Best Crumbl raspberry cheesecake cookies Recipe
What if you could skip the long lines at Crumbl and bake bakery-style Crumbl Raspberry Cheesecake Cookies at home in just 35 minutes—soft, chewy graham cracker cookies topped with silky cheesecake frosting and a vibrant raspberry drizzle?
These copycat Crumbl Raspberry Cheesecake Cookies deliver everything you love about the viral treat: a buttery graham cracker base rolled in crunchy crumbs, a generous swirl of tangy-sweet cream cheese frosting, and that signature fruity jam drizzle that makes each bite taste like raspberry cheesecake in cookie form.
At approximately 250 calories per large cookie, they strike a better balance than many bakery versions while delivering restaurant-quality results. Unlike traditional cheesecake cookies that require chilling or complicated assembly, this recipe uses simple pantry staples and one-bowl dough. In the next 1,600 words, you’ll find the complete Crumbl Raspberry Cheesecake Cookies recipe, expert tips, nutritional data, healthier swaps, and everything you need to bake them perfectly on your first try.
Ingredients List
Creating perfect Crumbl Raspberry Cheesecake Cookies starts with quality ingredients measured precisely. This recipe makes 8 large, bakery-style cookies.
For the Graham Cracker Cookie Dough:
- 113 g butter, softened (salted or unsalted)
- 67 g granulated sugar
- 50 g brown sugar
- 1 large egg, room temperature
- 5 ml (1 tsp) vanilla extract
- 160 g all-purpose flour
- 100 g graham crackers, finely crushed (about 7 full sheets)
- 1 g salt (a generous pinch)
- 1 tsp baking soda
- 2 tsp baking powder
For the Graham Cracker Coating:
- 33 g graham crackers, finely crushed (about 2 sheets)
For the Cheesecake Frosting & Finish:
- 113 g cream cheese, softened
- 56 g butter, softened
- 120 g powdered sugar
- 5 ml (1 tsp) vanilla extract
- 50 g raspberry jam (seedless preferred for smooth drizzling)
Smart Substitutions:
- Lower sugar version: Swap brown sugar for coconut sugar and reduce powdered sugar by 25%.
- Gluten-free: Use a 1:1 gluten-free flour blend and gluten-free graham crackers.
- Dairy-free: Plant-based butter, vegan cream cheese, and dairy-free graham crackers work well.
- Raspberry upgrade: Use homemade raspberry compote or fresh raspberry purée instead of jam for brighter flavor.
- Flavor twist: Add 1 tsp lemon zest to the frosting for extra cheesecake tang.
The combination of crushed graham crackers in both the dough and coating creates that signature Crumbl texture—crispy edges with a soft, chewy center that perfectly complements the creamy topping.
Timing
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
This Crumbl Raspberry Cheesecake Cookies recipe is impressively fast. With only 15 minutes of active prep and 10 minutes in the oven, you’ll have warm cookies on the table in 35 minutes total—including cooling time. That’s roughly 60% faster than most homemade cheesecake cookie recipes that require 1–2 hours of dough chilling. The efficiency makes these perfect for weeknight cravings or last-minute gatherings.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and promotes even baking.
Pro Tip: Measure all ingredients before starting. Room-temperature butter, egg, and cream cheese are essential for smooth mixing and proper spreading.
Step 2: Cream the Butter and Sugars
In a large mixing bowl or stand mixer, cream together the 113 g softened butter, 67 g granulated sugar, and 50 g brown sugar until light and fluffy, about 2–3 minutes. Add the egg and 5 ml vanilla extract, mixing until fully incorporated and smooth.
This step creates the foundation for the soft, chewy texture that makes these cookies so addictive.
Step 3: Mix the Dry Ingredients and Form the Dough
Add 160 g all-purpose flour, 100 g finely crushed graham crackers, pinch of salt, 1 tsp baking soda, and 2 tsp baking powder to the wet mixture. Mix on low speed just until the flour disappears and a soft dough forms. Avoid overmixing to keep the cookies tender.
Personalized Tip: The dough will be soft but not sticky. If it feels too wet, add 1–2 tablespoons of flour. The graham cracker pieces add delightful texture and flavor.
Step 4: Portion, Coat, and Shape
Using a ¼-cup cookie scoop, portion out 8 equal dough balls. Roll each between your palms to smooth, then roll generously in the remaining 33 g crushed graham crackers until fully coated.
Place on the prepared baking sheet. Gently press each ball to about ¾-inch thickness. This ensures even baking and the perfect thickness for topping.
Step 5: Bake to Perfection
Bake for 9–10 minutes until the edges are set but centers still look slightly underdone. They will continue cooking on the hot pan. Cool on the baking sheet for 10 minutes before transferring to a wire rack. The cookies firm up as they cool but remain soft and chewy.
Step 6: Prepare the Cheesecake Frosting
While cookies cool, beat 113 g softened cream cheese and 56 g softened butter in a stand mixer until completely smooth. Add 120 g powdered sugar and 5 ml vanilla extract. Mix on high speed for 2–3 minutes until light, fluffy, and creamy.
Actionable Trick: If the frosting feels too soft, chill it for 10 minutes before piping.
Step 7: Frost, Drizzle, and Serve
Transfer frosting to a piping bag fitted with a large round tip. Pipe generous swirls onto each cooled cookie. Warm the raspberry jam slightly if needed, then drizzle over the frosting for that beautiful Crumbl-inspired finish.
Nutritional Information
Per cookie (1 of 8):
- Calories: 250
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 280mg
- Total Carbohydrates: 29g
- Sugars: 18g
- Protein: 3g
These Crumbl Raspberry Cheesecake Cookies provide a satisfying balance. The graham crackers and cream cheese contribute more structure and protein than standard sugar cookies. One cookie delivers a good source of calcium from the dairy while the raspberries add antioxidants and vitamin C. At 250 calories, they’re surprisingly reasonable for a gourmet-style treat—about 30% fewer calories than many coffee-shop bakery cookies of similar size.
| Nutrient | Amount per Cookie | % Daily Value* |
|---|---|---|
| Calories | 250 | 13% |
| Protein | 3g | 6% |
| Calcium | 45mg | 4% |
| Vitamin C (from jam) | 2–4mg | Varies |
*Based on a 2,000-calorie diet. Values are approximate.
Healthier Alternatives for the Recipe
Make your Crumbl Raspberry Cheesecake Cookies even more nutritious with these swaps:
- Lower calorie/fat: Use low-fat cream cheese and replace half the butter with Greek yogurt.
- Reduced sugar: Cut both sugars by 25% and use a sugar-free raspberry jam or fresh berry purée.
- Higher protein: Add 2 tablespoons of vanilla protein powder to the dough and use higher-protein Greek cream cheese.
- Whole grain boost: Replace half the all-purpose flour with white whole wheat flour.
- Naturally sweetened: Use maple syrup in the dough and monk fruit powdered sugar in the frosting.
These modifications maintain the soft texture and iconic flavor while supporting various dietary goals including lower-carb or higher-protein eating plans.
Serving Suggestions
Serve these Crumbl Raspberry Cheesecake Cookies slightly chilled so the frosting stays firm, or at room temperature for maximum chewiness. They pair beautifully with coffee, iced tea, or a cold glass of milk.
For parties, arrange on a platter with fresh raspberries and mint leaves. Create a cookie bar by offering extra drizzle options like dark chocolate or strawberry sauce. They also make excellent gifts—package in clear boxes with a ribbon for a bakery-worthy presentation.
Personal recommendation: Warm one cookie for 8–10 seconds in the microwave to slightly soften the frosting for an extra-decadent experience.
Common Mistakes to Avoid
- Overbaking — These cookies should look slightly underdone at 9–10 minutes. Overbaking leads to dry, hard cookies instead of the signature soft Crumbl texture.
- Using cold ingredients — Cold butter and cream cheese create lumpy frosting and uneven dough.
- Overmixing the dough — This develops too much gluten and results in tough cookies.
- Skipping the graham coating — The outer layer of crushed graham crackers is essential for flavor and texture.
- Frosting warm cookies — Always wait until cookies are completely cool or the frosting will melt.
- Using seeded jam — Seeds can clog piping tips and create an unpleasant texture in the drizzle.
Following these tips will help you achieve professional results every time.
Storing Tips for the Recipe
Store frosted Crumbl Raspberry Cheesecake Cookies in an airtight container in the refrigerator for up to 4 days. The graham cracker coating softens slightly over time but the flavor remains excellent. Bring to room temperature for 15–20 minutes before serving for the best texture.
Unfrosted baked cookies can be stored at room temperature for 2 days or frozen (unfrosted) for up to 2 months. Prepare the frosting fresh or freeze it separately. For best results, add the raspberry drizzle just before serving to maintain its vibrant appearance and prevent bleeding into the frosting.
Conclusion
These copycat Crumbl Raspberry Cheesecake Cookies combine soft graham cracker cookie bases with luscious cheesecake frosting and tangy raspberry drizzle for the ultimate homemade treat. Ready in just 35 minutes with only 250 calories each, they deliver bakery flavor without the wait.
Ready to bake? Try this Crumbl Raspberry Cheesecake Cookies recipe today! Share your results and photos in the comments, leave a review below, or subscribe to our blog for more copycat Crumbl recipes, easy dessert ideas, and creative cookie recipes delivered straight to your inbox.
FAQs
Can I make Crumbl Raspberry Cheesecake Cookies ahead of time?
Yes. You can prepare the dough up to 24 hours in advance and refrigerate it. Baked, unfrosted cookies stay fresh for 2 days at room temperature. Frost and drizzle the day you plan to serve.
Why do these cookies need both baking soda and baking powder?
Baking soda reacts with the brown sugar for chewiness and spread, while baking powder provides additional lift. Together they create the perfect soft-yet-structured Crumbl-style texture.
Can I freeze these cookies?
Absolutely. Freeze unfrosted baked cookies for up to 2 months. Thaw overnight in the refrigerator, then frost and drizzle fresh. The frosting itself can also be frozen for 1 month.
What’s the best way to crush graham crackers?
Place graham crackers in a zip-top bag and crush with a rolling pin, or pulse in a food processor until fine crumbs form. You want mostly fine crumbs with some small pieces for texture.
How do I get the frosting as smooth as Crumbl?
Beat the cream cheese and butter thoroughly before adding sugar, then mix on high speed for a full 2–3 minutes. This incorporates air for a light, fluffy result.
Are these cookies very sweet?
They are dessert-sweet like Crumbl originals, but the tang from cream cheese and raspberry jam balances the sweetness. You can reduce sugar in both dough and frosting by 20% without sacrificing flavor.
Can I use fresh raspberries instead of jam?
Yes! Mash fresh raspberries with a little powdered sugar or warm them into a quick compote for a fresher, less sweet drizzle that still looks beautiful.
Crumbl Raspberry Cheesecake Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fully combined and smooth. Then add the egg and vanilla extract, mixing again until incorporated.
- Add the all-purpose flour, 1 cup finely crushed graham crackers, salt, baking soda, and baking powder to the wet ingredients. Mix gently just until the flour mixture disappears and the dough comes together.
- Using a 1/4-cup cookie scooper, portion out 8 equal cookie dough balls. Roll each ball between your palms to smooth, then roll them in the 1/3 cup of finely crushed graham crackers to coat.
- Place the coated cookie dough balls on the prepared baking sheet. Gently flatten each to about 3/4 inch thickness. Bake in the preheated oven for 9-10 minutes. Once baked, let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire cooling rack.
- In a stand mixer fitted with a paddle attachment, whip the softened cream cheese and butter together until smooth and creamy.
- Add the powdered sugar and vanilla extract to the cream cheese mixture. Mix on high speed for 2-3 minutes until the frosting is light and fluffy.
- Fill a piping bag fitted with a large round tip with the cream cheese frosting. Pipe the frosting onto each cooled cookie evenly.
- Drizzle raspberry jam over the frosted cookies for a tangy and sweet finish. Serve and enjoy!
