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Copycat Crumbl Raspberry Cheesecake Cookies Made with a Cake Mix

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I have said it before and I will say it again…if you haven’t had a Crumbl Cookie then you need to. Then again, making copycat versions in the comfort of your own home isn’t a bad gig either. These Raspberry Cheesecake Crumbl Copycat Cookies start with a cake mix, so they are super easy to make. What takes them over the top is the addition of graham cracker crumbs to the cookie, the homemade cheesecake frosting and the raspberry drizzle! They are giant nuggets of delicious flavors that totally rock.

Raspberry Cheesecake cookies on a wire rack.

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Copycat Crumbl Raspberry Cheesecake Cookies

If you are not familiar with Crumbl Cookies then let me help you out. They have two cookies {sugar and chocolate chip} that are served all of the time.

Then they have 4 cookies that change every Sunday. There are 150+ unique cookie flavors {like this Cookies and Cream Milkshake} that they rotate but this Raspberry Cheesecake is sure to be a favorite.

Some of the cookies are served warm and some are served chilled and if you are lucky enough to live close, they will deliver them to your door. Sound heavenly?

Ingredients needed to make Crumbl Raspberry Cheesecake Cookies

  • Vanilla Cake Mix-The perfect base for this awesome graham cracker flavored cookie.
  • Graham Cracker Crumbs-Buy them in the baking aisle already crushed into crumbs and save yourself a step.
  • Melted Butter-Used instead of oil to add a perfect richness to these amazing cookies. Vegetable oil can however be substituted.
  • Eggs-Added to bind the dough together and give it a nice soft texture.

Cheesecake Frosting

  • Cream Cheese-Every good cheesecake needs softened cream cheese. Be sure to use the full fat version for best results.
  • Marshmallow Fluff-Added for sweetness and to give the frosting a great silky smoothness.
  • Powdered Sugar-Gives the frosting body and just the right amount of sweetness.

How to make Raspberry Cheesecake Crumbl Cookies with a Cake Mix

1. Combine the vanilla cake mix, graham cracker crumbs and brown sugar in a medium bowl. Use a whisk to combine the dry ingredients until everything is evenly distributed. Add melted butter and eggs to the dry ingredients and mix using a mixer {hand or stand} to combine the ingredients into a dough. The dough will be a beautiful light brown color and thick.

2. Use a 1/4 measuring cup to measure out cookie dough. Shape the cookies into large round discs and place onto a silicone mat {or parchment} lined baking sheet.

Steps 1 and 2 of making raspberry cheesecake cookies. 1, make dough. 2, scoop dough and make a disc.

3. Bake in a 350 degree oven for 9-11 minutes or until the cookies are set. Remove from the oven and allow them to cool completely on the baking sheet.

Cheesecake Frosting and Raspberry Topping

4. Once the cookies are cool, combine the softened cream cheese and marshmallow fluff in a medium bowl using a hand held mixer until smooth. Then add powdered sugar until you have a thick cheese cake frosting. Put the frosting into a piping {or zipper} bag and cut a large triangle off of the bottom {or corner}.

Steps 3 and 4 of making crumbl raspberry cheesecake cookies. 3, bake cookies. 4, make frosting.

5. Pipe a hearty amount of frosting onto the top of each cookie. Starting on the outside and swirling to the middle. NOTE: If you don’t want to pipe the frosting then you can spread it onto each cookie with a spoon.

6. Finally, add raspberry preserves to a piping {or zipper} bag and cut a small triangle off of the end {or corner} and drizzle over the top of each cookie in a back and forth motion. The addition of the raspberry preserves will give the cookies the perfect amount of raspberry flavor. Plus, they give the top of the cookies a gorgeous color.

Steps 5 and 6 of making raspberry cheesecake cookies. 5, pipe frosting on cookies. 6, drizzle with raspberry jam.

5 Pro Tips for the Best Crumbl Copycat Raspberry Cheesecake Cookies

  1. Whisk the dry ingredients together before adding the wet ingredients. This will ensure that everything is evenly distributed throughout the dough.
  2. Use a whole 1/4 cup of dough for each cookie! One of the great things about Crumbl Cookies is that they are huge.
  3. Don’t over bake the cookies. Bake for no longer than 11 minutes. Once the outside of the cookie is set well, remove them from the oven and allow the cookies to cool on the baking sheet. The residual heat from the baking sheet will continue to bake the cookies slightly and set them up perfectly.
  4. Put a hefty amount of frosting on top of each cookie. You want the ratio of graham cracker cookie and cheesecake frosting to be similar in size.
  5. Serve these cookies chilled. If you were to purchase these cookies directly from a Crumbl storefront they would be served that way and they know what they are doing. Besides, cheesecake is always better cold.

How to store your Raspberry Cheesecake Cookies

Store the cookies in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months.

How to make Smaller Crumbl Cookies

If you prefer making smaller Copycat Crumbl Raspberry Cheesecake Cookies, use a medium cookie scoop to measure out the cookies. Reduce the baking time by a minute and follow all of the other directions as directed.

Crumbl Copycat Raspberry Cheesecake Cookies made with a cake mix

Do you love Copycat Cookies? Try these awesome recipes…

Copycat Crumbl Raspberry Cheesecake Cookies made with a Cake Mix

This copycat version of Crumbl's Raspberry Cheesecake Cookies starts with a cake mix and ends with a delicious but easy homemade cheesecake frosting and raspberry drizzle.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 cookies
Calories: 580kcal
4.83 from 111 votes
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Ingredients

Graham Cracker Cookie

  • 1 box vanilla cake mix {15.25 ounces}
  • ¼ cup brown sugar {packed}
  • 1 ¼ cup graham cracker crumbs
  • ½ cup butter {melted}
  • 2 eggs

Cheesecake Frosting

  • 16 ounces cream cheese {softened}
  • 7 ounces marshmallow fluff
  • 2 cups powdered sugar

Toppings

  • ⅓-½ cup raspberry jam

Instructions

  • Preheat the oven to 350°.

Graham Cracker Cookies

  • In a medium bowl combine the vanilla cake mix, brown sugar and graham cracker crumbs. Whisk to combine the dry ingredients.
  • Add the melted butter and eggs to the dry ingredients and mix using a hand held or stand mixer until you have a thick dough.
  • Use a ¼ measuring cup to measure out dough and form each dough mound into a large disc. Place 6 onto a silicone mat {or parchment} lined baking sheet. Bake for 9-11 minutes or until set. Remove from the oven and allow the cookies to cool completely on the baking sheet. Continue until all of the dough is baked.

Cheesecake Frosting

  • Once the cookies have cooled, combine the softened cream cheese and marshmallow fluff in a medium bowl with a hand held mixer until smooth. Add powdered sugar and mix until you have a creamy frosting.

Assembly

  • Add frosting to the piping {or zipper} bag and cut a large triangle from the end {or corner}. Pipe a hearty amount of cheesecake frosting to the top of each cookie, starting on the outside of each cookie and working to the middle. Continue until all of the cookies are frosted.
  • Once all of the cookies are frosted, add raspberry preserves to a piping {or zipper} bag and cut a small triangle from the end {or corner}. Drizzle over the top of each cookie and serve.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Cookies can also be frozen for up to 3 months.

Notes

* Vegetable oil can be substituted for melted butter.

Nutrition

Serving: 1cookie | Calories: 580kcal | Carbohydrates: 89g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 551mg | Potassium: 118mg | Fiber: 1g | Sugar: 60g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg
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