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Raspberry Cheesecake Cookies with frosting and raspberry jam on a baking tray.

Raspberry Cheesecake Cookies

These Raspberry Cheesecake feature a soft graham cracker cookie, tangy no-bake cheesecake frosting, and a swirl of raspberry jam. They are easy to make and indulgent too! Recipe inspired by Crumbl Cookies Raspberry Cheesecake Cookies. These are thick and large cookies (about 3" diameter) so the recipes makes just 13, but feel free to double it for a crowd.
5 from 3 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 13 cookies
Calories 270 kcal

Ingredients
  

Cheesecake Topping

  • 5 ounces cream cheese
  • ¼ cup heavy whipping cream
  • ¼ cup granulated sugar
  • ½ teaspoon lemon juice
  • ½ teaspoon vanilla extract

Graham Cracker Cookies

  • 8 tablespoons unsalted butter
  • ½ cup light brown sugar packed 3.5 ounces
  • cup granulated sugar 2.3 ounces
  • 4 sheets graham crackers (full sheets) about 66g
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups all-purpose flour 6.65 ounces
  • ¾ teaspoons baking soda
  • teaspoon salt
  • 3 sheets graham crackers for rolling the cookie dough scoops in

Raspberry Jam Topping

  • ¼ cup raspberry jam (lightly warmed)

Instructions
 

Cheesecake Topping

  • We'll start with the filling so it can chill while the cookies are baking and cooling.
    Using a large bowl and hand mixer with beaters attached, beat the softened cream cheese until it's perfectly smooth. Add the sugar and beat again until perfectly smooth. Add lemon juice and vanilla extract and beat to combine.
  • Using a small bowl and the whisk attachment for your hand mixer, beat 1/4 cup of heavy whipping cream until stiff peaks form. This will go quickly.
    Scoop the whipped cream into the bowl with the cream cheese mixture and gently fold it in with a spatula until totally combined. Place the cheesecake topping in the fridge for at least one hour to set up. Note that it will continue to set up after the cookies are frosted and refrigerated.

Graham Cracker Cookies

  • First, we'll brown the butter. Melt a stick of butter slowly on medium low heat in a saucepan or skillet. Once melted, turn the heat up a bit and watch the butter closely and stir frequently using a wooden spoon.
    The butter will be bubbling and popping as the water is evaporating out. Once this slows down you need to keep a close eye as the next step is the browning of the milk solids.
    Once the milk solids are beginning to toast, you'll start to notice tiny bits of brown forming in the pan. Swirl the spoon around the pan a few times more and remove it promptly from the heat. The butter should have swirls of browned bits in the bottom of the pan and is now ready to use.
    Note: Butter can go from toasted to burnt quickly, so watch closely.
  • Pour the browned butter (every bit!) into a large bowl and allow to cool for ten minutes. Meanwhile: Line two large baking sheets with parchment paper and set oven to 350°F. Place graham crackers in a zip top bag and crush with a rolling pin until they are finely ground.
  • Add the brown sugar and granulated sugar to the slightly cooled brown butter mixture and use a wooden spoon to stir well until fully combined (1-2 minutes).
    Mix in the egg and vanilla extract until combined.
  • Add the flour, graham cracker crumbs, baking soda, and salt to the butter mixture and mix well until combined.
  • Very roughly crush three more graham crackers and place crumbs in a shallow bowl.
    Use a 3 tablespoon cookie scoop to scoop out about 13 cookies. Roll each cookie scoop in the graham cracker crumbs and arrange evenly on the baking sheets. Flatten tops with your fingers.
    Bake one sheet at a time at 350°F for 10 minutes or until cookies look set on the edges and just a bit golden brown. Allow cookies to cool completely.

Assembly

  • Frost cooled cookies with a generous scoop (around 2 tablespoons) of cheesecake topping. I portion the topping out first and then swirl it with a spatula so I can be sure I've distributed it evenly.
  • Lightly warm about 1/4 cup (use up to 1/3 cup) of raspberry jam in a small bowl in the microwave. You want the jam to have melted a bit, but not be hot.
    Spread a few teaspoons of jam on each cookie and enjoy.

Notes

How to Store the Cookies:
The frosted cookies will keep well in the fridge for about 4 days. The cookie portion will soften, much like a cheesecake crust.
The cookies don't stack super well so you may want to use multiple containers to store. Alternatively you can top each cookie directly before eating with the frosting and a bit of jam and store everything separately. Unfrosted cookies can be stored at room temperature for 4-5 days.
If you wish to freeze the cookies you may do that too. Freeze between sheets of wax paper in freezer-safe containers for up to 1-2 months.
Nutrition Facts
Raspberry Cheesecake Cookies
Amount per Serving
Calories
270
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
42
mg
14
%
Sodium
 
234
mg
10
%
Potassium
 
66
mg
2
%
Carbohydrates
 
38
g
13
%
Fiber
 
1
g
4
%
Sugar
 
23
g
26
%
Protein
 
3
g
6
%
Vitamin A
 
380
IU
8
%
Vitamin C
 
1
mg
1
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.