Copycat Crumbl Raspberry Cheesecake Cookie

Name: Copycat Crumbl Raspberry Cheesecake Cookie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups salted butter (softened); 3/4 cup granulated sugar; 1 1/2 cups packed brown sugar; 2 eggs; 1 tbsp vanilla; 3 3/4 cups all purpose flour; 2 pkg graham crackers, crushed (appprox 2 1/2 cups of crumbs); 2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 16 oz cream cheese (room temperature ); 7 oz marshmallow creme; 2 cups powdered sugar; 1/3 cup raspberry preserves

12 steps

Prep:15minCook:15min

Crumbl's Raspberry Cheesecake Cookies are a Graham Cracker flavored Cookie base topped with a Cheesecake Frosting and a Raspberry Preserves Drizzle. This is my recipe, inspired by Crumbl's Cookie.

Updated at: Thu, 17 Aug 2023 04:06:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

112

High

Nutrition per serving

Calories1081.3 kcal (54%)

Total Fat44.3 g (63%)

Carbs160.6 g (62%)

Sugars88.5 g (98%)

Protein12.2 g (24%)

Sodium1049.5 mg (52%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Graham Cracker Cookie

1 ½ cupssalted butter

softened

¾ cupgranulated sugar

1 ½ cupsbrown sugar

packed

2eggs

1 Tbspvanilla

3 ¾ cupsall purpose flour

2 pkggraham crackers

crushed

2 tspbaking soda

1 tspbaking powder

1 tspsalt

Cheesecake Frosting and Drizzle

16 ozcream cheese

room temperature

7 ozmarshmallow creme

2 cupspowdered sugar

⅓ cupraspberry preserves

Instructions

Step 1

Preheat oven to 350°.

Step 2

Cream together the butter, granulated sugar and brown sugar.

Step 3

Add the egg and vanilla. Mix until light in color and creamy.

Step 4

Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.

Step 5

Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it until it is abotu 1 inch thick.

Step 6

Bake for 10-13 minutes, until the cookies are turning golden brown.

Step 7

Allow the cookies to cool on the pan for 5 minutes before transfering to ta wire rack.

Step 8

While the cookies are cooling, make the frosting by whipping the cream cheese until smooth.

Step 9

Add the powdered sugar 1/2 cup at a time, mixing until completely combined before adding more powdered sugar. Repeat until the full 2 cups of powdered sugar have been added.

Step 10

Add in the marshmallow cream and mixuntil all of it has been combined thoroughly.

Step 11

Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.

Step 12

Add the raspberry preserves to a small zip top bag and cut the corner and zig zag the raspberry preserves over top of the frosting. Serve and Enjoy!

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