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Copycat Crumbl Raspberry Cheesecake Cookies Recipe

Close-up of a handheld piece of a crumbl raspberry cheesecake cookies showing the graham crust, creamy filling, and raspberry swirl.
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Make the famous thick, soft, and tangy Raspberry Cheesecake Cookies at home with this straightforward recipe. This recipe mimics the bakery style, featuring a rich cream cheese base, a bright raspberry swirl, and a graham cracker crumble topping.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup raspberry jam or preserves
  • 1/4 cup powdered sugar (for frosting)
  • 1 tablespoon milk (for frosting)
  • 1/4 cup graham cracker crumbs (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. In a small bowl, beat the 8 ounces of softened cream cheese until smooth. Set aside.
  6. Scoop dough portions (about 3 tablespoons each) onto the prepared baking sheets, leaving space between them.
  7. Use your thumb or the back of a small spoon to create a well in the center of each dough ball.
  8. Spoon about 1/2 teaspoon of the softened cream cheese into the well of each cookie.
  9. Top the cream cheese with about 1/2 teaspoon of raspberry jam.
  10. Gently swirl the jam and cream cheese together slightly using a toothpick or knife tip, being careful not to press the dough flat.
  11. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  13. While cooling, prepare the simple glaze: Whisk together the powdered sugar and milk until smooth.
  14. Once cookies are cool, drizzle the glaze lightly over the top of each cookie.
  15. Sprinkle the graham cracker crumbs over the wet glaze for the final bakery touch.

Notes

  • For a thicker cookie, chill the dough for 30 minutes before scooping.
  • Use high-quality raspberry preserves for the best flavor in the swirl.
  • If you want a stronger cheesecake flavor, add 1/4 teaspoon of lemon zest to the cookie dough base.

Nutrition

Find it online: https://cookingbycarla.com/crumbl-raspberry-cheesecake-cookies-recipe/