These Crumbl Raspberry Cheesecake Cookies are soft and chewy with a creamy cheesecake center and a delicious raspberry swirl. They’re perfect for cookie lovers!
Who can resist the combo of sweet raspberries and cheesecake? I bake these cookies when I need a treat to share (or not!). They disappear fast—so grab one before they’re all gone!
I love how easy they are to make. Just mix, bake, and enjoy! Plus, they look so pretty on a plate. Perfect for impressing guests or just for a fun snack at home!
Key Ingredients & Substitutions
Butter: Unsalted butter is crucial for controlling the saltiness of your cookies. If you find yourself without it, you can use margarine, but I’d recommend sticking with butter for that rich flavor.
Raspberries: Fresh raspberries add a lovely tartness. If they’re out of season, frozen raspberries work well. Just make sure to thaw and drain them to avoid excess moisture in the dough.
Cream Cheese: Cream cheese is key for that cheesecake filling. You can substitute with mascarpone for a slightly different flavor, but I’d recommend sticking with cream cheese for that classic taste.
Baking Powder/Baking Soda: Both are used for leavening. If you run out of one, you can often use the other. Just remember that typically, you’ll need less baking soda than baking powder since it’s stronger.
How Do I Make the Cheesecake Filling Smooth and Creamy?
Making a smooth cheesecake filling is all about mixing thoroughly. Here’s how to get it just right:
- Always start with softened cream cheese so it blends easily.
- Mix the cream cheese and sugar first until smooth before adding the egg yolk and vanilla. This avoids lumps.
- Mix until fully blended but don’t overbeat once you add the egg yolk to prevent air bubbles, which can crack your cookies while baking.
Follow these tips, and you’ll have a delicious, creamy filling that pairs perfectly with the soft cookie dough! Enjoy baking!
How to Make Crumbl Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
For the Raspberry Drizzle:
- 1/2 cup fresh or frozen raspberries
- 1 tbsp sugar
- 1 tsp lemon juice
For the Icing:
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe will take you about 20 minutes for preparation and around 10-12 minutes for baking. Plus, about 5 minutes to cool before icing. So, you’ll be enjoying your delicious cookies in about 45 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent the cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This should take about 2-3 minutes. Then, beat in the egg and vanilla extract until everything is well combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix!
4. Add the Raspberries:
Gently fold in the fresh raspberries, being cautious not to crush them too much. You want those beautiful red pops throughout your cookies!
5. Prepare the Cheesecake Filling:
In another bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy. This will be your delicious filling.
6. Assemble the Cookies:
Scoop about 2 tablespoons of the cookie dough and flatten it slightly in your palm. Add about 1 teaspoon of cheesecake filling in the center. Take another small scoop of cookie dough, place it on top, and carefully seal it around the filling so it’s fully enclosed. Repeat this process until you’ve used all the dough and filling.
7. Bake the Cookies:
Place the cookies on your prepared baking sheets, leaving about 2 inches between each one. Bake for 10-12 minutes. The edges should be set and just starting to brown while the centers may look a bit soft. They’ll firm up as they cool.
8. Cool the Cookies:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Make the Raspberry Drizzle:
While your cookies are cooling, you can prepare the raspberry drizzle. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the raspberries break down and thicken a bit—about 5-7 minutes. Strain the mixture to remove seeds and let it cool.
10. Prepare the Icing:
For the icing, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. It should be slightly thick but pourable.
11. Decorate the Cookies:
Once the cookies are cool, drizzle the white icing over them. Follow this by drizzling the raspberry sauce in stripes or any fun patterns you like. Let the icing set for a few minutes before serving.
12. Enjoy!
Now, it’s time to dig into your delightful Crumbl Raspberry Cheesecake Cookies! Enjoy the soft texture, creamy filling, and bursts of vibrant raspberry flavor! Perfect for parties or a treat for yourself!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Frozen raspberries work well in this recipe. Just make sure to thaw them and drain any excess moisture to keep the cookie dough from becoming too wet.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.
Can I Make the Dough Ahead of Time?
Yes! You can make the cookie dough in advance and refrigerate it for up to 2 days before baking. Just let the dough sit at room temperature for a few minutes to soften a bit before scooping and baking.
What Can I Substitute for Cream Cheese?
If you’re looking for a substitute for cream cheese in the filling, you can use mascarpone cheese for a different flavor profile. However, keep in mind it may result in a slightly different texture and taste.
