These Crumbl Raspberry Cheesecake Cookies are juicy and sweet! They combine a creamy cheesecake flavor with bright raspberry bits right in the cookie. Yum!
Making these cookies is a treat! I love how the tart raspberries mix with the sweet cheesecake taste. They’re perfect for sharing (or not!). Who could resist? 😄
Key Ingredients & Substitutions
Unsalted Butter: Always use softened butter for a creamy texture. If you’re out, coconut oil can be a good alternative, just melt it. Be mindful this may add a slight coconut flavor.
Granulated Sugar & Brown Sugar: These sugars give sweetness and moisture. Light brown sugar can be replaced with dark brown sugar, which gives a richer flavor. If you’re lowering sugar, use a sugar substitute like Stevia, but check ratio adjustments!
Freeze-Dried Raspberries: They add a lovely tartness. If you can’t find them, fresh raspberries can work; just be prepared for a little more moisture in your dough. You could also use raspberry jam, but reduce the sugar elsewhere.
Cream Cheese: For the cheesecake swirl, regular cream cheese is best. Low-fat versions could work, though they might not be as creamy. For a dairy-free option, use cashew cream or a plant-based cream cheese.
White Chocolate Chips: These give sweetness and creamy texture. Substitute with dark chocolate for a richer taste, or use dairy-free chips for a vegan option.
What’s the Best Way to Make the Cheesecake Swirl?
Creating the cheesecake swirl can be tricky, but here’s a simple method to ensure it’s perfect:
- Start with softened cream cheese to make it easier to mix smooth.
- Add powdered sugar gradually to control sweetness and avoid lumps.
- Add milk little by little, mixing until you get a drizzling consistency that isn’t too runny.
- Remember to gently swirl into the cookie dough, to let those creamy pockets shine!
Don’t rush this step; a nice swirl can make your cookies look beautiful and taste amazing!
How to Make Crumbl Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup freeze-dried raspberries, crushed (or raspberry powder)
- 1 cup white chocolate chips or chunks
For the Cheesecake Swirl:
- 6 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
For the Raspberry Drizzle:
- 1/4 cup fresh or frozen raspberries, pureed
- 2 tablespoons powdered sugar
How Much Time Will You Need?
This delightful cookie recipe will take approximately 20 minutes of prep time and 10-12 minutes of baking time. After baking, let them cool for a bit, so you can enjoy these delicious treats in about 40-50 minutes total!
Step-by-Step Instructions:
1. Make the Cheesecake Swirl:
In a mixing bowl, beat the softened cream cheese with powdered sugar, 1/2 teaspoon vanilla extract, and 1 tablespoon of milk until the mixture is smooth and creamy. If it’s too thick, add a little more milk to reach a drizzling consistency. Set this creamy mix aside for later.
2. Prepare the Raspberry Drizzle:
Take your fresh or thawed frozen raspberries and puree them in a small blender or with a fork. If you’d like, strain the seeds out. Once pureed, stir in the powdered sugar to sweeten it slightly. If it’s too thick, you can add a splash of water to thin it out. Set this aside as well.
3. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes a few minutes! Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until everything is fully combined. Be careful not to overmix!
5. Add Raspberries and Chocolate:
Gently fold in the crushed freeze-dried raspberries and white chocolate chips into the cookie dough. This adds delicious bits of flavor throughout your cookies!
6. Shape and Prepare for Baking:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop out cookie dough balls (about 2 tablespoons each) and place them on the baking sheet, spacing them about 2 inches apart. Lightly flatten each ball with your hand.
7. Swirl the Cheesecake Mixture:
Spoon some of your cheesecake swirl mix on top of each cookie dough round. Use a toothpick or skewer to gently swirl it into the cookie dough, creating beautiful swirls!
8. Bake & Cool:
Bake your cookies in the preheated oven for about 10-12 minutes, or until the edges are just golden while the centers remain soft. Once baked, take them out and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Drizzle and Enjoy!
Once the cookies are completely cooled, drizzle the raspberry puree mixture over the tops in a fun pattern. Let the drizzle set before serving these beautiful cookies. Store any leftovers in an airtight container for up to 3 days, though they’re best enjoyed fresh!
These Crumbl Raspberry Cheesecake Cookies bring all the flavors together for a cookie that’s chewy, creamy, and oh-so-delicious! Enjoy each bite!
Can I Use Fresh Raspberries Instead of Freeze-Dried Ones?
Yes, you can use fresh raspberries! However, using fresh may add a bit more moisture to the cookie dough, so you might want to slightly reduce the quantity of the other wet ingredients. Be sure to chop them up to integrate well into the dough.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider refrigerating them for up to a week, though they might lose some freshness.
Can I Make the Dough Ahead of Time?
Absolutely! You can make the cookie dough in advance and refrigerate it for up to 3 days before baking. Just make sure to let the dough come back to room temperature before scooping and baking for the best results.
What Should I Do If My Cheesecake Swirl Is Too Thick?
If your cheesecake swirl mixture is too thick, simply add a little more milk, one tablespoon at a time, until you reach your desired drizzling consistency. It’s important to have it pourable to create beautiful swirls on your cookies!
