These copycat Subway raspberry cheesecake cookies are the ultimate decadent dessert. These cookies have such a delicious flavor combination and are a family favorite recipe!
These copycat Subway raspberry cheesecake cookies are sweet, decadent, and have a little bit of tartness from the raspberry. These cookies also have crisp edges and chewy centers.
If you love Subway copycat 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.
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💭 Why you’ll love this recipe
These cookies are easy to make and loaded with delicious cheesecake flavor.
📋 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. I recommend using light brown sugar in these cookies.
- Boxed cheesecake mix (instant): You’ll want to get the instant kind, about 3.4 ounces. Do not use the cook and serve kind.
- 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 (step by step guide)
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 (image 1).
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 (image 2).
Stir in your white chocolate chips with a large spoon or spatula (image 3).
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 (image 4). 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 (image 5). 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.
📖 Recipe Notes
This recipe uses a method called reverse creaming. Many people use this method when making cakes. I find it also works well when baking cookies as it makes the cookies softer.
I first learned about this method for cookies when developing my Amish chocolate chip cookies recipe. I was told that this way no one is left with a big bite of baking soda or salt because it didn’t get mixed in correctly.
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.
🥡 How to store leftovers
You can store these cookies in an airtight container at room temperature. They will be good for up to 5 days.
Other cookie recipes:
If you tried this Copycat Subway Raspberry Cheesecake Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
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 you can also sub raspberry baking chips
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
- 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.
MyWorldTheirWay says
Looks Yummy ! I didn’t know about instant cheesecake mix, I might give these cookie a try.
Natalie says
Delicious cookies. Can’t wait to make them.
Chef Dennis says
These raspberry cheesecake cookies are mouthwatering! The flavor is perfect.
Toni says
My kids couldn’t get enough of these cookies! So good!
Brianna says
A hit with my coworkers!
Amanda Dixon says
These cookies were delicious! They were perfectly soft, and the raspberry added such a nice fruity flavor.
Angela says
My kids can not get enough of these cookies! Thanks for sharing.
Agnieszka says
These really are like the cookies at Subway! So good!
Lillian says
I love this recipe. I didn’t even know that instant cheesecake mix existed before this point!
Mihaela | https://theworldisanoyster.com/ says
What a fab cookie for a morning coffee! Recipe saved:)
Ashley says
Look delicious!!!