Crumbl New York Cheesecake Cookie
Crumbl New York Cheesecake Cookies are basically reverse cheesecake. The recipe features a thick chewy cookie with crisp edges packed with graham crackers and a tangy cheesecake filling (no bake!) on top. Want even more cheesecake indulgence? Just make double the cheesecake topping! Yum.
Ingredients
No Bake Cheesecake Topping:
- 5 ounces cream cheese (full fat)
- ¼ cup granulated sugar
- 2 teaspoons sour cream
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- tiny pinch of salt (optional)
- ¼ cup heavy whipping cream well chilled
Graham Cracker Cookies:
- 1 ½ sheets graham crackers (for rolling the cookies in before baking)
- 9 sheets graham crackers full sheets, (about 135g)
- 14 tablespoons unsalted butter, softened room temp (196g)
- ¾ cup light brown sugar packed, (150g)
- ½ cup granulated sugar (100g)
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour (240g)
- 1 tablespoon cornstarch
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Topping (graham cracker crust):
- ¾ sheet graham cracker (see recipe)
- ½ teaspoon sugar
- ½ tablespoon unsalted butter melted
Instructions
No Bake Cheesecake Topping:
- We'll start with the filling so it can chill while the cookies are baking and cooling. Using a large bowl and hand mixer with beaters attached, beat the softened cream cheese until it's perfectly smooth. Add the sugar and beat again until perfectly smooth.
- Add the sour cream, lemon juice, and vanilla extract, and tiny pinch of salt and beat until smooth. Set aside.
- Using a small bowl and the whisk attachment for your hand mixer, beat 1/4 cup of heavy whipping cream until stiff peaks form. This will go quickly, so check the cream frequently.
- Scoop the whipped cream into the bowl with the cream cheese mixture and gently fold it in with a spatula until totally combined. Pop this mixture in the fridge for at least two hours (it will continue to set up as it stays in the fridge so 4-8 hours is even more ideal, though totally optional).
Graham Cracker Cookies:
- Preheat oven to 350°F and prepare two baking sheets with parchment paper.
- Crush 1 ½ sheets of graham crackers in a ziptop bag (use a rolling pin or a glass) until finely ground. Pour into a bowl and set aside. These are for rolling the cookie dough in before baking.Use the same bag to crush nine graham crackers until finely ground and set aside. Save the bag to use for making the quick "crust" topping.
- In a large bowl, use a hand mixer with beaters to cream together the softened butter and sugars. Beat until totally combined and smooth, about 2-3 minutes. Add the egg and vanilla extract and beat until just combined.
- Pour the nine ground graham crackers, flour, cornstarch, baking powder, and salt into the bowl. Use a spatula to gently fold everything together until combined. Mixing it with your hands is also an option--messy, but effective.
- Use a 1/3 cup scoop or measuring cup to scoop/measure 10 cookies. Roll each scooped cookie lightly into a ball shape and roll it in the reserved graham crackers. Place cookie on a cookie sheet and flatten to about 1" tall. Place 5-6 cookies on each baking sheet, at least 3" apart.
- Bake cookies one sheet at a time until the cookies are lightly crackled on top and the edges are just turning golden, about 14-16 minutes. Don't overbake.
- OPTIONAL: Right after the cookies come out of the oven, use a glass to gently & lightly smoosh in the middles of the cookies to create a well to place the frosting. You can skip this step if you prefer.
Topping (graham cracker crust) and Assembly:
- Begin assembly after cookies are cooled and the filling has chilled. Use the same bag you crushed the crackers in earlier and crush 3/4 of a graham cracker. Mix in a small bowl with the 1/2 teaspoon sugar and 1/2 tablespoon melted butter.
- Fit a pastry bag with medium-large round tip (I used a #12 and would've wanted something a bit larger) and fill the bag with the chilled cheesecake filling. Note that in a pinch you can pipe with a ziptop storage bag--just cut off one of the corners to pipe from. Pipe a swirl evenly in the center of each cookie leaving an unfrosted ridge around the edge. Sprinkle each cookie with the graham cracker crust mixture.
- Store frosted cookies and any leftover frosting/filling in the fridge. Note that frosted cookies will soften in the fridge.To maintain crisp cookies, the best way to store them is to store the unfrosted cookies at room temp in an air-tight container (up to 3-4 days). Store the frosting and the graham cracker topping in the fridge and top cookies as you are ready to eat them.
Notes
Want more frosting? Double the cheesecake filling recipe and frost the cookies with a large round piping tip all the way to the edge of each cookie.
Storing the Cookies: Store frosted cookies and any leftover frosting/filling in the fridge. Note that frosted cookies will soften in the fridge.
Freezing the Cookies: I found that the frosted cookies worked great frozen. The cookie portion did soften, but oh they were still so good!