These Crumbl Raspberry Cheesecake Cookies are soft and chewy with a delicious cream cheese swirl and sweet raspberry bits. They are like a tasty treat wrapped in a hug!
Who can say no to cookies that taste like dessert? I love sharing them with friends or enjoying one (or two or three!) with my coffee. They’re perfect for any sweet tooth! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. If you’re gluten-free, consider using a 1:1 gluten-free flour blend. It generally works well in recipes like this!
Fresh Raspberries: They’re juicy and vibrant! If they’re out of season, you can use frozen raspberries, just remember to thaw and drain any excess liquid before use.
Cream Cheese: This adds the cheesecake flavor. If you’re looking for a lighter option, consider Neufchâtel cheese as a substitute; it has a similar taste but less fat.
White Chocolate Chips: For the drizzle, you can switch these with dark chocolate or milk chocolate chips if you prefer a different sweetness profile.
How Do You Ensure the Perfect Cookies Texture?
Achieving that perfect soft and chewy texture in cookies can be tricky! Here are some easy tips:
- Don’t overmix the dough; mix just until combined for softness.
- Using softened butter helps create a creamy texture. Make sure it’s not melted!
- Bake until the edges are golden but the centers are still soft for that chewy bite.
What’s the Best Way to Add the Cheesecake Topping?
Adding the cheesecake topping correctly ensures it bakes beautifully with the cookies. Here are steps to follow:
- After scooping the cookie dough onto the sheet, gently make an indentation in the center using your finger or the back of a spoon.
- Use a teaspoon or small scoop to add the cheesecake mixture into the indentation. Keep it centered to prevent it from spilling over while baking!
How Do You Melt Chocolate Smoothly?
Melted chocolate should be smooth and easy to drizzle. Here’s how:
- Microwave chocolate in short intervals of 20 seconds, stirring in between. This prevents burning.
- Adding a bit of coconut oil or butter helps create a silky texture that drizzles perfectly.
Enjoy baking these delightful cookies! They’re sure to impress anyone who takes a bite.
How to Make Crumbl Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 1 cup fresh raspberries, gently mashed or chopped
For the Cheesecake Topping:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
For the Raspberry Sauce:
- 1 cup fresh raspberries
- 2 tbsp sugar
- 1 tsp lemon juice (optional)
For the White Chocolate Drizzle:
- ½ cup white chocolate chips or chopped white chocolate
- 1 tsp coconut oil or unsalted butter (optional for smooth melting)
How Much Time Will You Need?
This delightful recipe takes about 30 minutes to prepare, plus an additional 12-15 minutes of baking time. Allow for cooling afterwards before you drizzle the white chocolate. With a total time of about 1 hour including cooling, these cookies will be ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepare the Raspberry Sauce:
In a small saucepan, combine 1 cup raspberries, sugar, and lemon juice over medium heat. Stir occasionally and cook until the raspberries break down and the sauce thickens slightly, about 5-7 minutes. Once done, remove from heat and strain out the seeds if desired. Let it cool while you prepare the cookies.
2. Make the Cookie Dough:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until fully mixed. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Finally, gently fold in the mashed or chopped raspberries.
3. Make the Cheesecake Topping:
In a separate bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy. This will be your luscious cheesecake topping!
4. Preheat Oven:
Set your oven to preheat at 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
5. Assemble Cookies:
Scoop about 2 tablespoons of cookie dough for each cookie onto the lined baking sheets and flatten them slightly. Make an indentation in the center of each cookie using your finger. Spoon a dollop of cheesecake mixture into each indentation and top it off with a spoonful of raspberry sauce.
6. Bake:
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden while the centers remain soft. After baking, let them cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely.
7. Prepare White Chocolate Drizzle:
Melt the white chocolate chips together with coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring in between until smooth. Once melted, drizzle the white chocolate over the cooled cookies using a spoon or a piping bag for a decorative touch.
8. Serve and Enjoy:
Allow the white chocolate drizzle to set before serving your Crumbl Raspberry Cheesecake Cookies. Store any leftovers in an airtight container and enjoy these scrumptious cookies at your leisure!
These cookies beautifully combine soft, chewy cookie dough with fresh raspberries, a rich cheesecake topping, tart raspberry sauce, and a delightful white chocolate drizzle. Happy baking!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them and drain any excess moisture before mixing them into the cookie dough, as this can prevent the cookies from being too wet.
How Can 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 fresh for longer, consider refrigerating them for up to a week.
Can I Make the Cheesecake Topping in Advance?
Absolutely! You can prepare the cheesecake topping a day ahead. Just store it in the refrigerator in an airtight container until you’re ready to use it, but let it soften at room temperature before assembling the cookies.
Can I Use a Different Type of Chocolate for the Drizzle?
Yes! Feel free to substitute white chocolate with milk chocolate or dark chocolate depending on your preference. The melting instructions will be the same, just keep an eye on the chocolate to ensure it doesn’t burn.
