Yum! This Raspberry Cheesecake Cookies Recipe is a great Subway copycat. Soft, chewy, and filled with white chocolate chips and 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 cheesecake flavor!
Why This Recipe is the Best
These Copycat White Chocolate Raspberry Subway Cookies are perfectly soft, chewy, and loaded with creamy white chocolate and tart raspberry flavor. They taste just like the bakery version-only fresher-and stay soft for days.
For more great cookie recipes, try Strawberry White Chip Cookies, Lemon Crinkle Cookies and Oreo Cheesecake Cookies.
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Key Ingredients
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- Cream cheese - I used Philadelphia. We recommend Philadelphia for the smoothest results. I have tested many different types of cream cheese, and Philadelphia gives the smoothest results.
- Brown sugar - I used light brown sugar, and while I love dark brown sugar, I recommend light brown for this recipe so that the richness of the dark brown doesn't overpower the cookie.
- Freeze-dried raspberries - if you have a hard time finding freeze-dried raspberries, this recipe works great with strawberries instead.
How to Make Raspberry Cheesecake Cookies
Use these process shots to help get the results you want. The pictures can help with texture and be a visual guide for the best results.
- 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.
- Add the granulated sugar and brown sugar and beat on high speed until light and fluffy, about 2 minutes.
- 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.
- 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
Top tips
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.
Make sure not to overbake the cookies! They are done when the edges are set and the tops are matte. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes so they can finish cooking and settle.
Recipe
Raspberry Cheesecake Cookies
Ingredients
- ¼ cup unsalted butter softened
- 4 ounces cream cheese softened
- ¼ cup + 2 Tablespoons granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cups flour fluffed, then spooned gently into the measuring cup, then scraped flat.
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup white chocolate chips
- 1 cup freeze dried raspberries
Instructions
- 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 until 90% combined. Add the white chocolate chips and mix until just combined, then fold in the freeze dried raspberries. See photos above for a visual and to check consistency.
- 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.
Notes
- 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.
- Make sure not to over bake the cookies. When the tops are matte and the edges have set, remove from the oven. Allow to set and finish cooking on the baking sheet for 5-10 minutes before removing.
- You can use fresh or frozen raspberries instead of freeze dried. We found when testing this recipe that fresh and frozen raspberries had that cooked berry flavor. We prefer the more fresh flavor of freeze dried. When cooked, they taste just like a fresh raspberry.
- Make sure to stir in the freeze dried raspberries. They break easily and mixing by hand with a folding motion will keep that from happening too much.
Nutrition
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- 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. When testing this recipe, we found that using fresh you get that cooked berry flavor, and we wanted a fresher, lighter flavor.
- Blueberry, Cherry, or Strawberry Cheesecake Cookies - substitute ¾ cup freeze-dried blueberries, cherries, or strawberries 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.
Storing Raspberry Cheesecake Cookies
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 have a soft and chewy texture!
Nicole says
These were so yummy! Better than Subway, probably due to not being full of preservatives, lol. We loved them made with freeze-dried raspberries. And the cream cheese made the texture great and gave it that cheesecake richness! Great recipe.
Megan says
While these tasted devine... mine were not the texture that I thought they would be. They were way too fluffy and did not spread. Mine definitely don't look like yours. I cannot post a picture(do not see a place to add one)... but they looked like a biscuit
Nicole says
Oh bummer, I'm so sorry they turned out like that!
Kimberly says
mine didn't turn out like a normal cookie. mine are more like a cake consistency than a cookie, is that normal? they are good, however!
Nicole says
They are a little cakey, but definitely still cookie-like when I make them. 🙂
Elizabeth A. Phillippy says
Would it be possible to substitute the flour for a different one?
Oat, Almond, Coconut?
They look delicious!
Thank you
Nicole says
Hi! We have not tested these with a different flour, I would recommend either finding a gluten free all-purpose flour, or if you aren't gluten free, I've had good luck substituting half of my all-purpose flour with oat flour in other baked goods.
Jake says
These raspberry cheesecake cookies were really good. Definitely better than Subway. I like using the freeze dried raspberries instead of fresh, since I don't like the way fresh raspberries taste when they're baked. Liked the white chips. Good recipe. Next time I'll make these for a party.
Hiday says
I doubled the recipe and followed the directions fully. Mine didn't turn out well at all. I'm not sure what happened. I wanted to attach a picture but I'm unable to do so
Nicole says
Hi, we're so glad you tried the recipe and are so sorry yours didn't turn out. Can you describe what went wrong? We'd love to help troubleshoot.
Kimberly says
mine didn't turn out like a normal cookie. mine are more like a cake consistency than a cookie, is that normal? they are good, however!
shaunette says
The recipe is good, but it's missing the step where you have to assist the dough with spreading by pressing it a bit. Before you bake them, use your finger tips to press the tops down slightly. Because this cookie dough won’t spread much we want to be sure to help it out some.
You can also use the palm of your hand or the bottom of a glass to do this step.
Hope this helps with those who mentioned the cakey, biscuit-like texture.