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Enjoy the rich and delicious flavors of Raspberry Cheesecake Cookies, our semi-homemade recipe. Featuring a soft, graham-cracker-infused sugar cookie topped with creamy cheesecake frosting and a luscious raspberry drizzle, these will be a favorite!
Step-by-step photos and instructions are below!
I don’t know if there’s ever been a time when I didn’t want to eat cheesecake. I do know, however, that there have been times when I didn’t want to MAKE an entire cheesecake.
Enter this raspberry cheesecake cookie recipe! All the flavors of a decadent cheesecake with the ease and simplicity of a batch of semi-homemade cookies.
These are very similar to both the famous ones made by Crumbl Cookies as well as the Subway Raspberry Cheesecake Cookies. Both are great, of course, but this recipe tops them both.
It is a favorite cookie flavor of mine, and my family’s, so I had to make my own at home.
We use a couple of shortcuts, the sugar cookie dough gets mixed with graham cracker crumbs to give it that signature graham cracker crust flavor and texture. Then it’s smeared with a layer of sweet and tangy cream cheese frosting for the cheesecake flavor, and finished with a dollop of jam for that yummy raspberry flavor.
You don’t need an excuse to make these, but they’re always a great recipe to keep on hand for the holidays, special occasions, and cookie trays for all kinds of celebrations!
What you'll find in this post: hide
1 Why you’ll love this recipe:
2 Frequently Asked Questions
3 Kylee’s Notes
4 Freezing instructions
5 Recipe Ingredients and Possible Substitutes
6 Recommended Equipment/Tools
7 How to make Raspberry Cheesecake Cookies
8 More delicious cookie recipes:
9 Raspberry Cheesecake Cookies
Why you’ll love this recipe:
- We’re saving time by using a sugar cookie mix. If you’ve ever had my strawberry cake mix cookies, you’ll know that shortcuts don’t skimp on taste!
- Made with real raspberry jam. If you’ve got some homemade jam in your fridge, now is a great time to use it.
- This is a wonderful recipe for mixing things up. You can change the flavor of the cheesecake cookies with a simple swap of the jam flavor! I do this with my raspberry thumbprint cookies and it’s like a new cookie every time.
Frequently Asked Questions
Can I make these cookies ahead?
You sure can! However, I recommend saving the raspberry topping for just before serving.
Can I make the frosting ahead of time?
Prepare the frosting in advance and refrigerate in an airtight container. Use within 3 days, allowing it to reach room temperature before use. Re-whip if it becomes too firm in the fridge.
Can I make the raspberry sauce ahead of time?
Make the raspberry sauce ahead, up to two days before baking the cookies. Cool to room temperature, then store in an airtight container in the fridge. If it thickens or becomes lumpy, gently warm it in the microwave or on low heat to thin it out again.
Can I make the graham cracker cookie base with ready-made sugar cookie dough?
Once the dough is formed, it’s tricky to get the crumbs incorporated. Using a mix allows us to add the crumbs in while we combine the dough.
What about making sugar cookies from scratch?
This you can do! If you’ve got the extra time and desire to turn these semi-homemade cookies into completely homemade ones, have at it!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
How to store your Raspberry Cheesecake Cookies
Layer them in an airtight container with parchment paper or wax paper between layers and store them 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.
Freezing instructions
You can also freeze these cookies for up to 3 months, however, be aware that the sauce may split and the texture of the frosting and the sauce may change.
- Seedless raspberry jam. You can use raspberry preserves or jelly if needed but you will have to strain the hot mixture or you will have a lot of seeds in the topping.
- Vanilla extract. You can omit or substitute almond extract if desired.
- Sugar cookie mix. I use Betty Crocker or Pillsbury.
- Graham cracker crumbs. For this recipe, I prefer to buy a box of pre-crushed graham cracker crumbs, usually the Keebler brand. If you crush your own crumbs, be sure to crush them finely and evenly.
- Salted butter. Substitute unsalted butter and a pinch or two of salt when needed.
- Egg. I use large eggs for baking.
- Milk. I use 2% or whole milk.
- Powdered sugar. Also known as confectioners’ sugar.
- Cream cheese. I use full-fat cream cheese. C’mon, we’re baking cookies!
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
- Medium saucepan
- Measuring cups and spoons
- Cookie sheets
- Parchment paper or baking spray
- Stand Mixer
- Large mixing bowls
- Piping Bag
- Wilton 2A tip
- Cooling rack
How to make Raspberry Cheesecake Cookies
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card at the bottom of this post.
Get prepped
Preheat the oven to 350°F and line two large baking sheets with parchment paper or spray with baking spray.
I always suggest parchment paper or a silicone baking mat to prevent too much spreading.
Make the raspberry topping
Combine the raspberry jam, water, and vanilla extract in a medium-sized saucepan.
Heat over medium-high heat until bubbling.
Allow it to simmer for 3-5 minutes. It should be completely dissolved and slightly thickened.
Remove from heat and allow to cool to room temperature, stirring frequently, before using. It will continue to thicken as it cools.
Make the cookie dough
In a large mixing bowl, using an electric hand mixer or stand mixer, whisk together the dry ingredients (the sugar cookie mix and 1 cup crushed graham cracker crumbs) until combined.
Then, mix in the wet ingredients (softened butter, egg, and milk) until a firm dough forms.
Roll the cookies
Using a cookie scoop, scoop out balls of dough and use your hands to roll into a ball.
Roll the balls of cookie dough in the remaining ½ cup graham cracker crumbs for extra crunch!
Place balls of dough onto the prepared baking sheet, about 1-2 inches apart.
Flatten each ball with the bottom of a clean glass or measuring cup until they are about ½ inch thick, forming a thick disc.
Bake the cookies
Bake each sheet of cookies for 10-12 minutes or until golden brown and cracked on top.
Remove from the oven, and cool on the baking sheet for at least 5 minutes before removing them to a cooling rack to cool completely before frosting.
Frost and drizzle
Beat together the cream cheese with powdered sugar, vanilla extract, and salt in a large mixing bowl with a hand or stand mixer until smooth and creamy. It may be thick.
Slowly drizzle in the milk, beating the frosting until you reach a firm but pipeable frosting.
If you want to get fancy, use a piping bag fitted with a 2A Wilton tip to pipe a generous amount of frosting on each cookie.
Spreading it on with a knife or spoon is fine too.
Top each one with about a teaspoon of cooled raspberry topping. Or, drizzle it overtop, if preferred.
Devour!
More delicious cookie recipes:
- Chocolate Cake Mix Cookies. Just FOUR ingredients in these yummy Chocolate Cake Mix Cookies (aka Cheater Cookies), you’ll be the hero when you pull these out of the oven in less than 30 minutes!
- German Chocolate Cookies. German Chocolate Cake in cookie form! Soft, chewy chocolate cookies topped with a creamy, caramel/coconut/pecan frosting and drizzled with melted chocolate.
- Earl Grey Tea Cookies. Crispy and delicately flavored with a fragrant tea, and a hint of orange zest, these Earl Grey Tea Cookies are unique and amazing!
- Cranberry Orange Cookies. Crunchy and sweet, with simple ingredients, that are super easy to make! These cookies are perfect for holiday baking.
- ALL COOKIE RECIPES
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Raspberry Cheesecake Cookies
5 from 1 vote
Enjoy the rich and delicious flavors of Raspberry Cheesecake Cookies, our semi-homemade recipe. Featuring a soft, graham-cracker-infused sugar cookie topped with creamy cheesecake frosting and a luscious raspberry drizzle, these will be a favorite!
Author: Kylee Ayotte
Print Pin Rate
Prep Time: 30 minutes minutes
Cook Time: 12 minutes minutes
Cooling: 15 minutes minutes
Total Time: 57 minutes minutes
Recommended Equipment
Medium saucepan
Baking sheets
Parchment paper or baking spray
Large mixing bowls
Wilton 2A tip
Cooling rack
Yield: 25 cookies
Ingredients
Raspberry topping:
- 1 cup seedless raspberry jam
- ¼ cup water
- 1 teaspoon vanilla extract
Cookies:
- 17.5 oz sugar cookie mix (such as pillsbury or betty crocker)
- 1 ½ cup graham cracker crumbs (crushed finely and evenly, divided)
- 10 Tablespoons salted butter (softened)
- 1 large egg
- 2 Tablespoons milk
Frosting:
- 5 cups powdered sugar
- 8 oz cream cheese (softened)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 Tablespoon milk
Directions
Get prepped
Preheat the oven to 350°F and line two large baking sheets with parchment paper or spray with baking spray.
Make the raspberry topping
Combine the raspberry jam, water and vanilla extract in a medium sized 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.
Make the cookie dough
In a large mixing bowl, whisk together the sugar cookie mix and 1 cup graham cracker crumbs until combined.
Using a hand or stand mixer, beat in the butter, egg and milk until a firm dough forms.
Roll the cookies
Scoop out dough with a 1 ½ Tablespoon cookie scoop and roll into a ball.
Roll each cookie dough ball in the remaining ½ cup 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 they are about ½ inch thick, forming a thick disc.
Bake the cookies
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 before frosting.
Frosting
Beat together the powdered sugar, cream cheese, vanilla extract and salt in a large mixing bowl with a hand or stand mixer until smooth and creamy. It may be thick.
Slowly drizzle in the milk, beating the frosting until you reach a firm but pipeable frosting.
Pipe on a large amount of frosting on each cookie with a piping bag fitted with a 2A wilton tip or equivalent tip. You can also spread the frosting on with a knife or spoon.
Scoop about a teaspoon of the cooled raspberry topping onto each frosted cookie and serve. The topping can also be drizzled if you prefer.
Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!
Notes
Storage
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.
Freeze
You can also freeze these cookies for up to 3 months, however be aware that the topping may split and the texture of both the frosting and the topping may change.
Nutrition Facts
Calories: 293kcal | Carbohydrates: 54g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 213mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 41g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.4mg
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
