This copycat recipe for Crumbl New York Cheesecake Cookies is simple, fast, and delicious! You don’t have to wait for your favorite cookie shop to open to enjoy a moist NY-style cheesecake cookie with a slather of homemade cream cheese frosting!
Crumbl Cookies is a beloved cookie shop that started in Utah and quickly gained popularity around the United States. It specializes in making large decadent cookies that come in different unique flavors that change every week!
And because the flavors change every week, it means that you need to get them ASAP, or you won't know the next time you can get the same flavor. But don't worry, with this copycat recipe, you can make your own!
One of our favorite Crumbl cookies is the New York style cheesecake cookie. It has a soft, moist cookie base, topped with rich cream cheese frosting. It's sweet, indulgent, and absolutely delicious!
Let's get baking!
Why You’ll Love This Recipe
- Its budget-friendly. A Crumbl cookie in store costs upwards of 5-6 dollars and can be a bit expensive when you start to buy multiple.
- It's easy to customize. You can make as many cookies as you would like, and with the cookie dough, you can add your favorite flavors in the batter, such as nuts, chocolate chips, or sprinkles!
- It's delicious. This copycat recipe is just as delicious if not better than the real thing! You get a soft cookie base with a creamy, tangy cream cheese frosting that will satisfy your sweet tooth.
- No need to wait for your favorite flavor to come around. You can enjoy this Crumbl classic any time you're in the mood for baking!
Ingredients You’ll Need
- Butter - Makes up the oil base of the cookie, giving it a moist texture and rich buttery flavor.
- Sugar - A white and brown sugar mix together to give the cookies a perfect sweetness.
- Eggs - Used to bind all of the baking ingredients together. They also add moisture and ensure they are set properly.
- Vanilla Extract - Pure vanilla is the perfect compliment to tangy cheesecake that enhances all of the flavors.
- All Purpose Flour - Adds structure to the cookies and allows all of the ingredients to work together.
- Graham Crackers - Gives a hint of cheesecake crust flavor throughout the cookie.
- Salt - Contrasts the sweetness in the cookies and helps activate the leavening agents.
- Leavening Agents - You'll need baking soda and powder to allow the cookies to rise properly.
Cream Cheese Frosting
- Cream Cheese - Gives a tangy flavor to the cookies, similar to cheesecake.
- Butter - Enhances the creaminess of the frosting while adding butter flavor.
- Powdered Sugar - This finely milled sugar blends in with the cream cheese and butter, which sweetens and thickens up the frosting.
- Vanilla Extract - Adds additional vanilla flavor that compliments the notes of cheesecake.
How To Make Crumbl New York Cheesecake Cookies
Prepare for baking: Preheat your oven to 350°F, line two baking sheets with parchment paper, and set aside.
Mix wet ingredients: Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment or a mixing bowl with a handheld mixer. Cream the butter and sugar together until smooth and fluffy, then add the eggs and vanilla extract and mix until well combined.
Add the dry ingredients: Slowly add the flour, baking powder, baking soda, salt, and crushed graham crackers and mix until just combined and no dry streaks of flour remain.
Scoop and bake: Scoop the cookie dough using a two-inch scoop into balls. Roll the cookie dough balls in crushed graham crackers, then line up the cookies on the prepared sheets. Flatten them until they are ¾ of an inch thick.
Bake and cool: Add them to the oven and bake one sheet at a time for 8-10 or until the cookies are lightly golden brown on the edges. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Make the cream cheese frosting: Mix the butter, cream cheese, and vanilla together in the stand mixer until creamed and fluffy. Then, add the powdered sugar until well combined and a thick frosting consistency is achieved.
Frost the cookies: Add the frosting to a piping bag with a round tip. Frost onto the cookies in a circular motion starting from the center and working outwards. Sprinkle with graham cracker crumbs. Enjoy!
- Use room temperature ingredients for the best results. Room temperature egg and softened butter and cream cheese will mix into the cookie dough better.
- When mixing the wet and dry ingredients together, make sure you don't overmix the dough, as this could result in a cookie that isn't as moist or chewy.
- To ensure even baking, make sure your cookie dough balls are all the same size when scooping them out onto the baking sheet.
- If you don’t have a stand mixer, you can use a handheld mixer or mix the ingredients by hand.
- If you don’t have a piping bag, you can use a resealable plastic bag and snip off one corner to pipe the frosting on.
- Add chopped nuts or chocolate chips for a crunchy texture.
- Swap out the graham crackers for crushed Oreo cookies.
- Top with caramel sauce and sprinkles for an extra sweet treat.
- Drizzle melted white or dark chocolate over the frosted cookies.
- Make mini versions by scooping out smaller cookie dough balls.
Storing & Freezing
Storing: Once the cookies are cooled and frosted, store them in an airtight container for up to three days.
Freezing: Freeze the unbaked cookie dough balls for a quick and easy dessert when you’re short on time! Just pop them onto baking sheets and bake until golden brown. This will take 10-12 minutes. You can also freeze the frosted cookies, but be sure to wrap each cookie individually in plastic wrap and place it in a plastic bag with as much air removed as possible. Frozen cookies will last up to three months in the freezer.
Yes, to make these cookies without gluten, you will need to swap out the flour for a gluten-free 1:1 baking mix. You'll also need to find gluten-free graham crackers.
If you don’t have cream cheese, you can use mascarpone or Neutfatal cheese as a substitute. This may slightly change the flavor of the frosting.
The official cookie has approximately 720 calories. However, depending on the ingredients you use, this number can vary. Good news is our version has about half of the calories without sacrificing any taste.
More Delicious Cookie Recipes
- Classic Peanut Butter Cookies Recipe
- Raspberry Lemonade Cookies
- Carrot Cake Mix Cookies with Cream Cheese Frosting
- Frosted Banana Cookies
- Coconut Cake Mix Cookies
- Butterbeer Cookies
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Crumbl New York Cheesecake Cookies
Cream Cheese Frosting
- 8 oz cream cheese softened
- 8 oz butter softened
- 2½ cups powdered sugar
- 2 tsp vanilla extract
- Preheat your oven to 350°F, line two baking sheets with parchment paper, and set aside.
- Cream together butter, brown sugar, and granulated sugar. Next, add vanilla extract and eggs. Mix well
- Add flour, salt, baking powder, and baking soda until well incorporated. Slowly add the crushed graham crackers and mix just until blended.
- Scoop the dough with a 2-inch cookie scoop. Roll the dough in the crushed graham crackers and place the dough on the lined cookie sheets. Carefully flatten them until they are about ¾ of an inch thick. (save the leftover crushed graham crackers)
- Bake one sheet at a time for 8-10 minutes or until slightly golden brown around the edges.
- Let the cookies cool on the baking sheet for 5 minutes. Then, remove the cookies from the baking sheet and place them on a wire cooling rack. Cool completely before frosting.
Cream Cheese Frosting
- Cream together butter, cream cheese, and vanilla.
- Slowly add the powdered sugar and mix until light and fluffy.
- Using a piping bag with a round tip, pipe the frosting on in a circular motion starting from the center of the cookie and moving toward the edges of the cookie.
- Sprinkle the remaining graham cracker crumbs on the frosting, serve, and enjoy!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.