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!
Updated Recipe
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 2013) wasn’t that bad, but it’s always fun to update some old pictures.
It really is a shame that 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. The cream cheese in the batter makes the cookies soft, tender, and chewy.
Subway Copycat Recipe
FYI: You know those Subway Raspberry Cheesecake Cookies? This is the perfect copycat recipe. Now you can recreate them at home with an easy twist—using raspberry muffin mix! This shortcut adds a burst of raspberry flavor and makes the recipe quick and easy.
Why You’ll Love These Cookies
- Copycat Subway Flavor: Sweet, soft, and cheesecake-y with raspberry flavor in every bite.
- Muffin Mix Hack: Using raspberry muffin mix adds both flavor and convenience.
- Cream Cheese in the Dough: Gives that signature cheesecake richness.
- White Chocolate Chips: Add just the right touch of sweet and creamy vanilla flavor.
Recipe Notes
Pro Tips for Perfect Muffin Mix Cookies
- Muffin Mix: I love using the boxes of Jiffy muffin mix for these cookies, but you can use other similar brands of muffin mix pouches. Just make sure they are the same size (7oz each).
- Use a Cookie Scoop: I prefer my #40 scoop (about 1 1/2 Tbsp) for these cookies. Using a scoop helps the cookies bake evenly and keeps your hands clean.
- Bake at 325˚F: This is not a typo. Baking at a slighlty lower temperature promotes even baking, leading to a softer, chewier texture, and prevents the edges from browning while allowing the center to remain tender.
Talk about a semi-fancy, high-class cookie to share with friends! Using raspberry muffin mix is a game-changer for quick, delicious raspberry cheesecake cookies—especially when you’re aiming for that Subway copycat flavor without the extra steps. With cream cheese, white chocolate, and bursts of raspberry in every bite, these cookies are dangerously addictive.
FAQs
Yes, room temperature unsalted butter can be substituted for Crisco shortening. Room temperature butter is still quite firm. Do not melt or soften it.
You can, but be cautious—they may add too much moisture and make the cookies cake-like. Rinse the raspberries, drain excess water, then dry the berries in a salad spinner or on a paper towel. Gently toss with 1-2 tsp of flour before folding them into the cookie dough, very gently. (See my post for Raspberry Chocolate Chip Cookies for more info about using raspberries in cookies.)
Not necessary, but if your dough is very soft or your kitchen is extra warm, 20–30 minutes in the fridge will help prevent spreading.
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Raspberry Cheesecake Cookies
Ingredients
- 4 oz (113 g) block-style cream cheese
- ½ cup (96 g) butter flavored Crisco shortening
- ½ cup (100 g) light 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
Equipment
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line half sheet pans with silicone baking mats or parchment paper. Set aside.
- Using an electric mixer, cream together the cream cheese, Crisco, and brown sugar. Add the egg and vanilla. Mix. Scrape bowl.
- Add muffin mix and flour. Mix until just incorporated. Fold in white chocolate chips.
- Scoop cookie dough balls (with a #40 scoop; about 1 ½ Tbsp) onto parchment or silicone lined baking sheets about 2-3 inches apart.
- Bake at 325˚F for 14 minutes until edges are set. Allow cookies to cool for a 1-2 minutes on the tray, then transfer to a wire rack to cool completely.
Video
Notes
- ½ cup (113g) unsalted butter (room temperature) can be substituted for the Crisco shortening. (Do not melt or soften.)
- Store leftover cookies in an airtight container at room temperature for up to 3-4 days.
Nutrition
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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!