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Home » Cookies » Raspberry Cheesecake Cookies

Raspberry Cheesecake Cookies

Dec 10, 2018 · 23 Comments

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Raspberry Cheesecake Cookies are an easy, fruity cookie that uses Jiffy  Muffin Mix. This Subway Copy-Cat cookie will quickly become a family favorite!

Subway Raspberry Cheesecake Cookies

Subway Copy Cat- Raspberry Cheesecake Cookies

Fun fact: I worked at Subway for 2 years, back in my high school days.. okay, I’ll admit, my high school days weren’t actually thaaaat long ago. Honestly, I really enjoyed my time there, it probably had more to do with who I worked with than what I was doing.

I could tell you a lot about Subway that you probably don’t know. Like how there is literally an online school and you have to take classes before you can begin working.

There is also a reason to why you never get as many olives as you’d put on yourself. Sandwich Artists (yeah, that’s the official job title!) are to put 4 olive slices per 6-inch and 8 slices per footlong. Crazy, right?

Ever wondered what happens to broken cookies? Thats easy, we could eat them. 🙂 Subway came out with a brand new cookie while I was working there. The Raspberry Cheesecake Cookie. It instantly became my favorite.

This copy cat version tastes just like the real thing, I swear. Remember, I’ve had (over) my fair share of these cookies back in the day.

Subway Raspberry Cheesecake Cookies

How to make Subway Copy-Cat Raspberry Cheesecake Cookies

 

To make these you will first cream together butter and cream cheese. Once that is mixed thoroughly, add sugar until combined. Next the vanilla and egg go in.

raspberry cheesecake cookie ingredient shot

Once that is incorporated you will add a package of raspberry muffin mix, flour and baking powder.

Jiffy muffin mix for the raspberry cheesecake cookies

This is my favorite muffin mix to use. I just found it at my local grocery store.

Then you will stir in some white chocolate chips. The dough will be very sticky.

Scoop out onto a parchment paper covered cookie sheet and bake at 350° for 12 minutes.

raspberry cheesecake cookies

These stay so soft and, honestly, get better the longer they cool. That is, if you can stand waiting. I definitely couldn’t.

YIELD: 1-2 DOZEN

Raspberry Cheesecake Cookies

(Printable Recipe Below)

Raspberry Cheesecake Cookies are an easy, fruity cookie that uses Jiffy Muffin Mix. This Subway Copy-Cat cookie will quickly become a family favorite!

Ingredients

  • 1/2 cup butter softened
  • 4 oz cream cheese room temp
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 (7 oz pkg) raspberry muffin mix
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/2 cup white chocolate chips

Instructions

  1. Preheat oven to 350°.
  2. Cream together butter and cream cheese. Add in sugar and mix until incorporated. 
  3. Mix in egg and vanilla.
  4. 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.
  5. Scoop dough onto pan and cook for 12 minutes. The cookies are done when the edges start to brown just a tad.

Raspberry Cheesecake Cookies are an easy, fruity cookie that uses Jiffy Muffin Mix. This Subway Copy-Cat cookie will quickly become a family favorite! |Cooking with Karli| #subway #copycat #cookies #raspberrycheesecake #recipe

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Subway Raspberry Cheesecake Cookies

Raspberry Cheesecake Cookies

Raspberry Cheesecake Cookies are an easy, fruity cookie that uses Jiffy Muffin Mix. This Subway Copy-Cat cookie will quickly become a family favorite!
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4.59 from 34 votes
Print Pin Rate
Course: Baked Goods
Keyword: cookies, copy cat, raspberry cheesecake, raspberry cheesecake cookies, subway, subway copy cat
Cook Time: 12 minutes
Total Time: 12 minutes
Servings: 1 -2 dozen
Author: Karli Bitner

Ingredients

  • 1/2 cup butter softened
  • 4 oz cream cheese room temp
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 7 oz pkg raspberry muffin mix
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/2 cup white chocolate chips

Instructions

  • 1.    Preheat oven to 350°.
  • 2.    Cream together butter and cream cheese. Add in sugar and mix until incorporated. 
  • 3.    Mix in egg and vanilla.
  • 4.    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.
  • 5.    Scoop dough onto pan and cook for 12 minutes. The cookies are done when the edges start to brown just a tad.
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Karli Bitner
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This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. There isn’t ever a shortage of crazy. I can promise you that! Buckle up, keep your hand and legs inside at all times and enjoy the ride!
Karli Bitner
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Reader Interactions

Comments

  1. Vickie says

    November 12, 2018 at 3:20 pm

    2 stars
    I made these today and was disappointed. I couldn’t find raspberry muffin mix, so I used blueberry. They were soft but VERY thin. We like a fatter cookie. Probably won’t make again.

    Reply
    • karlibitner says

      November 12, 2018 at 3:24 pm

      Sorry to hear that Vickie- I make these frequently and have never had an issue with them being thin. It might have to do with your climate, I live in a very dry climate. If you live in a more humid climate you can try adding 1/4 cup of flour to your dough. I assume the blueberry & raspberry muffin mix would be similar, but that could also be the issue. Hopefully this helps a bit!

      Reply
  2. Amy says

    December 17, 2018 at 4:51 pm

    Can you do without white chips or any chips?

    Reply
    • karlibitner says

      December 17, 2018 at 5:04 pm

      Yes, you definitely could!

      Reply
  3. Nicole says

    January 26, 2019 at 5:05 pm

    I made these but left out the cream cheese and added a box of cheesecake pudding . They’re amazing , taste just like subway !!

    Reply
  4. Patty says

    June 23, 2019 at 4:28 pm

    Made these cookies today, they are awesome! I did not want to stop eating them. Thanks!
    Do they need to be refrigerated?

    Reply
    • Karli Bitner says

      June 25, 2019 at 9:02 pm

      Hi Patty- these cookies do not need to be refrigerated. I am glad you enjoyed them so much!

      Reply
  5. Joleen says

    February 15, 2020 at 11:13 am

    I made these, but can’t find the raspberry muffin mix in my small town, so I used Better Crocker triple berry muffin mix instead. So good!! I doubled this recipe and the were a hit!!!

    Reply
    • Karli Bitner says

      March 7, 2020 at 9:20 am

      yum! Thanks, Joleen!

      Reply
      • Nancy says

        December 12, 2020 at 3:19 am

        Can the dough be frozen ahead of time

      • Karli Bitner says

        December 17, 2020 at 7:24 pm

        Sure- just let the dough come up to room temp before baking.

    • Judie says

      December 13, 2020 at 4:20 pm

      Thanks for the info. I couldn’t find jiffy raspberry either so I bought the triple berry and wondered if they would be good. Glad to know it will be a good substitute.

      Reply
  6. Molly says

    March 26, 2020 at 11:34 am

    My store didn’t carry Jiffy Raspberry muffin mix, but can I use Jiffy white cake mix instead? And how much raspberry gelatin or frozen raspberries do I need to add to it?

    Reply
    • Karli Bitner says

      March 27, 2020 at 8:16 pm

      Hi Molly- I am not sure as I haven’t tested these cookies with anything but the muffin mix the recipe calls for. You could try to add about 1/2 cup of frozen raspberries but I am unsure of what the final product would turn out to be.

      Reply
    • julie says

      September 21, 2020 at 4:40 am

      You can order Jiffy muffin mix from their website!
      https://site.jiffymix.com/white-chocolate-raspberry-cookies/

      Reply
  7. Joyce says

    October 13, 2020 at 11:22 am

    5 stars
    I have made these cookies several times and everyone LOVES them!

    Reply
    • Karli Bitner says

      November 4, 2020 at 9:27 am

      So happy to hear that, Joyce!! 🙂

      Reply
  8. Bianca says

    November 27, 2020 at 10:28 pm

    Will be making this recipe tomorrow using the strawberry cheesecake muffin mix…. so excited!!!!

    Reply
  9. Laurie Mulcahey says

    December 1, 2020 at 6:22 pm

    5 stars
    I love, love, loved these. The recipe is very easy, the hardest part was finding the raspberry muffin mix, apparently blueberry is the “norm”, in my part of the country. But I did find the raspberry finally. I made a double batch, and they were gone the next day. I am making these often. It’ll be nice to go to Subway and not be disappointed when they tell me they are out.

    Reply
  10. Fran says

    December 15, 2020 at 4:17 pm

    4 stars
    These are incredibly yummy! To cut down on the stickiness, I slightly increased the amount of flour, refrigerated the dough, then rolled the cookies in sugar before baking.

    Reply
  11. Emily pines says

    December 15, 2020 at 5:17 pm

    Do you use a cookie scoop? Just wondering for size / baking time etc.

    Reply
    • Karli Bitner says

      December 17, 2020 at 7:21 pm

      Yes, I use a #50 cookie scoop. It is about 1 1/2 tbsp of cookie dough.

      Reply
  12. Dale says

    January 4, 2021 at 7:26 am

    4 stars
    I found this recipe on Pinterest. I’ve made them 2 times and they have turned out wonderfully! I found the muffin mix on Amazon.

    Reply

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This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house.

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