumbl cookie twist, I wouldn’t be surprised to see it on the menu soon!
Ingredients for Oreo Raspberry Cheesecake Cookies
For The Cookies
- Softened Butter- I always use salted because that is what I have on hand. If you only have unsalted butter you can absolutely use that too, just though a little extra salt into the cookie dough.
- Granulated Sugar
- Brown Sugar- The combination of sugars in this recipe help give the cookies a great texture. Plus the brown sugar helps keep the cookies nice and soft.
- Flour- Just plain old all purpose flour will do the trick.
- Black Cocoa Powder- I buy this on Amazon. The darkness of the powder gives the cookies the color and flavor you want.
- Crushed Oreos- You will need about 40 cookies, so make sure to buy the family pack.
- Baking Soda
- Baking Powder
For the Frosting
- Softened Cream Cheese- Make sure that the cream cheese is room temperature so that it creams well with the powdered sugar.
- Marshmallow Fluff– I know this is an unexpected ingredient but the marshmallow cream is going to not only flavor the frosting, but stabilize it as well, making it easy to pipe onto a warm cookie.
- Powdered Sugar
- Raspberry Preserves- This is to be drizzled on top. I use Smuckers, but you can use whatever brand you like.
How to Make Oreo Raspberry Cheesecake Cookies
Start by preheating the oven to 350 degrees.
In a stand mixer, or with a LARGE bowl and hand mixer, cream together the butter and the sugars. Add the eggs and vanilla and mix again until the batter is light and fluffy. Add in the flour, black cocoa, Oreo crumbs, salt, baking powder and baking soda and mix until combined.
Separate the dough into twelve 1/2 cup portions. Roll each piece into a ball and place 6 balls per cookie sheet. Press down on each ball to flatten it just slightly.
Bake for 12-15 minutes. After removing the cookies from the oven allow the cookies to cool on the pan for about 20 minutes. Because the cookies are so large allowing them to cool on the pan will allow them to finish cooking through with out them getting overbaked!
When the cookies are out of the oven, cream the cream cheese until it is nice and smooth. Again, you will want to make sure the cream cheese is room temperature so that it creams well.
Next add in the powdered sugar and mix again until it is thick and smooth. Lastly, add in that marshmallow cream, mixing until fully combined and smooth.
Add the frosting to a gallon size, zip top bag or a piping bag and pipe the frosting on the warm (but not hot) cookies in a spiral.
Now add the raspberry preserves to a zip top bag. If your preserves are cold from being in the fridge, massage the preserves in the bag for a minute until the preserves warm up and are smooth. Now drizzle the preserves onto the frosting.
How should I store Oreo Cheesecake Cookies?
I store these cookies in the fridge because of the cream cheese frosting. But I actually really love how these cookies taste chilled!
How long will the cookies stay fresh?
The cookies should stay fresh for about 1 week in the fridge, or up to 3 months in the freezer.
Crumbl Copycat Recipes You’ll Enjoy:
Oreo Raspberry Cheesecake Cookies
Oreo Cookie Base
- 1 1/2 cups butter salted
- 3/4 cup granulated sugar
- 1 1/2 cups brown sugar
- 2 eggs
- 1 tbsp vanilla
- 3 cups all purpose flour
- 1 cup black cocoa powder
- 2 1/2 cups crushed oreos 40 oreos, crushed
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Cheesecake Frosting + Toppings
- 16 oz cream cheese room temperature
- 2 cups powdered sugar
- 7 oz marshmallow cream
- 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, black cocoa, crushed oreos, 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 into what looks like a hockey puck.
- Bake for 12-15 minutes, until the cookies are no longer glossy on the top.
- Allow the cookies to cool on the pan for 20 minutes before frosting.
- While the cookies are cooling, make the frosting by whipping the cream cheese until smooth.
- Slowly add in the marshmallow cream while mixing until all of it has been added and combined thoroughly. The mixture should be smooth, not chunky.
- 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 the frosting to a piping bag fit with a large round (1D) tip or alternatively a gallon sized zip top bag with the corner of the bag cut.
- Pipe the frosting onto the warm cookies in a spiral, starting at the center of the cookie and working your way out.
- 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 warm and Enjoy!