Dessert

Copycat Crumbl Salted Caramel Cheesecake Cookies Recipe

ByJack Voss February 25, 2026February 25, 2026

Introduction

These Copycat Crumbl Salted Caramel Cheesecake Cookies are delightfully gooey, decadent, and utterly irresistible. Featuring a soft cookie base with a creamy cheesecake center and a luscious salted caramel drizzle, they make the perfect treat for any occasion.

A stack of three soft cookies sits on a white plate with crumbly, golden-brown tops showing rough texture. The top cookie is broken in half and placed on the middle cookie, revealing a creamy white filling inside, while sticky caramel syrup drips down from the broken cookie, covering some parts with a shiny, amber layer. A light dusting of powdered sugar covers the cookies, adding a delicate white touch to the warm colors. The background is softly blurred with similar cookies, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (226g) full-fat cream cheese, softened
¼ cup (50g) granulated sugar
1 large egg yolk
½ tsp vanilla extract
½ cup (113g) unsalted butter, softened
½ cup (100g) granulated sugar
¼ cup (50g) packed light brown sugar
1 large egg, room temperature
1 tsp vanilla extract
1 ¾ cups (210g) all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup (200g) granulated sugar (for caramel)
¼ cup (60ml) water
½ cup (120ml) heavy cream, warmed
¼ cup (57g) unsalted butter, cut into small pieces
½ tsp flaky sea salt, plus more for garnish
1 cup high-quality store-bought salted caramel sauce (optional alternative)

Instructions

Step 1: Prepare cheesecake filling by beating the softened cream cheese with ¼ cup granulated sugar until smooth. Add the egg yolk and ½ tsp vanilla extract; beat on low until just combined. Cover and chill for at least 30 minutes.
Step 2: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a large bowl, cream together the softened butter with ½ cup granulated sugar and ¼ cup packed light brown sugar until light and fluffy, about 3-4 minutes. Beat in the egg and 1 tsp vanilla extract until incorporated.
Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
Step 4: Retrieve the chilled cheesecake filling. Using a ¼-cup scoop, portion out cookie dough and roll into balls. Place them spaced apart on the prepared baking sheet. Make a deep indentation in the center of each ball with your thumb or a small spoon.
Step 5: Spoon 1 to 1 ½ tablespoons of the cheesecake filling into each indentation.
Step 6: Bake for 14-18 minutes until the edges are lightly golden and the cheesecake filling is set but slightly wobbly. Cool on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely.
Step 7: Prepare the salted caramel drizzle. Choose one method:
1. Option 1: Store-bought caramel – Warm 1 cup of store-bought salted caramel sauce in the microwave for 30-60 seconds, stirring halfway through until pourable.
2. Option 2: Homemade caramel – Combine granulated sugar and water in a saucepan over medium-high heat. Cook until it reaches a deep amber color (about 8-12 minutes). Remove from heat and slowly whisk in warmed heavy cream (mixture will bubble). Add butter pieces and flaky sea salt, whisk until smooth. Cool until pourable but not hot.
Step 8: Once cookies are completely cool and caramel is pourable, drizzle generously over the cheesecake centers and edges. Sprinkle with a pinch of flaky sea salt. Let caramel set 15-30 minutes before serving.

Tips & Variations

For an extra gooey texture, let cookies come to room temperature or microwave for 10 seconds before serving.
Swap salted caramel with chocolate ganache if you prefer a different flavor twist.
Use high-quality cream cheese and caramel sauce for the best flavor.

Storage

Store cookies in an airtight container in the refrigerator for up to 3-4 days. To enjoy the gooey texture, bring them to room temperature or warm in the microwave for 10 seconds before serving.

How to Serve

A stack of three golden brown cookies sits on a white plate with a white marbled surface beneath. The bottom two cookies are whole and slightly cracked, showing a soft texture. The top two cookies are broken in half, revealing a creamy white filling in the center of each cookie. A thick, glossy caramel sauce is generously dripping over the top broken cookie, flowing down to the other cookies below. The cookie edges are crumbly and studded with small bits, with a light dusting of white powdered sugar adding contrast. The background is softly blurred, emphasizing the rich texture and gooey detail of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, the cheesecake filling can be made and chilled up to a day in advance to save preparation time.

What if I don’t have flaky sea salt for garnish?

You can use regular table salt sparingly, but flaky sea salt adds a nice texture and burst of salty flavor that complements the caramel.

Jack Voss