These Crumbl salted caramel cheesecake cookies are the cookie version of one of your favorite desserts, the luscious and decadent cheesecake. They are made with a soft, vanilla-y, graham cracker cookie base then are topped with a homemade cream cheese frosting and a salted caramel in the center. Perfect anytime!
This post is sponsored by my friends over at Imperial Sugar. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Lifestyle of a foodie possible.
Crumbl salted caramel cheesecake cookies are seriously a wonder of a cookie. They are made with a thick, yet soft cookie base that has hints of graham cracker flavor. That cookie base is then topped with a homemade super smooth cream cheese frosting and finished off with a sweet caramel sauce and a sprinkle of sea salt. It is everything your heart desires and then some!
This recipe is a great option for the holidays, birthdays, parties, or anytime really. It is the perfect comfort food for whenever those dessert cravings hit!
This is the best Crumbl salted caramel cheesecake cookies recipe ever!
When we think of caramel cheesecake, we often think of something creamy, lightly sweetened, and topped with just the right amount of caramel. Well, Crumbl bakery did that, and now I recreated that for you so that you can make it at home any time you’d like!
Why you need to make this recipe!
- This recipe will save you a ton of money!
- You’ll be able to make your favorite Crumbl cookie are home anytime, no need to wait for months before it comes out again.
- This recipe is extremely easy to make.
- It uses pantry staple ingredients to bring you the best tasting cookies ever!
- It an use store bought or homemade caramel sauce on top, need I say more?!
Ingredients for this salted caramel cheesecake cookies
Here are the ingredients you will need to make this salted caramel cheesecake cookie recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– You can use either salted or unsalted for this cookie recipe.
- Imperial Sugar Brown & Imperial Sugar granulated sugar– This recipe uss a blend of two sugars to get the right texture and flavor.
- Egg– The egg is the binding agent of this recipe.
- Vanilla– The vanilla extract is used in both the cookie recipe as well as in the frosting.
- Flour– AP flour works perfectly in this recipe.
- Graham crackers– Use regular plain graham crackers for this recipe. We will add some to the cookie batter and then roll the cookies in graham cracker crumbs again before baking.
- Baking soda & baking powder– These will give the cookie a little height.
- Salt– Always add a little salt to your baked goods to balance out the sweetness of the dessert.
- Cream cheese – Use room temperature cream cheese to make the frosting of this recipe.
- Imperial Sugar powdered sugar– The powdered sugar will sweeten the cream cheese frosting topping.
- caramel sauce– You can use store bought or make homemade caramel sauce for this reicpe.
WHY IMPERIAL SUGAR?
Around the holidays, I make sure to stock up on the best sugar out there to create the best recipes to share with friends and family. Imperial Sugar is gluten-free, allergen-free, and chemical and preservative-free. I only use the best, and this brand is one of my favorites! Make sure to give it a try next time you need a new bag of sugar.
How to make Crumbl caramel cheesecake cookies
This is how you can make these cheesecake cookies at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, granulated and brown sugar together until light and fluffy.
- Mix in the egg, and vanilla until combined.
- Add in the flour, crushed graham crackers, baking soda, baking powder, and salt and mix until the dry mixture disappears.
- Scoop out the cookie dough with a large cookie scooper, roll in the crushed graham cracker crumbs, place on the baking sheet, gently flatten then bake in the preheated oven.
- Pull the cookies out of the oven and let them cool down completely.
Make the cream cheese frosting
- Cream the butter, cream cheese, vanilla, and powdered sugar together until light and fluffy.
- Pipe the cream cheese frosting on top of the cookies.
- Top each cookie with some caramel sauce in the center, add in a sprinkle of sea salt and enjoy!
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- Frosted Crumbl Caramel Pumpkin Cookies Copycat Recipe
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- Crumbl Peanut butter muddy buddies cookies
Frequently asked questions – FAQ
How to store these Crumbl salted caramel cheesecake cookies?
To store these cookies, place them in an air-tight container or a flat baking sheet and wrap them with plastic wrap to keep them air-tight, and store them in the fridge for up to 5 days.
I like my cookie chilled so I eat them right out of the fridge, but you can also pull them out and let them get to room temperature before enjoying them if that’s what you prefer.
Can I freeze these cookies?
Absolutely! These cookies freeze so well.
To freeze them place them on a flat baking sheet and freeze for 1-2 hours or until solid, you can then transfer them into an air-tight container, making sure to separate each one with a layer of wax or parchment paper. Freeze them this way for up to 2 months.
Once you’re ready to enjoy the cookies, pull them out of the freezes, lay them flat, and let them thaw in the fridge overnight or on the counter then enjoy!
How to make mini catering sized Crumbl salted caramel cheesecake cookies?
To make catering size Crumbl cookies you can make 16 cookies instead of the regular 8 large cookies. Instead of baking those in the oven for 10 minutes, you will have to bake them for 8 minutes instead. Frost and decorate the way you would the larger ones.
Crumbl salted caramel cheesecake cookies
If you made these Crumbl salted caramel cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Crumbl salted caramel cheesecake cookies
Graham cracker cookies
- ½ cup Butter softened, salted or unsalted
- ⅓ cup Imperial Sugar granulated sugar
- ¼ cup Imperial Sugar brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 & ⅓ cup AP flour
- 1 cup graham crackers finely crushed, about 7 sheets
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ cup graham crackers finely crushed, about 2 sheets
- Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
- Cream the butter, granulated sugar, and brown sugar until combined. Add in the egg and the vanilla and mix again.
- Add in the flour, graham cracker crumbs, salt, baking soda, and baking powder and mix just until the flour mixture disappears.
- Using a large cookie scooper, scoop out 8 equally sized cookie dough balls, roll them between the palm of your hands then roll them in the ⅓ cup of the crushed graham crackers.
- Place the cookie dough on the prepared baking sheet, gently flatten to about ½ inch in thickness and bake in the preheated oven for 10 minutes. Let the cookies cool down on the baking sheet for 10 minutes then transfer to a cooling rack.
Cream cheese frosting
- In a stand mixer whip the softened cream cheese and butter together until smooth.
- Add in the powdered sugar and the vanilla and mix on high speed again until light and flufy. This should take 2-3 minutes.
- Fill a piping bag with a large round tip with the cream cheese frosting and frost each cookie. Top the cookies with ½-1 teaspoon of caramel and sprinkle with some extra sea salt and enjoy!
caramel sauce– You can use store-bought or make my homemade caramel sauce for this recipe. I think the homemade one is so worth it, so if you have the time make it!
How to store these Crumbl salted caramel cheesecake cookies?To store these cookies, place them in an air-tight container or a flat baking sheet and wrap them with plastic wrap to keep them air-tight and store them in the fridge for up to 5 days. I like my cookie chilled so I eat them right out of the fridge, but you can also pull them out and let them get to room temperature before enjoying them if that’s what you prefer.
Thank you for making it all the way down here 🙂
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