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.
3sheets graham crackersfor rolling the cookie dough scoops in
Raspberry Jam Topping
¼cupraspberry 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.