Copycat Crumbl Raspberry Cheesecake Cookie

Copycat Recipe for Raspberry Cheesecake cookie

4.96 from 69 votes

Copycat Crumbl Raspberry Cheesecake Cookie

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.

Prep Time15

Cook Time15

Course: Dessert

Cuisine: American

Keyword: crumbl cookies

Servings: Cookies

Author: Karli Bitner

Equipment

Ingredients

Graham Cracker Cookie

1 1/2 cups (333g) salted butter softened
3/4 cup (173g) granulated sugar
1 1/2 cups (369g) packed brown sugar
2 eggs
1 tbsp vanilla
3 3/4 cups (570g) all-purpose flour
2 pkg (300g) 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 (214g) powdered sugar
1/3 cup raspberry preserves

Instructions

Preheat oven to 350°F (180°C).
Cream together the butter, granulated sugar and brown sugar.
1 1/2 cups (333g) salted butter, 3/4 cup (173g) granulated sugar, 1 1/2 cups (369g) packed brown sugar
Add the egg and vanilla. Mix until light in color and creamy.
2 eggs, 1 tbsp vanilla
Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
3 3/4 cups (570g) all-purpose flour, 2 pkg (300g) graham crackers, crushed, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt
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 transferring to a wire rack.
While the cookies are cooling, make the frosting by whipping the cream cheese until smooth.
16 oz cream cheese
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.
2 cups (214g) powdered sugar
Add in the marshmallow cream and mix until all of it has been combined thoroughly.
7 oz marshmallow creme
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!
1/3 cup raspberry preserves

Video

Notes

If your raspberry preserves are cold, use the warmth from your hand to warm up the preserves in the baggie before clipping the corner for a smooth drizzle.

To Half this recipe 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.

Nutrition