Crumbl Lemon Cheesecake Copycat Cookies

You need to try these Crumbl Lemon Cheesecake Copycat Cookies - a soft graham cracker cookie topped with cheesecake filling and lemon curd!

These cookies are like little pies, full of flavor and texture!

This recipe makes 28 large cookies (Crumbl style). You can also make them tiny cookies if you'd like more!

Prep Time 20

Cook Time 10

Chill Time 40

Total Time 1 10

Servings 28 large cookies

Author Plum Street Collective

5⅓ cups flour
2½ cups graham cracker crumbs, divided (2 cups for dough, 1/2 cup for rolling dough in) You can buy premade crumbs, which I used, or it is equivalent to 35 crushed graham crackers)
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups unsalted butter, softened (4 sticks)
2 cups white sugar
1 cup brown sugar
4 eggs
2 tablespoons vanilla

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Set aside.
Combine dry ingredients and mix well (flour,2 cups of the graham cracker crumbs, salt, baking soda, and baking powder).
Set aside.
Add softened butter to a stand mixer fitted with the paddle attachment and whip for 1 minute on medium speed.
Add in sugars and cream well for 2-3 minutes. Scrape down sides of bowl, then add in eggs and vanilla and mix until well incorporated.
Slowly add in flour and mix until just incorporated. Don't overmix.
Scoop cookie dough with a 1/3 cup scoop (XL scoop) or you can use a 1/3 measuring cup.
In a separate bowl place the 1/2 cup of graham cracker crumbs.
Place scooped dough onto parchment-lined cookie sheet.
Once it is all scooped, flatted each ball into a thick round disc, then toss in the 1/2 cup graham cracker crumbs to coat each piece.
Place 5-6 discs of the cookie dough onto the clean parchment-lined cookie sheet and bake for 9-11 minutes at 350°F until cookies are just set.
If they start turning brown at all on top they are done. Once you remove them, leave them on the tray for 5 minutes to keep cooking and to set up.
Continue process by adding discs of cookie dough to a clean parchment-lined baking sheet, and bake each for 9-11 minutes.
Once cookies are done setting, chill for 15-20 minutes in a freezer to cool them off before frosting.

While cookies are baking or chilling, make the cheesecake topping.
In a clean stand mixer fitted with the paddle attachment, add the softened cream cheese and softened butter.
Whip very well on medium speed for 3-4 minutes until cream cheese and butter and light, fluffy, and well combined. Scrape down the edges and mix again for 1 minute.
Then add in the vanilla and add the powdered sugar (slowly, 1 cup at a time).
Continue to whip and scrape down until the filling is creamy and well combined. If there are any clumps, keep whipping on high for 4-5 minutes until it's light and fluffy. It should be very smooth!

Remove cookies from freezer and add a layer of the cheesecake topping to each cookie, using a butter knife.
Then return to the freezer and let them set for 20-30 minutes in the freezer until the cheesecake filling is firm to the touch.
Then, add a small dollop of lemon curd to each cookie and swirl onto the top using a clean butter knife.
If desired, top with a tiny piece of lemon. And then Enjoy!