Lemon Cheesecake Cookies (Crumbl Dupe)

If you’re a fan of the iconic, thick, and ultra-indulgent cookies from Crumbl, you are going to fall head over heels for this copycat recipe. These Crumbl-Inspired Lemon Cheesecake Cookies perfectly balance rich, creamy decadence with a bright, zesty punch of citrus. Built on a buttery Graham cracker cookie base, each cookie is piled high with a velvety cream cheese frosting and finished with a glossy layer of sweet lemon curd. It is truly the ultimate dream dessert for lemon lovers and cheesecake fans alike.

Perfect for family gatherings, special occasions, or when you just want to treat yourself to a bakery-quality dessert at home, these showstopping cookies look incredibly professional but are surprisingly simple to make. There’s no dough chilling required, meaning you can satisfy your sweet tooth in less than an hour. Let’s dive into why this effortless recipe will become an absolute staple in your dessert rotation.

Why You’ll Love These Cookies

 No Dough Chilling Required: Unlike many gourmet cookie recipes, this dough is ready to be scooped and baked immediately, saving you time.

 Bakery-Quality at Home: The combination of a textured Graham cracker base, smooth cream cheese frosting, and vibrant lemon curd mimics the signature multi-layered look and texture of Crumbl’s famous lineup.

 The Perfect Flavor Balance: The buttery, slightly salty graham crust tones down the sweetness of the frosting, while the tangy lemon curd cuts through the richness beautifully.

Ingredients

For the Cookie Base

•  2 ¼ cups (270g) All-Purpose Flour
•  1 ½ cups (127g) Graham Cracker Crumbs (about 9-10 full sheets, finely crushed)
•  1 tsp Baking Powder
•  ½ tsp Baking Soda
•  ½ tsp Salt
•  1 cup (226g) Unsalted Butter, softened to room temperature
•  ¾ cup (150g) Granulated Sugar
•  ¾ cup (165g) Light Brown Sugar, packed
•  2 Large Eggs, room temperature
•  1 tsp (5ml) Vanilla Extract

For the Cream Cheese Frosting & Topping

•  8 oz (226g) Cream Cheese, softened
•  ½ cup (113g) Unsalted Butter, softened
•  3 cups (360g) Powdered Sugar
•  1 tbsp (15ml) Fresh Lemon Juice
•  ½ cup (120ml) High-Quality Lemon Curd (to be mixed into the frosting)
•  Additional Lemon Curd (roughly ½-2/3 cup extra, for spooning on top of each cookie)
•  Extra garnish: 12 thin fresh lemon slices

Step-by-Step Instructions

1. Make and Bake the Cookie Base

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

2.) In a medium bowl, whisk together the flour, finely crushed Graham cracker crumbs, baking powder, baking soda, and salt. Set aside.

3.) In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy.

4.) Add the eggs and vanilla extract, mixing well after each addition.

5.) Turn the mixer to low and gradually add the dry ingredients just until combined. Do not overmix.

6.) Divide and weigh the dough into 10 large balls, roughly 3.25 ounces (92g) each. Flatten them slightly into thick discs, then roll the outside of each disc in extra Graham cracker crumbs.

7.) Place the cookies 2 inches apart on your prepared baking sheets. Bake for 9 to 10 minutes until the edges are just set and lightly golden. Allow them to cool completely on the pan.

2. Whip Up the Frosting

1.) In your stand mixer or using a hand mixer, beat the softened cream cheese and butter together until completely smooth and free of lumps.

2.) Slowly add the powdered sugar one cup at a time on low speed.

3.) Pour in the fresh lemon juice and the ½ cup of lemon curd, then whip on medium-high speed for another 1-2 minutes until the frosting is light, fluffy, and evenly combined.

3. Assemble and Decorate

1.) Pipe a circle of frosting onto the cookies leaving an empty space in the center to fill with the lemon curd.

2.) Spoon a dollop of your additional lemon curd directly into the empty center of the frosting circle.

3.) Finish each cookie with a tiny wedge of a fresh lemon slice.

Tips for Success

 Use Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are truly at room temperature. Cold cream cheese will result in a lumpy frosting, while cold eggs can cause your cookie batter to split.

 Don’t Overbake: To get that signature soft, melt-in-your-mouth Crumbl texture, take the cookies out right at the 9 or 10-minute mark. They will continue to firm up as they cool on the baking sheet.

 Cool Completely Before Frosting: If your cookies are even slightly warm when you apply the cream cheese frosting, it will melt and slide right off the base.

Storage and Freshness

 Refrigerator: Because of the cream cheese frosting and lemon curd toppings, these cookies must be stored in the refrigerator. Place them in a single layer inside an airtight container for up to 4 to 5 days.

 Serving Temperature: While they taste amazing cold straight from the fridge, you can let them sit on the counter for about 15-20 minutes before serving to let the cookie base soften up to its perfect texture.

Piping bags, cookie boxes for small business bakers, my favorite flavor extracts, baking sheets and tons of other items I use to bake with is linked for you on my Amazon Storefront!