These Crumbl Raspberry Cheesecake Cookies are a tasty treat! With a soft cookie base topped with creamy cheesecake and a sweet raspberry swirl, they are both pretty and delicious.
Who can resist a cookie that tastes like cheesecake? I love making these for friends because they look fancy but are super easy to whip up. Perfect for sharing (or not)! 😉
Key Ingredients & Substitutions
Unsalted Butter: This brings richness to the cookies. If you’re in a pinch, you could use margarine or coconut oil, but the flavor might differ slightly.
Egg: Eggs help bind the ingredients. For a vegan option, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit until thickened).
Granulated and Brown Sugar: These sugars create a lovely sweetness and texture. You can substitute brown sugar with honey or maple syrup, but it may change the texture slightly.
Cream Cheese: This gives the frosting its creamy texture and tangy taste. If needed, you can replace it with a vegan cream cheese alternative for a dairy-free version.
Raspberries: Fresh raspberries taste best, but frozen ones work as well. If you can’t find raspberries, try strawberries or blueberries for a different flavor.
How Do I Get My Cookies to Have a Soft and Chewy Texture?
The key to a soft and chewy cookie is not to overbake them. Here’s how to nail that texture:
- Make sure your butter is softened and not melted; this helps create air pockets.
- Don’t overmix once you add the flour—mix until just combined to keep them tender.
- Take the cookies out when the edges are lightly golden, even if they seem underbaked in the center. They will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Following these tips will give you that perfect soft, chewy texture in your cookies every time! Enjoy baking!
How to Make Crumbl Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cheesecake Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the Raspberry Drizzle:
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water (slurry)
How Much Time Will You Need?
This delicious treat will take about 20 minutes to prep and 12 minutes to bake. After baking, you’ll need about 30 minutes for cooling and setting. Altogether, you’ll have your Crumbl Raspberry Cheesecake Cookies ready in about an hour!
Step-by-Step Instructions:
1. Make the Cookies:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, then beat until everything is well incorporated.
2. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, stirring until just combined. Be careful not to overmix!
3. Bake the Cookies:
Preheat your oven to 350°F (175°C). Scoop dough balls onto a baking sheet lined with parchment paper, keeping them about 2 inches apart. Bake for 10-12 minutes, or until the edges turn lightly golden. Allow the cookies to cool completely on a wire rack.
4. Prepare the Cheesecake Frosting:
While the cookies cool, make the frosting. Beat together the softened cream cheese and butter until the mixture is smooth. Gradually add the powdered sugar and vanilla extract, and keep beating until it’s creamy and delightful.
5. Make Raspberry Drizzle:
In a small saucepan, combine the raspberries, granulated sugar, and lemon juice over medium heat. Stir occasionally until the raspberries break down. Add the cornstarch slurry and continue cooking for another 1-2 minutes until it thickens. Remove it from the heat and strain through a sieve to get rid of the seeds. Let it cool.
6. Assemble the Cookies:
Spread a generous layer of cheesecake frosting on top of each cooled cookie. It’s okay to be a little generous here; they are cookies, after all!
7. Drizzle with Raspberry Sauce:
Using a spoon or piping bag, drizzle the raspberry sauce artfully over the frosting. Make it as pretty as you like!
8. Chill & Serve:
Refrigerate the cookies for about 30 minutes to allow the frosting to set before serving. Enjoy your tasty Crumbl Raspberry Cheesecake Cookies!
These cookies are sure to impress with their beautiful presentation and delicious flavors. Happy baking!
Can I Use Other Fruits for the Drizzle?
Absolutely! If raspberries are not available, you can use strawberries, blueberries, or blackberries. Just be sure to adjust the sugar content based on the sweetness of the fruit you choose.
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just make sure it contains xanthan gum for the best texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 5 days. They can also freeze well; just place them in a freezer-safe bag for up to 2 months. Thaw in the fridge before enjoying.
Can I Make the Frosting Ahead of Time?
Definitely! You can prepare the cheesecake frosting a day in advance. Just store it in the fridge in an airtight container. When ready to use, give it a quick whisk to restore its creaminess before spreading on the cookies.
