These copycat Subway raspberry cheesecake cookies are the ultimate decadent dessert. These copycat Subway cookies are absolutely wonderful cookies and use simple ingredients. They are such a delicious flavor combination and a family favorite recipe!
These raspberry cheesecake cookies are inspired by the ones at Subway. They’re sweet and decadent with a little bit of tart from the raspberry. These cookies also have crisp edges and chewy centers. This recipe is a little different from other cookie recipes out there. This recipe doesn’t use raspberry muffin mix or cake flour but uses freeze-dried raspberries and a box of cheesecake jello-mix. If you love Subway copy-cat cookie recipes be sure to check out my copycat Subway chocolate chip cookie recipe that has secret ingredients as well as my Subway white macadamia cookie recipe and my Subway peanut butter cookie recipe.
I have a thing for cookies, especially these copycat Subway raspberry cheesecake cookies. These raspberry cheesecake cookies go in the something different category, but trust me, they are good! I love the raspberry flavor in these. White chocolate raspberry cookies definitely have a different flavor. Using a box of cheesecake Jell-o mix is my secret weapon!
If you can’t find freeze dried raspberries, freeze dried strawberries are also really good in these cookies. You can also substitute raspberry baking chips, if you’d like them to be exactly like the cookies at Subway. I haven’t been able to find any raspberry baking chips at my local grocery store, but Subway’s cookies use raspberry baking bits and not freeze dried raspberries.
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Ingredients needed
For these cookies, you will need:
- All purpose flour: The base of the cookie dough.
- Brown sugar and white sugar: To sweeten the cookies.
- Boxed cheesecake mix (instant): You’ll want to get the instant kind, about 3.4 ounces.
- Baking powder and baking soda: To help the cookies rise.
- Salt: You’ll need just ½ a teaspoon.
- Butter: I recommend using unsalted butter.
- Vanilla extract: Pure vanilla extract is best for baking.
- Eggs: You’ll need two large eggs.
- White chocolate chips: Raspberry, cheesecake, and white chocolate chips are the ultimate combination!
- Freeze dried raspberries: If you can’t find freeze dried raspberries, raspberry baking chips or freeze dried strawberries also work well. I crumbled my freeze dried raspberries so they weren’t whole.
Recipe instructions
In a large mixing bowl combine the dry ingredients: cheesecake mix, flour, brown sugar, white sugar, baking soda, baking powder, and salt. Mix well with a large spoon.
Next, mix in the softened butter, vanilla, and eggs. Mix with a hand mixer until everything is well combined. Dough may seem crumbly at first but this is normal.
Stir in your white chocolate chips with a large spoon or spatula.
Next, cover your mixing bowl with plastic wrap and chill your dough for at least 30 minutes, preferably an hour.
Add in your freeze-dried berries and mix them in. I like to wait to add them after the dough has been chilled so that they stay firm.
Use a large cookie scoop (about 2.5 tablespoon) to form your cookie dough balls. I recommend forming them into taller towers versus round balls. You can line a baking sheet with parchment paper (not wax paper) or grease a baking sheet well. Work the dough with your hands until the balls form.
Bake for 10 to 13 minutes at 350 degrees. Let the cookies rest for 10 minutes on the tray before transferring.
Tips for making these cookies
- Make sure that you are using boxed instant cheesecake pudding mix, the 3.4 ounce size box.
- For the best results, be sure to measure your flour correctly. Leveling it off with a butter knife helps a lot.
- Your dough may seem crumbly at first but it will come together as you roll the dough into balls with your hands.
- Be sure to chill your dough, if you don’t the cookies may become too flat.
- For the best cookies, make tall dough towers instead of round balls (see above).
- Let your cookies rest on the cookie sheet before transferring to a cooling rack. I let mine rest for at least ten minutes.
Variations
- You can use raspberry flavored baking chips, if desired. I could never find them so I used freeze dried fruit.
- You can also make these cookies with fresh raspberries if you want something a little different.
How to store these cookies
You can store these cookies in an airtight container at room temperature. They will be good for up to 5 days.
Other cookie recipes:
- Copycat Subway White Chocolate Macadamia Nut Cookies
- Copycat Subway Peanut Butter Cookies
- Copycat Subway Chocolate Chip Cookies (with secret ingredient)
- Copycat Great American Cookies Chocolate Chip Cookies
- Cake Mix Oatmeal Cookies
Copycat Subway Raspberry Cheesecake Cookies
Equipment
- Large mixing bowl
- Baking sheet
Ingredients
- 8 tablespoons unsalted butter softened to room temperature
- ½ cup light brown sugar packed
- ½ cup white sugar
- 2 cups all purpose flour
- 1 box instant cheesecake mix 3.4 ounces
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup white chocolate chips
- ½ cup freeze dried raspberries
Instructions
- In a large mixing bowl combine the cheesecake mix, flour, brown sugar, white sugar, baking soda, baking powder, and salt. Mix well with a large spoon.
- Next, mix in the softened butter, vanilla, and eggs. Mix with a hand mixer until everything is well combined. Dough may seem crumbly at first but this is normal.
- Stir in the white chocolate chips with a large spoon.
- Let the dough chill in your fridge for at least 30 minutes, preferably an hour.
- After the dough is chill, stir in the freeze dried raspberries.
- Use a large cookie scoop (about 2.5 tablespoon) to form your cookies into dough balls. Work the dough with your hands until the balls form.
- Bake on a greased baking sheet or a baking sheet with parchment paper (not wax paper) for 10 to 13 minutes at 350 degrees. Let them rest on the baking sheet for 10 minutes after baking.
Video
Notes
- The cookies may seem under baked at first but they will finish cooking on your baking sheet.
- The dough may seem crumbly at first but it should form together once you mix it more or form it in your hands.
Ashley
Look delicious!!!
Mihaela | https://theworldisanoyster.com/
What a fab cookie for a morning coffee! Recipe saved:)
Lillian
I love this recipe. I didn’t even know that instant cheesecake mix existed before this point!
Agnieszka
These really are like the cookies at Subway! So good!
Angela
My kids can not get enough of these cookies! Thanks for sharing.
Amanda Dixon
These cookies were delicious! They were perfectly soft, and the raspberry added such a nice fruity flavor.
Brianna
A hit with my coworkers!
Toni
My kids couldn’t get enough of these cookies! So good!
Chef Dennis
These raspberry cheesecake cookies are mouthwatering! The flavor is perfect.
Natalie
Delicious cookies. Can’t wait to make them.
MyWorldTheirWay
Looks Yummy ! I didn’t know about instant cheesecake mix, I might give these cookie a try.