Crumbl NY Cheesecake Cookies Copycat Recipe

Do you love big, soft cookies? I really do. There is a famous shop called Crumbl that makes huge cookies. People wait in long lines to buy them. My favorite one is the New York Cheesecake cookie. It tastes just like a slice of cake but in cookie form. It has a graham cracker base and a thick, creamy top. These cookies are very sweet and heavy. They make a great treat for a party or a late-night snack.

I wanted to make these at home. Buying them at the store costs a lot of money. Plus, the shop changes its menu every week. If you want this cookie and they are not selling it, you are out of luck! I spent a lot of time in my kitchen testing this recipe. I tried different ways to get the crust just right. Now, I have a recipe that tastes exactly like the real thing. I will show you how to bake them so they stay soft and thick.

You will learn every step to make these cookies from scratch. We will talk about the best butter to use and how to make the frosting smooth. Making giant cookies is a bit different than making small ones. You need to know a few tricks to keep them from getting flat. Are you ready to fill your house with the smell of warm sugar and graham crackers? Let’s get baking!

Check out my list of tools and steps below to get started on your cookie journey.

What Makes a Great Cheesecake Cookie

A great cheesecake cookie needs to be two things. It needs to be soft, and it needs to be tangy. The base is not a normal sugar cookie. It has graham cracker crumbs mixed right into the dough. This gives it a sandy texture and a honey taste. New York cheesecake is known for being very dense and rich. To match that, we make the cookies very thick. They should not spread out too much on the baking sheet.

The frosting is the most important part. It is not just buttercream. It is a mix of cream cheese, butter, and powdered sugar. It needs to be thick enough to sit on top of the cookie without melting. I like to add a little bit of lemon juice to my frosting. This makes it taste bright and cuts through the heavy sugar. Some people use store-bought frosting, but homemade is much better. It takes five minutes and makes a huge difference in the flavor.

The Magic Ingredients List

To start, you need the right stuff in your pantry. For the cookie base, you will need all-purpose flour and crushed graham crackers. I buy the crackers and smash them in a bag with a rolling pin. You also need cold butter. Many recipes tell you to use room temperature butter, but for these giant cookies, cold butter is better. It keeps the cookies thick while they bake. You will also need granulated sugar and light brown sugar. Brown sugar keeps the middle of the cookie very moist.

• 1 cup cold unsalted butter, cut into small cubes
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed tight
• 2 large eggs, cold from the fridge
• 1 teaspoon pure vanilla extract
• 2.5 cups all-purpose flour
• 1 cup graham cracker crumbs (about 8-9 full sheets)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces full-fat cream cheese, softened for the frosting
• 1/2 cup softened butter for the frosting
• 3 cups powdered sugar
• A pinch of graham cracker crumbs for garnish

Using full-fat cream cheese is a must. If you use the low-fat kind, your frosting will be too runny. It will slide right off the cookie. Also, make sure your eggs are cold. This recipe works best when the dough stays chilled. If the dough gets too warm, the cookies will turn into flat pancakes. Nobody wants a flat cheesecake cookie! FYI, you can also use gluten-free graham crackers if you need to.

How to Mix the Perfect Dough

First, turn your oven to 375 degrees. This is a high heat, but it helps the outside of the cookie set quickly. Put your cold butter and both sugars into a large bowl. I use a stand mixer because the butter is cold and hard to move. Mix it on high for about three minutes. The mix should look light and fluffy. It will look like wet sand at first, but keep going. This step is called creaming, and it adds air to the dough.

1. Add the eggs one at a time and mix well after each one.
2. Pour in the vanilla extract.
3. In a separate bowl, whisk the flour, graham cracker crumbs, baking soda, and salt.
4. Turn the mixer to low and slowly add the dry mix to the butter mix.
5. Stop mixing as soon as you do not see any more white flour. Over-mixing makes tough cookies.

One mistake I made once was mixing for too long. My cookies came out like bread! You want to be gentle once the flour goes in. The dough will be very thick and a bit sticky. That is exactly what you want. If it feels too soft, put the bowl in the fridge for ten minutes. This makes it easier to roll into balls. I usually use a large ice cream scoop to make sure all my cookies are the same size.

Baking and Cooling for Success

Line your baking sheets with parchment paper. This stops the cookies from sticking. Scoop out huge balls of dough. Each ball should be about the size of a tennis ball. Place only six cookies on each tray. They need a lot of space to breathe. Put them in the oven for 10 to 12 minutes. The edges should be a light golden brown, but the middle should still look a little soft. This is the secret to a soft cookie.

When you take them out, let them sit on the hot pan for at least 15 minutes. This is very hard because they smell so good! But the cookies are still cooking inside from the heat of the pan. If you move them too soon, they will break apart. Once they are firm, move them to a wire rack to cool completely. They must be cold before you add the frosting. If the cookie is even a little bit warm, the cream cheese will melt into a puddle.

Making the Creamy Cheesecake Topping

Now for the best part! In a clean bowl, beat the softened cream cheese and 1/2 cup of softened butter. Mix them until there are no lumps. I use a hand mixer for this. Add the powdered sugar one cup at a time. This keeps the sugar from flying all over your kitchen. Add a tiny splash of vanilla or lemon juice if you like. The frosting should be very thick and hold its shape.

I usually use a piping bag to put the frosting on. It makes a pretty swirl that looks like the real Crumbl cookies. If you do not have a piping bag, a plastic storage bag works too. Just snip off the corner and squeeze. Start at the center of the cookie and move in a circle until you reach the edge. Finally, sprinkle some extra graham cracker crumbs on top. It looks professional and adds a nice crunch.

Variations and Fun Swaps

You can change this recipe to make it your own. IMO, the classic version is best, but some people like fruit. You can put a spoonful of strawberry jam or raspberry jam in the center of the frosting. This makes it look like a fruit cheesecake. You could also mix chocolate chips into the dough for a different flavor. The graham cracker base goes really well with dark chocolate.

Another idea is to make mini cookies. If you have a big party, 12 giant cookies might not be enough. You can make 24 small ones instead. Just remember to lower the bake time to about 8 minutes. Small cookies bake much faster than the big ones. If you want a deeper flavor, try using dark brown sugar. It gives the cookie a molasses taste that is very cozy in the winter. No matter what you choose, the cream cheese topping will make it taste great.

Serving and Storage Advice

These cookies are best when they are cold. Since the frosting has real cream cheese, you cannot leave them on the counter for a long time. I keep mine in the fridge in a container with a lid. They actually taste even better the next day. The moisture from the frosting seeps into the cookie and makes it very soft. They stay fresh for about 3 to 4 days if they last that long!

If you want to save them for later, you can freeze the cookie bases. Do not freeze them with the frosting on. Wrap the plain cookies in plastic wrap and put them in a freezer bag. They will stay good for two months. When you want a treat, just thaw one out and whip up some fresh frosting. This is a great way to have “bakery” cookies any time you have a craving. Serve them with a big glass of cold milk to wash down the sweetness.

Your Questions Answered

Many people get nervous about baking big cookies. It can be scary to use so much butter and sugar at once! Here are the most common things people ask me when they try this recipe. I want you to feel like a pro in your kitchen.

Why did my cookies spread out too much?

Your butter was probably too soft or warm. Use cold butter from the fridge and don’t over-mix. Chilling the dough for 15 minutes before baking also helps them stay thick.

Can I use low-fat cream cheese for the frosting?

I do not suggest it. Low-fat cream cheese has more water and will make your frosting runny. Use full-fat bricks for that thick, bakery style look and taste.

How do I get the perfect graham cracker crumbs?

Put crackers in a sealed bag and use a rolling pin. Or, use a blender for 10 seconds. You want fine crumbs so they mix evenly into the flour.

Do these cookies need to be kept in the fridge?

Yes! Because the frosting has dairy, they must stay in the fridge. They actually taste better cold, just like a real New York cheesecake.

Enjoy Your Homemade Treats

You now have everything you need to make amazing Crumbl copycat cookies. These are thick, sweet, and full of graham cracker goodness. They are much cheaper to make at home than buying them. Everyone will think you are a master baker!