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Your family is going to love these raspberry cheesecake cookies. This Subway copycat recipe combines sweet white chocolate with tart berries and tangy cream cheese to create an irresistible flavor combination.
Of all the things Subway restaurants do right, their cookies are at the top of the list. All of their cookies are wonderful, especially the raspberry cheesecake cookie option.
If you have ever wondered how to make Subway copycat cookies, you have come to the right place.
You don’t ever need to wait again for cookies with sweet, melty white chocolate nestled beside fresh juicy berries. The secret is yours!
This easy raspberry cookie recipe is one you will come back to again and again. Your family and friends will certainly ask for this one by name.
They are a breeze to make, easy to customize, and easy to freeze. You can easily make them gluten-free or change up the berries.
Invite your kids into the kitchen to help with these sweet, cheesy, chewy treasures. Baking is one of the best ways to make memories together!
Here’s what I’m going to teach you in this post:
- Everything you need to make these easy raspberry cheesecake cookies.
- Step-by-step instructions for crafting the perfect raspberry cream cheese cookies.
- Fun and creative twists for this irresistible raspberry cookie recipe.
You no longer have to wait to go to Subway for these cookies. Grab your ingredients, and let’s get baking!
How to Make Raspberry Cheesecake Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEPONE: Fit the bowl of your stand mixer with the paddle attachment and cream together the softened cream cheese, butter, and granulated sugar until light and fluffy. Add in the egg and vanilla and mix to combine, scraping down the sides as needed.
STEP TWO: Slowly add the flour and baking soda with the mixer on low, mixing until just combined. Gently fold in the white chocolate chips and raspberries.
STEP THREE: Line two large cookie sheets with parchment paper. Portion dough into balls (about 1.5 tablespoon-sized) and place at least 2 inches apart on the baking sheet. Press down to form discs that are about ½ inch thick.
STEP FOUR: Place cookie dough in the freezer for about 15 minutes. While chilling, preheat your oven to 375 degrees F.
STEP FIVE: Bake for about 8 minutes, remove from the oven, and tap it on the counter a few times. This “sinks” the cookies which helps them finish cooking in the center. Return the pan to the oven to cook for another 3-5 minutes or until the edges are golden brown and set.
STEP SIX: Remove cookies from the oven and leave them on the baking sheet until cooled completely. Once cooled, transfer to an airtight container. Enjoy!
Can I Use Frozen or Fresh Berries for Raspberry Cookies?
This recipe calls for freeze-dried raspberries, and I highly recommend choosing them if at all possible.
The freeze-drying process concentrates the distinctive flavor of the berries while removing excess moisture at the same time. That’s a winning combination for our purposes here.
If you don’t have access to freeze-dried berries, don’t despair! Gently fold in your fresh or frozen berries just as you would freeze-dried.
Simply be aware that the flavor won’t be as intense, and the cookies may fall flat. No matter what, they will still be ridiculously yummy!
Variations of this Raspberry Cookie Recipe
There are a few easy and fun ways to change this dynamite recipe if you like!
For a gluten-free option, substitute an all-purpose gluten free flour for the regular flour using a 1:1 ratio. You can also switch up your chips and use semi-sweet or milk chocolate chips.
And of course, there is your choice of berries. Feel free to get creative with this option, choosing freeze-dried if available. Here are a few ideas for inspiration:
- mixed berries
Does A Subway Raspberry Cheesecake Cookie Have Nuts In It?
The restaurant version does not contain nuts, and neither does this raspberry cheesecake cookie recipe.
However, I’m sure these would taste amazing with some extra crunch! Reduce the amount of white chocolate chips and/or raspberries to accommodate the extra mix-in.
Macadamia nuts, walnuts, and pecans would all be tasty.
How to Store Leftover Raspberry Cream Cheese Cookies
Appropriately stored in an airtight container, these raspberry cheesecake treasures will last up to 4 days at room temperature or up to a week in the refrigerator.
If you make a larger batch, they will last up to 6 months in the freezer. Try using your frozen cookies for ice cream sandwiches for an extra special treat!
Other Cheesecake Recipes You’ll Love:
1 stick (½ cup) butter, softened
4 ounces cream cheese, softened
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
¾ cup freeze dried raspberries
½ cup white chocolate chips
- Add the softened butter, softened cream cheese, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– about 1 minute.
- Next, add the egg and vanilla. Mix-to-combine. Scrape down the sides of the bowl if needed.
- With the mixer on low speed, slowly add the flour and baking soda. Mix just until the flour is fully incorporated.
- Next, add the freeze dried raspberries and white chocolate chips. Fold them into the cookie dough, making sure not to break up the raspberries too much.
- Line two large baking sheets with parchment paper. Scoop out 1.5-tablespoon sized portions, making sure to place them at least 2” apart. Press the cookies down to form a ½” thick disc.
- Freeze the cookie dough for 15 minutes. While the cookie dough chills, preheat the oven to 375F.
- Bake the chilled cookies for 8 minutes. Then remove the pan from the oven and tap it on the counter a few times to sink the cookies (this will help them finish baking in the center). Return the cookies to the oven and bake for another 3-5 minutes or until the edges are set and golden brown.
- Allow the cookies to cool completely on the baking sheet and then transfer them to an airtight container. Store at room temperature for up to four days.
Amount Per Serving:
Calories: 110Total Fat: 3gSaturated Fat: 2 gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgsodium: 74mgCarbohydrates: 19gFiber: 0gSugar: 11gprotein: 2 g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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