Salted Caramel Cheesecake Cookies Recipe – Easy Crumbl Inspired Treat

The moment you bite into a Salted Caramel Cheesecake Cookie, it’s like a little burst of sweet, salty, creamy heaven. Honestly, the aroma of brown sugar, butter, and caramel swirling together in my kitchen always makes my day brighter. I first tried making these cookies after a not-so-successful attempt at Crumbl’s version (let’s just say my caramel was more like chewy toffee). Still, the magic of that flavor combo kept haunting me until I nailed it—soft cookie base, silky cheesecake topping, and that glorious drizzle of salted caramel.

These cookies are the kind you want to show off on Pinterest—just look at them! Thick, chewy, and topped with a glossy caramel swirl, they’re basically bakery-worthy but totally doable at home. I love how the tang of the cream cheese balances all that sweetness, and the sea salt flakes add a little extra “oomph.” Whether you’re baking for a party, a weekend treat, or just because you’re craving something special, this Salted Caramel Cheesecake Cookies recipe is a must-try.

As someone who’s tested this recipe at least a dozen times (and taste-tested way more cookies than I should admit), I promise these cookies are worth every minute. The flavors are bold, the textures are dreamy, and you don’t need fancy equipment or ingredients. It’s a crowd-pleaser for all ages, and let’s face it—there’s something magical about homemade cookies that feel as decadent as a slice of cheesecake. So if you’re chasing that Crumbl-inspired salted caramel cheesecake cookie vibe, you’re in the right place!

Why You’ll Love This Salted Caramel Cheesecake Cookies Recipe

I’ve baked hundreds of cookies over the years, but these Salted Caramel Cheesecake Cookies have a special place in my kitchen (and heart). Here’s why you’ll want to save this recipe:

• Quick & Easy: Ready in under an hour, including cooling and topping—perfect for spontaneous dessert cravings or last-minute guests.
• Simple Ingredients: No weird stuff—just pantry staples with a few fun extras like cream cheese and caramel.
• Perfect for Any Occasion: I’ve made these for birthday parties, holiday trays, and even bake sales. They disappear fast!
• Crowd-Pleaser: My kids, neighbors, and even picky eaters swear these are the best cookies I’ve ever made. The combo of creamy cheesecake and gooey caramel gets everyone’s attention.
• Unbelievably Delicious: Every bite is a flavor bomb—think rich brown sugar cookie, tangy cheesecake, that sweet-salty caramel drizzle, and a sprinkle of sea salt.

What really sets this recipe apart? The cookie base is thick but tender, almost like a cheesecake crust, and the cheesecake topping is whipped until it’s light and fluffy. I use homemade caramel sauce because it’s richer and more buttery than anything store-bought (though you can totally use a jar in a pinch). The final touch—sea salt flakes—makes the flavor pop.

This isn’t just another cookie recipe that you’ll forget about. It’s the kind you’ll crave, make again and again, and probably stash a few in the freezer for emergencies. There’s something so comforting about the creamy topping and that salty-sweet finish. It’s indulgent but easy, and truly the best kind of treat for sharing—or keeping all to yourself!

What Ingredients You Will Need for Salted Caramel Cheesecake Cookies

This recipe uses simple, wholesome ingredients to deliver bold flavor and that classic Crumbl-inspired texture—no fussy stuff. Most of these should be in your pantry, and everything else is easy to find at the grocery store.

• For the Cookie Base:
  • 2 1/2 cups (320g) all-purpose flour (unbleached is best for a softer crumb)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, softened (room temperature for easy mixing)
  • 1 cup (200g) light brown sugar, packed (adds a caramel-like depth)
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract (I love Nielsen-Massey for this!)
• For the Cheesecake Topping:
  • 8 oz (227g) cream cheese, softened (full-fat for extra creaminess)
  • 1/4 cup (30g) powdered sugar (just enough to sweeten, not overpower)
  • 1/2 teaspoon pure vanilla extract
• For the Salted Caramel:
  • 1/2 cup (120ml) caramel sauce (homemade preferred, but store-bought works too)
  • Flaky sea salt for sprinkling (Maldon is my go-to)

If you’re making your own caramel sauce, you’ll need granulated sugar, butter, heavy cream, and a pinch of salt. If you’re short on time, just grab a good-quality caramel from the store—I won’t judge!

Ingredient swaps: You can use gluten-free flour (like Bob’s Red Mill 1-to-1) for a GF option—just watch the texture. For dairy-free, use vegan cream cheese and dairy-free butter (but the flavor will be slightly different). If you’re watching sugar, try coconut sugar in the cookie base for a deeper flavor, but don’t skip the brown sugar entirely—it’s key for the caramel notes.

I recommend small-batch sea salt for topping—those little flakes really make each bite pop. If you love extra caramel, double the sauce and go wild. For the cream cheese, full-fat is best, but lighter versions work if you want something less rich. Trust me, I’ve tried every combo!

Equipment Needed

• Stand mixer or hand mixer (either works—it’s just faster with a stand mixer)
• Large mixing bowls (at least two, for the cookie dough and cheesecake topping)
• Baking sheets (heavy-duty pans help with even baking)
• Parchment paper or silicone baking mats (for easy cookie removal)
• Cookie scoop (medium size, about 2 tablespoons—helps with uniform cookies)
• Small offset spatula or butter knife (for spreading the cheesecake topping)
• Wire cooling rack (lets cookies cool without getting soggy bottoms)
• Microwave-safe bowl or small saucepan (for warming caramel sauce)

If you don’t have a stand mixer, a sturdy hand mixer works just fine—I used one for years before finally splurging. Pro tip: If you’re low on mixing bowls, just wash between steps (I do it all the time, especially when I’m short on counter space). Heavy-duty baking sheets are worth the investment, but any rimmed pan will do in a pinch. For the cookie scoop, you can always use two spoons and eyeball it if needed. And if you don’t have a wire rack, just let cookies cool on parchment—no stress.

Preparation Method

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats (I always do both for extra insurance against sticking).
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups (320g) flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
3. Cream Butter & Sugars: In a large bowl, beat 1 cup (226g) unsalted butter with 1 cup (200g) light brown sugar and 1/2 cup (100g) granulated sugar until light and fluffy—about 2-3 minutes on medium speed. The mixture should look pale and creamy.
4. Add Eggs & Vanilla: Scrape down the bowl, then add 2 large eggs one at a time, mixing well after each. Stir in 2 tsp vanilla extract. If the mixture looks curdled, don’t panic—it’ll smooth out once the flour goes in.
5. Combine Wet & Dry: Add the dry ingredient mixture in two batches, mixing just until combined. Don’t over-mix or your cookies might turn out a bit tough.
6. Scoop & Bake: Use a medium cookie scoop (about 2 tbsp) to portion dough onto prepared sheets, spacing about 2 inches apart. Flatten each slightly with your palm—these cookies don’t spread much.
7. Bake: Bake for 11-13 minutes, until edges are set and centers look just barely done. They’ll firm up as they cool. (If your oven runs hot, check at 10 minutes.)
8. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Don’t rush—the cheesecake topping goes on best when they’re fully cool.
9. Make Cheesecake Topping: In a clean bowl, beat 8 oz (227g) cream cheese until smooth, about 1 minute. Add 1/4 cup (30g) powdered sugar and 1/2 tsp vanilla extract, then beat until fluffy and creamy—about 2 more minutes. Taste and add a touch more sugar if you want it sweeter.
10. Top Cookies: Using a small offset spatula or butter knife, spread a generous dollop of cheesecake topping on each cooled cookie. Don’t worry about perfection—swirly tops look even better.
11. Warm Caramel Sauce: Heat 1/2 cup (120ml) caramel sauce in a microwave-safe bowl for 15-20 seconds, just until pourable. (If using homemade, make sure it’s smooth, not gritty.)
12. Drizzle & Sprinkle: Drizzle caramel over cheesecake-topped cookies and immediately sprinkle with flaky sea salt. The caramel sets quickly, so work fast.
13. Serve: Let cookies sit for 10-15 minutes so toppings set. Enjoy immediately or refrigerate for a firmer texture.

If your cheesecake topping is runny, chill it for 15 minutes before spreading. For the caramel, if it’s too thick, add a teaspoon of warm cream and stir. Cookies can be made a day ahead—the flavors only get better!

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks that make these Salted Caramel Cheesecake Cookies foolproof (well, almost!). Here’s what I swear by:

• Room Temperature Ingredients: It’s tempting to rush, but using room temp butter, eggs, and cream cheese makes a huge difference. I used cold butter once and my cookies barely spread (plus, mixing was a workout).
• Don’t Over-Mix: Once you add the flour, mix just until it disappears. Over-mixing leads to dense cookies. If you see streaks of flour, give it one more gentle stir.
• Proper Measuring: Spoon flour into your measuring cup, then level with a knife—don’t scoop straight from the bag, or you’ll end up with too much flour and dry cookies.
• Cheesecake Topping Consistency: Beat until fluffy, not runny. If it’s too thin, chill for a bit; if too thick, add a teaspoon of milk.
• Homemade Caramel: If making from scratch, cook over medium heat and watch closely. Caramel goes from golden to burnt in seconds (trust me, I’ve tossed my fair share of burnt sugar!).
• Sea Salt Flakes: Sprinkle immediately after caramel drizzle so they stick. The contrast is what makes this cookie irresistible.

I’ve accidentally used old baking powder before (oops)—the cookies didn’t rise at all. Always check your leaveners! If multitasking, prep cheesecake topping while cookies bake, then warm caramel right before assembling. It saves time and keeps things moving.

Consistency matters—make sure cookies cool fully before topping, and don’t stack them until caramel sets. If you want bakery-style looks, use a round cookie cutter to gently nudge warm cookies into perfect circles (I do this every time and it’s oddly satisfying!).

Variations & Adaptations

Salted Caramel Cheesecake Cookies are super versatile, and I love tweaking them for different occasions and diets. Try these ideas:

• Gluten-Free: Swap all-purpose flour for a 1-to-1 gluten-free blend (like Bob’s Red Mill). Texture’s a tad softer, but flavor’s spot-on.
• Flavor Swaps: Instead of caramel, use chocolate ganache or homemade berry compote for the drizzle. Strawberry cheesecake cookies? Yes, please.
• Seasonal Twists: Add 1/2 teaspoon cinnamon or pumpkin spice to the cookie base for a fall-inspired treat, or stir in lemon zest for spring.
• Dairy-Free: Use plant-based butter and vegan cream cheese. The topping will be a bit less rich, but still tasty!
• Nutty Crunch: Sprinkle chopped pecans or toasted hazelnuts over the caramel for a little crunch.

I once swapped the caramel for a maple glaze and it was a huge hit at brunch. For a birthday party, I added rainbow sprinkles on top of the cheesecake layer—so fun! If allergies are a concern, you can skip the nuts and use allergen-friendly caramel (or even a coconut-based sauce).

You can also play with the size—make mini cookies for portion control or giant ones for sharing. Honestly, this recipe is a blank canvas for your favorite flavors!

Serving & Storage Suggestions

Serve Salted Caramel Cheesecake Cookies slightly chilled or at room temperature—they’re dreamy either way. For a party platter, arrange cookies in a spiral on a pretty cake stand and sprinkle extra sea salt for sparkle. These pair beautifully with coffee, milk, or even a caramel latte if you’re feeling fancy.

If you want to go all out, serve alongside fresh berries or a scoop of vanilla ice cream. For brunch, I’ve done mini cookies with fruit salad on the side—always a hit!

Storage: Store cookies in an airtight container in the fridge for up to 4 days. The cheesecake topping stays creamy, and the caramel flavor deepens. For longer storage, freeze cookies (without topping) for up to a month. Thaw, then add topping and caramel fresh.

Reheating: Warm cookies briefly (10 seconds in the microwave) if you like them soft. The cheesecake topping stays smooth, and the caramel gets gooey. Just don’t overheat or the topping may melt.

Pro tip: Flavors intensify overnight, so these cookies are even better the next day. If stacking, use parchment between layers to prevent sticking.

Nutritional Information & Benefits

Each Salted Caramel Cheesecake Cookie (approx. 65g) contains about:

• Calories: 260
• Fat: 13g
• Carbs: 33g
• Protein: 3g
• Sugar: 21g

Key ingredients like cream cheese provide calcium, and the eggs add protein. Using sea salt (in moderation) helps balance sweetness and can reduce sugar cravings. If you go gluten-free or dairy-free, adjust values accordingly.

Allergy note: Contains dairy, gluten, eggs. For nut-free, avoid adding nuts as a topping. If you’re mindful of sugar, enjoy in moderation or use reduced-sugar options where possible. I love that these cookies feel indulgent but can be tweaked to fit different diets—just ask!

Conclusion

Salted Caramel Cheesecake Cookies are truly a treat worth making, whether you’re a die-hard Crumbl fan or just love bold flavors in a classic cookie. They’re easy enough for beginner bakers, but special enough for parties, holidays, and those “just because” moments.

Try swapping flavors, switching up toppings, or making them mini—there’s no wrong way to enjoy these. I keep coming back to this recipe because it’s comforting, fun to make, and always impresses. If you’re looking for a cookie that’s a little bit extra (in the best way), this is it.

Let me know how your batch turns out! Share your tweaks, favorite toppings, or even your cookie fails (we all have them). Comment below or tag me on Pinterest with your creations—I seriously can’t wait to see your version. Happy baking and enjoy every sweet, salty, creamy bite!

Frequently Asked Questions

Can I use store-bought caramel sauce for these cookies?

Absolutely! Store-bought caramel works great if you’re short on time. Homemade caramel just adds a deeper, buttery flavor, but both are delicious.

Do these cookies need to be refrigerated?

Yes, because of the cheesecake topping. Keep them in an airtight container in the fridge to maintain freshness and food safety.

Can I freeze Salted Caramel Cheesecake Cookies?

Yes! Freeze the baked cookies (without topping) for up to a month. Add cheesecake and caramel after thawing for best texture.

How do I make these cookies gluten-free?

Just swap the all-purpose flour with a 1-to-1 gluten-free baking blend. The cookies will be a bit softer but still tasty!

What’s the best way to get perfect, round cookies?

After baking, gently nudge warm cookies with a round cookie cutter or glass. It gives them that bakery-perfect look—my favorite trick!

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