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.
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!