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copycat Crumbl raspberry cheesecake cookies

raspberry cheesecake cookie
[category] Dessert
[published] January 12, 2022
[PREP] 40 minutes
[COOK] 10 minutes
[TOTAL] 50 minutes
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Ingredients

graham cracker cookies

  • 1 cup butter cold
  • 1 cup brown sugar light or dark is fine
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 cup crushed graham crackers
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1 tsp salt

cream cheese frosting

  • 8 oz cream cheese softened
  • 1/2 cup butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla

topping

  • 2 cups raspberries fresh or frozen
  • 1 tbsp water
  • 1 tsp cornstarch

Instructions

  1. Preheat the oven to 350. Add butter, brown sugar, and white sugar to a stand mixer. Mix on medium speed for 2 minutes. Add eggs and vanilla and mix until eggs are just combined.
  2. Add flour, crushed graham crackers, cornstarch, baking soda, and salt. Mix on low until just combined.
  3. Using a large cookie scoop (1/4 cup), scoop the dough out onto a lined or lightly greased baking sheet. Bake for 9-11 minutes, until cookies are just set. If the cookies are rounded when you pull them out of the oven, use the bottom of a glass cup to slightly flatten the cookies while they're still warm.
  4. While the cookies are cooling, make the frosting. Add cream cheese and butter to a bowl or stand mixer. Mix on medium for 2-3 minutes. Add powdered sugar and vanilla and mix for another 2-3 minutes. Transfer the frosting to a piping bag with a round, open tip.
  5. To make the raspberry drizzle, add raspberries to a pan over medium heat. Stir while the raspberries begin to break down. In a small bowl combine the water and cornstarch. 
  6. When the raspberry mixture begins to bubble, add the cornstarch slurry and stir in immediately. Cook for another 1-2 minutes, then take off the heat. The mixture should be pretty thick, but it will thicken up even more as it cools. Transfer the mixture to a bowl and place in the fridge to cool.
  7. Once the cookies and raspberry drizzle have cooled, assemble the cookies. Pipe the cream cheese frosting onto each cookie in a swirl design. Then, add the raspberry drizzle. I like to add the drizzle to another piping bag with a small rounded tip, but you can also just drizzle it on with a spoon. 
  8. Keep any leftover cookies in the fridge in a sealed container for 3-4 days. Enjoy!