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A raspberry cheesecake cookie on a white countertop with a bite taken out of it.
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5 from 3 votes

Raspberry Cheesecake Cookies

Delicious graham cracker cookies with cheesecake frosting and a drizzle of raspberry preserves! Inspired by Crumbl Cookies.
Prep Time18 minutes
Cook Time12 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 15 to 18 cookies
Author: Katie G.

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.

Notes

Storage: Chill the cookies in a sealed container in the refrigerator for up to 2 days. 

Nutrition

Calories: 455kcal | Carbohydrates: 63g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 184mg | Potassium: 101mg | Fiber: 1g | Sugar: 44g | Vitamin A: 706IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg