These delicious Raspberry Cheesecake Cookies are made with three layers – graham cracker cookie, cream cheese frosting and raspberry drizzle. Enjoy them as a fun spring dessert or holiday cookie.
These cookies were inspired by one of my favorite cookies from Crumbl Cookies. Even if you never tried Crumbl, you will love this copycat version made with three layers of goodness.
A thick graham cracker cookie is topped with cream cheese frosting and a drizzle of raspberry preserves.
The cookies are packed with cheesecake flavor and the texture is soft and smooth. You can easily adjust the fruit flavor to make it your own. Try lemon curd, strawberry preserves, caramel or chocolate drizzle.
Why You’ll Love These Cookies
- These cookies are a fun twist on a classic cheesecake!
- They are an impressive treat that comes together relatively easily.
- No chilling needed for these cookies – just bake, frost and enjoy!
- You can easily adjust the fruit flavor to make it your own.
- Serve the cookies for a spring brunch, Mother’s Day or holiday gathering.
Ingredients You Need
The cookies come together by adding graham crackers to a basic cookie recipe. You only need a few additional ingredients for the frosting and fruit drizzle.
- Butter: Unsalted butter is preferred for baking.
- Sugars: You will need granulated sugar and light brown sugar for this cookie recipe. You can use dark brown sugar for a richer flavor.
- Flour: Use standard all-purpose flour.
- Graham Cracker Crumbs: Crush graham crackers into graham cracker crumbs or save time and buy graham cracker crumbs in the baking section of your local store. Crush the graham crackers into fine crumbs.
- Baking Soda & Baking Powder
- Eggs
- Vanilla Extract
- Salt
- Cream Cheese: Always use full fat cream cheese. Make sure to bring the cream cheese to room temperature. It should be soft.
- Powdered Sugar: Sift the powdered sugar to ensure a smooth frosting.
- Raspberry Preserves: Use your favorite homemade raspberry jam or store-bought preserves.
How to Make Raspberry Cheesecake Cookies
While there are three layers to these cookies, they come together relatively easily.
- Prepare the oven for baking: Preheat the oven to 350 degrees Fahrenheit and line two large cookie sheets with parchment paper.
- Make the graham cracker cookie dough: (You can use a stand mixer or electric hand mixer and bowl.) Beat the butter and sugars until smooth. Add the eggs and vanilla extract until combined. Add the flour, 1 1/2 cups of graham cracker crumbs, salt, baking soda and baking powder. Mix completely until combined.
- Shape the dough into cookies: Use a large cookie scoop (3 tablespoons) or spoon to create 15 cookie dough balls. Roll them into smooth balls and then roll in the remaining graham cracker crumbs. Arrange the dough balls on the prepared baking sheets. Gently flatten into a hockey puck shape. I use the back of a large measuring cup to do this but you can also use your hands.
- Bake the cookies in the preheated oven for 11 to 13 minutes or until lightly golden brown. Remove the cookies from the oven and allow to cool completely.
- Prepare the cheesecake frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla extract until smooth and creamy. Add the powdered sugar and mix until completely combined, scraping down the sides of the bowl as needed.
- Pipe the frosting onto the cooled cookies: Transfer the frosting to a piping bag with a large round tip and pie a spiral onto each cookie.
- Drizzle the cookies with raspberry preserves. Use a piping bag or zip lock bag with the end cut off.
Serve the raspberry cream cheese cookies within 1-2 hours of preparing. Or you can refrigerate them and serve them chilled.
Recipe Tips
- Make sure the cream cheese is very soft. It should be room temperature or slightly warmer.
- Use a pipping bag to pipe the frosting onto the cookies. You can also use a pipping bag to pipe the raspberry preserves onto the cookies.
- Crush the graham crackers into fine crumbs. You can place the graham crackers in a sealed zip-top bag and use a rolling pin to crush them into fine crumbs. Or you can use your food processor.
- Flatten the cookies before baking: The cookie dough used in this recipe does not spread very much, so you will need to flatten the cookies into a hockey shape disk before placing the baking sheet in the oven. I use the back of a large measuring cup to do this, but you can use the bottom of a glass or your hand to flatten them.
- Cool cookies before frosting. Allow the cookies to cool completely before frosting.
- Switch up the flavors. Make strawberry cheesecake cookies by using strawberry preserves instead. Or drizzle chocolate or caramel sauce on top.
Storage & Freezing
These cookies taste best when served the same day. However, you can store them in a sealed airtight container in the refrigerator for up to 3 days. Be sure to transfer them to the fridge within 2 hours of finishing so the cream cheese frosting doesn’t spoil.
The cookies freeze well without the frosting and fruit drizzle. Do not freeze the cookies with the frosting or raspberry drizzle. To freeze, allow the baked cookies to cool completely, then transfer to a freezer safe container. Freeze for up to 2 months. Thaw completely before frosting and adding the raspberry drizzle.
Other Cookie Recipes
- Oatmeal Raisin Cookies
- Lemon Shortbread Cookies
- Chewy Chocolate Chip Cookies
- Lemon Tea Cookies
- Double Peppermint Chocolate Chip Cookies
Did you try this Raspberry Cheesecake Cookies recipe? Leave a recipe rating and review below.
Raspberry Cheesecake Cookies
Ingredients
Graham Cracker Cookies
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all purpose flour
- 1 1/2 cups + 2/3 cups graham cracker crumbs, divided
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
Cream Cheese Frosting
- 8 ounces cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
Raspberry Drizzle
- 1/3 cup raspberry preserves
Instructions
For the cookies:
- Preheat the oven to 350 degrees Fahrenheit and line 2 large cookie sheets with parchment paper; set aside.
- In a large mixing bowl, beat together the butter, granulated sugar and brown sugar until smooth and light. Add the eggs and vanilla extract, mix until combined.
- Add the flour, 1 1/2 cups graham cracker crumbs, salt, baking soda and baking powder. Mix until completely combined.
- Use a large cookie scoop (3 tablespoons) to create 15 cookie dough balls. Roll them into smooth balls and then roll the balls in the remaining graham cracker crumbs. Space the cookies out evenly onto the cookie sheets. Gently flatten into a hockey puck shape. Bake for 11-13 minutes, or until the cookies are lightly golden brown. Remove from the oven and allow the cookies to cool completely while making the cream cheese frosting.
For the cream cheese frosting:
- In a large mixing bowl, beat the cream cheese, butter and vanilla extract until smooth and creamy. Add the powdered sugar gradually, scraping down the sides of the bowl as needed until completely combined. Transfer the frosting into a piping bag with a round tip and pipe a spiral onto each cooled cookie. Drizzle the raspberry preserves over each cookie.
We were looking for a cool dessert for the hot weather and found these. They did not disappoint and are delicious!! Making 15 out of the batter yields enormous cookies though, so next time I’ll try considerably smaller cookies (but still as thick). One was just too much in one sitting, but a more bite sized cookie would be the bees knees (and great for a party)! Love them!! Thank you for sharing!
I’m so glad you enjoyed them! Thank you so much for taking the time to leave your feedback.
These cookies are incredible! My daughter and I made a batch to share with the neighbors and they were a HUGE hit!
I gave these a test run for our upcoming holiday party. The texture is perfect! We all loved the cream cheese frosting.