Get ready for a treat with these Crumbl Raspberry Cheesecake Cookies! They have a creamy cheesecake center and sweet raspberry flavor, all wrapped in a soft cookie.
Who can resist a cookie that tastes like dessert? I love munching on these with a glass of milk. They vanish quicker than I can bake them—seriously, they’re that good!
I enjoy these cookies fresh out of the oven, topped with a sprinkle of powdered sugar for a cute finish. They’re perfect for sharing, but I won’t blame you if you keep them all to yourself! 😉
Key Ingredients & Substitutions
Unsalted Butter: This is key for the cookie base. If you’re out, you can use margarine, but it may alter the flavor slightly. I love using unsalted butter so I can control the saltiness in my recipes.
Granulated Sugar and Brown Sugar: Both sugars add sweetness and chewiness. You can use coconut sugar or honey as substitutes, but adjust your liquid ingredients accordingly if using honey.
All-Purpose Flour: Essential for structure. If you want a gluten-free option, consider using a gluten-free flour blend, although it might require some experimentation for texture.
Cream Cheese: This gives that cheesecake flavor. If dairy-free, try using vegan cream cheese for a similar creamy texture.
Raspberry Preserves: You can use fresh raspberries for a fresher taste. If fresh raspberries are expensive or out of season, frozen raspberries work well, too. Just drain off excess moisture.
How Do You Get Your Cookies to Have a Perfect Texture?
Achieving the right cookie texture hinges on a couple of key techniques. Here’s how you can do it:
- Creaming Butter and Sugars: Make sure your butter is softened but not melted. Creaming the butter and sugars well creates air pockets, leading to fluffier cookies.
- Don’t Overmix: When adding the dry ingredients to the wet, mix just until combined. Overmixing can develop gluten, making cookies tough.
- Chill the Dough: If you have time, chilling your dough for 30 minutes can help prevent the cookies from spreading too much, giving them a thicker, chewier bite.
- Watch Baking Time: Everyone’s oven is different. Check your cookies around the 10-minute mark. They’ll continue to cook on the baking sheet after you remove them, ensuring they stay soft.
Follow these tips, and you’ll be on your way to baking the perfect Crumbl Raspberry Cheesecake Cookies!
How to Make Crumbl Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
For the Cheesecake Topping and Raspberry Swirl:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup raspberry preserves or fresh raspberries (lightly mashed)
For the White Chocolate Drizzle:
- 1/2 cup white chocolate chips or white chocolate melting wafers
- 1 tsp vegetable oil (optional, for easier drizzling)
How Much Time Will You Need?
This delightful treat will take around 20 minutes to prepare and 12-15 minutes to bake. Allow an additional 10 minutes for cooling, making the total time about 40-50 minutes. Perfect for a cozy baking session!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This should take about 3-5 minutes. Then, add in the eggs, one at a time, and mix well along with the vanilla extract.
2. Mix Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture into the wet ingredients. Mix until just combined; be careful not to overmix, as that can make the cookies tough.
3. Preheat Oven and Prepare Baking Sheets:
Preheat your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
4. Form Cookie Balls:
Using a tablespoon or cookie scoop, scoop the dough and drop it onto the prepared baking sheets. Leave about 2 inches of space between each scoop to allow for spreading while baking.
5. Cheesecake Topping and Raspberry Swirl:
In a bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Top each cookie dough ball with about 1 tablespoon of the cheesecake mixture and smooth it slightly. Then, add small spoonfuls of raspberry preserves or fresh mashed raspberries on top, using a toothpick or knife to swirl them for a beautiful marbled look.
6. Bake:
Pop the cookies into the oven and bake for 12–15 minutes or until you see the edges turning golden. The tops should look set but still soft. Let them cool on the baking sheet for about 10 minutes, and then transfer to a wire rack to cool completely.
7. Prepare White Chocolate Drizzle:
While the cookies are cooling, melt your white chocolate chips with vegetable oil (if using) in a microwave-safe bowl or over a double boiler. Stir until nice and smooth.
8. Decorate:
Once the cookies are completely cool, drizzle the melted white chocolate over the tops in a fun, artistic way. You can use a fork or a piping bag for more control.
9. Serve and Enjoy:
Let the drizzle set before serving. Enjoy these yummy cookies fresh or store any leftovers in an airtight container at room temperature for 2–3 days. For longer freshness, you can refrigerate them!
These Crumbl Raspberry Cheesecake Cookies are sure to be a hit! Happy baking!
Can I Use a Different Type of Fruit Instead of Raspberry?
Absolutely! You can substitute raspberries with other fruits like strawberries, blueberries, or even cherries. Just make sure to adjust the sweetness if using tart fruits, and be mindful of the moisture content.
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum for the best texture, or add a teaspoon of xanthan gum if the blend doesn’t already have it.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Scoop the balls of dough onto a baking sheet and freeze until firm. Then, transfer them to a freezer bag. When ready to bake, just add a couple of minutes to the baking time if baking from frozen.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 2-3 days. If you want them to last longer, refrigerate them for freshness or freeze them for up to three months!
