Raspberry Cheesecake Cookies

Name: Raspberry Cheesecake Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1 cup salted butter, room temperature (226 g ); 1½ cups light brown sugar, packed (290 g ); 1 large egg; 1 teaspoon vanilla extract; 12 graham crackers (2 cups crumbs) (190 g ); 2 cups all purpose flour (275 g ); 1 teaspoon baking soda; ½ teaspoon salt; 4 oz cream cheese, softened; ½ cup salted butter, softened (113 g ); 2½ cups powdered sugar (225 g); 2 Tablespoons cornstarch (16 g); 1½ teaspoons vanilla extract; 1½ cups raspberry pie filling

This is an easy crumble copycat recipe for Raspberry Cheesecake Cookies, with creamy cheesecake frosting and tart raspberry pie filling on top.

These are different than Raspberry Donut Cookies but SO DELICIOUS. You can use a canned raspberry pie filling or raspberry jam on top of these, just like in those cookies.

Raspberry pie filling on top of cheesecake cookie on white plate.

These are super similar to Strawberry Cheesecake Cookies or Blueberry Cheesecake Cookies, and are just as easy.

I LOVE the graham cracker cookie base, the cookie dough is divine to eat and when it's baked it tastes like a cheesecake crust in chewy delicious cookie form. It's the same base that I use in Lemon Cheesecake Cookies.

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What To Expect
🛒 Key Ingredients
✏️ Substitutions & Variations
🧑‍🍳 Instructions
📌 Top Tips & Hacks
❓Frequently Asked Questions
🍪 More Amazing Cookie Recipes
📝 Printable Recipe
💬 Comments

What To Expect

Taste: The cookie tastes like a graham cracker crust, the cream cheese frosting is sweet but not too rich, and the raspberry pie filling is the perfect tart addition to balance out the sweet.
Ease: It's a medium level difficulty, just because it takes a few more steps (like making frosting) than making a simple cookie, but the results are well worth it!
Time: About 10 minutes to make the cookie dough, 10-12 minutes to bake, and 20ish minutes to cool them while making the frosting. After that, maybe another 10-15 minutes to frost and spoon raspberry pie filling onto each cookie. About an hour total, with cooling time.

🛒 Key Ingredients

Labeled ingredients for raspberry cheesecake cookies on metal baking pan.

Cream cheese - for the "cheesecake" flavored frosting. You can use full fat or fat free but the flavor and texture may be slightly different.
Sugar - Brown sugar for the cookie dough for the flavor and texture, it makes the cookies moist and gives them a lovely flavor. Powdered sugar for the frosting.
Graham Crackers - ground up into a fine powder, these are used in the cookie dough to make the delicious graham cracker flavored base for the cookie. Name brand or generic is fine, just make sure to weigh them so you get accurate results! I have found using different brands can make the dough more dry or less dry depending on how dense the graham crackers are.
Salted butter - used in the cookies and in the frosting, using butter in the frosting makes it a little more stable. Do NOT use margarine or a butter substitute. It needs to be real butter, salted preferred.
Raspberry pie filling - you can use homemade or store-bought, a 21 oz can should do it, and you can save any extras to put on ice cream or yogurt.

See the recipe card below for full information on ingredients and quantities.

✏️ Substitutions & Variations

Add lemon zest and a little lemon juice to the frosting to make a lemon raspberry cheesecake frosting to put on top. YUM.
Raspberry Pie Filling - there are dye free and preservative free options out there, or you can use fresh raspberries on top. Another option is Bonne Maman Raspberry Jam, it's amazing and I've used it on my Raspberry Donut Cookies.
Cream Cheese - mascarpone cheese could be switched in, it tastes delicious!
Brown Sugar - you can use dark or light brown sugar, but I use light brown most often and love it.
Add ½ teaspoon of cinnamon to the cookie dough for a subtle flavor difference. It's delicious!

🧑‍🍳 Instructions

Butter and brown sugar in metal bowl, and egg and vanilla in metal mixing bowl with paddle attachment.

Step 1. In a mixing bowl, combine butter and brown sugar. Mix on high speed for at least 3 minutes with an electric mixer to "cream" them together and begin dissolving the sugar.
Step 2. Add in the egg and vanilla extract and mix for 1 minute, until the egg is fully mixed in and the mixture is fluffy.

Graham crackers in quater blender and crumbs and salt in metal mixing bowl.

Step 3. In a blender, pulse the graham crackers until they become a fine powder, or crush them in a gallon-sized bag with a rolling pin. Just make sure to crush them into a fine powder.
Step 4. Add the graham cracker powder, flour, baking soda, and salt (cinnamon optional) to the cookie dough and mix on low speed until everything is mixed in, about 1 minute.

Raw graham cracker dough pressed into discs and baked graham cracker base cookie.

Step 5. Scoop the cookie dough onto prepared baking sheets with a large 3-4 Tablespoon cookie scoop. Smash the cookies slightly so they are about 2 inches.
Step 6. Bake at 350 ℉ for 10-11 minutes, they will be starting to crack around the edges. Let cool completely before frosting.

Cream cheese and butter in glass bowl and powdered sugar and vanilla in bowl.

Step 7. In a mixing bowl, combine butter and cream cheese. Mix at medium/high speed with an electric mixer until fluffy, about 1 minute (above left image).
Step 8. Add in the powdered sugar and vanilla and mix well, until there are no sugar pockets left and frosting is smooth (above right image).

Piping frosting onto graham cracker cookie in front of bowl of raspberries.

Step 9. Once the cookies are completely cool, transfer the cream cheese frosting to a piping bag and pipe onto each cookie (I use a larger round tip) starting on the outside, frosting in a spiral to the center.

Spooning raspberry pie filling onto cheesecake cookie.

Step 10. Spoon raspberry pie filling (or jam) on each cookie, and sprinkle with graham cracker crumbs (optional). Enjoy!

📌 Top Tips & Hacks

Large cookies (3-4 Tablespoon balls) take longer to bake than smaller cookies. This batch makes 12-13 larger cookies that bake for 10-12 minutes. Smaller, regular-sized cookies using a 1.5-2 Tablespoon cookie scoop will take 8-10 minutes to bake.
You can spread the frosting onto the cookies with a knife but it looks amazing if done with a large round frosting tip and it's easy cleanup with disposable pastry bags. I like to use the reusable pastry bags just to have less waste.
If making ahead, don't put the raspberry pie filling on top of the cookies until ready to serve so they don't get soggy. You can refrigerate overnight and bring to room temperature to serve so the cookies aren't hard.

Bite out of raspberry cheesecake cookie on wood cutting board.

❓Frequently Asked Questions

Can raspberry cheesecake cookies be frozen?

Yes, I would either freeze the raw dough in balls or freeze the baked cookies separate from the frosting. That way they would be easy to thaw and frost.

Can I make these another flavor?

Yes! I have a blueberry, cherry, and strawberry version on my website that are reader favorites in my delicious cookies section of my website.

How do I store raspberry cheesecake cookies?

Since the frosting has cream cheese, I would refrigerate them for up to 3 days, or freeze them for up to 3 months, without the raspberry filling or frosting on top.
They're best served close to room temperature (so they aren't hard) so pull them out of the fridge for a good 20 minutes before serving!

Can I use fresh raspberries for a topping?

Yes! I like both pie filling and raspberries, but one or the other is fine too. You can even use raspberry jam.

Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!

📝 Printable Recipe

Hi, I'm Sara!

Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

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