Raspberry Cheesecake Cookies are soft, chewy, and fruity! The best part is that they are made with a muffin mix which makes it a super easy dessert!
I re-made these cookies along with my blueberry cheesecake cookies for the fourth of July, and took the opportunity to re-photograph them. My original image below (from 5 years ago) wasn’t that bad, but it’s always fun to update some old pictures.
It really is a shame I don’t get to make my older recipes very often. I’m always trying new ones, but that doesn’t mean I love them any less. These raspberry cheesecake cookies were just as delicious as I remember them. It’s been a while, but I’m happy I had the excuse to make them again.
RASPBERRY CHEESECAKE COOKIES
These raspberry cheesecake cookies come together quickly because they start with a muffin mix! It’s a super versatile recipe. Just use your favorite flavor of muffin mix. Cream cheese in the batter makes the cookies soft, tender, and chewy.
White chocolate chips add just the right touch of sweetness and richness. Talk about a semi-fancy, high-class cookie to share with friends! Apparently these are similar to the raspberry cheesecake cookies from Subway too! Awesome!
Raspberry Cheesecake Cookies
Ingredients
- 4 oz cream cheese
- 1/2 cup butter flavored Crisco shortening
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 tsp vanilla
- 2 (7oz) boxes Jiffy Raspberry Muffin Mix
- 1/2 cup all-purpose flour
- 1 cup white chocolate chips
Instructions
Cream the cream cheese, Crisco, and brown sugar together. Add the egg and vanilla. Blend. Scrape bowl.
Add muffin mix and flour. Mix until just incorporated.
Fold in white chocolate chips. Scoop 1½ Tbsp balls of dough onto parchment lined baking sheets.
Bake at 325 degrees Fahrenheit for 14 minutes.
Recipe Notes
© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.
Recipe altered from The Inspiration Café
*Originally Published 7/23/13. New photos added and post updated 7/5/18.
Aimee @ Like Mother Like Daughter says
July 23, 2013 at 2:45 PMOh my gosh Amber, these cookies look phenomenal! I love cheesecake and I love raspberries – in cookie form? yum yum yum!! Ps your pictures are so cute! Love the string and bow!
Amber Brady says
July 23, 2013 at 2:51 PMThanks! I am not super cutesy, but I am trying to get better with my props 🙂
Zainab Mansaray says
July 23, 2013 at 2:54 PMCheesecake cookies?? Plus raspberry? I’m in love!! They look addicting. I love the photos too 🙂
Amber Brady says
July 23, 2013 at 7:58 PMVery addicting! Thanks Zainab!
Katerina says
July 23, 2013 at 4:19 PMPerfectly made cookies! They look lip licking!
Amber Brady says
July 23, 2013 at 7:58 PMThanks Katerina! They are a new favorite for sure. I highly recommend trying them!
[email protected] says
July 23, 2013 at 5:51 PMRaspberry and cream cheese is the perfect combination for cookies!
Amber Brady says
July 23, 2013 at 7:59 PMJessica, you are so right! And these are fabulous!
Holly Waterfall says
July 24, 2013 at 1:15 PMThese look so great Amber! Cookies are definitely my downfall in the kitchen. They never turn out just right, but maybe I’ll have to give these a whirl!
Wendy says
July 26, 2013 at 2:25 AMRaspberry and cheesecake is my husband’s favorite combination, and our anniversary is coming up soon. I might have to make these for him! Cookies are one of my very favorite things to bake. I go NUTS around the holidays!
[email protected] says
July 27, 2013 at 3:19 PMAnother delicious looking recipe, especially since I love Raspberry and white chocolate together. And not a ton of ingredients, either, which is ALWAYS nice.
Pinning this one, too!
Jenny
Tanya says
July 30, 2013 at 1:05 PMI am definitely going to have to try these! I love cheesecake!
Gigi says
July 30, 2013 at 6:56 PMAbsolutely lovely Amber – one of my favourite cookies are dried apricot, cream cheese and white chocolate (http://thebrusselscooker.blogspot.fr/2012/12/gifts-good-enough-to-eat.html), and my favourite muffins are raspberry and white choc so these are the best of two worlds! (And I found your blog via Anyonita’s “Tasty Tuesdays link party” – I’m no 23 this week…)
feedingthemilkman.com says
July 30, 2013 at 11:04 PMOh my. These look so amazing! I can see these in my kitchen in the near future!
Amy Lee Scott says
July 31, 2013 at 1:48 PMAmber, these look so ridiculously good! Crisco makes everything better 🙂 Stopping by from Tasty Tuesdays 🙂
Fran Curtis says
November 4, 2013 at 11:53 PMJust found this recipe on Pinterest & I was so leery of making another Pinterest recipe because they all have turned out HORRIBLE! But I am so glad I gave it another shot…. LOVE this cookie! We are actually make it for a wedding this Saturday as an addition to the dessert table. Thank you so much!
Fran in Dana Point CA
Amber Brady says
November 5, 2013 at 2:42 AMFran, I really appreciate your comment! And thanks for giving me a chance! I hope you find more good recipes to try. And I have totally been to Dana Point, CA! My husband’s uncle lives in San Clemente & we went to the beach in Dana Point during our vacation in April. 🙂
Veronica Marrone says
November 26, 2013 at 5:32 PMCan you make these with just butter? I am not a huge fan of crisco…
Amber Brady says
November 27, 2013 at 10:37 PMYou can, they might spread more though, since butter has more moisture than shortening, so try adding a little extra flour & do a test cookie before baking them all.
Jasmine B says
November 30, 2013 at 7:14 PMThese are AMAZING! Thank you for the recipe! (found you on Pinterest)
Amber Brady says
November 30, 2013 at 10:56 PMThanks Jasmine! We love them as well!
Michila Carolus says
December 6, 2013 at 10:17 PMI’m going to a cookie bake off tomorrow and I’d love to make this! however time is running short tomorrow, would the batter be okay if I made tonight, put it in the fridge and than baked tomorrow at the bake off?
Amber Brady says
December 6, 2013 at 10:30 PMYES! The original recipe that I altered actually requested refrigeration before baking, but I tweaked it so it wouldn’t need it. Just take out the cookie dough maybe 15-20 minutes before you want to bake it so it can come to room temperature or do a test cookie cold from the fridge.
The Mama says
December 12, 2013 at 2:17 AMI am making these as I type! YUM! But I could not find the raspberry mix in our store so I went with the betty crocker Triple Berry Mix( raspberries, blackberries and blueberries) and it still tastes great =)
Amber Brady says
December 12, 2013 at 2:04 PMOoh! That’s great to know I want to try that next! MMM! Glad they turned out fabulous 🙂
Mrs. Mobunny says
December 13, 2013 at 7:27 PMMy daughter-in-law made these for a cookie exchange party, and they were wonderful. I can’t wait to make them myself.
Amber Brady says
December 13, 2013 at 8:43 PMThat’s wonderful to hear! Glad you liked them!
Jennifer says
December 16, 2013 at 2:52 AMI just made these, they are simple and yummy! Even the batter smells good! Tanks for the recipe!!
Amber Brady says
December 16, 2013 at 1:14 PMYay! So glad they were delicious 🙂
Tricia Orihood says
December 20, 2013 at 4:12 PMI made these and they magically disappeared from my kitchen faster than I expected. The only thing I noticed was I ended up with 4+ dozen from this recipe, not 2 dozen as stated. Not a big deal, actually it worked out very well, since these proved to be one of my most popular cookies. Thanks!
Amber Brady says
December 20, 2013 at 4:21 PMWow, that’s awesome! Thanks for stopping by to share your success!
Julie says
February 1, 2014 at 12:15 PMRaspberry Cheesecake? That sounds amazing! Thanks for sharing!
Jamie says
July 22, 2014 at 7:43 AMOne of the best cookies I have ever made. I’ve shared this recipe with a few people & everyone says the same thing-delicious!!!!
Amber says
July 22, 2014 at 4:30 PMThat’s so great! Thanks for coming back to share your review!
Anna says
August 1, 2014 at 3:54 PMI don’t have rasberry cake mix! Aaaaaaaaaaaaaaaaagh. I have fresh rasberries. This is ruining my life. I am going to tweak my other recipe and incorporate this somehow. Please pray for me. I need this cookie.
Amber says
August 3, 2014 at 8:49 PMToss the raspberries in flour and gently mix them into your other cookie dough recipe. I’m sure they’ll be fine! 🙂
Theresa says
September 11, 2014 at 6:28 AMHi Amber, I’ve been searching for a “special” cookie and these look amazing. Want to make them for my son’s rehearsal dinner in Cape Cod. Was wondering how long they will stay fresh and if they have to be refrigerated ?
Amber says
September 11, 2014 at 7:38 AMHi Theresa, thanks for your compliments! This cookie is a fabulous one! They don’t need to be refrigerated, just store them in an air tight container and it’s best if you eat them within to 3 or 4 days. Enjoy!
Andrea says
September 26, 2014 at 11:27 AMI have never used Crisco butter flavored sticks. The box says you add two two tablespoons water. Do you have to add the water for this recipe?
Amber says
September 26, 2014 at 2:04 PMIt’s been a long time since I used the sticks instead of the jar/tub of crisco, but I always just use it straight as it comes packaged; no water. Enjoy!
Angela says
May 16, 2015 at 8:45 AMI love this recipe i made it following your recipe and they were awesome best cookie ever…
Amber says
May 16, 2015 at 11:06 AMThat’s so great! Thanks for your review!
Ann says
August 14, 2018 at 5:25 PMShortening isn’t available here in Australia. Is there an alternative that would work.?
Amber Brady says
August 14, 2018 at 6:30 PMCoconut Oil would be a great substitute.
Nicole says
February 12, 2019 at 3:57 PMI want to make these for Valentine’s Day. Question is, do you think it’ll be okay to use a cookie cutter?
Amber | Dessert Now Dinner Later says
February 13, 2019 at 2:48 PMMight be tricky to cut with the white chocolate chips, and they spread like a regular chocolate chip cookie, so it probably isn’t the best idea, but you can experiment if you’d like.
Nancy franklin says
March 27, 2019 at 12:55 PMI’m wanting to add lemon zest and juice. Can I use dried cranberries. I can’t find the raspberry mix
Amber | Dessert Now Dinner Later says
March 29, 2019 at 12:52 PMBetty Crocker and Martha White have a wildberry muffin mix that is similar. You can chop up some dried cranberries too. I wouldn’t add too much lemon juice because it will make the cookie spread more. Maybe 2 Tablespoons. If it’s really wet, add a Tablespoon or two of extra flour.