crumbl dupe: ny cheesecake cookies

Kelsey Beiermann
Servings 12 humongous cookies


graham cracker cookie

  • 1 1/2 c room temp butter
  • 3/4 c sugar
  • 1 1/2 c packed brown sugar
  • 2 eggs
  • 1 tbsp vanilla overflow your pour if you love vanilla extract like me 🙂
  • 3 3/4 c all purpose flour
  • 2 pkg graham crackers, crushed
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

cheesecake frosting

  • 8 oz room temp cream cheese
  • 7 oz marshmallow creme
  • 1 1/2 c powdered sugar



  • Preheat oven to 350º.
  • In a standing mixer, mix together butter, sugar, and brown sugar on medium-high for 2 minutes.
  • Add eggs and vanilla.
  • Turn mixer off and add in flour, crushed graham crackers, baking soda, baking powder, and salt.
  • On low, quickly turn mixer on and off until all ingredients are combined, creating a dough.
  • Use a 2" scoop to portion out halved balls of dough. Match two halved balls together to create one full ball. Set ball on parchment paper lined cookie sheet. Place a piece of parchment paper between a ball of dough and a glass to press down slightly, making a 1" thick disks. Repeat until you have 6 cookies on one cookie sheet.
  • Bake for 18 minutes.
  • Let cookies cool on pan for 5 minutes before transferring them.


  • In a standing mixer, whip cream cheese on medium-high for 1 minute.
  • Add powered sugar 1/2 a cup at a time until fully combined before adding the next 1/2 cup.
  • Turn mixer off and add marshmallow cream. Mix until all ingredients are fully combined.
  • Pipe or spread onto cookies after they are completely cooled.
  • Optional: Sprinkle additional crushed graham crackers on top of frosting.


This is a slight adaptation from Cooking with Karli‘s Copycat Crumbl Raspberry Cheesecake Cookies recipe. I adjusted the things that I changed after making these a couple times and rewrote my instructions. Click here for Karli’s recipe!

Here’s the scoop I use to get the perfect size for these cookies. I also use it for any other cookies I make and of course to scoop ice cream. Plus, it’s the cutest with the wooden handle, right?

This blender is my fave and what I use to crush the graham crackers. I put in about 1/3 of the crackers, pulse until they’re dust, pour into mixer, and repeat until all have been added.

I also use it weekly for salsa, smoothies, and creamy pasta sauces, among other things. All parts are dishwasher safe and its small size makes it easy to store. 🙌🏻

My trusty stand mixer. This is one of the best wedding gifts we received– still going strong after seven years.

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2 responses to “crumbl dupe: ny cheesecake cookie recipe”

  1. These look incredible! I can’t wait to make them!

    1. You’ll have to tell me what you think!

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