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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.
Made these a few times now, They really do taste just like the ones at subway ! Everyone loved them !!! And I tried them with blueberry mix as well they did not disappoint 😍
Did you mean 7oz of jiffy mix??
Yes, sorry! It should be one 7oz. package of the muffin mix! I’ll change the wording now for better clarity – thanks!
Turned out cakier than I expected idk what happened with that however, I can say the taste is pretty spot on.
Hello! Subway’s raspberry cheesecake cookies are my sister’s absolute FAVORITE, and we were so excited to make these cookies! I had one question- she would like to make them stuffed, so would the recipe still turn out if we wrapped the dough around frozen cream cheese balls instead of mixing the cream cheese into the cookies? Thank you so much in advance for your response! 😊
I wouldn’t recommend omitting the cream cheese from the dough as that will alter the texture and mess with how the final cookie turns out. If you’d like to stuff them, I would make the dough as directed and add a little ball of additional cream cheese into the middle. Hope that helps!
Would love to bake these at a different time. Do they freeze well without pre baking them?
Yes! I recommend scooping the dough out into balls and lining them up on a cookie sheet. Pop the cookie sheet into the freezer for about an hour until the dough balls are flash-frozen and firm. Then remove the balls and place in a ziptop bag and freeze for up to 3 months! When you’re ready to bake, you can either bake from frozen (adding a few extra minutes to the bake time) or let the balls thaw and bake as normal.
I just made these for my family and they loved them. Quick and easy to make.
I make these cookies on the regular. Finally decided to make them gluten free for a friend and they were amazing!!
Couldn’t find raspberry so I used strawberry delicious but a tad sweet for me next time I will add an additional tsp salt and only 80 grams white chocolate. Solid recipe as always thank you.
These are delicious! I’ve made them twice. The second time I doubled the recipe (using the 2x button) and just wanted to point out that the recipe card more than doubled the amount of flour. It changes it from 3/4 C to 2 C when it should change it to 1.5 C. I only noticed because my cookies came out thicker. They were still yummy, but were better the first time I made them with less flour.
Hi Jeni – thank you for letting me know! We will take a look at the recipe card calculation software to see if we can fix the glitch!
Hi Karli, When i made these they really spread out into thin cookies. Is there a way to stop the spread 😊
Thanks Laura
Shoot, I’m sorry Laura! I always recommend baking a tester cookie to ensure the final texture meets your expectation before baking up the whole batch. If the cookies are spreading too much, you can add up to an additional 1/4 cup of flour and see if that helps. If you’re still running into problems, try increasing the oven temperature by about 10°.