Copycat Crumbl Raspberry Cheesecake Cookies

Copycat Crumbl Raspberry Cheesecake Cookies are a delightful treat that combines the sweetness of raspberry jam with the creamy richness of cheesecake and the buttery goodness of sugar cookies. With a soft texture and a pop of tartness from the fresh raspberry flavor, these cookies are not just tasty—they’re utterly irresistible! The first time I made these was for a friend’s gathering, and they disappeared in minutes. Every bite is an explosion of flavor that reminds you why homemade treats hold a special place in your heart.

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What really sets these cookies apart is their balance of flavors and textures. The cookie base is soft yet slightly chewy, adorned with a velvety cream cheese frosting and a luscious raspberry drizzle. Whether you’re looking to impress at your next get-together or simply pamper yourself, these cookies are easy to whip up and a surefire crowd-pleaser. You’ll be eagerly wanting to share them with friends and family, and trust me, they won’t be able to get enough!

Why You’ll Love This Recipe

• Simple & Quick: With prep and cooking under an hour, you’ll be savored deliciousness in time!
• Irresistible Flavor: The sweet raspberry jam paired with creamy frosting creates an explosion of flavor in every bite.
• Eye-Catching Appeal: Vibrant raspberry drizzle over fluffy frosting makes these cookies as beautiful as they are tasty.
• Flexible Serving: Perfect for snacks, parties, or even breakfast treats.
• Diet-Friendly Options: You can always substitute with gluten-free cookie mix for a different twist!

Ingredients You’ll Need

• 1 cup seedless raspberry jam: This adds the fruity backbone that pairs well with the creaminess of the frosting. Feel free to use any good-quality jam you like!
• ¼ cup water: This helps in thinning out the jam for a pouring consistency when making the raspberry sauce.
• 1 teaspoon almond extract: Adds a nutty undertone that complements both the cookie dough and the frosting wonderfully.
• 17.5 ounce bag sugar cookie mix: This keeps your base simple and ensures a perfect cookie texture. If you’re feeling adventurous, you can substitute with homemade sugar cookie dough.
• 1 ½ cup finely graham cracker crumbs: Essential for that classic cheesecake flavor and texture. You can crush your own or buy pre-crushed for convenience.
• 10 Tablespoons salted butter, softened: This gives the cookies richness while helping them spread perfectly.
• 1 large egg: A binding agent that helps hold the cookies together.
• 2 Tablespoons milk: A splash of milk keeps the dough moist and easy to work with.
• 5 cups powdered sugar: Sweetens the frosting to perfection while making it easy to pipe.
• 8-ounce package cream cheese, softened: Creamy and tangy, this makes for a delicious frosting base.
• ½ teaspoon salt: Balances the sweetness of the frosting nicely.
• 1 Tablespoon milk: Adjusts the frosting until it’s the right consistency for piped drizzles.

How to Make Copycat Crumbl Raspberry Cheesecake Cookies

1. Make the raspberry sauce: In a medium saucepan, combine 1 cup seedless raspberry jam, ¼ cup water, and 1 teaspoon almond extract. Heat over medium-high until bubbling, then reduce the heat and simmer for 3-5 minutes until the sauce thickens slightly. Remove from heat to cool to room temperature, stirring occasionally.
2. Prepare the cookie dough: Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper. In a large bowl, whisk together the sugar cookie mix and 1 cup finely graham cracker crumbs until combined.
3. Mix the cookie ingredients: Using a hand mixer or stand mixer fitted with the paddle attachment, beat in 10 tablespoons softened salted butter, 1 large egg, and 2 tablespoons milk. Mix until a firm dough forms.
4. Shape the cookies: Use a 1 ½ tablespoon cookie scoop to portion out dough and roll into balls. Roll each ball in the remaining ½ cup graham cracker crumbs before placing them on the prepared baking sheets about 1-2 inches apart.
5. Flatten the cookies: Flatten each ball gently with the bottom of a clean glass or measuring cup until about ½ inch thick.
6. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the tops crack slightly. Let cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.
7. Make the frosting: Once cookies are cool, beat together 5 cups powdered sugar, 8 ounces softened cream cheese, 1 teaspoon almond extract, and ½ teaspoon salt in a large bowl using a mixer until smooth and creamy.
8. Adjust the frosting consistency: Slowly drizzle in 1 tablespoon milk while mixing until the frosting reaches a firm but pipeable texture.
9. Frost the cookies: Use a piping bag with a Wilton 2A tip to pipe a generous amount of frosting onto each cookie, or simply spread with a spoon.
10. Add the raspberry drizzle: Drizzle the cooled raspberry sauce over each frosted cookie for a beautiful presentation.

Storing & Reheating

To maintain the freshness of your Copycat Crumbl Raspberry Cheesecake Cookies, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate for about a week in a sealed container. For long-term storage, these cookies freeze wonderfully; they can be placed in a freezer-safe container or bag for up to three months. When you’re ready to enjoy them again, simply thaw at room temperature or warm them in the microwave for about 10-15 seconds. Note that after freezing, the texture may change slightly, but a quick warm-up will refresh their flavor.

Chef’s Helpful Tips

• Always cream your butter until soft and fluffy to ensure a well-mixed cookie dough.
• Use room temperature cream cheese to make frosting mixing much easier and smoother.
• If the cookie dough feels too sticky, chill it in the fridge for 15-20 minutes before rolling.
• Test doneness by looking for those golden edges; the cookies will firm up as they cool.
• Make the raspberry sauce ahead of time and store it in the fridge for up to a week, saving you some prep time.

Elevate your baking game with these luscious Copycat Crumbl Raspberry Cheesecake Cookies. They’ll make your taste buds dance while offering a perfect balance between sweet and tart. Plus, don’t be afraid to switch up the toppings or adjust the sweetness to match your preferences. Get creative, experiment, and enjoy the process!

Recipe FAQs

Can I use frozen raspberries for the sauce?

Yes, frozen raspberries work well for the sauce! Just thaw them before cooking, but you may need to adjust the water for consistency.

How can I make these cookies gluten-free?

Simply switch out the sugar cookie mix for a gluten-free blend. Be sure to check that your graham cracker crumbs are also gluten-free.

Can I make the frosting in advance?

Absolutely! You can prepare the cream cheese frosting a day ahead and store it in the refrigerator in an airtight container. Just give it a quick stir before using.

How do I know when the cookies are done baking?

Look for golden edges and a slightly cracked top. They should feel firm to the touch but still soft in the center. Let them cool on the baking sheet for a few minutes to set.

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