Crumbl Salted Caramel Cheesecake Cookies Recipe

I made these Crumbl Salted Caramel Cheesecake Cookies over the weekend, and they truly taste like they came straight out of that iconic pink box. The combination of a buttery graham cracker cookie base topped with a thick layer of tangy cheesecake frosting, a rich caramel drizzle, and a pinch of flaky sea salt is pure decadence.

I love how the cool, creamy topping balances the warm, chewy cookie beneath. They are rich, indulgent, and guaranteed to impress anyone with a sweet tooth. Trust me, once you experience that sweet-and-salty cheesecake bite, this recipe will easily become your go-to copycat treat just like it did for me.

Ingredients

Using fine graham cracker crumbs in the dough and real cream cheese in the frosting delivers that signature bakery flavor and texture.

• 1/2 cup unsalted butter, softened to room temperature (creates a rich, tender cookie base)
• 1/2 cup granulated sugar (adds clean sweetness to complement the salt)
• 1/4 cup dark brown sugar, packed (adds moisture and a subtle caramel depth)
• 1 large egg, room temperature (binds the dough and adds structure)
• 1 teaspoon pure vanilla extract (enhances the sweet, buttery notes)
• 1.5 cups all-purpose flour (provides structure for a thick, soft-baked cookie)
• 3/4 cup graham cracker crumbs (finely crushed to give the base an authentic cheesecake crust flavor)
• 1 teaspoon baking powder (helps the thick cookies rise soft and puffy)
• 1/4 teaspoon salt (balances the rich sweetness)
• 8 oz cream cheese, softened (for the smooth, thick cheesecake frosting)
• 1/2 cup unsalted butter, softened (for the frosting base)
• 2 cups powdered sugar (sweetens and thickens the frosting)
• 1 teaspoon pure vanilla extract (for the frosting)
• 1/3 cup thick caramel sauce or thick ice cream caramel topping (for drizzling over top)
• Flaky sea salt (for the ultimate sweet and salty finish)

Note: This recipe yields 8 to 10 large, bakery-style cookies.

Variations

Easily tweak this recipe to fit different flavor preferences or dietary requirements.

• Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free baking flour and use gluten-free graham cracker crumbs.
• Turtle Cheesecake Twist: Scatter toasted chopped pecans and a drizzle of melted chocolate alongside the caramel topping.
• Mini Cookie Version: Scoop smaller 1-inch dough balls to yield 18 to 20 bite-sized party cookies, reducing the bake time by 2 to 3 minutes.

Cooking Time

Keep track of your active prep, chilling, and baking times for soft, bakery-style results.

• Prep Time: 20 minutes
• Baking Time: 10 minutes
• Chilling Time: 30 minutes
• Total Time: 1 hour

Equipment You Need

Having these basic baking tools ready makes preparing and decorating these copycat cookies completely effortless.

• Baking Sheets & Parchment Paper: Prevents the thick cookies from sticking and ensures even browning.
• Hand or Stand Mixer: Used to beat the butter, sugars, dough, and cream cheese frosting until smooth.
• Large Cookie Scoop: Perfect for measuring out large, signature Crumbl-sized dough balls.
• Piping Bag or Ziploc Bag: Makes piping neat, beautiful swirls of cheesecake frosting over the cooled cookies easy.
• Medium Bowl: Used to whisk together the dry ingredients and graham cracker crumbs.

How to Make Crumbl Salted Caramel Cheesecake Cookies?

Follow these simple, step-by-step instructions to bake thick graham cracker cookies topped with cheesecake frosting and salted caramel.

Make and Bake the Graham Base

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large bowl, cream 1/2 cup softened butter, granulated sugar, and brown sugar together for 2 minutes until light and fluffy. Add the egg and vanilla, beating until smooth. Stir in the flour, fine graham cracker crumbs, baking powder, and salt until a soft dough forms. Scoop into 8 to 10 large balls, flatten slightly onto the baking sheets, and bake for 9 to 11 minutes until the edges are set. Allow them to cool completely.

Whip the Cheesecake Frosting

While the cookies cool, beat the softened cream cheese and 1/2 cup softened butter together in a mixing bowl for 2 minutes until completely smooth and free of lumps. Gradually add the powdered sugar and 1 teaspoon of vanilla extract, beating on high speed for 1 to 2 minutes until thick, fluffy, and pipeable.

Frost, Drizzle, and Serve

Transfer the cheesecake frosting into a piping bag fitted with a large round tip. Pipe a thick swirl of frosting over the top of each cooled cookie. Drizzle generous spoonfuls of warm caramel sauce over the frosting layer, then finish with a delicate sprinkle of flaky sea salt right before serving.

Additional Tips for Making this Recipe Better

Here are a few personal tricks I rely on to make sure these copycat cookies turn out picture-perfect every time.

• I always chill the frosted cookies in the fridge for 15 minutes before drizzling the caramel so the warm sauce doesn’t melt the cream cheese frosting.
• I highly recommend using thick, high-quality caramel sauce or jarred caramel ice cream topping so it sits neatly on the cookies instead of running off the sides.
• I like to use the flat bottom of a measuring cup to press the dough balls down slightly before baking so they hold a nice, flat surface for frosting.

How to Serve Crumbl Salted Caramel Cheesecake Cookies?

Arrange the decorated cookies on a white platter or serving tray so the rich caramel drips and white frosting pop visually. These giant cookies serve well when sliced into quarters for sharing at parties, weekend dessert spreads, or family gatherings. Pair them with a cold glass of milk, an iced espresso, or a warm cup of coffee to balance the decadent sweetness.

Nutritional Information

Here is an estimated breakdown of the nutritional facts calculated per large bakery-style cookie.

• Calories: 480 kcal
• Protein: 5 g
• Carbohydrates: 62 g
• Fat: 24 g

Make Ahead and Storage

Proper storage keeps the cream cheese frosting fresh and the graham cookie base soft.

Storage

Store fully assembled cookies in an airtight container in the refrigerator for up to 5 days because of the cream cheese frosting. Serve them chilled or let them sit at room temperature for 10 minutes before eating.

Freezing

You can freeze the unfrosted baked cookie bases in a freezer-safe bag for up to 2 months. Thaw at room temperature, then whip up fresh frosting and caramel toppings when ready to serve.

Reheating

These cookies are designed to be enjoyed chilled or at room temperature. Heating is not recommended once frosted, as the cream cheese icing and caramel will melt completely.

Why You’ll Love This Recipe?

This copycat recipe delivers all the luxury and scale of bakery treats right from your home kitchen.

• Bakery-Quality Taste: Perfectly captures the iconic Crumbl flavor profile with a rich graham crust, tangy icing, and salty caramel.
• Showstopping Appearance: The piped frosting swirl and glossy caramel drizzle look gorgeous on any dessert table.
• Thick and Soft-Baked Texture: Offers a dense, soft center with just enough structure to hold heavy gourmet toppings.
• Saves Money: Lets you recreate giant gourmet cookies at home for a fraction of the bakery price tag.