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 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.
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.
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.Servings 9
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
If you prefer homemade lemon curd, here's a quick version:
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.
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.
The cookie dough is thick and rich, which helps them bake into that classic Crumbl size. Chilling the dough for 30–60 minutes helps:
This is essential if you want those thick, bakery-style cookies with slightly crisp edges and a tender, cakey center.
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.
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.
To keep your frosting from running or melting off, make sure:
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.
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.
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.
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.
Crumbl-sized cookies can be quite large. Here’s how to portion:
These cookies are rich, so half-size or mini versions are often enough for most guests.
