It has been a while since I’ve shared a copycat Crumbl recipe, but we’re back today with copycat Crumbl raspberry cheesecake cookies! These cookies are soft, melt in your mouth, and the flavors are perfect.
The cookie base is a graham cracker cookie, topped with a soft cream cheese frosting. Then the cookies are finished with a raspberry drizzle! Crumbl’s raspberry drizzle is sweetened, which I think makes these cookies too sweet. So, I made my drizzle from frozen raspberries and cooked it down without any added sugar! The tartness of the raspberries perfectly matches the sweet cookie. If you want these to be exactly like Crumbl’s, you can add sugar to the raspberry drizzle.
ingredients for copycat crumbl raspberry cheesecake cookies
The full measurements for these ingredients are listed in the recipe card below! These cookies really use mostly standard ingredients. Other than the graham crackers and raspberries, you probably already have most of these ingredients on hand!
graham cracker cookies
- brown sugar
- white sugar
- graham crackers
- baking soda
cream cheese frosting
- cream cheese
- powdered sugar
- 2 cups raspberries
how to make the raspberry drizzle
The raspberry drizzle is an ESSENTIAL part of these cookies! Without it they would no longer be raspberry cheesecake cookies, just cheesecake cookies, which would still be good, but I promise you they are even better with the raspberry drizzle! And good news for us — the raspberry drizzle is surprisingly easy to make!
To make the drizzle, add fresh or frozen raspberries to a pan over medium heat. I usually use frozen, but either works. Stir while the raspberries start to break down. Meanwhile, in a small bowl combine the water and cornstarch. This is a cornstarch slurry which will help thicken the raspberries. Once the raspberries start to bubble, add the cornstarch slurry and stir immediately. Let it cook for another minute or so then take it off the heat. The mixture should be decently thick at this point, but it will thicken up even more as it cools. Transfer the raspberries to a bowl and place in the fridge to cool completely. That’s all you’ve got to do!
OH one more thing. You may have noticed we are not adding any sugar to the raspberry drizzle. This is where this cookie differs from Crumbl’s, but I think it is a serious improvement. Crumbl sweetens their raspberry drizzle and I think it just makes the cookie TOO SWEET. So, we are not adding sugar to our drizzle, which keeps the drizzle a bit tart. Then, the tartness of the drizzle perfectly balances the sweetness of the cookie and frosting! If you don’t like how tart it is, you can add a few tablespoons of sugar to the raspberries when you first add them to the pan.
other copycat Crumbl recipes
- copycat Crumbl biscoff cookies
- copycat Crumbl red velvet cookies
- copycat Crumbl pumpkin roll cookies
- copycat Crumbl cinnamon fry bread cookies
- copycat Crumbl waffle cookies
- copycat Crumbl snickerdoodle cupcake cookies
- copycat Crumbl cornbread cookies
copycat Crumbl raspberry cheesecake cookies
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
- 2 cups raspberries fresh or frozen
- 1 tbsp water
- 1 tsp cornstarch
- 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.
- Add flour, crushed graham crackers, cornstarch, baking soda, and salt. Mix on low until just combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- Keep any leftover cookies in the fridge in a sealed container for 3-4 days. Enjoy!
Hello! Would you be able to sub the raspberries with strawberries instead? Would the process still be the same in terms of ingredients and making it?
hi!! yes, totally. you can use strawberries, and the process will be the same! sounds delicious!
These taste fantastic (definitely very sweet, so the tart glaze is a good contrast). Mine spread like crazy, though, so they weren’t very aesthetically appealing and lost the cakey, thick texture. I’ll definitely make them again, but maybe pop them in the freezer on the baking sheet beforehand for a few mins?
hey erin! so glad you enjoyed these!! and yes, the tart topping is definitely needed! hmm, was your dough really sticky? if so i’d try adding 1-2 tbsp more of flour. then, yes, popping them in the fridge or freezer before baking will help as well!
Ashley Krasicky says
I made these this weekend and they are amazing! My family says they are the best cookies they have ever had!
hi! i’m so glad they were loved!! and so grateful for such high praise from your fam!!
Have you tried to use a smaller cookie scoop for this recipe, so they aren’t as large as the Crumbl cookies are? Would you suggest cutting down on the baking time or do you think they would lose their cake-like texture?
hi! yes, you can use a smaller cookie scoop! just decrease the bake time slightly. start checking the cookies 5 minutes early, and then every minute or so until they are just set.
Kristin Britch says
I love these cookies. They are now a staple that everyone requests I bake. The only thing I’ll say is I have to bake mine for about 5 more minutes than your recipe says. But they’re still so good
yay i’m so glad you love these!!! and yes ovens can vary so much so i’m glad you found what works best for you!
Reagan Dunn says
i LOVE these cookies!!! they’re AMAZING!! my teachers and friends are always wanting me to make them since the first time i took them in. the recipe is so simple. the second time i made these i used black raspberries and they were just as beautiful and just as good!! 1000/10, possible my favorite cookie that i have ever made and i reallyyyy love cookies <3
yay this makes me so happy!! and wow using black raspberries sounds amazing — i’ll have to try that next time!
i love this recipe so much! definitely worth the time it took to make them 🙂
yay! i’m so glad you enjoyed these!