Raspberry Cheesecake Cookies are soft, chewy, and fruity. The best part is they start with muffin mix, making this an incredibly easy dessert.
Updated Recipe
I remade these cookies (and the blueberry version) for the Fourth of July and re-photographed them. My original images from 2013 were fine, but refreshing old photos is always fun. The cookies were every bit as delicious the second time around.
I don’t get to remake older recipes as often as I’d like, but when I do I’m reminded why they were favorites in the first place. These raspberry cheesecake cookies are just as satisfying now—soft, tender, and full of flavor.
Raspberry Cheesecake Cookies
This recipe comes together quickly because it uses muffin mix. It’s versatile—use your favorite muffin mix flavor if you want to experiment. The cream cheese in the dough keeps the cookies soft, tender, and chewy, while white chocolate chips add creamy sweetness.
Subway Copycat Recipe
These are an excellent copycat for the popular Subway Raspberry Cheesecake Cookies. Using raspberry muffin mix speeds up the process and boosts the raspberry flavor, giving you that familiar taste at home with minimal effort.
Why You’ll Love These Cookies
- Copycat Subway Flavor: Sweet, soft, and cheesecake-like with raspberry in every bite.
- Muffin Mix Hack: Raspberry muffin mix adds flavor and convenience.
- Cream Cheese in the Dough: Provides cheesecake richness and a tender texture.
- White Chocolate Chips: Offer a creamy, sweet contrast to the tart raspberries.
Recipe Notes
Pro Tips for Perfect Muffin Mix Cookies
- Muffin Mix: I like Jiffy muffin mix, but any similar 7 oz muffin mix boxes will work. Use two 7-oz boxes (14 oz total).
- Use a Cookie Scoop: A #40 scoop (about 1 1/2 tablespoons) yields uniform cookies that bake evenly and look consistent.
- Bake at 325°F: Baking at a slightly lower temperature helps the cookies stay soft and chewy without over-browning the edges.
These feel a little special and are great to share. The raspberry muffin mix shortcut is a game-changer for making quick, delicious raspberry cheesecake cookies with a Subway-style flavor. Cream cheese, white chocolate, and raspberry notes combine into a dangerously addictive cookie.
FAQs
Yes. Substitute 1/2 cup (113 g) unsalted butter at room temperature for the Crisco shortening. Do not melt the butter—it should be room temperature and still slightly firm.
You can, but fresh raspberries add extra moisture and may make the cookies cake-like. If using fresh berries, rinse and drain them, pat dry, and gently toss with 1–2 teaspoons of flour before folding in carefully.
Chilling isn’t necessary unless your dough is very soft or your kitchen is warm. In that case, 20–30 minutes in the fridge will help prevent excessive spreading.
More Cookies You’ll Love
Blueberry Cheesecake Cookies
Raspberry Chocolate Chip Cookies + Video
Raspberry Thumbprint Cookies + Video
Pistachio Pudding Cookies + Video
Raspberry Cheesecake Cookies
10
14
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24 cookies
Ingredients
- 4 oz (113 g) block-style cream cheese
- 1/2 cup (96 g) butter flavored Crisco shortening
- 1/2 cup (100 g) light brown sugar, gently packed
- 1 large egg
- 1/2 tsp vanilla extract
- 14 oz (396 g) Jiffy Raspberry Muffin Mix (two 7-oz boxes)
- 1/2 cup (60 g) all-purpose flour (stir, spoon & level)
- 1 cup (170 g) white chocolate chips
Equipment
- Baking sheet or half sheet tray
- Silicone baking mats or parchment paper
- #40 cookie scoop (optional)
- Electric mixer or stand mixer
Instructions
- Preheat oven to 325°F. Line baking sheets with silicone mats or parchment paper.
- Using an electric mixer, cream together the cream cheese, Crisco, and brown sugar. Add the egg and vanilla; mix and scrape the bowl as needed.
- Add the muffin mix and flour; mix until just combined. Fold in the white chocolate chips.
- Scoop dough with a #40 scoop (about 1 1/2 Tbsp) onto prepared baking sheets, spacing 2–3 inches apart.
- Bake at 325°F for 14 minutes, until the edges are set. Let cookies cool on the baking sheet 1–2 minutes, then transfer to a wire rack to cool completely.
Notes
- Substitute 1/2 cup (113 g) unsalted butter (room temperature) for the Crisco shortening if preferred. Do not melt the butter.
- Store leftover cookies in an airtight container at room temperature for 3–4 days.
Nutrition
Disclaimer: Nutritional values are estimates.
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Recipe altered from The Inspiration Café
*Originally published 7/23/13. Photos updated and post revised 7/5/18.