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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!

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.

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!

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

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!

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.
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!

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

Can I use butter instead of Crisco?

Yes, room temperature unsalted butter can be substituted for Crisco shortening. Room temperature butter is still quite firm. Do not melt or soften it.

Can I add fresh raspberries?

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.)

Do I need to chill the dough?

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.

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!
4.46 from 93 ratings

Raspberry Cheesecake Cookies

Created by Amber Brady
Prep: 10 minutes
Cook: 14 minutes
Total: 24 minutes
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!
Yields24 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

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

Serving: 1 cookie | Calories: 172kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 198mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 0.4mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

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.

4.46 from 93 votes (85 ratings without comment)

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88 Comments

  1. 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! 🙌🏻❤️

  2. 5 stars
    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!!

    1. Amber | Dessert Now Dinner Later says:

      Awesome! Thanks for sharing your experience with the recipe Litza!

  3. Ella Pigott says:

     I like cooking a lot  I look forward in learning how to baking raspberry cookie  you go miss lady :)💛

  4. I don’t have butter flavored shortening. Can I use normal butter? 

    1. Amber | Dessert Now Dinner Later says:

      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.

  5. 5 stars
    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.

    1. Amber | Dessert Now Dinner Later says:

      Glad you were able to make it work! Thanks for your review!

  6. 5 stars
    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!

    1. Amber | Dessert Now Dinner Later says:

      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.

  7. Heather Brautigam says:

    5 stars
    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.

    1. Amber | Dessert Now Dinner Later says:

      So glad you liked it and were able to make it work with the triple berry muffin mix.

  8. Makayla martin says:

    5 stars
    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?

    1. Amber | Dessert Now Dinner Later says:

      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.

  9. 5 stars
    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! 

    1. Amber | Dessert Now Dinner Later says:

      Wonderful news! Thanks for sharing your experience with the recipe!

  10. 5 stars
    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.

    1. Amber | Dessert Now Dinner Later says:

      The shortening can be used “as-is” at room temperature. Enjoy!

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