These Raspberry Cheesecake Cookies are very much like the raspberry Cheesecake Cookies Subway has, only these are better. Not kidding.
These best raspberry cheesecake cookies come together for a soft, chewy treat in no time.
This is one of our delicious easy cookie recipes that you will want to bookmark for later.
Why Try This Recipe
Taste. Thee 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.
Family Favorite. These cookies are so good that friends have said these are better than Subway’s raspberry cheesecake 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.
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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
- all purpose flour
- white sugar
- brown sugar
- butter - I use unsalted
- egg - I use large eggs
- 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, combine 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 ½" apart, as these will spread. I like to use a cookie scoop.
Step 5 - Bake until golden brown.
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Hint: For best results - Use parchment lined baking sheets or no-stick cookie sheet.
Substitutions & Variations
- white chocolate raspberry cheesecake cookies- substitute half of the cream cheese chips with white chocolate chips.
- Nuts - You could easily add ½ cup of chopped nuts such as walnuts or pecans to this recipe.
- Fresh berries- If you plan to use fresh berries,
Storage
Store leftover cookies in an airtight container.
Timesaving and Expert Tips
- Want to save time making these? Mixx 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
I do not recommend using fresh raspberries for this recipe unless you are able to freeze-dry them. They have a lot of moisture and the cookies will not come out properly.
You can use freeze dried bananas, strawberries, or even dried fruits like raisins and apricots.
No, frozen fruit is not recommended for this recipe.
More easy cookie recipes
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📖 Recipe
Raspberry Cheesecake Cookies
Equipment
- hand mixer or stand mixer
- Mixing Bowl
- Cookie sheet
- Small Cookie Scoop optional
- Parchment Paper
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
- ¼ cup freeze dried raspberries chopped
- 1 cup cream cheese chips.
Instructions
- Preheat oven to 350 degrees f.
- Chop freeze dried raspberries and the measure ¼ cup.
- Mix flour and baking soda in a bowl and set aside. In a separate bowl, cream butter with sugars, vanilla and whole eggs.
- 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.
Amanda Nel
Definitely a cookie recipe my grandkids will remember and devour! I love your recipes.
Tamara
I have never heard of cream cheese chips, but this is exciting. Totally want to make these cookies for our impending farmstand.
Esmé Slabbert
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.
M Adler
Hi. The recipe calls for one egg but the instructions say add eggs?thanks.
Raquel
Hi, Thanks for catching that - it is just one egg.
Marie
Delicious…absolutely! Small thing but a newbie baker might be confused. The recipe doesn’t say to add the salt with the flour mixture.