Raspberry Cheesecake Cookies + Video
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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
- 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
- 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.
Nutrition Information:Yield: 24
Amount Per Serving: Unsaturated Fat: 0g
Recipe altered from The Inspiration Café
*Originally Published 7/23/13. New photos added and post updated 7/5/18.
76 Comments on “Raspberry Cheesecake Cookies + Video”
Can these be frozen?
Can i substitute butter for the Crisco?
Hi Susie, other readers have used butter with success. Enjoy!
These look great for the summer . To try with something or alone. Nice treat for the summer with something nice to drink for the July Fourth coming up beautiful tray of mixtures to do.
I don’t normally write reviews but these cookies are AMAZINGLY DELICIOUS and it would be criminal not to. I was a little nervous initially because they were *really* soft coming out of the oven so I couldn’t tell if the 14 minutes was enough time. After letting them sit on the baking sheet for 5 mins and then transferring them to a cooling rack, it was actually the perfect time. Thanks SO much for this recipe. It’s one for the ages (and for the favorites list.)
Jillian, Thank you for taking the time to leave a review! So glad you are enjoying this recipe.