Copycat Crumbl White Chocolate Raspberry Cheesecake Cookie Recipe – Taste Test
This Crumbl cookie is a dessert mashup done right! It starts with a cookies & cream cookie base, then gets crowned with white drop cheesecake frosting and a swipe of tangy raspberry spread, all finished with a sprinkle of cookies & cream crumbs. The white chocolate creaminess balances the berry tartness perfectly, and the cookies & cream base adds a chocolatey crunch underneath it all. Three desserts in one cookie.
Ingredients
Main ingredients
- unsalted butter 1 stick
- cream cheese 4 oz
- granulated sugar 1 cup
- brown sugar 1 cup
- egg 2 pieces
- vanilla extract 2 tsp
- all-purpose flour 2.5 cups
- cornstarch 2 tbsp
- baking soda 1 tsp
- salt 0.5 tsp
- chocolate sandwich cookies (Oreos), crushed 16 pieces
- white chocolate chips 1 cup
Seasonings/Sauce
- cream cheese 8 oz
- unsalted butter 0.5 stick
- white chocolate chips, melted 0.5 cup
- powdered sugar 2 cups
- vanilla extract 1 tsp
- raspberry preserves 0.5 cup
- chocolate sandwich cookies (Oreos), crushed (for topping) 4 pieces
Nutrition summary
Carbohydrates
65 g
49%
Protein
6 g
5%
Fat
25 g
46%
Cooking steps
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1
Preheat your oven to 350°F. Line two baking sheets with parchment and set aside. The high initial heat helps the cookies stay thick, just like Crumbl's signature shape.
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2
In a large bowl, beat 1 stick unsalted butter and 4 oz cream cheese until creamy. Add both sugars and mix until fluffy—this creamy base helps achieve the soft, pillowy texture found in Crumbl cookies.
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3
Mix in eggs and vanilla extract until just combined. In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Add dry to wet, stirring until a thick dough forms; then fold in crushed Oreos and white chocolate chips for cookies & cream crunch.
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4
Scoop dough into 8 oversized balls (~4–5 oz each) and flatten slightly. Cover and chill for at least 1 hour—Chilling prevents overspreading and gives that plush, bakery-style thickness.
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5
Bake for 12–15 minutes. Edges should look set but centers will appear soft and slightly underdone. Let cool on the tray for 10 min before transferring. This 'slightly underbaked' center is classic Crumbl.
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6
Prepare cheesecake frosting: Beat 8 oz cream cheese and ½ stick butter on medium until smooth. Add melted white chocolate chips, then gradually mix in powdered sugar and vanilla until thick and creamy. Chill frosting for 15 min.
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7
Once cookies are fully cooled, pipe a thick layer of cheesecake frosting in a large swirl covering most of the cookie. Add a generous swipe of raspberry preserves for tang, then sprinkle extra crushed Oreos over the top.
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8
Serve chilled or room temp. Copycat tip: Chilling assembled cookies briefly before serving improves flavor fusion and mimics Crumbl's presentation.
Personalized Q&A
Q. Does this actually taste like the Crumbl White Chocolate Raspberry Cheesecake Cookie?
Yes! The recipe combines a cookies & cream base, cream cheese in the dough for softness, and a cheesecake-style white chocolate frosting topped with tangy raspberry preserves. Crushing Oreos into the dough and topping echoes the signature Crumbl texture and flavor.
Q. Why did my cookies spread too thin in the oven?
The main causes are insufficient chilling or creaming the butter too much. Step 4 instructs you to chill dough balls for at least 1 hour, which helps maintain thickness—this is key for Crumbl’s bakery-style shape. Also, avoid warm or very soft butter when mixing.
Q. Can I use all-purpose flour in place of bread flour?
This recipe uses all-purpose flour purposefully, since the cookies get extra structure from cornstarch and cream cheese. Swapping in bread flour will yield a slightly chewier cookie but may lose some softness. Stick to the listed ingredients for the classic Crumbl texture.
Q. How many calories and carbs are in one cookie?
Each oversized cookie (about 140g) contains approximately 530 kcal, with 65 grams of carbohydrates, 6 grams of protein, and 25 grams of fat. This reflects the indulgent Crumbl style—perfect for sharing!
Q. Can I freeze the dough or finished cookies, and how long will they stay fresh?
You can freeze unbaked dough balls (well-wrapped) for up to 2 months. Baked, frosted cookies last 3 days in the fridge, or up to 1 month in the freezer. For best texture, thaw before serving and chill briefly to mimic Crumbl’s presentation.
