Copycat Crumbl Cookies & Cream Cheesecake Cookie
This Cookies & Cream Cheesecake cookie is thick, soft, and indulgent — a chocolate base topped with a cool, ultra-creamy cheesecake swirl. It has that nostalgic Oreo-cheesecake flavour without being overly sweet, and it sets beautifully when chilled. This version stays faithful to Crumbl’s texture while being easier to reproduce at home.
Ingredients (Cookie Base)
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ cup Dutch-processed cocoa powder
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ cup crushed Oreo pieces (not crumbs — small chunks)
Ingredients (Cheesecake Topping)
6 oz cream cheese, softened
¼ cup powdered sugar
2 tbsp granulated sugar
½ tsp vanilla extract
⅛ tsp salt
2–3 tbsp heavy cream (to loosen)
Extra crushed Oreos for topping
Instructions
1. Make the Cookie Base
Cream butter + both sugars until fluffy (2–3 minutes). Add egg + vanilla; mix well. Whisk dry ingredients separately; fold into the wet dough. Fold in Oreo pieces. Scoop large ¼-cup balls, flatten slightly. Bake at 350°F (177°C) for 10–12 minutes until edges are set but centers look soft. Cool completely.
2. Make the Cheesecake Topping
Beat cream cheese until completely smooth. Add powdered sugar, granulated sugar, vanilla, and salt. Add heavy cream a tablespoon at a time until it becomes pipeable — smooth but not runny.
3. Assemble
Pipe a thick swirl of cheesecake topping onto each cooled cookie. Sprinkle with crushed Oreos. Chill 20–30 minutes for the signature Crumbl texture.
Tips for the Perfect Copycat
Use Dutch-processed cocoa for the deeper Crumbl chocolate flavour.
Don’t overbake — these are meant to stay soft and brownie-like.
Chill before serving for the real “cookies & cream cheesecake” experience.