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.
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
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.
Did you Make This?
Please leave a review and rating about how you liked this recipe! Your feedback supports my small business and allows me to continue providing free recipes.
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
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Recipe altered from The Inspiration Café
*Originally Published 7/23/13. New photos added and post updated 7/5/18.
These cookies are sooooo delicious!!! 🤤 The only thing I did different was I scooped all of mine out with a cookie scoop onto a cookie sheet and froze them for about an hour before baking. They turned out so soft and fluffy. This recipe is definitely a keeper! 🙌🏻❤️
I used salted butter instead of shortening and baked them for 16 minutes (just long enough to get the bottoms golden) and they turned out perfect!! Thank you so much!!
Awesome! Thanks for sharing your experience with the recipe Litza!
I like cooking a lot I look forward in learning how to baking raspberry cookie you go miss lady :)💛
I don’t have butter flavored shortening. Can I use normal butter?
I haven’t personally tried it with butter. The cookies may spread more than with shortening, so you may need to add a little more flour. I would bake one test cookie and add more flour if needed.
I was unable to get Jiffy raspberry muffin mix in my area so I used other berry muffin mix and added dehydrated raspberries. Turned out fantastic.
Glad you were able to make it work! Thanks for your review!
Just pulled these out of the oven! They are fabulous! Thanks for the recipe! Hard to find the raspberry jiffy mix but well worth the search!
So glad you were able to find the mix! Sometimes the Betty Crocker triple berry muffin mix works well too if you’re in a pinch.
Absolutely amazing. I kinda tweaked it because the store didn’t have the raspberry muffin mix so I ended up getting the triple berry and it was Absolutely amazing. It tasted like subways but a wee bit better.
So glad you liked it and were able to make it work with the triple berry muffin mix.
I’m in the process of making these now, for some reason after the fourteen minutes they really seem underdone and are not spreading like yours the more so puffed upwards and out just a little, any idea why this happened?
Could be due to the brand of muffin mix, altitude, or your particular oven. Hopefully a little extra time in the oven was all it needed.
I LOVE THESE SO MUCH. My husband and I are obsessed! A friend of ours had made them for a New Years Eve party and I couldn’t stop eating them. I’ve made them twice now and they go so quickly. I made them for my coworkers and they loved them as well. It’s definitely my favorite cookie!
Wonderful news! Thanks for sharing your experience with the recipe!
Hi! Do I need to soften or melt the shortening? Please let everyone know. I’m excited to make these cookies! Thank you for sharing the recipe.
The shortening can be used “as-is” at room temperature. Enjoy!