Copycat Crumbl Raspberry Cheesecake Cookies

If you love those big, bakery style cookies with a dreamy cheesecake filling and fresh raspberry flavor, this raspberry cheesecake cookie recipe is going to be your new go-to baking recipe! These soft, chewy cookies are inspired by the famous Crumbl Cookie recipe everyone has been swooning over, but you can make them right at home for a fraction of the cost. Each cookie starts with a graham cracker crust-inspired base, gets piled high with fluffy cream cheese frosting, and is finished with a gorgeous homemade raspberry sauce. They are absolutely stunning on a dessert tray and taste even better than they look, which is saying a lot!

How should I store my Raspberry Cheesecake Cookies?

To store your Raspberry Cheesecake Cookies, layer them in an airtight container with parchment paper between layers and store in the refrigerator for up to 5 days. Be aware that if you stack them, the sauce and frosting will stick slightly to whatever is stacked on top of them. You can also freeze these cookies for up to 3 months, however be aware that the sauce may split and the texture of both the frosting and the sauce may change.

Can I make the raspberry sauce ahead of time?

You can certainly make the raspberry sauce a day or two before you make the cookies. After it has cooled to room temperature, you should store it in an airtight container in the refrigerator until ready to use it. It will thicken in the refrigerator so if it gets lumpy or too thick you can warm it in the microwave or over low heat on the stove to get it runny again.

Can I make the frosting ahead of time?

The frosting can be made ahead of time and stored in an airtight container in the refrigerator until the cookies are ready. Use the frosting within 3 days and bring to room temperature before spreading or piping. You may need to re-whip the frosting if it hardens in the refrigerator.

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Ingredient Notes

ingredients for Copycat Crumbl Raspberry Cheesecake Cookies

Seedless raspberry jam: A smooth, no-seed jam that cooks down into a beautiful, glossy raspberry sauce.
Almond extract: Adds a subtle nutty sweetness that pairs beautifully with the raspberry flavor.
Sugar cookie mix: A convenient shortcut that guarantees a tender, chewy cookie base every time.
Graham cracker crumbs: Gives the cookies that signature graham cracker crust flavor and a slightly crisp coating.
Salted butter: Softened butter creams into the dough for a rich, tender result.
Large egg: Binds the dough together and contributes to the chewy texture.
Milk: Adds just enough moisture to bring the dough together without making it sticky.
Powdered sugar: Creates a thick, pipeable cream cheese frosting that holds its shape on each cookie.
Cream cheese: The star of the frosting, giving every bite that classic cheesecake flavor.

Copycat Crumbl Raspberry Cheesecake Cookies

Make your raspberry sauce first by combining the seedless raspberry jam, water, and almond extract in a medium saucepan. Heat over medium high heat until bubbling.
Simmer for 3-5 minutes or until completely liquid and slightly thickened. Remove from heat and allow to cool to room temperature, stirring frequently, before using.
To make the cookies, heat oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper or spray with baking spray. In a large bowl, whisk together the sugar cookie mix and 1 cup of graham cracker crumbs until combined.
Using a hand mixer or the paddle attachment on the bowl of a stand mixer, beat in the softened butter, egg, and milk until a firm dough forms.
Scoop out dough with a 1 1/2 tablespoon cookie scoop and roll into cookie dough balls.
Roll each ball in the remaining 1/2 cup of graham cracker crumbs and place on the prepared baking sheet about 1-2 inches apart.
Flatten each ball with the bottom of a clean glass or measuring cup until about 1/2 inch thick, forming a thick disc.
Bake each sheet of cookies for 10-12 minutes or until golden brown and cracked on top.
Allow the cookies to cool for at least 5 minutes before removing from the baking sheet to a cooling rack to cool completely.
When the cookies have fully cooled, make the frosting by beating together the powdered sugar, cream cheese, almond extract, and salt in a large bowl with a hand mixer or stand mixer until smooth and creamy.
Slowly drizzle in the milk while beating the frosting until you reach a firm but pipeable consistency.
Pipe a generous amount of frosting onto each cookie using a piping bag fitted with a Wilton 2A tip or spread on with a spoon.
Drizzle or scoop the cooled raspberry sauce onto each frosted cookie and serve.