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
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Recipe altered from The Inspiration Café
*Originally Published 7/23/13. New photos added and post updated 7/5/18.
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 🙂