Raspberry Cheesecake Cookies

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

4.34 from 3 votes

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

Prep Time20

Cook Time10

Cooling time15

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 713kcal

Author: Sara Smith | Eat Dessert Snack

Ingredients

For the cookies:

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

For the frosting:

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

Instructions

For the cookies:

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.
1 cup salted butter, room temperature , 1½ cups light brown sugar, packed
Add in the egg and vanilla extract and mix for 1 minute, until the egg is fully mixed in and the mixture is fluffy.
1 large egg , 1 teaspoon vanilla extract
In a blender, pulse the graham crackers until they become a fine powder, or you can smash them in a gallon sized bag with a rolling pin, just be sure to make sure they get very well smashed into a fine powder like sand.
12 graham crackers (2 cups crumbs)
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.
2 cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
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.
Bake at 350 ℉ for 10-12 minutes, they will be starting to crack around the edges. Let cool completely before frosting.

For the frosting:

In a mixing bowl, combine butter and cream cheese. Mix at medium/high speed with an electric mixer until fluffy, about 1 minute.
4 oz cream cheese, softened , ½ cup salted butter, softened
Add in the powdered sugar, cornstarch, and vanilla and mix well, until there are no sugar pockets left and frosting is smooth.
2½ cups powdered sugar , 2 Tablespoons cornstarch, 1½ teaspoons vanilla extract
Once the cookies are completely cool, transfer the cream cheese frosting to a piping bag and pipe onto each cookie starting on the outside, frosting in a spiral to the center.
Spoon raspberry pie filling (or jam) on each cookie, and sprinkle with graham cracker crumbs (optional). Enjoy!
1½ cups raspberry pie filling

Notes

TIP: Weigh your ingredients! You will have consistent results when you weigh instead of using cup measurements, especially since different graham cracker brands can be different weights.

Note: If making ahead, try to wait to place raspberry pie filling on top until just before serving so the cookies don't become soggy overnight from the added moisture.

Store refrigerated for up to 3 days. Best when brought to almost room temperature to serve.

Raw cookie dough, baked cookies, and frosting may all be frozen for up to 3 months separately.

Nutrition