raspberry cheesecake crumbl cookies

if you love the combo of tangy raspberries and creamy cheesecake, then these raspberry cheesecake crumbl cookies are going to be your new obsession ♥︎ the cookie base is this buttery graham cracker dough that’s soft and slightly crumbly — think graham cracker crust but in cookie form. then, topped with a luscious cream cheese frosting and a little drizzle of raspberry jam for that perfect fruity pop. honestly, it’s like having a mini cheesecake that you can hold in your hand. the flavors are dreamy and the textures? just chef’s kiss.

𖦁 the ingredients:

let’s break down what you’ll need to create this magic. each ingredient has its role, creating layers of flavor and texture that work so well together.

• butter: softened unsalted butter gives the dough that rich, tender base.

• granulated sugar & brown sugar: the combo adds sweetness and a bit of chewiness. brown sugar brings that slight caramel undertone.

• egg: binds everything and helps with the soft texture.

• vanilla extract: classic vanilla to deepen the flavor.

• all-purpose flour: your cookie’s foundation, giving structure without being too dense.

• graham crackers: crushed finely for that signature cheesecake crust vibe baked right into the cookie.

• baking powder & baking soda: the gentle leaveners to help the cookies rise and stay soft.

• salt: just a pinch to balance the sweetness and boost the flavors.

for the frosting:

• cream cheese: softened to silky smoothness, this gives the frosting its signature tangy richness.

• butter: softened, it makes the frosting creamy and dreamy.

• vanilla extract: again, to round out the sweetness and flavor.

• powdered sugar: the sweetener that also thickens the frosting.

• milk: just enough to get the frosting smooth and pipeable.

𖦁 how to bake your raspberry cheesecake crumbl cookies:

this recipe is all about layering flavors and textures, and taking your time to get each step just right.

step 1: make the cookie dough

• cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. this usually takes a couple of minutes and smells like pure comfort.

• add the egg and vanilla extract, mixing well until everything’s combined and creamy.

step 2: combine dry ingredients

• sift together the flour, baking powder, baking soda, and salt. this keeps everything light and lump-free.

• gently fold the dry ingredients and crushed graham crackers into the wet mixture until just combined — don’t overmix!

step 3: bake

• scoop about 1/4 cup of dough onto a parchment-lined baking sheet. space them out so they have room to spread.

• bake at 350°f for about 13 minutes, until the edges are lightly golden and the centers look set but soft.

step 4: make the cream cheese frosting

• while your cookies bake, whip together the cream cheese and butter until silky smooth.

• add the vanilla extract, then slowly add the powdered sugar one cup at a time, mixing after each addition until the frosting thickens.

• add milk a little at a time to get the frosting to that perfect spreadable consistency.

step 5: frost and finish

• once the cookies are warm (not hot), frost each one generously with your cream cheese frosting.

• finish each cookie with a little drizzle of raspberry jam on top for that burst of fruity goodness. it’s the perfect finishing touch that makes these cookies feel like a real celebration.

𖦁 tips to make perfect raspberry cheesecake crumbl cookies:

• room temperature ingredients are key for smooth mixing and fluffy dough.

• don’t overbake — you want soft, tender cookies, not crunchy ones.

• fold, don’t overmix when adding dry ingredients to keep cookies light.

• frost while warm so the frosting melts in a little and gets that perfect soft texture.

• drizzle raspberry jam right before serving so it stays fresh and bright.

𖦁 can you freeze these?

totally! you can freeze the dough balls before baking. freeze them on a tray until firm, then store in a bag for up to 3 months. when baking from frozen, add a couple of minutes to your bake time. for the frosted cookies, i recommend frosting fresh after baking for the best texture.

𖦁 tools i used:

if you’re curious about the tools i used to make these cookies, i’ve linked my go-to kitchen essentials below! i seriously couldn’t bake without them. 🌸

• baking sheet 🧁

• hand mixer 🎀

• parchment paper 🌸

• cookie scoop 🧸

• mixing bowls 🩰

• measuring cups & spoons 💗

you can also explore more baking faves over at my amazon storefront! thanks a bunch for supporting me – it truly means the world to me! ♥︎

ingredients:

for the graham cracker cookie dough

• 1/2 cup unsalted butter, softened

• 1/3 cup granulated sugar

• 1/4 cup light brown sugar

• 1 egg, room temp

• 1 tsp vanilla extract

• 1 1/3 cups all-purpose flour

• 1 cup graham crackers, finely crushed

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

for the cream cheese frosting

• 1/2 block cream cheese, room temp

• 2 tbsp unsalted butter, softened

• 1/2 tsp vanilla extract

• 2 cups powdered sugar

• 1/2 tbsp milk

instructions:

1. cream together the softened butter, granulated sugar, and brown sugar until smooth.

2. add in the egg and vanilla extract, then mix well.

3. sift the flour, baking powder, baking soda, and salt.

4. fold the sifted dry ingredients and crushed graham crackers into the wet mix until combined.

5. scoop about 1/4 cup dough onto a baking sheet lined with parchment.

6. bake at 350°f for 13 minutes until lightly golden and set.

7. meanwhile, cream together the cream cheese and butter until silky.

8. add the vanilla extract and slowly mix in the powdered sugar, one cup at a time.

9. add milk a little at a time until the frosting is nice and spreadable.

10. once cookies are warm, frost each generously.

11. finish with a drizzle of raspberry jam on top for that fruity pop.