Raspberry Cheesecake Cookies

Enjoy the rich and delicious flavors of Raspberry Cheesecake Cookies, our semi-homemade recipe. Featuring a soft, graham-cracker-infused sugar cookie topped with creamy cheesecake frosting and a luscious raspberry drizzle, these will be a favorite!

Course baked goods, Cookie

Cuisine American

Prep Time 30

Cook Time 12

Cooling 15

Total Time 57

Servings cookies

Calories 293kcal

Author Kylee Ayotte

Equipment

Ingredients

Raspberry topping:

1 cup seedless raspberry jam
¼ cup water
1 teaspoon vanilla extract

Cookies:

17.5 ounces sugar cookie mix such as pillsbury or betty crocker
1 ½ cup graham cracker crumbs crushed finely and evenly, divided
10 tablespoons butter softened
1 large egg
2 tablespoons milk

Frosting:

5 cups powdered sugar
8 ounces cream cheese softened
1 teaspoon vanilla extract
½ teaspoon salt
1 tablespoon milk

Instructions

Get prepped

Preheat the oven to 350°F and line two large baking sheets with parchment paper or spray with baking spray.

Make the raspberry topping

Combine 1 cup seedless raspberry jam, ¼ cup water and 1 teaspoon vanilla extract in a medium sized saucepan.
Heat over medium high heat until bubbling.
Simmer for 3-5 minutes or until completely liquid and slightly thickened.
Remove from heat and allow to cool to room temperature, stirring frequently, before using.

Make the cookie dough

In a large mixing bowl, whisk together 17.5 ounces sugar cookie mix and 1 cup 1 ½ cup graham cracker crumbs (save the other 1/2 cup for rolling) until combined.
Using a hand or stand mixer, beat in 10 tablespoons butter, 1 large egg and 2 tablespoons milk until a firm dough forms.

Roll the cookies

Scoop out dough with a 1 ½ Tablespoon cookie scoop and roll into a ball.
Roll each cookie dough ball in the remaining ½ cup graham cracker crumbs and place on the prepared baking sheet, about 1-2 inches apart.
Flatten each ball with the bottom of a clean glass or measuring cup until they are about ½ inch thick, forming a thick disc.

Bake the cookies

Bake each sheet of cookies for 10-12 minutes or until golden brown and cracked on top.
Allow the cookies to cool for at least 5 minutes before removing from the baking sheet to a cooling rack to cool completely before frosting.

Frosting

Beat together 5 cups powdered sugar, 8 ounces cream cheese, 1 teaspoon vanilla extract and ½ teaspoon saltin a large mixing bowl with a hand or stand mixer until smooth and creamy. It may be thick.
Slowly drizzle in 1 tablespoon milk, beating the frosting until you reach a firm but pipeable frosting.
Pipe on a large amount of frosting on each cookie with a piping bag fitted with a 2A wilton tip or equivalent tip. You can also spread the frosting on with a knife or spoon.
Scoop about a teaspoon of the cooled raspberry topping onto each frosted cookie and serve. The topping can also be drizzled if you prefer.

Notes

Storage

To store your Raspberry Cheesecake Cookies, layer them in an airtight container with parchment paper between layers and store in the refrigerator for up to 5 days. Be aware that if you stack them, the sauce and frosting will stick slightly to whatever is stacked on top of them.

Freeze

You can also freeze these cookies for up to 3 months, however be aware that the topping may split and the texture of both the frosting and the topping may change.

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