Raspberry Cheesecake Cookies

Name: Raspberry Cheesecake Cookies
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 15 to 18 cookies
Ingredients: 1 cup unsalted butter; 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; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 8 ounces cream cheese; 4 tablespoons unsalted butter; 1 teaspoon pure vanilla extract; 3 cups powdered sugar; 1/3 cup raspberry preserves

User Reviews

5.0

9 reviews

Excellent

Prep Time
18 mins
Cook Time
18 mins
Total Time
30 mins
Servings
15 to 18 cookies
Calories
455 kcal
Course
Dessert
Cuisine
American

Raspberry Cheesecake Cookies

Mila Ali

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Delicious graham cracker cookies with cheesecake frosting and a drizzle of raspberry preserves! Inspired by Crumbl Cookies.

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Ingredients

Servings

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

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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 Information

Show Details

Calories 455kcal (23%) Carbohydrates 63g (21%) Protein 4g (8%) Fat 21g (32%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 78mg (26%) Sodium 184mg (8%) Potassium 101mg (3%) Fiber 1g (4%) Sugar 44g (88%) Vitamin A 706IU (14%) Vitamin C 1mg (1%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 15to 18 cookies

Amount Per Serving

Calories 455 kcal

% Daily Value*

Calories	455kcal	23%
Carbohydrates	63g	21%
Protein	4g	8%
Fat	21g	32%
Saturated Fat	13g	65%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	78mg	26%
Sodium	184mg	8%
Potassium	101mg	2%
Fiber	1g	4%
Sugar	44g	88%
Vitamin A	706IU	14%
Vitamin C	1mg	1%
Calcium	46mg	5%
Iron	1mg	6%