These Crumbl Raspberry Cheesecake Cookies are a tasty treat! With a soft, creamy cheesecake center and a sweet raspberry swirl, they are perfect for dessert lovers.
Honestly, they taste like summer in every bite! I love serving them warm with a scoop of ice cream—it’s a match made in dessert heaven! 🍪🍦
Ingredients & Substitutions
Butter: Unsalted butter is best for controlling salt levels. If you’re in a pinch, you could use margarine, but the flavor won’t be as rich. I love using quality butter for a better taste!
Cheese: Cream cheese is key for that cheesecake flavor! If you’re looking for a lighter option, you can use Neufchâtel cheese, which has less fat but will still deliver a creamy texture.
Raspberries: Fresh raspberries are delightful, but frozen work fine too! Just thaw and drain excess water. I prefer using fresh for the vibrant flavor, but really, use what you have!
Granulated Sugar: If you’re cutting back on sugar, try using a sugar substitute suitable for baking, like monk fruit sweetener. It can help reduce calories without compromising much on taste.
How Do I Create the Perfect Cheesecake Filling?
Getting the cheesecake filling right is crucial. Here’s how to ensure it turns out creamy:
- Soften your cream cheese properly at room temperature for about 30 minutes. This will help it beat smoother.
- Mix with sugar and vanilla until it’s fluffy and light; overmixing can incorporate too much air which may cause filling to puff up while baking.
- Use a spatula to fold the filling gently into your cookie dough without breaking up the mixture too much.
What’s the Best Way to Drizzle the Raspberry Sauce?
Drizzling the raspberry sauce adds flavor and appeal. Here’s an easy way to do it:
- Once your raspberry sauce is cool, fill a piping bag or a ziplock bag with one corner cut off.
- Practice your drizzle on a plate first to get the right pressure and consistency.
- Get creative! Zigzag patterns or simple lines work well for decoration!
By focusing on these ingredients and techniques, you’ll create cookies that look and taste amazing. Enjoy baking your Crumbl Raspberry Cheesecake Cookies! 🍪
Crumbl Raspberry Cheesecake Cookies Recipe
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
For the Raspberry Drizzle:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the White Drizzle (optional):
- ½ cup powdered sugar
- 1–2 tablespoons milk or cream
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and 10-12 minutes to bake. Additionally, you’ll want to let the cookies cool for about 10-15 minutes after baking. So, all in all, you’ll be enjoying these delicious cookies in about 45 minutes!
Step-by-Step Instructions:
1. Prepare the Raspberry Sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes). After it thickens, strain the mixture through a fine mesh sieve to remove any seeds. Set aside to cool.
2. Make the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract together until the mixture is smooth and creamy. This filling is going to add that delicious cheesecake flavor to your cookies! Set aside for later.
3. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat until the mixture is light and fluffy. One by one, add the eggs, mixing well after each addition, and then stir in the vanilla extract.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the wet mixture, mixing until everything is just combined. Don’t overmix—this helps keep the cookies soft!
5. Form the Cookies:
Now, preheat your oven to 350°F (175°C). Scoop about 2 tablespoons of the cookie dough and flatten it slightly in the palm of your hand. Place a teaspoon of the cheesecake filling in the center, then fold the cookie dough around the filling and seal it to form a ball. Place these dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.
6. Bake the Cookies:
Pop your baking sheet in the oven and bake for 10-12 minutes or until the edges are lightly golden. Once they’re done, remove them from the oven and let cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
7. Prepare the White Drizzle (optional):
For the finishing touch, mix powdered sugar with milk or cream, and vanilla extract in a small bowl until you get a smooth, drizzle-able consistency.
8. Decorate the Cookies:
Using a spoon or a piping bag, drizzle the cooled cookies with the raspberry sauce and the white glaze to create pretty stripes. Be creative with this part—it’s your chance to make them look extra special!
9. Let Them Set:
Allow the drizzles to set for a few minutes before serving. This gives your cookies a beautiful finish and makes them even more tempting!
Enjoy your homemade Crumbl Raspberry Cheesecake Cookies that are packed with a soft, creamy cheesecake center and sweet raspberry ribbons—perfect for any occasion!
Can I Use Different Types of Berries for the Drizzle?
Absolutely! While raspberries are fantastic, you can substitute them with strawberries, blueberries, or blackberries for a different flavor. Just adjust the sugar slightly depending on the sweetness of the berries!
What If My Cheesecake Filling Is Lumpy?
If your cheesecake filling is lumpy, it may be because the cream cheese wasn’t softened enough. Make sure to let it sit at room temperature for at least 30 minutes before mixing. If it’s still lumpy, use an electric mixer to beat it until smooth!
Can I Make the Cookie Dough Ahead of Time?
Yes, you can! Prepare the cookie dough and wrap it tightly in plastic wrap. Refrigerate for up to 2 days or freeze it for longer storage. Just be sure to let it thaw in the fridge before forming the cookies.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just make sure they are completely cool, then place them in a freezer-safe bag or container.
