Raspberry Cheesecake Cookies
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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!
68 Comments on “Raspberry Cheesecake Cookies”
I used salted butter instead of shortening and baked them for 16 minutes (just long enough to get the bottoms golden) and they turned out perfect!! Thank you so much!!
Awesome! Thanks for sharing your experience with the recipe Litza!
I like cooking a lot I look forward in learning how to baking raspberry cookie you go miss lady :)💛
I don’t have butter flavored shortening. Can I use normal butter?
I haven’t personally tried it with butter. The cookies may spread more than with shortening, so you may need to add a little more flour. I would bake one test cookie and add more flour if needed.
I was unable to get Jiffy raspberry muffin mix in my area so I used other berry muffin mix and added dehydrated raspberries. Turned out fantastic.
Glad you were able to make it work! Thanks for your review!
Just pulled these out of the oven! They are fabulous! Thanks for the recipe! Hard to find the raspberry jiffy mix but well worth the search!
So glad you were able to find the mix! Sometimes the Betty Crocker triple berry muffin mix works well too if you’re in a pinch.
Absolutely amazing. I kinda tweaked it because the store didn’t have the raspberry muffin mix so I ended up getting the triple berry and it was Absolutely amazing. It tasted like subways but a wee bit better.
So glad you liked it and were able to make it work with the triple berry muffin mix.
I’m in the process of making these now, for some reason after the fourteen minutes they really seem underdone and are not spreading like yours the more so puffed upwards and out just a little, any idea why this happened?
Could be due to the brand of muffin mix, altitude, or your particular oven. Hopefully a little extra time in the oven was all it needed.
I LOVE THESE SO MUCH. My husband and I are obsessed! A friend of ours had made them for a New Years Eve party and I couldn’t stop eating them. I’ve made them twice now and they go so quickly. I made them for my coworkers and they loved them as well. It’s definitely my favorite cookie!
Wonderful news! Thanks for sharing your experience with the recipe!
Hi! Do I need to soften or melt the shortening? Please let everyone know. I’m excited to make these cookies! Thank you for sharing the recipe.
The shortening can be used “as-is” at room temperature. Enjoy!
I am wanting to try them but I could only find raspberry tart mix, not muffin mix… do you think that would work?
I don’t think that will work. Sorry! Any muffin mix will work. Blueberry, mixed berry, etc. Whichever kind you can find in your store.
I’m wanting to add lemon zest and juice. Can I use dried cranberries. I can’t find the raspberry mix
Betty 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.
I want to make these for Valentine’s Day. Question is, do you think it’ll be okay to use a cookie cutter?
Might 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.
Shortening isn’t available here in Australia. Is there an alternative that would work.?
Coconut Oil would be a great substitute.
I love this recipe i made it following your recipe and they were awesome best cookie ever…
That’s so great! Thanks for your review!