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 am wanting to try them but I could only find raspberry tart mix, not muffin mix… do you think that would work?
I don’t think that will work. Sorry! Any muffin mix will work. Blueberry, mixed berry, etc. Whichever kind you can find in your store.
I’m wanting to add lemon zest and juice. Can I use dried cranberries. I can’t find the raspberry mix
Betty Crocker and Martha White have a wildberry muffin mix that is similar. You can chop up some dried cranberries too. I wouldn’t add too much lemon juice because it will make the cookie spread more. Maybe 2 Tablespoons. If it’s really wet, add a Tablespoon or two of extra flour.
I want to make these for Valentine’s Day. Question is, do you think it’ll be okay to use a cookie cutter?
Might be tricky to cut with the white chocolate chips, and they spread like a regular chocolate chip cookie, so it probably isn’t the best idea, but you can experiment if you’d like.
Shortening isn’t available here in Australia. Is there an alternative that would work.?
Coconut Oil would be a great substitute.
Will it be the same amount 1/2 a cup of coconut oil or would that change? Since its not shortening.
Sorry lol….
Also would that change the flavor of the cookies by making it with coconut oil?
Same amount. Refined coconut oil shouldn’t have any coconut taste to it. You can also use butter.
I love this recipe i made it following your recipe and they were awesome best cookie ever…
That’s so great! Thanks for your review!
I have never used Crisco butter flavored sticks. The box says you add two two tablespoons water. Do you have to add the water for this recipe?
It’s been a long time since I used the sticks instead of the jar/tub of crisco, but I always just use it straight as it comes packaged; no water. Enjoy!
Hi Amber, I’ve been searching for a “special” cookie and these look amazing. Want to make them for my son’s rehearsal dinner in Cape Cod. Was wondering how long they will stay fresh and if they have to be refrigerated ?
Hi Theresa, thanks for your compliments! This cookie is a fabulous one! They don’t need to be refrigerated, just store them in an air tight container and it’s best if you eat them within to 3 or 4 days. Enjoy!
I don’t have rasberry cake mix! Aaaaaaaaaaaaaaaaagh. I have fresh rasberries. This is ruining my life. I am going to tweak my other recipe and incorporate this somehow. Please pray for me. I need this cookie.
Toss the raspberries in flour and gently mix them into your other cookie dough recipe. I’m sure they’ll be fine! 🙂
One of the best cookies I have ever made. I’ve shared this recipe with a few people & everyone says the same thing-delicious!!!!
That’s so great! Thanks for coming back to share your review!
Raspberry Cheesecake? That sounds amazing! Thanks for sharing!