Best Ever Raspberry Cheesecake Cookies (Soft & Chewy!)
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These Raspberry Cheesecake Cookies are the ultimate soft-and-chewy treat and yes, they taste even better than the Subway raspberry cheesecake cookie you’ve been craving. With freeze-dried raspberries for intense berry flavor and Hershey’s cream cheese chips melted throughout, every bite delivers that tangy, creamy cheesecake taste in cookie form.
The best part? No chill time, no complicated steps, and just one bowl. These soft cookies come together in about 25 minutes from start to finish, making them perfect for a weeknight treat, a bake sale, a summer picnic, or popping into a lunchbox.
If you’ve ever wondered how to make raspberry cheesecake cookies from scratch — without a cake mix, without a stuffed filling, and without any fuss — this is the recipe for you.
This is one of our delicious easy cookie recipes that you will want to bookmark for later.
Why Try This Recipe
Taste. These delicious raspberry cheesecake cookies are filled with tangy raspberry flavor and sweet cheesecake flavor. It is the best Subway raspberry cheesecake cookie copycat recipe.
Easy Recipe. This recipe is made with a few simple ingredients. Freeze-dried berries and the Cream Cheese chips make this cookie rock! The Cream cheese chips have a nice cream cheese and white chocolate chips flavor. There is no chill time required for this recipe.
No chill time required. Unlike many cheesecake-stuffed cookie recipes, this one goes straight from bowl to oven — no waiting around.
Better than Subway. This is hands-down the best Subway raspberry cheesecake cookie copycat recipe — made with real butter and real ingredients, not a shortcut mix.
Family Favorite. These cookies are so good that friends have said these are better than the similar Subway cookies. We like to serve them at parties, barbecues and picnics. They also make a great lunch box snack. I suggest you try them and see for yourself.
Ingredients
- Freeze-dried raspberries – I used these freeze dried berries. You do not need to add water, you will use them as they are.
- Cream cheese chips – these are relatively new and they are awesome! You can find them at the grocery store or here on Amazon If you can’t find them, you can use white chocolate chips as a sub.
- all purpose flour
- white sugar
- brown sugar – you can use light or dark
- butter – I use unsalted butter at room temperature for best results
- egg
- vanilla extract
- baking soda
See recipe card for quantities.
How to Make Raspberry Cream Cheese Cookies
Step 1 – Heat oven at 350 f. Combine dry ingredients in a large bowl and set aside. In a large mixing bowl, or in the bowl of a stand mixer with paddle attachment, and add butter, sugars, egg, and vanilla.
Step 2- Cream butter with egg and sugars. Add vanilla. Add dry ingredients gradually to wet ingredients and blend. Batter will be crumbly.
Step 3 – Gently fold in raspberries and cream cheese chips. You can use your clean hands to do this.
Step 4 – Once incorporated, place balls of cookie dough on baking sheet about 1 1/2″ apart, as these will spread. I like to use a cookie scoop to make the cookie dough balls.
Step 5 – Bake until golden brown.
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Hint: For best results – Use parchment lined baking sheets or no-stick cookie sheet. You will love this raspberry cheesecake cookie recipe!
Substitutions & Variations
- White chocolate raspberry cheesecake cookies — Substitute half the cream cheese chips with white chocolate chips for a sweeter, creamier flavor profile.
- Nuts — Add ½ cup of chopped walnuts or pecans for crunch and a nutty contrast to the sweet raspberry.
- Lemon raspberry — Add 1 teaspoon of lemon zest to the dough for a bright citrus note that pairs beautifully with raspberry.
- Fresh berries — If you prefer to use fresh raspberries, pat them very dry and toss them lightly in flour first to absorb excess moisture. Fold them in gently at the very end. Results will vary and I highly recommend you use freeze-dried.
Storage
How to store: Keep cooled cookies in an airtight container at room temperature for up to 4 days. After that, the texture begins to soften as the freeze-dried berries absorb more moisture from the air.
Refrigerator: These cookies can be stored in the fridge for up to a week. Let them come to room temperature before serving for the best soft, chewy texture.
Can I freeze these cookies? Yes! These freeze beautifully. Place cooled cookies in a single layer on a baking sheet to freeze solid, then transfer to a zip-top freezer bag. They’ll keep for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Freezing the dough: You can also freeze the unbaked cookie dough balls. Place them on a parchment-lined sheet to freeze, then bag them. Bake from frozen at 350°F, adding 2–3 extra minutes to the bake time.
Raquel’s Time Saving Tips
- Want to save time making these? Mix the flour, salt and baking soda ahead of time and store in a ziplock bag.
- For best results, do not use fresh raspberries as they have too much moisture.
- Use parchment lined baking sheets or no-stick cookie sheet.
- After preparing the fruit, gently fold it into the cookie dough until evenly distributed. Be careful not to overmix, as it could crush the fruit and affect the texture.
Recipe FAQs
Freeze-dried raspberries have had virtually all moisture removed, so they add bold, concentrated raspberry flavor without affecting the texture of the dough. They also break down into little flavor-packed bits that distribute evenly throughout every cookie. Once baked, they soften slightly and become chewy, jammy pockets of raspberry goodness.
week. Let them come to room temperature before serving for the best soft, chewy texture. You can find them here on Amazon.
Can I freeze these cookies?
Yes! These freeze beautifully. Place cooled cookies in a single layer on a baking sheet to freeze solid, then transfer to a zip-top freezer bag. They’ll keep for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Freezing the dough: You can also freeze the unbaked cookie dough balls. Place them on a parchment-lined sheet to freeze, then bag them. Bake from frozen at 350°F, adding 2–3 extra minutes to the bake time.
Can I make these ahead of time? Yes! You can make the dough up to 48 hours in advance and store it covered in the refrigerator. You can also bake the cookies a day ahead — they actually taste even better on day two once the flavors have melded together.
Where can I find cream cheese chips? Hershey’s cream cheese chips are available at many major grocery stores in the baking aisle, as well as here on Amazon. If you can’t find them, white chocolate chips are the best substitute as they give a similarly sweet, creamy flavor without the tang, but the cookies will still be delicious.
You can use freeze dried bananas, strawberries, or even dried fruits like raisins and apricots.
No, frozen fruit is not recommended for this recipe.
Don’t be alarmed! This is a natural reaction between the freeze-dried raspberries and the moisture in the dough. The anthocyanin pigments in raspberries can shift color when exposed to baking soda (an alkaline ingredient). It doesn’t affect the taste at all — the cookies are still perfectly safe and delicious to eat.
More easy cookie recipes
Best Oatmeal Chocolate Chip Cookies
Raspberry Cheesecake Cookies
Ingredients
- ½ cup sugar
- ½ cup brown sugar
- ½ cup butter softened
- 1 teaspoon vanilla
- 1 egg
- 1 ½ cups flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1/4 cup freeze dried raspberries chopped
- 1 cup cream cheese chips.
Instructions
- Preheat oven to 350 degrees f.
- Chop freeze dried raspberries and the measure 1/4 cup.
- Mix flour, salt and baking soda in a bowl and set aside. In a separate bowl, cream butter with sugars, vanilla and egg.
- Gradually add dry ingredients (except chips) to the creamed mixture.
- Add raspberries and cream cheese chips.
- Roll into 1″ balls using a medium or large cookie scoop.
- Place cookie balls onto greased or parchment covered cookie sheet.
- Bake 14-16 minutes until golden brown.
- Let cool on cooling rack.
Notes
- For best results, do not use fresh raspberries as they have too much moisture.
- Use parchment lined baking sheets or no-stick cookie sheet.
- Store leftovers in an airtight container.
Nutrition
Now that you have made these – try my bakery-style oatmeal raisin cookies next – they are so tasty!.
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Definitely a cookie recipe my grandkids will remember and devour! I love your recipes.
I have never heard of cream cheese chips, but this is exciting. Totally want to make these cookies for our impending farmstand.
cranberries and chocolate in a cookie, yum
Thank you from your SSPS Team and Esme for sharing your various links with us at #267 SSPS Linky.
Hi. The recipe calls for one egg but the instructions say add eggs?thanks.
Hi, Thanks for catching that – it is just one egg.
Delicious…absolutely! Small thing but a newbie baker might be confused. The recipe doesn’t say to add the salt with the flour mixture.
Just made them and they were a big hit with everyone!! One question though. I noticed that the inside of the cookies turned green as soon as the next day. Thoughts?