Lemon Cheesecake Cookies

I always have the Crumbl website open in a tab and refresh it every week to check the new menu. I’ve never actually tried their cookies, but I love reading the descriptions and then recreating them at home, then share them with you.

During the last week of May, they featured a lemon cheesecake cookie and I couldn’t stop thinking about it, also, the timing was perfect because I had just filmed my lemon curd recipe. This is my first Crumbl copycat recipe, and I’m already planning the next one (that Snickerdoodle cookie from this week looks too good, yes I know I’m late to the “Crumbl copycat recipe” party).

The cookie base is soft and buttery, with crushed cookies mixed right into the dough. Then it’s dipped in more crushed cookies after baking for that crumbly finish. I used digestive cookies, but graham crackers work too. I just prefer digestives, they’re more accessible where I live and the flavor is a bit richer.

On top, there’s some cream cheese frosting and a spoonful of lemon curd. Then Crumbl adds a sprinkle of more crushed cookies and a little lemon slice and that’s it. I make everything from scratch, but you can use store-bought frosting or lemon curd; I would, however, highly recommend making them at home! (Don’t worry, my recipes are really easy).

What’s great about this cookie recipe is that the base would work for their blueberry version as well as their strawberry cheesecake cookie version, all you need to do is swap the lemon curd for blueberry sauce or strawberry sauce. I don’t have a blueberry sauce recipe yet, but my strawberry jam recipe would work perfectly here for their strawberry cheesecake cookie version.

Ingredients to make Crumbl’s Lemon Cheesecake Cookie:

For the cookie base:

• Unsalted butter: I use unsalted so I can control the salt in the recipe. If you only have half salted, skip the salt in the recipe.
• Granulated Sugar: Adds sweetness and helps the cookies spread.
• Brown Sugar: Gives the cookies a soft center and a hint of caramel flavor. Light or dark brown sugar both work.
• Flour: Regular all-purpose flour is perfect here. I haven’t tested it with gluten-free blends yet. You can also use cake flour, it will make the cookie dough more fluffy.
• Egg: Helps bind everything together and adds moisture. Medium or large egg works fine.
• Baking Powder: Helps the cookies rise and stay fluffy. You can also use half baking powder and half baking soda if you prefer.
• Crushed Cookies: I use digestive cookies, they’re easy to find and add great flavor. Graham crackers work too. I blended 5 cookies and got 1/4 cup for the dough, extra to roll the cookies in, about a tsp to sprinkle on top of the cookies, and still had some left.
• Salt: Just a pinch to balance the sweetness and bring out the flavor. A pinch is 1/8 of a teaspoon.
• Vanilla Extract: Adds warmth and depth. You can use more if you want (between 1/2 teaspoon and 1).

For the cream cheese frosting:

• Cream Cheese: Use block or spreadable, block will hold better, I use spreadable kind because I cannot find block. Also make sure it is full fat not light.
• Granulated Sugar: You cannot use powdered sugar, the mixture will unfortunately become runny. Use regular granulated white sugar here.
• Whipped Cream: The cream should be cold and at least 35% in fat so it whips perfectly.
• Vanilla Extract: Adds warmth here as well!

For the Lemon Curd:

• Eggs: I use whole eggs in my lemon curd so I don’t waste any egg whites.
• Lemon Juice: It’s always better to use real lemons here! You can use the bottled ones but it doesn’t give the same quality as real lemons.
• Granulated Sugar: I use granulated white sugar or organic cane, don’t use brown sugar here, it might mess up the texture.
• Unsalted Butter: adds creaminess to the curd, and of course unsalted to control the salt.
• Lemon Zest: Lemon zest is optional but adds that extra tanginess, highly recommend.

Measurements are posted in the recipe card below the instructions.

1. In a bowl, cream together the unsalted butter, granulated sugar, and brown sugar until nice and fluffy. You can use an electric mixer of course, of a hand whisk like I did (an electric mixer is obviously easier).

2. Add the egg, vanilla extract, and salt. Mix everything together to combine.

3. Proceed by adding the flour and baking powder. Use a sieve to remove any lumps in the flour (this is optional).

4. Add the crushed cookies then mix everything together so it is well combined.

5. Cover the dough with plastic wrap, pressing it directly onto the surface. Chill for 30 minutes to 1 hour. This makes it easier to shape and bake later.

6. When the dough is ready, remove from the fridge and form 7 equal balls. Each balls was 65g, you can make them smaller or bigger if you want, but I found 65g to be the perfect size.

7. Dip each dough ball in the crushed cookies, then place on a baking tray lined with baking paper. Make sure they’re spaced out so they have room to spread.

8. Gently press each cookie down a bit, I used a small cup for this. It helps them bake evenly and gives that Crumbl-style shape.

9. Bake at 350F (175C) for 12 to 13 minutes.

10. Allow them to completely cool before adding the cream cheese frosting and the lemon curd. Then top with a sprinkle of crushed cookies and a small slice of lemon. The recipes of the cream cheese frosting and lemon curd are posted in the recipe card below!