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Raspberry Cheesecake Cookies are an easy, fruity cookie that uses Jiffy Muffin Mix. This copycat subway cookie will quickly become a family favorite!
Deliciously Creamy Raspberry Cheesecake Cookies
Subway is a well-known fast food chain that offers a variety of sandwiches, salads, and sides, as well as a selection of tasty desserts. One of their most popular sweet treats is the raspberry cheesecake cookie.
These cookies are soft, chewy, and packed with a delicious raspberry flavor. They also contain bits of cheesecake mixed in, which adds an extra layer of creamy sweetness. The combination of the fruity and creamy flavors creates a truly indulgent treat that is hard to resist.
The exact ingredients and recipe for these cookies are not publicly available, as they are proprietary to Subway so i have done my best to recreate the cookie to the best of my ability.. and might I say, these taste nearly identical!
Why you’ll love these Raspberry Cheesecake Cookies (Subway Copycat)
These raspberry cheesecake cookies are soft, chewy, and packed with fruity bursts in every bite. This Subway copycat is better than the real thing and can easily be made at home for a fraction of the price!
Ingredients for Copycat Subway Raspberry Cheesecake Cookies
(full ingredient list and amounts can be found at the bottom of the post in the recipe card.)
- Softened Butter– I generally use salted butter because that is what I keep on hand. If you only have unsalted butter, just add an extra pinch of salt to the cookie dough.
- Cream Cheese– we will put this straight into the cookie dough.
- Sugar – Just regular granulated white sugar will be used in this recipe, we won’t be needing any brown sugar.
- Egg– Just one!
- Vanilla extract– Just a tad, to help flavor the cookie dough. The bulk of the flavor comes from the next, secret ingredient.
- Jiffy Raspberry Muffin Mix– This is really the best part of this recipe. The little bits of something similar to freeze-dried raspberries really give this cookie an identical raspberry flavor to Subway’s cookies. It truly is the secret weapon.
- All purpose flour– no fancy cake flour needed for this recipe. All you’ll need is a bit of all purpose flour.
- Baking powder
- White chocolate Chips-The white chocolate chips with the raspberry muffin mix make the most delicious flavor combination. It is one of my favorites.
Subway Raspberry Cheesecake Cookie Recipe Variations
I’m going to let you in on a little secret – I worked at Subway in high school. And ever since then I have been OBSESSED with their Raspberry Cheesecake Cookies. So when I made this copycat recipe, I tried to keep it as close to the real thing as possible. But if you’re looking for a way to jazz it up, you could:
- add a white chocolate drizzle on top
- make it with a blueberry muffin mix instead
- add in some almond extract to give it an extra yum factor
How to make Raspberry Cheesecake Cookies (Subway Recipe)
- Preheat your oven to 350°. Prepare a cookie sheet with parchment paper or a silicone liner. Set aside.
- first cream butter and the cream cheese together with an electric mixer. For best results, use room temperature cream cheese.
- Once that is mixed thoroughly, add sugar until combined. Next the wet ingredients, vanilla and egg, go in. Mix until well combined. Scrape the sides of the bowl.
- Add the dry ingredients (a package of raspberry muffin mix, flour and baking powder) mixing until the dough forms
- Add in the white chocolate chips and your cookie dough is done. The cookie dough will be very sticky, that is how it is supposed to be. No need to chill dough.
- Portion the cookie dough out onto prepared baking sheets. I like to use a large cookie scoop but you can use a large spoon to portion out the dough if you’d rather.
- Bake in a 350 ° degree oven for 12-14 minutes. If you chose to make smaller cookies I’d bake them for 9-11 minutes. Enjoy warm!
Subway Raspberry Cheesecake Cookies Recipe Tips for success
These Subway Raspberry Cheesecake Cookies are pretty dang easy to make, but here are a few tips to make sure they turn out INCREDIBLE every time. Make sure your cream cheese & butter are at room temperature for easy mixing and a smoother dough – goodbye lumps!
This dough is meant to be a little sticky, so don’t worry when that is the case! To keep things as neat as possible, I recommend using a cookie scoop to keep the dough balls as uniform as can be so they bake evenly.
How to serve this Copycat Raspberry Cheesecake Cookies Recipe
This Copycat Raspberry Cheesecake Cookies Recipe is amazing by itself, but it really shines when its accompanied by a sandwich. Okay, I’m kidding (mostly). Serve these up for a party, as an after school snack or late into the night with a glass of milk – you’re going to love them!
Storing this Raspberry Cheesecake Cookies Recipe
Store your leftover cookies in an airtight container after they have cooled completely on a cooling rack. These cookies honestly get better with time and they will be even softer the next day.
How to freeze Raspberry Cheesecake Cookies
Allow your Raspberry Cheesecake cookies to cool completely after baking. Once they’re cooled, place them in a single layer on a baking sheet and freeze until they are firm. Remove them from the pan and place in labeled resealable plastic bag and freeze – just be sure to use them within 3 months.
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Subway Raspberry Cheesecake Cookies Recipe
Ingredients
- 1/2 cup (111g) salted butter , softened
- 4 oz cream cheese , room temperature
- 1/2 cup (115g) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 (7 oz) pkg raspberry muffin mix
- 3/4 cup (114g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 cup (100g) white chocolate chips
Instructions
- Preheat oven to 350°F (180° C).
- Cream together butter and cream cheese. Add in sugar and mix until incorporated.
- Mix in egg and vanilla.
- Add the muffin mix, flour, and baking powder to the bowl and combine. Stir in the white chocolate chips. The dough will be very sticky.
- Scoop dough onto pan and cook for 12-14 minutes. The cookies are done when the edges start to brown just a tad.
I made these cookies and sent them home with my daughter in law last week. I saw my 21 year.old grandson last night and the.first thing he said was to thank me for sending them as they are his favorite cookie. Tonight I am sending him your link. He makes bread so I know he can make them, too.
These are the best. Made them with Jiffy blueberry Muffins mix also.
Using brown sugar and half vanilla, half raspberry extracts makes them look and taste more like the Subway cookie.
After finally getting all the ingredients and having time to bake, these did not come out looking anything like yours. The batter was way too loose and the cookies came out flat. I think the additional flour should be the rule and not the exception. Or maybe refrigerating the dough? Not sure, but hey, I tried.
Love this recipe! Almost more flavorful than subways. I also made a batch and swapped for banana muffin mix and regular chocolate chips and walnuts for banana bread cookies, and they were a hit!
Hello
I am making this recipe which I absolutely love.
I just would like to know if you have scoped up the dough and freeze them to bake later?
Wanted to know if they come out like being gresh
Yes, I have frozen this dough before! It works great – just enjoy within 3 months.
Made these a few months ago for family. They loved them. At Christmas, they requested these cookies. They are a hit!!!
These have flown to the top of our favorite cookie list! I have friends requesting I make these for get togethers! I’ve made them with raspberry muffin mix and blueberry muffin mix, both are incredible. AMAZING!!! Thank you so much, I love your recipes! 🫶🏻
Very Good.!
Hey Karli,
Thanks for sharing (-: These look amazing, I purchased my ingredients and will be making these for a large group this Sat.. One question- can I make the dough Thursday and cover/refrigerate overnight then bake Friday morning? Was planning to leave it out at room temperature then ball them up and bake them Friday. Would that negatively impact the chewiness etc of the cookie!? I have so many cookies to bake & was hoping I could cut the work in half over two days vs all in one. Thanks in advance.
Hi! I haven’t tried chilling these cookies overnight. I would recommend scooping them into balls before chilling and then let them sit at room temperature while the oven preheats and then baking as normal.