Caramel Cheesecake Cookies That Taste Like Crumbl’s – Easy & Irresistible

Caramel Cheesecake Cookies are the ultimate fusion dessert—sweet, soft, creamy, and indulgently rich. Whether you’re chasing a Crumbl cookie craving or dreaming of cheesecake in handheld form, this recipe delivers all the joy of both. We’ll walk you through exactly how to make thick bakery-style cookies, swirl on a luscious cheesecake topping, and finish with a silky caramel drizzle.

You’ll also learn how to customize them with a salted twist, make-ahead tips, and even no-bake options. Get ready to turn your kitchen into your favorite cookie shop—these Caramel Cheesecake Cookies are dangerously delicious and surprisingly simple to make.

My Story Behind These Caramel Cheesecake Cookies

How a Crumbl Craving Sparked This Recipe

It all started on a breezy Sunday after a long day of styling a citrus tart for a summer shoot. I passed by a Crumbl shop on my way home, and the salted caramel cheesecake cookie called my name. One bite and I was hooked—the buttery base, the creamy swirl, the sticky caramel. But the line? Not so sweet. So the next day, I tied my apron and made it my mission to recreate that same magic in my kitchen, with a few Abby-style twists.

I’ve always loved combining the comfort of cheesecake with the simplicity of a cookie. My readers know my soft spot for nostalgic desserts, like these mini dulce de leche cheesecakes and fruity pebbles cheesecake tacos. So naturally, this cookie had to deliver that same creamy-sweet comfort. And trust me—it does.

Cheesecake Meets Cookie: A Match Made in Dessert Heaven

The cookie itself is buttery and thick, with golden edges and a soft center—think sugar cookie meets snickerdoodle. On top, a swirl of tangy cream cheese frosting softens the sweetness, while the caramel drizzle adds just the right gooey finish. The combination is so good, it feels like something you’d find in a high-end bakery—but it’s totally doable at home.

In fact, these Caramel Cheesecake Cookies are now a regular in my rotation, along with easy fruit pizza cookies and blackberry cheesecake brownies. Whether you’re baking for a crowd or sneaking one with your morning coffee, they bring that special something every time.

Ingredients & Substitutions for the Best Caramel Cheesecake Cookies

Breakdown of Each Key Layer (Cookie, Filling, Topping)

To get that signature Crumbl-style thickness and softness, this cookie base starts with a classic sugar cookie foundation—but with a twist. Brown sugar is added for chew, and a bit of cornstarch keeps things soft even after cooling.

Here’s the full breakdown of what you’ll need:

For the Cookie Base:

• Unsalted butter: softened, for rich flavor
• Granulated + brown sugar: creates depth and moisture
• Egg + egg yolk: for structure and softness
• Vanilla extract: don’t skip this—it balances the sweetness
• All-purpose flour: the sturdy backbone
• Cornstarch + baking powder: helps with thickness and tenderness
• Salt: just a pinch to round it all out

For the Cheesecake Filling:

• Cream cheese: full-fat, softened to room temp for the silkiest texture
• Powdered sugar: sweetens without making it runny
• Vanilla bean paste or extract: gives that bakery-style flavor

For the Caramel Topping:

• Store-bought or homemade caramel sauce: thick and pourable (not runny)
• Optional: Sea salt flakes: for that salted caramel cheesecake cookie vibe

This trio of layers is what makes these cookies taste like Crumbl’s caramel cheesecake cookie—and maybe even better.

Make It Yours: Variations & Dietary Swaps

Want a salted caramel cheesecake cookie version? Sprinkle flaky sea salt on top after drizzling the caramel. Craving a shortcut? Use a store-bought sugar cookie dough and focus your energy on the cheesecake and caramel layers.

Looking for a no-bake version? Use crushed graham crackers mixed with butter for the base (like a cheesecake crust), pipe on the filling, chill, then top with caramel. Done.

You can also make these gluten-free by swapping in a 1:1 baking flour and dairy-free by using plant-based butter and cream cheese. The flavor won’t suffer a bit.

If you loved the creativity in my lemon sugar cookies or chocolate mousse brownies, these caramel cheesecake cookies will be right up your alley. This recipe is flexible, indulgent, and designed to impress.

Step-by-Step Process to Make Caramel Cheesecake Cookies

From Dough to Golden Perfection: The Cookie Base

Getting that thick, bakery-style cookie begins with one key word: chill. Here’s how to do it right.

Start by creaming the butter and sugars until pale and fluffy—about 2–3 minutes on medium speed. This traps air for a lighter bite. Next, beat in the egg, yolk, and vanilla until smooth. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt, then gradually mix it into the wet ingredients. Don’t overmix—stop as soon as it comes together.

Scoop large portions of dough (about 3 tablespoons each), roll into balls, and press slightly to flatten the tops. Place them on a lined baking sheet and refrigerate for at least 30 minutes. This helps them hold shape and prevents spreading in the oven.

Bake at 350°F (175°C) for 10–12 minutes, or until the edges are just turning golden. The centers may look slightly underbaked—that’s good. Let them cool on the pan for 5 minutes, then transfer to a rack to cool completely. The result: thick, soft cookies with golden bottoms and pillowy tops.

Pro tip: For extra flair, press the back of a spoon into the center of each cookie right after baking. It creates a little well for the cheesecake swirl and caramel.

How to Pipe the Cheesecake Swirl + Caramel Drizzle Like a Pro

While the cookies cool, make your cheesecake topping. Beat softened cream cheese with powdered sugar and vanilla until smooth and fluffy. It should be pipeable but firm—if it’s runny, chill it briefly before using.

Spoon the mixture into a piping bag fitted with a round or star tip. Pipe a generous swirl on each cooled cookie, starting from the center and spiraling out. You can also use a spoon and create a rustic swoosh—it’ll still be gorgeous.

Next, drizzle the caramel sauce over each cookie using a spoon or squeeze bottle. Keep it casual or go full Crumbl-style with clean zigzag lines. If you’re channeling that salted caramel cheesecake Crumbl cookie vibe, add a sprinkle of flaky sea salt over the top.

Love artistic cookies like these? You’ll enjoy styling my strawberry cheesecake dump cookies or these stunning blackberry cheesecake brownies just as much.

That’s it—you’ve created cookies that feel gourmet, taste dreamy, and look ready for a bakery window.

Crumbl-Inspired Presentation & Storage Tips

Recreating the Signature Crumbl Cookie Look at Home

If you’ve ever bitten into a Crumbl cookie, you know they’re not just about flavor—they’re a whole experience. Big, bold, and beautifully layered. The good news? You can totally recreate that look at home, no pink box required.

Start with size: these cookies are meant to be generous. Each dough ball should be around 3 tablespoons or more. After baking, press a shallow well into the center—this gives your cheesecake swirl a place to sit, just like Crumbl’s.

Once cooled, pipe on your cream cheese swirl in a circular motion. Aim for clean lines, but don’t stress—imperfections are delicious too. Drizzle with a thick stream of caramel, or go all out with a squeeze bottle for dramatic stripes. And for those going for the salted caramel Crumbl cookie finish, sprinkle sea salt flakes over the top.

Serve on parchment for a bakery-style touch, or tuck them into parchment-lined boxes for giftable glam.

Want more Crumbl-inspired treats? Try my croissant chocolate chip cookie or the almond croissant cookie bars for equally over-the-top cookie joy.

Make Ahead, Store, Freeze: All Your Questions Answered

Good news—these cookies aren’t just gorgeous, they’re practical too.

To make ahead: You can prep the cookie dough 2–3 days in advance. Just keep it chilled until ready to bake. You can also make the cheesecake filling and store it in the fridge in a piping bag.

To store: Once assembled, the cookies will last 3–4 days in an airtight container in the fridge. The caramel may soften the swirl over time, but the flavor holds strong.

To freeze: Freeze unbaked dough balls on a tray, then transfer to a zip-top bag. Bake straight from frozen—just add 1–2 minutes to the bake time. You can also freeze fully baked cookies without the topping. Let them cool, wrap tightly, and freeze up to 2 months. Add filling and caramel just before serving.

If you’ve frozen desserts like my frozen s’mores or prepped ahead with strawberry cream cheese dump cake, you’ll love how well these hold up too.

Whether you’re baking a fresh batch or pulling from the freezer, Caramel Cheesecake Cookies are always ready to impress.

FAQ

Conclusion

Caramel Cheesecake Cookies are that perfect bite of soft, sweet, and creamy—with a caramel twist that makes them unforgettable. Whether you’re satisfying a Crumbl craving or baking to impress, this recipe delivers comfort and café-style beauty in one dreamy dessert. I hope you fall in love with them as much as I have. If you bake a batch, tag me so I can see your gorgeous creations—I’m always cheering you on from my kitchen. For more sweet inspiration, explore mini dulce de leche cheesecakes or lemon tiramisu. Now go swirl some caramel magic.

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