Crumbl Lemon Cheesecake Cookies are a bright, indulgent twist on a classic dessert. These oversized, bakery-style cookies feature a soft, buttery lemon cookie base bursting with citrus flavor.
Each cookie is topped with a smooth swirl of tangy, creamy cheesecake frosting and a dollop of luscious lemon curd, creating a perfect balance of sweet and tart.
Inspired by the popular Crumbl bakery, they deliver the richness of cheesecake in handheld cookie form. Ideal for spring gatherings, summer parties, or simply satisfying a citrus craving, these cookies are both visually stunning and irresistibly delicious with every bite.
If you love the bright, tangy flavor of lemon paired with the rich creaminess of cheesecake, these Crumbl-style Lemon Cheesecake Cookies are your dream dessert. Inspired by the popular Crumbl bakery, these cookies feature soft lemon sugar cookie bases topped with a velvety cheesecake frosting and finished with a swirl of lemon curd. Perfect for spring, summer, or anytime you crave something light yet indulgent, these cookies are just the right mix of sweet, tart, and creamy.
Crumbl Lemon Cheesecake Cookies Recipe
Description
Crumbl Lemon Cheesecake Cookies are a bright and indulgent treat combining the zing of lemon with the creaminess of cheesecake.
These soft, buttery cookies are infused with lemon zest and topped with a luscious swirl of cheesecake frosting, often finished with a graham cracker crumble or lemon curd drizzle.
Their melt-in-your-mouth texture and balanced sweet-tart flavor make them perfect for spring or summer gatherings, tea parties, or as a refreshing dessert.
Inspired by classic lemon cheesecake, each bite delivers a burst of citrusy freshness layered with rich, creamy goodness—just like your favorite Crumbl bakery treat, right from your own kitchen.
Ingredients
For the Cheesecake Frosting:
For the Topping:
Instructions
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In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Add the egg, lemon zest, lemon juice, and vanilla extract, and beat again until fully combined.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture and mix until just combined. The dough should be soft but not sticky. Cover the dough and refrigerate for 30–60 minutes to help prevent spreading during baking.
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the chilled dough into large balls (about 3–4 tablespoons each, Crumbl-style). Flatten them slightly with your fingers or the bottom of a glass. Bake for 10–12 minutes, or until the edges are set and the centers still look slightly underbaked. Don’t overbake—they will continue to set as they cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
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While the cookies are cooling, prepare the cheesecake frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Add in the powdered sugar gradually and beat until thick and fluffy. Stir in vanilla extract. If you want a looser texture, add a splash of heavy cream. Transfer the frosting to a piping bag or use a spoon to swirl onto the cooled cookies.
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Spoon a teaspoon of lemon curd into the center of each frosted cookie. Use a toothpick or the back of the spoon to create a gentle swirl if desired. Refrigerate the cookies for about 15–20 minutes to help the frosting and curd set before serving. Store leftovers in an airtight container in the fridge.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 31g11%
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Why You'll Love These Cookies
Crumbl Lemon Cheesecake Cookies combine the soft, melt-in-your-mouth texture of a bakery cookie with the zesty punch of lemon and the creamy goodness of cheesecake. The lemon curd adds that bright, tangy finish that cuts through the sweetness—perfect for lemon lovers and cookie enthusiasts alike.
Whether you’re baking for a spring brunch, baby shower, afternoon tea, or just to satisfy your lemon craving, these cookies are sure to be a hit.
Optional: Homemade Lemon Curd Recipe
If you prefer homemade lemon curd, here's a quick version:
Ingredients:
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- ½ cup sugar
- 2 eggs
- 4 tablespoons unsalted butter
Instructions:
In a small saucepan over medium heat, whisk together lemon juice, zest, sugar, and eggs. Stir constantly for about 6–8 minutes, until thick enough to coat a spoon. Remove from heat and stir in butter until melted. Cool completely before using on cookies.
Crumbl’s Lemon Cheesecake Cookies are a dreamy combination of soft, thick lemon cookies topped with a rich cheesecake frosting and tangy lemon curd.
Making them at home doesn’t have to be intimidating. With the right techniques and serving know-how, you can replicate (or even improve on) the store-bought version right in your kitchen.
Top Tips for Perfect Lemon Cheesecake Cookies
1. Use Fresh Lemon Zest and Juice
Artificial lemon extract can taste overly perfumed. For the best flavor, use fresh lemon zest and juice. Zest brings oils that enhance aroma, while juice adds a sharp citrus pop. Add zest to the cookie dough and juice to the cheesecake topping for layered lemon flavor.
2. Chill the Dough
The cookie dough is thick and rich, which helps them bake into that classic Crumbl size. Chilling the dough for 30–60 minutes helps:
- Prevent spreading
- Develop flavor
- Make scooping easier
This is essential if you want those thick, bakery-style cookies with slightly crisp edges and a tender, cakey center.
3. Scoop Large Cookies
Crumbl is known for its oversized cookies (about 4.5 oz each). Use a large cookie scoop or weigh your dough balls to mimic the authentic size. For smaller portions, cut dough balls in half before baking.
4. Make an Indent Before Baking
For the cheesecake topping to sit nicely without sliding off, press a shallow well into the center of each cookie before baking. Use a spoon or your thumb. Once baked, gently press again while they’re still warm, if needed.
5. Cheesecake Frosting Must Be Thick
To keep your frosting from running or melting off, make sure:
- Cream cheese is room temperature
- Butter is slightly cooler
- You use powdered sugar, not granulated
Chill the frosting before piping if it feels too soft.
Cheesecake Layer Tips
6. Pipe, Don’t Spread
Piping a round dollop of cheesecake frosting into the center looks neater and more professional than spreading with a knife. Use a piping bag or a ziplock bag with the tip snipped off.
7. Lemon Curd: Store-Bought or Homemade
You can use a high-quality store-bought lemon curd to save time, but homemade lemon curd adds a freshness that really sets these cookies apart. Just 5 ingredients (eggs, lemon juice, zest, butter, sugar) and about 10 minutes on the stove will yield a luscious curd that tastes miles better than jarred.
Serving & Storage Tricks
8. Serve Chilled
Unlike typical cookies, these are best served chilled or slightly cool. The cheesecake and curd toppings are perishable, and the flavor is more balanced when not warm. Chill for at least 30 minutes before serving.
9. Garnish for Visual Appeal
Top with a twist of lemon zest, a thin lemon wedge, or even a dollop of whipped cream if serving at a party. It adds visual appeal and enhances the lemon theme.
10. Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezing: Freeze unfrosted cookies for up to 2 months. Frost and top with lemon curd after thawing for the freshest results.
Serving Size Guide
Crumbl-sized cookies can be quite large. Here’s how to portion:
- Full Crumbl size: 4–5 inches wide – serve 1 per person
- Half-size cookies: Perfect for gatherings or dessert platters
- Mini version: Make tablespoon-sized scoops and bake 7–8 minutes for bite-sized treats
These cookies are rich, so half-size or mini versions are often enough for most guests.
Tips for Success
- Use room temperature ingredients for the smoothest cookie dough and frosting.
- Don’t skip chilling the dough — it makes the cookies thicker and chewier.
- Fresh lemon zest and juice are essential for that bright lemon flavor.
- Use high-quality cream cheese for the best frosting texture.
- For a bakery-style look, use a large round piping tip to swirl frosting and a small spoon to dollop lemon curd on top.
Yield and Storage
- Yield: 12–14 large cookies
- Storage: Keep in an airtight container in the fridge for up to 5 days. Let sit at room temperature for 10 minutes before serving for best texture.
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Frequently Asked Questions
What are Crumbl Lemon Cheesecake Cookies made of?
Crumbl Lemon Cheesecake Cookies are inspired by the flavors of a lemon cheesecake in cookie form.
They feature a soft, buttery lemon cookie base flavored with lemon zest or extract, topped with a rich and creamy cheesecake frosting made from cream cheese, powdered sugar, and vanilla.
Some versions include a swirl of lemon curd or crumbled graham cracker topping to mimic a cheesecake crust.
Do they need to be refrigerated?
Yes. Because of the cream cheese frosting, it’s best to refrigerate Crumbl Lemon Cheesecake Cookies if they aren’t eaten within a few hours. Store them in an airtight container in the fridge for up to 4–5 days. Let them sit at room temperature for a few minutes before serving for the best texture and flavor.
Can I freeze these cookies?
Yes, you can freeze the cookies before or after frosting. If freezing frosted cookies, place them on a tray to freeze individually, then store them in a container with parchment between layers. For best quality, consume within 2 months. Thaw in the fridge overnight and bring to room temperature before serving.
Are they overly sweet or tart?
Crumbl Lemon Cheesecake Cookies strike a balance between sweet and tangy. The lemon cookie is mildly citrusy and sweet, while the cheesecake frosting adds richness without being overpowering. If you love lemon desserts with a creamy twist, you’ll find them perfectly balanced—not too tart, not too sweet.
