Copycat Crumbl Salted Caramel Cheesecake Cookies: A Bakery-Level Treat at Home

Why You’ll Love This Recipe

If you’ve ever had the Crumbl Salted Caramel Cheesecake Cookie, you know how unforgettable it is — buttery, soft, and rich, with a creamy cheesecake center and a drizzle of salted caramel. This homemade version delivers all that decadence without the trip to the bakery. The cookie base is thick and chewy, with a hint of brown sugar and vanilla that pairs beautifully with the smooth cream cheese topping. I once tried this recipe using homemade caramel sauce instead of store-bought, and it made the flavor even deeper and more luxurious. Perfect for holidays, parties, or whenever your sweet tooth demands something special, these cookies are a stunning blend of texture and taste — part cookie, part cheesecake, and completely irresistible.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – The structure of the cookie. It keeps the cookies soft and chewy while supporting the toppings.

Baking powder and baking soda – The leavening agents that give the cookies their light, thick texture.

Salt – Balances the sweetness and enhances all the buttery caramel flavors.

Unsalted butter – Creates a rich, tender cookie base with a melt-in-your-mouth texture.

Brown sugar and granulated sugar – A mix of both adds depth; brown sugar gives moisture and caramel notes, while white sugar adds sweetness.

Eggs – Bind the dough and keep the cookies soft and rich.

Vanilla extract – Enhances the overall flavor and brings out the caramel and cheesecake notes.

Cream cheese – The heart of the cheesecake topping, giving the cookies a smooth and tangy layer.

Powdered sugar – Sweetens and thickens the cream cheese topping without making it gritty.

Caramel sauce – Use store-bought or homemade salted caramel for drizzling over the top.

Sea salt flakes – A finishing touch that elevates every bite with a hint of saltiness against the sweetness.

Directions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. Add the eggs and vanilla extract, mixing until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Scoop large portions of dough (about ¼ cup each) and roll them into balls. Place them on the prepared baking sheet, spacing them apart. Press each cookie gently to flatten slightly. Bake for 10–12 minutes, or until the edges are golden but the centers remain soft. Let them cool completely before adding the topping.

For the cheesecake topping, beat the softened cream cheese and powdered sugar together until smooth and creamy. Pipe or spread a generous dollop of the cheesecake mixture onto the cooled cookies.

Warm the caramel sauce slightly and drizzle it over the cheesecake layer. Finish with a light sprinkle of sea salt flakes. Chill the cookies for 20 minutes to set the topping before serving.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes about 12–14 cookies.
Prep time: 20 minutes
Cook time: 12 minutes
Cooling and chilling time: 30 minutes
Total time: About 1 hour

Storage/reheating

Store cookies in an airtight container in the refrigerator for up to 5 days. Serve chilled for a firmer texture or let them sit at room temperature for 10 minutes for a creamier topping. For longer storage, freeze the cookies (without the topping) for up to 2 months, then thaw and decorate before serving.

Variations and Customizations

Chocolate Caramel Cheesecake Cookies
Add cocoa powder to the dough or drizzle melted chocolate with caramel for an extra indulgent twist.

Brown Butter Caramel Cookies
Use browned butter instead of regular butter for a deep, nutty flavor that pairs beautifully with caramel.

Pumpkin Cheesecake Cookies
Mix pumpkin puree and a dash of cinnamon into the cheesecake topping for a fall-inspired version.

Nutty Caramel Cookies
Top with chopped pecans or walnuts for added crunch and flavor.

Salted Maple Cheesecake Cookies
Swap caramel for maple syrup and sprinkle lightly with flaky salt for a rich, autumn twist.

Mini Cookie Bites
Make smaller cookies and top with a small swirl of cheesecake and caramel for bite-sized treats.

Biscoff Caramel Cookies
Add crushed Biscoff cookies to the dough or crumble them over the topping for a spiced flavor boost.

White Chocolate Caramel Cookies
Stir white chocolate chips into the dough for creamy, sweet contrast.

Toffee Cheesecake Cookies
Sprinkle toffee bits over the caramel drizzle for a crunchy, buttery finish.

Double Salted Version
Use salted butter and a generous sprinkle of sea salt flakes for bold sweet-salty contrast.

FAQs

Can I make these without cream cheese?

You can replace it with a mascarpone or whipped buttercream topping, but it won’t have the same tangy flavor.

Can I use caramel candies instead of sauce?

Yes, melt soft caramel candies with a splash of cream to make a drizzleable sauce.

Do these need to be refrigerated?

Yes, because of the cheesecake topping, they should be stored in the refrigerator.

Can I freeze them fully assembled?

You can, but the cheesecake layer may lose its texture slightly after thawing — freezing the base separately works best.

Can I use store-bought cookie dough?

Yes, sugar cookie or vanilla cookie dough works great if you’re short on time.

How do I prevent the cookies from spreading?

Chill the dough for 15–20 minutes before baking to help them hold their shape.

Can I make them smaller?

Absolutely. Just reduce the baking time by 2–3 minutes.

How do I make homemade caramel?

Simmer sugar until golden, then add butter, cream, and salt — it’s quick and adds incredible flavor.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend with xanthan gum for best results.

Can I add toppings?

Crushed pretzels, pecans, or chocolate shavings make great additions on top of the caramel drizzle.

Conclusion

These Copycat Crumbl Salted Caramel Cheesecake Cookies are the perfect blend of indulgent flavors — soft, buttery cookies, rich cream cheese frosting, and silky caramel with a hint of sea salt. They’re elegant enough for special occasions yet easy enough to whip up any time a craving hits. Whether you serve them chilled or slightly softened, each bite delivers the bakery-level decadence you love, right from your own kitchen.

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