Raspberry Cheesecake Cookies – The Best Ever Subway Copycat Recipe

Name: Raspberry Cheesecake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: ½ cup (113g) unsalted butter, softened; 4 oz (113g) cream cheese, softened; ¾ cup light brown sugar; ¼ cup granulated sugar; 1 large egg; 1½ tsp vanilla extract; 1½ cups all-purpose flour; 2 tsp cornstarch; ½ tsp baking soda; ¼ tsp salt; ¾ cup white chocolate chips; ¾ cup freeze-dried raspberries, lightly crushed

Jump to Recipe·Print Recipe

Raspberry Cheesecake Cookies are the perfect fusion of tangy fruit, creamy cheesecake, and soft, chewy cookie dough. Whether you’re a home baker looking to surprise your family or a dessert enthusiast chasing that famous Subway-style cookie taste, this guide will walk you through everything you need to know. From the best ingredients to baking techniques, calorie breakdowns, and pro tips for picture-perfect results, you’ll learn how to make cookies that are bakery-level delicious right in your own kitchen

Raspberry cheesecake cookies stacked on a plate

Table of Contents

What Are Raspberry Cheesecake Cookies?

Origins and Popularity of Raspberry Cheesecake Cookies

Raspberry Cheesecake Cookies are the dream hybrid between a soft cookie and a rich cheesecake bite. They gained massive popularity thanks to Subway, which introduced them as part of its rotating seasonal dessert menu. But even before that, bakers were already experimenting with freeze-dried berries, cream cheese bases, and soft-bake techniques to create this standout treat.

These cookies first caught the attention of food bloggers in the early 2010s, and ever since then, they’ve become a holiday staple and Pinterest favorite. What sets them apart is their balanced flavor profile: tangy yet sweet, chewy yet soft, and bursting with creamy richness. They’ve also become a go-to gift idea for Valentine’s Day, birthdays, and dessert platters.

Why These Cookies Have Taken Over the Baking World

So why has everyone jumped on the Raspberry Cheesecake Cookie bandwagon? It’s all about contrast and texture. The sharpness of real or freeze-dried raspberries offsets the creamy, sweet, and slightly tangy profile of cream cheese. Then you add in the smoothness of white chocolate chips—and you’ve got a showstopper.

Raspberry cheesecake cookie dough ready to bake

Unlike traditional cookies, these aren’t overloaded with sugar or floury density. Their moist and cake-like centers make them feel more indulgent and “gourmet,” especially when served warm. Plus, with more people looking for easy-yet-luxurious desserts to bake at home, it’s no wonder raspberry cheesecake cookies are popping up in every modern kitchen.

They’re also incredibly versatile—you can shape, swirl, or stuff them with nearly anything: jam, chunks, cream fillings, or even protein boosts. Discover great ideas like our cookies and cream cookies for more creamy options.

Key Ingredients in Raspberry Cheesecake Cookies

The Role of Cream Cheese and White Chocolate

At the heart of raspberry cheesecake cookies is one crucial ingredient: cream cheese. It gives the cookies a tangy depth and rich texture that sets them apart from ordinary fruit cookies. Cream cheese not only softens the dough but also adds moisture, ensuring the cookies stay chewy for days.

White chocolate chips or chunks are the perfect counterbalance. Their creamy sweetness enhances the tang of raspberries and the richness of the cheesecake base. Unlike semi-sweet or dark chocolate, white chocolate doesn’t overpower the delicate raspberry flavor. Instead, it enhances the dessert’s creaminess, making each bite a melt-in-your-mouth indulgence.

To make the flavor pop, a touch of vanilla extract rounds out the base, adding warmth without clashing with the fruit or dairy.

Ingredients for raspberry cheesecake cookies

Fresh vs. Freeze-Dried Raspberries: What Works Best?

When it comes to the raspberry component, you’ve got options—but they’re not all created equal.

Freeze-Dried Raspberries
These are the top choice for texture and flavor. They stay crisp in the dough, don’t add extra moisture, and distribute beautifully throughout the cookie. The tartness remains concentrated, giving you sharp flavor bursts without sogginess.

Fresh Raspberries
While tempting, fresh raspberries can make your cookies too wet. They’re great if you’re swirling them into a cheesecake layer or using them as a topping post-bake, but not ideal to mix into the dough.

Raspberry Jam or Preserves
Jam is perfect for stuffed or thumbprint-style raspberry cheesecake cookies, adding concentrated flavor and a delightful gooey texture. But if you’re aiming for a Subway-style cookie, jam is best avoided in the dough itself.

Pro Tip: Always fold raspberries in gently at the end of mixing to avoid bleeding and color streaks. Looking for another creative way to incorporate fruit in baked goods? Don’t miss our white chocolate chip cookies, which pair beautifully with berries too.

Subway Raspberry Cheesecake Cookies – A Closer Look

How to Make Raspberry Cheesecake Cookies Like Subway

If you’ve ever bitten into a Subway raspberry cheesecake cookie and thought, I need to bake this at home, you’re not alone. These cookies have a signature soft, slightly chewy texture with creamy pockets and tart-sweet berry flavor. The good news? With a few insider tips, you can easily recreate that iconic taste.

Subway Copycat Ingredient Breakdown:

Ingredient	Purpose
Cream Cheese	Adds moisture and tang
Butter (softened)	For richness and structure
White Sugar + Brown Sugar	Sweetness and chewiness
Egg	Binding and tenderness
Vanilla Extract	Rounds out the flavor
All-Purpose Flour	Base structure
Cornstarch	Softens the texture
Baking Soda	Leavening
White Chocolate Chips	Sweet, creamy bursts
Freeze-Dried Raspberries	Concentrated berry flavor and texture

Copycat Technique:

Begin by creaming butter, cream cheese, and sugars together until light and fluffy.
Mix in eggs and vanilla.
Slowly add dry ingredients.
Gently fold in white chocolate and raspberries.
Refrigerate the dough for at least 30 minutes before scooping.
Bake at 350°F (175°C) for 10–12 minutes until edges are set but centers are soft.

These cookies are best slightly underbaked, just like Subway’s, to preserve that soft, melty center.

Don’t miss our strawberry cheesecake ice cream for another Subway-style dessert vibe.

Flavor Profile and Texture Comparison With Homemade Versions

Subway’s version of raspberry cheesecake cookies is ultra-soft, almost creamy inside, thanks to high-fat content and the perfect balance of sugar and moisture. Homemade versions, however, offer a wider flavor depth because you can control the tanginess of the cream cheese and the tartness of the raspberries.

Feature	Subway Cookie	Homemade Version
Texture	Soft, uniform chew	Chewy edges with creamy, tender centers
Flavor	Mild berry + creamy white chocolate	Customizable tartness and richness
Sweetness Level	Medium-high	Adjustable to taste
Ingredients	Processed for shelf life	Fresh, whole ingredients

A homemade version also gives you flexibility—go heavier on raspberries, swap white chocolate for dark, or even add a cheesecake swirl. Check out cranberry pistachio shortbread cookies if you like cookie variations that stand out.

Step-by-Step Recipe to Make Raspberry Cheesecake Cookies at Home

Essential Kitchen Tools and Prep Tips

Before diving into the recipe, let’s prep the tools and setup for the best baking results. You don’t need fancy gadgets—just a few reliable staples will get the job done right.

Kitchen Tools You’ll Need:

Stand mixer or handheld electric mixer
Large mixing bowls
Rubber spatula
Cookie scoop (medium size)
Parchment paper or silicone baking mat
Baking sheets
Cooling rack

Pro Prep Tips:

Room temperature ingredients: Ensure that cream cheese, butter, and eggs are at room temperature for a smooth mix.
Chill the dough: This isn’t optional—chilling helps the cookies hold shape and improves flavor.
Use a cookie scoop for even-sized raspberry cheesecake cookies that bake consistently.
Do not overmix the dough after adding flour. Overmixing will toughen the cookies.

Want more chewy cookie ideas? Check out our condensed milk cookies that melt in your mouth.

Complete Recipe Instructions With Baking Time and Storage Tips

Ingredients:

½ cup (113g) unsalted butter, softened
4 oz (113g) cream cheese, softened
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg
1½ tsp vanilla extract
1½ cups all-purpose flour
2 tsp cornstarch
½ tsp baking soda
¼ tsp salt
¾ cup white chocolate chips
¾ cup freeze-dried raspberries (lightly crushed)

Instructions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat the butter, cream cheese, and sugars together until light and fluffy, about 2–3 minutes.
Add the egg and vanilla, beating until combined.
In a separate bowl, whisk the flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture. Mix just until combined.
Carefully fold in the white chocolate chips and freeze-dried raspberries, the essential ingredients for raspberry cheesecake cookies.
Refrigerate the dough for a minimum of 30 minutes.
Scoop the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake for 10–12 minutes until edges are set and centers look slightly underdone.
Allow the raspberry cheesecake cookies to cool on the pan for 5 minutes before transferring them to a wire rack.

These raspberry cheesecake cookies will continue to firm up as they cool, giving you that soft, melt-in-your-mouth center that makes them so irresistible.

Storage Tips:

Store the cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked raspberry cheesecake cookies for up to 2 months. Thaw at room temp.
You can also freeze the raw dough balls and bake directly from frozen—just add 1–2 extra minutes to the baking time.

These cookies also make amazing gifts when wrapped in parchment and twine. They’re a fan favorite for holiday boxes, spring brunches, or cookie swaps. Bake a batch of raspberry cheesecake cookies and share the love.

Variations and Customizations

Low-Sugar or Gluten-Free Raspberry Cheesecake Cookies

Love raspberry cheesecake cookies but trying to keep things lighter or allergen-free? No problem. With a few ingredient swaps, you can enjoy all the flavor with fewer carbs or no gluten at all.

For a Low-Sugar Option:

Replace granulated sugar with a 1:1 sugar-free substitute like monk fruit sweetener or erythritol.
Choose sugar-free white chocolate chips, available in most health food stores.
Use freeze-dried raspberries, not raspberry jam, to avoid added sugars.

Gluten-Free Adaptation:

Swap all-purpose flour with a gluten-free flour blend that includes xanthan gum.
Incorporate an additional tablespoon of cornstarch to help maintain a chewy texture.

These versions of raspberry cheesecake cookies are still delicious, soft, and creamy—you won’t even miss the traditional ingredients. Want something similarly simple and health-friendly? Try our 3-ingredient oatmeal cookies for a delicious, naturally gluten-free snack.

Adding White Chocolate Chips, Almonds, or Pistachios

Subway’s raspberry cheesecake cookies use white chocolate chips, but you can mix things up with other ingredients while keeping the core flavor profile intact.

Delicious Add-ins to Try:

Add-In	Flavor Benefit
White Chocolate Chips	Creamy, sweet balance to the tart raspberry
Chopped Almonds	Crunch and nutty aroma
Chopped Pistachios	Salty-sweet contrast, plus color
Raspberry Jam Swirl	Gooey center with extra fruit punch
Crushed Graham Crackers	Cheesecake crust texture mimic

Pro Tip: Stick to a total of 1 to 1¼ cups of mix-ins for each batch. Overloading can flatten your cookies or make them greasy.

If you love combining textures and flavors, don’t miss our chocolate chip shortbread—perfect for layering taste in a simple cookie.

Troubleshooting & Expert Baking Tips

Why Your Cookies Might Be Spreading Too Much

If your raspberry cheesecake cookies are turning into flat pancakes instead of soft, thick rounds, you’re not alone. Let’s walk through the common culprits and how to fix them:

1. Your Butter or Cream Cheese Was Too Soft

Overly soft (or melted) butter causes the dough to lose structure. This results in cookies that spread too much during baking. Always soften butter just to room temperature—your finger should leave a slight dent, not sink in.

2. You Skipped Chilling the Dough

One of the biggest mistakes with raspberry cheesecake cookies is skipping the chill. Chilling firms the fats, reduces spreading, and improves flavor. For best results, chill the dough for 30 minutes to 2 hours before scooping and baking.

3. Not Enough Flour

If your dough is too wet, cookies won’t hold their shape. Be sure to measure the flour accurately using the spoon-and-level method. You can also add 1–2 extra tablespoons of flour if your dough feels sticky.

4. Overmixing the Dough

After adding the flour, avoid overmixing, as it can activate excess gluten and result in tough, flat cookies. Mix just until combined when incorporating dry ingredients.

Tips for Perfect Swirls and Creamy Cheesecake Centers

Want picture-perfect raspberry cheesecake cookies with vibrant swirls and gooey centers? Here’s how to nail it every time:

Use Freeze-Dried Raspberries for Clean Swirls

Fresh berries release water, which makes dough streaky and soggy. For bold color and flavor without mess, crush freeze-dried raspberries slightly and gently fold them into the dough at the end.

Don’t Overbake – Slightly Underdone is Perfect

Cheesecake-style cookies are best when the centers look underbaked—they’ll finish setting as they cool. Pull them out when the edges are just golden and centers are puffy.

Scoop Evenly for Uniform Texture

Using a medium cookie scoop ensures consistent baking. Uneven sizes will bake at different rates, causing some to dry out or spread too much.

Chill Again After Scooping (Optional but Recommended)

For extra-thick cookies, chill scooped dough balls on the baking tray for 10–15 minutes before baking.

For Gooey Centers, Add a Cream Cheese Core

Take it up a notch by stuffing a small frozen cube of sweetened cream cheese inside each dough ball. It creates a molten center that mimics actual cheesecake filling.

Nutritional Breakdown

The calorie count for raspberry cheesecake cookies can vary depending on the size and ingredients, especially if you’re making a Subway-style cookie or a homemade version. On average:

Type	Calories per Cookie (Approx.)
Homemade (standard size)	180–220 calories
Homemade (large bakery-style)	250–300 calories
Subway Raspberry Cheesecake Cookie	~210 calories per cookie

Subway’s official nutrition facts indicate about 210 calories per cookie, with around 10g of fat, 28g of carbohydrates, and 2g of protein.

Homemade raspberry cheesecake cookies can be adjusted easily:

Use reduced-fat cream cheese to cut calories
Replace white sugar with coconut sugar or monk fruit
Reduce the number of white chocolate chips or use sugar-free chips

Want to explore other low-calorie baked options?Try our blueberry cornbread, combining fruity flavor with lighter macros.

Do Subway Raspberry Cheesecake Cookies Have Nuts or Allergens?

Subway does not list nuts as an ingredient in their raspberry cheesecake cookies, but here’s what you need to know:

Contains: Wheat, milk, eggs, soy
May contain traces of: Tree nuts and peanuts (due to cross-contact risk)

So while the recipe itself doesn’t include nuts, Subway’s cookies are made in environments where nuts are present. If you have allergies, homemade raspberry cheesecake cookies are your safest bet—you control every ingredient.

Allergen-Friendly Substitutions for Homemade Versions:

Allergen	Substitute Option
Wheat	Gluten-free flour blend
Dairy	Vegan cream cheese + dairy-free chips
Eggs	Flax egg or chia egg
Soy	Use soy-free margarine or coconut oil

Always double-check your packaged ingredients. Some white chocolate chips contain soy lecithin or milk derivatives even when labeled “non-dairy.”

Looking for a nut-free but flavor-packed dessert? Our rose milk tea is a unique drink-style treat that avoids common allergens.

Serving and Storage Ideas

How to Serve Raspberry Cheesecake Cookies for Parties, Holidays, or Gifts

Raspberry cheesecake cookies aren’t just delicious—they’re visually stunning, too. Their pinkish swirls and creamy centers make them ideal for entertaining and gifting. Here are some fun, seasonal, and creative serving ideas:

For Parties & Events:

Stack them on a tiered dessert stand with other fruity cookies for a vibrant cookie bar.
Sprinkle with powdered sugar just before serving for an elegant touch.
Serve slightly warm with a scoop of vanilla bean or raspberry ice cream for a decadent dessert.

For Holidays:

Add festive sprinkles (red, pink, white, or gold) into the dough for Christmas or Valentine’s Day.
Form the dough into slight ovals and drizzle with melted white chocolate to resemble Easter eggs.

For Gifting:

Wrap 3–4 raspberry cheesecake cookies in parchment paper, tie with twine, and add a handwritten label.
Pack into clear cookie bags with a red ribbon and attach a printed recipe card.

Pro Tip: When gifting, include a note that these cookies should be eaten within 3–5 days or frozen to preserve freshness.

Best Ways to Store and Freeze These Cookies

Proper storage keeps raspberry cheesecake cookies soft, flavorful, and safe to eat for longer. Here’s how to do it:

Room Temperature Storage:

Keep cooled cookies in an airtight container at room temperature for up to 5 days.
Add a slice of white bread to the container—it keeps cookies moist by absorbing air dryness.

Refrigerator Storage:

If your home is warm or humid, store cookies in the fridge.
Store in a sealed container to prevent absorption of odors.
Allow cookies to sit at room temp for 10 minutes before serving.

Freezer Storage – Baked Cookies:

Place cookies in a single layer on a baking sheet, freeze for 1 hour.
Transfer to a freezer bag or container with parchment between layers.
Store for up to 2 months. Thaw on counter for 15–20 minutes.

Freezer Storage – Raw Dough:

Scoop dough balls and place them on a baking sheet.
Freeze until firm, then move to a freezer-safe bag.
Bake directly from frozen at 350°F (add 1–2 minutes to baking time).

This way, you always have a batch of raspberry cheesecake cookies ready for surprise guests or cookie cravings.

FAQs

How to make raspberry cheesecake cookies from Subway?

To make raspberry cheesecake cookies that mimic Subway’s beloved version, you’ll want a soft and chewy texture, vibrant raspberry flavor, and creamy white chocolate chips. Use freeze-dried raspberries to avoid moisture issues and a combo of cream cheese and butter for a tender, rich base.
Here’s a simple Subway-style copycat recipe:
½ cup butter + 4 oz cream cheese (both softened)
¾ cup brown sugar + ¼ cup granulated sugar
1 large egg, 1½ tsp vanilla
1½ cups flour, 2 tsp cornstarch, ½ tsp baking soda
¾ cup white chocolate chips, ¾ cup freeze-dried raspberries
Cream the wet ingredients, fold in the dry, then stir in mix-ins. Chill the dough, scoop, and bake at 350°F for 10–12 minutes. For more accuracy, mimic Subway’s cookie size (~2.2 oz each).

How to make raspberry cheesecake cookies?

Making raspberry cheesecake cookies at home is easy, customizable, and rewarding. The key is balancing the tart raspberry with the rich cream cheese and sweet white chocolate.
Quick Steps:
Cream butter, cream cheese, and sugars.
Add egg and vanilla.
Mix in flour, cornstarch, baking soda, and salt.
Fold in white chocolate and freeze-dried raspberries.
Chill dough, scoop, and bake.
Want to level up your version? Add a swirl of raspberry jam or stuff with a sweet cream cheese center for that cheesecake bite in every cookie.

Do Subway raspberry cheesecake cookies have nuts?

No, Subway’s raspberry cheesecake cookies do not contain nuts in the ingredient list. However, they may contain traces of nuts due to cross-contact in facilities that also process peanuts and tree nuts.
If you’re allergic or sensitive, making your own raspberry cheesecake cookies is a safer option. Use nut-free facilities for ingredients and skip add-ins like almonds or pistachios.

Conclusion: The Final Word on Raspberry Cheesecake Cookies

Raspberry cheesecake cookies are the perfect fusion of tangy, fruity, and creamy indulgence. Whether you’re recreating Subway’s iconic version or experimenting with your own spin—gluten-free, stuffed, or nutty—these cookies deliver richness in every bite. They’re easy to make, fun to customize, and crowd-pleasers at every event.

From understanding the ingredients to troubleshooting flat cookies and storing them for freshness, this complete guide equips you with everything you need to bake the best raspberry cheesecake cookies of your life.

Ready to upgrade your cookie game? Start with a batch today and experience the magic of sweet raspberries and creamy cheesecake in cookie form.

Check out more indulgent dessert ideas like our blueberry crumble recipe or learn how to turn fruit into baked bliss with raspberry muffins with crumb topping.

Fore more recipes follow me in Facebook, medium and Pinterest