Raspberry Cheesecake Cookies + Video
Raspberry Cheesecake Cookies are soft, chewy, and fruity! The best part is that they are made with a muffin mix which makes it a super easy dessert!
I re-made these cookies along with my blueberry cheesecake cookies for the fourth of July, and took the opportunity to re-photograph them. My original image below (from 5 years ago) wasn’t that bad, but it’s always fun to update some old pictures.
It really is a shame I don’t get to make my older recipes very often. I’m always trying new ones, but that doesn’t mean I love them any less. These raspberry cheesecake cookies were just as delicious as I remember them. It’s been a while, but I’m happy I had the excuse to make them again.
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Raspberry Cheesecake Cookies
These raspberry cheesecake cookies come together quickly because they start with a muffin mix! It’s a super versatile recipe. Just use your favorite flavor of muffin mix. Cream cheese in the batter makes the cookies soft, tender, and chewy.
White chocolate chips add just the right touch of sweetness and richness. Talk about a semi-fancy, high-class cookie to share with friends! Apparently these are similar to the raspberry cheesecake cookies from Subway too! Awesome!
Raspberry Cheesecake Cookies
Ingredients
- 4 oz (113 g) block-style cream cheese
- ½ cup (113 g) butter flavored Crisco shortening
- ½ cup (100 g) brown sugar, gently packed
- 1 large egg
- ½ tsp vanilla extract
- 14 oz (396 g) Jiffy Raspberry Muffin Mix, (two 7-oz boxes)
- ½ cup (60 g) all-purpose flour, (stir, spoon & level)
- 1 cup (170 g) white chocolate chips
Instructions
- Cream the cream cheese, Crisco, and brown sugar together. Add the egg and vanilla. Blend. Scrape bowl.
- Add muffin mix and flour. Mix until just incorporated.
- Fold in white chocolate chips. Scoop 1 ½ Tbsp balls of dough onto parchment lined baking sheets.
- Bake at 325 degrees Fahrenheit for 14 minutes.
Video
Notes
- Room temperature unsalted butter can be substituted for Crisco shortening.
Did you make this?
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Recipe altered from The Inspiration Café
*Originally Published 7/23/13. New photos added and post updated 7/5/18.
I was trying another recipe and the store didn’t have everything. I bought fresh raspberries how can I incorporate them into this recipe?
Hi Wendy. If you have fresh raspberries you might want to try this recipe instead: https://www.dessertnowdinnerlater.com/raspberry-chocolate-chip-cookies/
Hi, just made theses. Can I freeze for a few days then take them out? Will they be still good?
That should be just fine.
When I printed this recipe off back in 2015, it did not say the brown sugar was supposed to be packed. I decided to look the recipe up to see if anyone commented about theirs not spreading either. Then I see on this version that it does say the brown sugar is to be packed. Such a HUGE difference in the outcome of the cookie.
I packed mine and it still did not spread!
There are two reasons this could happen. You’re packing the flour into the cup so there is too much, or you aren’t creaming the fats and sugar long enough.
Hi Kalene,
My recipe writing back in 2015 was a little more old-fashioned. Assuming everyone knows to pack brown sugar when measuring. I am learning that is not always the case. I’m trying to provide more helpful information these days. Thanks for trying it again. Sorry for the misunderstanding the last time.
Can these be frozen?
Yes.
Can i substitute butter for the Crisco?
Hi Susie, other readers have used butter with success. Enjoy!
These look great for the summer . To try with something or alone. Nice treat for the summer with something nice to drink for the July Fourth coming up beautiful tray of mixtures to do.
I don’t normally write reviews but these cookies are AMAZINGLY DELICIOUS and it would be criminal not to. I was a little nervous initially because they were *really* soft coming out of the oven so I couldn’t tell if the 14 minutes was enough time. After letting them sit on the baking sheet for 5 mins and then transferring them to a cooling rack, it was actually the perfect time. Thanks SO much for this recipe. It’s one for the ages (and for the favorites list.)
Jillian, Thank you for taking the time to leave a review! So glad you are enjoying this recipe.