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
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.
Nutrition Information:
Yield: 24Amount 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.
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
74 Comments on “Raspberry Cheesecake Cookies + Video”
I 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?
It’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!
Hi 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 ?
Hi 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!
I 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.
Toss the raspberries in flour and gently mix them into your other cookie dough recipe. I’m sure they’ll be fine! 🙂
One of the best cookies I have ever made. I’ve shared this recipe with a few people & everyone says the same thing-delicious!!!!
That’s so great! Thanks for coming back to share your review!
Raspberry Cheesecake? That sounds amazing! Thanks for sharing!
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I 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!
Wow, that’s awesome! Thanks for stopping by to share your success!
I just made these, they are simple and yummy! Even the batter smells good! Tanks for the recipe!!
Yay! So glad they were delicious 🙂
My daughter-in-law made these for a cookie exchange party, and they were wonderful. I can’t wait to make them myself.
That’s wonderful to hear! Glad you liked them!
I 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 =)
Ooh! That’s great to know I want to try that next! MMM! Glad they turned out fabulous 🙂
I’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?
YES! 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.
These are AMAZING! Thank you for the recipe! (found you on Pinterest)
Thanks Jasmine! We love them as well!
Can you make these with just butter? I am not a huge fan of crisco…
You 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.
Just 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
Fran, 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. 🙂
Amber, these look so ridiculously good! Crisco makes everything better 🙂 Stopping by from Tasty Tuesdays 🙂
Oh my. These look so amazing! I can see these in my kitchen in the near future!
Absolutely 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…)
I am definitely going to have to try these! I love cheesecake!
Another 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
Raspberry 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!
These 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!
Raspberry and cream cheese is the perfect combination for cookies!
Jessica, you are so right! And these are fabulous!
Perfectly made cookies! They look lip licking!
Thanks Katerina! They are a new favorite for sure. I highly recommend trying them!
Cheesecake cookies?? Plus raspberry? I’m in love!! They look addicting. I love the photos too 🙂
Very addicting! Thanks Zainab!
Oh 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!
Thanks! I am not super cutesy, but I am trying to get better with my props 🙂