These Crumbl Salted Caramel Cheesecake Cookies are bakery-style indulgence made at home. I get chewy graham cracker–infused cookies topped with creamy cheesecake frosting and finished with a salted caramel drizzle. Each bite feels like the perfect combination of cheesecake and cookies—sweet, salty, creamy, and chewy all in one.

Why You’ll Love This Recipe

I love this recipe because it gives me gourmet-style cookies without leaving my kitchen. The graham cracker crumbs add that cheesecake crust flavor, while the salted caramel balances the sweetness beautifully. I also like that the dough comes together quickly, and the frosting makes the cookies look elegant enough for parties or holidays. Best of all, they store well, so I can make them ahead and still serve them fresh.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Brown sugar, packed

• Granulated sugar

• Large eggs

• Vanilla extract

• All-purpose flour

• Baking soda

• Salt

• Cinnamon

• Graham cracker crumbs

• Cream cheese, softened

• Powdered sugar

• Caramel sauce

• Sea salt

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, I beat butter, brown sugar, and granulated sugar until creamy.

3. I add eggs and vanilla, mixing until smooth.

4. In another bowl, I whisk flour, baking soda, salt, cinnamon, and graham cracker crumbs.

5. I gradually mix the dry ingredients into the wet until combined.

6. I scoop dough into balls, place them on the baking sheet, and flatten slightly.

7. I bake for 10–12 minutes, then cool completely on a rack.

8. For the topping, I beat cream cheese, powdered sugar, and vanilla until smooth.

9. I spread the cheesecake frosting over each cooled cookie.

10. I drizzle with caramel sauce, sprinkle sea salt, and chill for 10 minutes before serving.

Servings and timing

This recipe makes about 12 cookies. Prep time takes around 20 minutes, baking takes 12 minutes, and total time is about 32 minutes. Each cookie has roughly 340 calories.

Variations

I like to switch things up sometimes:

• I use mascarpone instead of cream cheese for a lighter topping.

• I drizzle chocolate along with caramel for an extra-indulgent version.

• I sprinkle chopped pecans or walnuts on top for crunch.

• I add nutmeg or cardamom for a holiday twist.

• I swap in gluten-free flour and GF graham crackers to make them gluten-free.

storage/reheating

I bake the cookies a day ahead, then frost and drizzle just before serving. I store frosted cookies in the fridge for up to 4 days in an airtight container. For longer storage, I freeze unfrosted cookies for up to 2 months, then thaw, frost, and drizzle before serving. If I need to take them to a party, I assemble them on-site to keep them neat.

FAQs

Do these cookies need to be refrigerated?

Yes, since the topping contains cream cheese, I keep them chilled in the fridge for freshness.

Can I use store-bought caramel sauce?

Yes, store-bought caramel works well, but I think homemade caramel makes them taste even better.

Can I make the cookies smaller?

Yes, I just reduce the baking time slightly to keep them from overbaking.

How do I keep the frosting from being runny?

I make sure the cream cheese is softened but not melted. I beat it until smooth and sometimes chill it briefly before spreading.

Can I double this recipe?

Yes, this recipe doubles easily, and I often do that when I’m baking for a crowd.

Conclusion

I love how these Crumbl Salted Caramel Cheesecake Cookies combine cheesecake flavors with chewy cookies in such a simple way. They feel bakery-quality yet are easy enough to bake at home. Whether I make them for holidays, parties, or just a personal treat, they always impress.

Print