Yummm these Raspberry Cheesecake Cookies are a great Subway copycat. Soft, chewy, and filled with white chocolate chips and yummy raspberries. This recipe uses freeze dried raspberries for the best raspberry flavor and texture. It's also made with cream cheese for a hint of that yummy cheesecake flavor that's soo delicious!
This recipe was inspired by our Strawberry White Chip Cookies and of course, Subway ;). They would be perfectly paired with our Lemon Crinkle Cookies and Oreo Cheesecake Cookies for a party or entertaining.
For information on doubling or halving this recipe or others, check our kitchen conversions post complete with printables!
- cream cheese
- white sugar
- brown sugar
- baking soda
- white chocolate chips
- freeze dried raspberries
See recipe card for quantities.
1. Preheat oven to 350*F. Using a hand mixer and bowl or a stand mixer, combine the butter and cream cheese. Beat on low for about 30-60 seconds until they are well combined and smooth.
2. Add the granulated sugar and brown sugar and beat on high speed until light and fluffy, about 2 minutes.
3. Add the egg and vanilla and beat on medium for another 30-60 seconds until well combined. Add the flour, baking soda and salt and mix on low until just barely combined.
4. Add the white chocolate chips and mix on low for just a few seconds. Add the freeze dried raspberries and use a spatula to combine, using a folding motion. Place dough on a parchment lined baking sheet, dough balls should be around 1 ½-2 Tablespoons big. Bake at 350* F for about 10 minutes, until the tops turn matte and the edges have set and are just starting to turn golden.
Hint: Use our Baking Conversions Printables for quick kitchen conversions
- Gluten Free - substitute regular flour with all purpose gluten free flour at a 1:1 ratio unless directed otherwise by the gluten free flour.
- Frozen Raspberries - I don't personally love the way cooked raspberries taste in cookies, but you can also use frozen raspberries instead of freeze-dried.
- Fresh Raspberries- you can also use fresh raspberries instead of freeze-dried, but we prefer the flavor of the freeze-dried in these cookies.
- Strawberry Cheesecake Cookies - simply substitute the freeze dried raspberries for freeze dried strawberries. We recommend ¾ cup instead of a full cup, as freeze dried raspberries tend to have more air and less fruit per cup than strawberries.
- Blueberry Cheesecake Cookies - substitute ¾ cup freeze dried blueberries for a fun way to mix these up! Fresh, frozen or dried blueberries also work great here!
- Lemon Raspberry Cookies - Add ½ teaspoon lemon zest to the cookies for a fun lemon raspberry variation.
- Cherry Cheesecake Cookies- Again, substitute ¾ cup freeze dried cherries (or dried) for some yummy cherry cheesecake cookies.
- Huckleberry Cheesecake Cookies - If you are lucky enough to live in Huckleberry country, substitute ¾ cup fresh huckleberries for the freeze dried raspberries then have a heavenly experience 😉
Store in an airtight container for up to 4 days. Reheat in the microwave for about 4-6 seconds to regain some of the softness.
Store in an airtight container in the freezer for up to 2 months. We like to freeze ours while they are still slightly warm- when they defrost they are a soft and chewy texture!
Fold in the freeze dried raspberries instead of mixing with a mixer or stirring. They break up really easily, and folding them in will help keep them from breaking so much. Sometimes I'll mix in half and fold in half to have a variety of sizes.
Raspberry Cheesecake Cookies
- ¼ cup unsalted butter
- 4 ounces cream cheese
- ¼ cup + 2 Tablespoons granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cups + 2 Tablespoons flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup white chocolate chips
- 1 cup freeze dried raspberries
- Preheat oven to 350* F.
- In the bowl of a stand mixer or with a hand mixer, cream together the butter and cream cheese on medium speed until well combined, about 30-60 seconds. Add the sugars and beat on high speed until lightened and fluffy, about 2 minutes. Add the eggs and vanilla and mix on high speed another minute.
- Mix the dry ingredients together in a separate bowl then add to the wet ingredients and mix just until combined. Add the white chocolate chips and mix until just combined, then fold in the freeze dried raspberries.
- Place cookies on a parchment lined baking sheet. Bake for 10-12 minutes until the tops turn matte and the edges have just set. Allow to cool on the baking sheet and finish setting up for a few minutes.
- Store in an airtight container for up to 4 days. Reheat in the microwave for 4-6 seconds to soften them up.
- Store in an airtight container in the freezer for up to 2 months. Thaw by setting on the counter and allowing them to come to room temperature. We like to stick them in the freezer when they are still slightly warm- it helps them retain their softness when they are thawed.