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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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More Dessert Recipes:
- Smash Cake
- No Bake Cheesecake
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- Fruit Dip Recipe
- Sugar Cookies
- Eggless Cookie Dough
- Rice Krispie Treats
- Peanut Clusters
- Twisted Sugar Cookies
- Raspberry Lemonade Sugar Cookies
- Oatmeal Chocolate Chip Cookie
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- All Cookies
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 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.
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!
Can you do without white chips or any chips?
Yes, you definitely could!
I made these but left out the cream cheese and added a box of cheesecake pudding . They’re amazing , taste just like subway !!
Made these cookies today, they are awesome! I did not want to stop eating them. Thanks!
Do they need to be refrigerated?
Hi Patty- these cookies do not need to be refrigerated. I am glad you enjoyed them so much!
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!!!
yum! Thanks, Joleen!
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?