These Crumbl Raspberry Cheesecake Cookies are a tasty treat! With a soft, chewy cookie base and lovely raspberry bits, they bring a burst of fruity flavor in every bite.
Who can resist that creamy cheesecake swirl on top? I love munching on these during movie nights. Just grab a cookie, and you’ll be feeling cozy in no time! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of our cookies. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose blend instead. Make sure it contains xanthan gum for better texture!
Butter: Unsalted butter adds richness and flavor. If you’re in a pinch, you can use margarine or coconut oil, but they may change the texture a bit.
Raspberries: Fresh or frozen raspberries work well in this recipe. If fresh isn’t available, frozen is just fine—just make sure to thaw and drain excess moisture. Alternatively, you could also use blueberries or chopped strawberries.
Cream Cheese: For the filling, full-fat cream cheese gives that rich, creamy taste. If you’re trying to lighten it up, low-fat cream cheese can work, but the flavor might be slightly different.
How Do I Ensure My Cookies Are Soft and Chewy?
Achieving soft and chewy cookies hinges on both the ingredients and the technique. Here are some tips to get that perfect texture:
- Don’t overmix the cookie dough, especially after adding the flour. Overmixing can lead to tough cookies.
- Make sure not to overbake! Take the cookies out when the edges are golden, and the center still looks a bit underbaked. They’ll firm up as they cool.
- Chilling the cookie dough for about 30 minutes before baking can help the flavors meld and also prevent excessive spreading.
With these tips and ingredient insights, you’ll be on your way to making the best Raspberry Cheesecake Cookies! Enjoy baking! 🍪
Crumbl Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries, chopped or whole depending on preference
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Raspberry Drizzle:
- 3/4 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 12–15 minutes to bake. After baking, you’ll want to chill the cookies for at least 30 minutes to set the cheesecake filling and drizzle. In total, plan for about 1 hour to have these delightful cookies ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Cookies:
Start by preheating your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside for later.
In a large mixing bowl, mix the softened butter and granulated sugar together until they are light and fluffy. Add the egg and vanilla extract to the bowl, and beat everything together until well combined.
Next, gradually add the dry ingredients to your wet mixture, mixing until everything comes together. Carefully fold in the raspberries, ensuring not to break them apart too much.
2. Shape and Bake the Cookies:
Roll the cookie dough into balls that are about 1.5 inches in diameter. Roll each ball in granulated sugar to coat them. Place the coated balls onto a baking sheet lined with parchment paper, leaving about 2 inches between each ball.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden while the centers remain soft. Once out of the oven, let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
3. Make the Cheesecake Filling:
In a mixing bowl, combine the softened cream cheese and butter. Beat these together until the mixture is smooth. Then, add the powdered sugar and vanilla extract, continuing to mix until it’s creamy and fluffy.
4. Prepare Raspberry Drizzle:
In a small saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook this mixture for about 3-5 minutes, stirring until the raspberries start to break down. Stir in the cornstarch slurry and allow it to cook for another minute until the sauce thickens a bit.
Once done, remove the saucepan from heat and strain the raspberry mixture through a fine sieve to remove the seeds. Let it cool down.
5. Assemble the Cookies:
After the cookies have cooled completely, take a generous amount of cheesecake filling and spread it on top of each cookie. Using either a spoon or piping bag, drizzle the cooled raspberry sauce over the cheesecake layer in a fun pattern.
6. Chill and Serve:
Pop the cookies in the refrigerator for at least 30 minutes to allow the filling to set before serving. Then, enjoy these delightful, soft, creamy Raspberry Cheesecake Cookies!
This recipe yields soft, sugar-crusted cookies topped with rich cheesecake filling and a tangy raspberry drizzle that mimics the beloved Crumbl Raspberry Cheesecake Cookies perfectly. Enjoy every bite!
Can I Use Different Berries for This Recipe?
Absolutely! While raspberries give a lovely tang, you can substitute them with blueberries, strawberries, or blackberries. Just adjust the sweetness accordingly if the fruit you choose is particularly tart or sweet!
Can I Make the Dough in Advance?
Yes! You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 3 days. Just roll it into balls as directed, then chill until you’re ready to bake. You may need to add an extra minute or two to the baking time if the dough is cold.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container in the refrigerator for up to 5 days. For best results, keep the cheesecake filling and raspberry drizzle separate until ready to serve, to prevent the cookies from becoming soggy.
What If My Cheesecake Filling Is Too Soft?
If your cheesecake filling feels too soft, refrigerate it for about 30 minutes to help it set. Alternatively, you can add a bit more powdered sugar, which can help thicken it while also adding sweetness.
