Crumbl New York Cheesecake Cookies
These Crumbl New York Cheesecake Cookies taste like the ones you’ll get at Crumbl — but better! The Graham Cracker Cookies are bursting with graham cracker flavor, and the vanilla cheesecake frosting is smooth and tastes just like cheesecake filling!
When it comes to Crumbl cookie recipes, I can’t help myself but make a version that I can enjoy from home! Some recent favorites of mine are Crumbl Key Lime Pie Cookies and Crumbl Peanut Butter Brownie Cookies. For more fun cheesecake cookie recipes, try my Crumbl Salted Caramel Cheesecake Cookies and Crumbl Raspberry Cheesecake Cookies!
Why This Recipe Works
- Moist cookies, even days later! When I tried the Crumbl New York cheesecake cookie, I loved the flavor, but the consistency of the cookie wasn’t my favorite. It dried out later in the day (even though I stored it well). This copycat Crumbl cookie recipe results in super moist cookies that are still moist even days after making them! That’s a huge bonus in my book.
- Delicious graham cracker flavor. The cookie base is a graham cracker cookie rolled in graham cracker crumbs. Then the cream cheese cheesecake frosting is topped with a delicious graham cracker crumble!
- Smooth vanilla cheesecake frosting tastes like cheesecake. The vanilla cream cheese frosting is so good! It tastes just like a cheesecake filling but in frosting form.
- Unsalted Butter: Pay attention to the recipe card because the butter for the cookies should be soft (at room temperature), the butter for the graham cracker crumble should be melted, and the butter for the frosting should be slightly chilled but not cold!
- Brown Sugar: packed, can use dark brown sugar or light (I used dark)
- Light Corn Syrup: This is just a little bit! But the corn syrup helps keep the cookies softer longer!
- Flour: The ratio of flour to fat in the cookies is what affects the density and thickness of the cookie. We use some of the graham cracker crumbs as a flour element.
- Graham Cracker Crumbs: This New York cheesecake cookie recipe uses graham crackers in the cookie and in the crumble on top. For another delicious cookie recipe with a graham cracker cookie base, try my 7 Layer Bar Cookies.
- Cornstarch: The corn start helps the cookies stay moist! Cornstarch will cling to any liquid in the cookie, retaining the moisture after time.
- Cream Cheese: Be sure to use room temperature cream cheese so there aren’t any bumps in the frosting.
- Powdered Sugar: Sifting the powdered sugar will result in a smoother frosting texture.
- Vanilla Extract: This will add a depth of flavor to the frosting and makes it taste just like a cheesecake!
- Make the graham cracker cookies. Cream the butter and sugars in a stand mixer for 2-3 minutes. Add the egg, vanilla, light corn syrup and mix until combined.
- Add dry ingredients. Add the flour, 1 ¼ cups graham cracker crumbs, cornstarch, baking soda, and salt. Mix until just combined.
- Portion into balls. Using 1/4 cup, portion the dough into balls. Roll in the graham cracker crumbs. Place 6 on a parchment paper-lined baking sheet. Gently flatten to resemble thick disks.
- Bake. Bake at 350°F for 10-12 minutes or until the edges are set and the tops are just set. Don’t over bake the cookies. Let cool on the pan for 5 minutes. Transfer to wire rack to cool completely.
- Make the graham cracker topping. Using the leftover graham cracker crumbs (About 1/2 cup) add melted butter and mix to combine. Set aside.
- Make the vanilla cheesecake frosting. Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and mix until combined.
- Decorate. Add the frosting to a piping bag and then pipe on top of each cooled cookie. Sprinkle the graham cracker crust topping overtop. Enjoy at room temperature or chilled.
When adding the dry ingredients to the wet ingredients for the cookie dough, do not over mix. Over mixing at this stage in the process will result in a tougher cookie dough, which will affect the bake.
Make sure the cream cheese is at room temperature so there aren’t any clumps in the frosting.
Sifting the powdered sugar will result in a smoother frosting texture.
Crumbl uses molasses in their cookie, but I wanted to simplify the ingredient list, so I used dark brown sugar (which has a higher content of molasses than light brown sugar). You can use light brown sugar and you’ll still get a really good cookie! Just know that the color will be a tad lighter and you won’t have as rich of a flavor coming from the brown sugar.
Let the cookies cool completely before adding the cheesecake frosting. If you frost to soon, it will melt and slide off the top of the cookie.
Make Ahead, Storing, and Freezing
Store the Crumbl New York cheesecake cookies in an airtight container in the fridge for 3-4 days. They need to be refrigerated due to the cream cheese in the cheesecake frosting.
These New York cheesecake cookies can be made a day in advance if you’d like as they keep really well.
Store any leftover cheesecake frosting in an airtight container in the fridge.
To freeze the cookie dough, form into balls, roll in the graham cracker crumbs and flatten into thick disks. Flash freeze on a baking sheet until set. Transfer to an airtight container or Ziplock bag and freeze for 2-3 months. Remove and bake from frozen. You may need to add an additional minute to the bake time.
To freeze the baked cookies, I recommend freezing them without the cheesecake frosting. Let cool completely. Freeze the graham cracker cookies in an airtight container or Ziplock bag for 1-2 months. Remove and let thaw before frosting. You can also wrap each of the cookies individually in plastic wrap before storing in the airtight container or Ziplock bag for better freshness.
I prefer that! I feel like it makes it taste more like a cheesecake. It also helps the cheesecake topping set on the cookies better.
No you don’t. However, if you want to make the dough in advance, you can chill the cookie dough and then bake it. That won’t be a problem at all. Because of the cornstarch and the light corn syrup, we don’t have to chill the cookie dough prior to baking.
If you don’t have graham crackers, you can swap them out for Biscoff cookies! You can also make my Crumbl Biscoff White Chip Cookies if you are a Biscoff fan!
More Crumbl Cookies
Crumbl New York Cheesecake Cookies
Graham Cracker Cookies
- 1/2 cup unsalted butter - softened
- 3/4 cup brown sugar - packed, can use dark brown sugar or light (I used dark)
- 1/8 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 tablespoon light corn syrup
- 1 1/3 cup all purpose flour
- 1 1/4 cup graham cracker crumbs
- 1 teaspoon cornstarch
- 3/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cups graham cracker crumbs - for rolling cookie dough balls in, prior to baking
- 1 1/2 tablespoon unsalted butter - melted (to be used for the graham cracker topping)
Make the Graham Cracker Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat, set aside.
- In the bowl of a stand mixer cream the butter, brown sugar, and granulated sugar, about 2-3 minutes.
- Add the egg, vanilla extract, and light corn syrup and mix to combine.
- Add the flour, 1 ¼ cups graham cracker crumbs, cornstarch, baking soda, baking powder, and salt and mix until combined.
- Using a ¼ cup, portion the dough into round balls. Roll the balls in the 2/3 cup of graham cracker crumbs. Place 6 balls of dough on a baking sheet. Gently press on the tops of each ball with the palm of your hand to flatten each ball into a thick disk.
- Bake for 10-12 minutes or until edges and tops are just set. (I baked mine for 10 minutes). You don’t want to overbake cookies.
- Remove from the oven and let cool on pan for 5 minutes before transferring to a wire rack to cool completely.
Make Graham Cracker Topping
- With the remaining graham cracker crumbs (should have about ½ cup), add the 1 1/2 tablespoons melted butter and mix to combine. Set aside. We will sprinkle this overtop of the frosted cookies.
Make the Vanilla Cheesecake Frosting
- Add cream cheese and butter to a bowl and beat until smooth. Add the powdered sugar and vanilla extract and mix until smooth. Add to a piping bag and then pipe the frosting on top of each cooled cookie.
- Sprinkle the graham cracker crust topping overtop.