Raspberry cheesecake cookies are the ultimate dessert for anyone who loves the rich creaminess of cheesecake paired with the bright, fruity sweetness of raspberries. These cookies combine the familiar comfort of sugar cookies, the tang of cream cheese frosting, and a luscious raspberry topping for an indulgent treat that tastes like it came straight from a bakery. Whether you’re making them for a holiday gathering, a party, or just a cozy night in, these cookies are a showstopper. Best of all, they’re easy to prepare with simple ingredients you likely already have at home.
Why You’ll Love Raspberry Cheesecake Cookies
These cookies go beyond being a simple dessert – they’re a delightful indulgence. You’ll love the way the graham cracker crumbs add a subtle crunch that perfectly complements the soft sugar cookie base. The cream cheese frosting adds a luscious tanginess that balances the sweetness, while the raspberry topping brings a refreshing burst of fruity flavor. Whether you adore cheesecake or just enjoy unique cookie creations, this recipe will wow your palate and everyone lucky enough to try them.
Ingredients
Raspberry Topping:
-
1 cup seedless raspberry jam
-
¼ cup water
-
1 teaspoon vanilla extract
Cookies:
-
17.5 ounces sugar cookie mix (like Pillsbury or Betty Crocker)
-
1 ½ cups finely crushed graham cracker crumbs (divided)
-
10 tablespoons softened butter
-
1 large egg
-
2 tablespoons milk
Frosting:
-
5 cups powdered sugar
-
8 ounces softened cream cheese
-
1 teaspoon vanilla extract
-
½ teaspoon salt
-
1 tablespoon milk
Step-by-Step: How to Make Raspberry Cheesecake Cookies
Step 1: Preheat and Prepare
Preheat your oven to 350°F. Line two large baking sheets with parchment paper or lightly coat with baking spray.
Step 2: Make the Raspberry Topping
In a medium saucepan, combine raspberry jam, water, and vanilla extract. Heat over medium-high until the mixture begins to bubble, then reduce to a simmer for 3–5 minutes, stirring occasionally, until it slightly thickens. Take it off the heat and allow it to cool completely to room temperature.
Step 3: Prepare the Cookie Dough
In a large bowl, whisk together sugar cookie mix and 1 cup of the graham cracker crumbs. Using a hand or stand mixer, beat in the softened butter, egg, and milk until a firm dough forms.
Step 4: Shape the Cookies
Using a 1 ½-tablespoon scoop, portion out the dough and roll each piece into a ball. Roll each ball in the remaining ½ cup of graham cracker crumbs. Arrange the dough balls on the baking sheet, spacing them 1–2 inches apart, and gently press them down with the bottom of a glass until they’re about ½-inch thick.
Step 5: Bake
Bake for 10–12 minutes, or until the cookies turn golden and develop small cracks on the surface. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Make the Frosting
In a large bowl, beat together powdered sugar, cream cheese, vanilla, and salt until smooth. Add milk slowly until the frosting reaches a thick but pipeable consistency.
Step 7: Assemble
Pipe or spread a generous layer of frosting onto each cooled cookie. Top each one with about a teaspoon of the raspberry topping (or drizzle for a decorative look).
Helpful Tips
-
Chill the frosting: If your frosting feels too soft, chill it for 10–15 minutes before piping for a cleaner finish.
-
Don’t skip the crumbs: Rolling in graham cracker crumbs adds that classic cheesecake texture.
-
Use quality jam: Opt for a good-quality seedless raspberry jam for the best flavor and smooth consistency.
Substitutions and Variations
-
Fruit swap: Try strawberry or blueberry jam for a different fruity twist.
-
Cookie base: Use a homemade sugar cookie recipe if you prefer baking from scratch.
-
Chocolate lovers: Drizzle melted white or dark chocolate over the finished cookies for an extra decadent touch.
Storage Instructions
Store them in the refrigerator for up to five days in an airtight container, layering parchment paper between them to prevent sticking.
Freezing: You can freeze these cookies for up to 3 months, but note that the texture of the frosting and raspberry topping may slightly change after thawing.
Nutritional Information
-
Calories: 293
-
Carbohydrates: 54g
-
Protein: 2g
-
Fat: 8g
-
Saturated Fat: 4g
-
Cholesterol: 24mg
-
Sodium: 213mg
-
Sugar: 41g
Serving Suggestions
Enjoy them with a warm cup of coffee or tea for a cozy snack, or showcase them on a festive holiday dessert platter. These cookies also make wonderful edible gifts—just package them in a decorative box for a thoughtful homemade treat.
Frequently Asked Questions About Raspberry Cheesecake Cookies
What can I do to keep my cookies from spreading excessively?
Make sure your butter isn’t too soft and avoid overmixing the dough. For extra control, chill the dough for 15–20 minutes before baking.
Can I make these ahead of time?
Prepare the cookies and frosting up to two days ahead, keeping them stored separately, and assemble them just before serving.
Do I need to use a piping bag?
Nope! While a piping bag creates a neat presentation, you can easily spread the frosting with a knife or spoon.
Can I make these cookies gluten-free?
Yes, simply substitute the sugar cookie mix and graham crackers for gluten-free versions.
Can I double this recipe?
Absolutely! This recipe scales well—just double the ingredients and bake in batches.
Conclusion
Thank you for stopping by and checking out this Raspberry Cheesecake Cookies recipe! They’re easy to prepare, beautifully presented, and incredibly tasty. I hope you enjoy baking (and eating!) them as much as I do. Wishing you joyful baking, and heartfelt thanks for being part of this wonderful community of food lovers!
Print
Raspberry Cheesecake Cookies
- Total Time: 32 minutes
- Yield: About 24 cookies 1x
Description
Raspberry Cheesecake Cookies combine soft sugar cookies rolled in graham cracker crumbs, creamy cream cheese frosting, and a sweet raspberry topping. Perfect for holidays, parties, or anytime you want a bakery-style treat at home.
Ingredients
Raspberry Topping:
1 cup seedless raspberry jam
¼ cup water
1 teaspoon vanilla extract
Cookies:
17.5 ounces sugar cookie mix (like Pillsbury or Betty Crocker)
1 ½ cups finely crushed graham cracker crumbs (divided)
10 tablespoons softened butter
1 large egg
2 tablespoons milk
Frosting:
5 cups powdered sugar
8 ounces softened cream cheese
1 teaspoon vanilla extract
½ teaspoon salt
1 tablespoon milk
Instructions
Preheat your oven to 350°F. Line two large baking sheets with parchment paper or lightly coat with baking spray.
In a medium saucepan, combine raspberry jam, water, and vanilla extract. Heat over medium-high until the mixture begins to bubble, then reduce to a simmer for 3–5 minutes, stirring occasionally, until it slightly thickens. Take it off the heat and allow it to cool completely to room temperature.
In a large bowl, whisk together sugar cookie mix and 1 cup of the graham cracker crumbs. Using a hand or stand mixer, beat in the softened butter, egg, and milk until a firm dough forms.
Using a 1 ½-tablespoon scoop, portion out the dough and roll each piece into a ball. Roll each ball in the remaining ½ cup of graham cracker crumbs. Arrange the dough balls on the baking sheet, spacing them 1–2 inches apart, and gently press them down with the bottom of a glass until they’re about ½-inch thick.
Bake for 10–12 minutes, or until the cookies turn golden and develop small cracks on the surface. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
In a large bowl, beat together powdered sugar, cream cheese, vanilla, and salt until smooth. Add milk slowly until the frosting reaches a thick but pipeable consistency.
Pipe or spread a generous layer of frosting onto each cooled cookie. Top each one with about a teaspoon of the raspberry topping (or drizzle for a decorative look).
Notes
Chill frosting for 10–15 minutes if it’s too soft to pipe.
For variety, swap raspberry jam for strawberry or blueberry.
Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 293
- Sugar: 41g
- Carbohydrates: 54g
- Protein: 2g