Raspberry Cheesecake Cookies + Video
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!
Updated Recipe
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 2013) wasn’t that bad, but it’s always fun to update some old pictures.
It really is a shame that 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.
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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. The cream cheese in the batter makes the cookies soft, tender, and chewy.
Subway Copycat Recipe
FYI: You know those Subway Raspberry Cheesecake Cookies? This is the perfect copycat recipe. Now you can recreate them at home with an easy twist—using raspberry muffin mix! This shortcut adds a burst of raspberry flavor and makes the recipe quick and easy.
Why You’ll Love These Cookies
- Copycat Subway Flavor: Sweet, soft, and cheesecake-y with raspberry flavor in every bite.
- Muffin Mix Hack: Using raspberry muffin mix adds both flavor and convenience.
- Cream Cheese in the Dough: Gives that signature cheesecake richness.
- White Chocolate Chips: Add just the right touch of sweet and creamy vanilla flavor.
Recipe Notes
Pro Tips for Perfect Muffin Mix Cookies
- Muffin Mix: I love using the boxes of Jiffy muffin mix for these cookies, but you can use other similar brands of muffin mix pouches. Just make sure they are the same size (7oz each).
- Use a Cookie Scoop: I prefer my #40 scoop (about 1 1/2 Tbsp) for these cookies. Using a scoop helps the cookies bake evenly and keeps your hands clean.
- Bake at 325˚F: This is not a typo. Baking at a slighlty lower temperature promotes even baking, leading to a softer, chewier texture, and prevents the edges from browning while allowing the center to remain tender.
Talk about a semi-fancy, high-class cookie to share with friends! Using raspberry muffin mix is a game-changer for quick, delicious raspberry cheesecake cookies—especially when you’re aiming for that Subway copycat flavor without the extra steps. With cream cheese, white chocolate, and bursts of raspberry in every bite, these cookies are dangerously addictive.
FAQs
Yes, room temperature unsalted butter can be substituted for Crisco shortening. Room temperature butter is still quite firm. Do not melt or soften it.
You can, but be cautious—they may add too much moisture and make the cookies cake-like. Rinse the raspberries, drain excess water, then dry the berries in a salad spinner or on a paper towel. Gently toss with 1-2 tsp of flour before folding them into the cookie dough, very gently. (See my post for Raspberry Chocolate Chip Cookies for more info about using raspberries in cookies.)
Not necessary, but if your dough is very soft or your kitchen is extra warm, 20–30 minutes in the fridge will help prevent spreading.
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Raspberry Cheesecake Cookies
Ingredients
- 4 oz (113 g) block-style cream cheese
- ½ cup (96 g) butter flavored Crisco shortening
- ½ cup (100 g) light brown sugar, gently packed
- 1 large egg
- ½ tsp vanilla extract
- 14 oz (396 g) Jiffy Raspberry Muffin Mix, (two 7-oz boxes)
- ½ cup (60 g) all-purpose flour, (stir, spoon & level)
- 1 cup (170 g) white chocolate chips
Equipment
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line half sheet pans with silicone baking mats or parchment paper. Set aside.
- Using an electric mixer, cream together the cream cheese, Crisco, and brown sugar. Add the egg and vanilla. Mix. Scrape bowl.
- Add muffin mix and flour. Mix until just incorporated. Fold in white chocolate chips.
- Scoop cookie dough balls (with a #40 scoop; about 1 ½ Tbsp) onto parchment or silicone lined baking sheets about 2-3 inches apart.
- Bake at 325˚F for 14 minutes until edges are set. Allow cookies to cool for a 1-2 minutes on the tray, then transfer to a wire rack to cool completely.
Video
Notes
- ½ cup (113g) unsalted butter (room temperature) can be substituted for the Crisco shortening. (Do not melt or soften.)
- Store leftover cookies in an airtight container at room temperature for up to 3-4 days.
Nutrition
Did you make this?
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Recipe altered from The Inspiration Café
*Originally Published 7/23/13. New photos added and post updated 7/5/18.
Made them! They were really good.
Made them out of Martha Whites muffin mix mixes berry.
It was great as a fourth of July party!! 🎉
Thank you!
Yay! Glad you enjoyed these cookies! Thanks for your review!
Delicious, took them to school and people said they were better than subway.
Glad to hear it! Thanks for your review Megan!
LOVE LOVE LOVE these
I was trying another recipe and the store didn’t have everything. I bought fresh raspberries how can I incorporate them into this recipe?
Hi Wendy. If you have fresh raspberries you might want to try this recipe instead: https://www.dessertnowdinnerlater.com/raspberry-chocolate-chip-cookies/
Hi, just made theses. Can I freeze for a few days then take them out? Will they be still good?
That should be just fine.
When I printed this recipe off back in 2015, it did not say the brown sugar was supposed to be packed. I decided to look the recipe up to see if anyone commented about theirs not spreading either. Then I see on this version that it does say the brown sugar is to be packed. Such a HUGE difference in the outcome of the cookie.
I packed mine and it still did not spread!
There are two reasons this could happen. You’re packing the flour into the cup so there is too much, or you aren’t creaming the fats and sugar long enough.
Hi Kalene,
My recipe writing back in 2015 was a little more old-fashioned. Assuming everyone knows to pack brown sugar when measuring. I am learning that is not always the case. I’m trying to provide more helpful information these days. Thanks for trying it again. Sorry for the misunderstanding the last time.
Can these be frozen?
Yes.
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.