Soft and Chewy Raspberry Cheesecake Cookies
These Raspberry Cheesecake Cookies are soft, chewy, and packed with raspberry jammy bits, creamy white chocolate chunks, and a hint of tang from cream cheese in the dough. They’re a homemade twist on the Subway cookies that everyone loves. This recipe is so easy to make and tastes a million times better than Subway’s!
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These Have Been a Favorite Of Ours for Years!
If you’ve ever been to Subway, chances are you’ve spotted (or grabbed!) one of their raspberry cheesecake cookies. My husband LOVES those cookies. The last time we took the kids there for a quick lunch, he asked if I could recreate something similar at home.
Challenge accepted.
When I started researching this recipe, I noticed most copycat recipes used a raspberry muffin mix as the cookie base. That’s not really my style. And honestly, it didn’t sound all that appetizing.
So I came up with my own version that captured the flavor and feel of the original but stayed true to how I like to bake.
Here’s why I think you should make these raspberry cream cheese cookies too:
✔ Soft and Chewy Texture: Using both cake flour and bread flour creates that signature tender middle with lightly crisp edges, just like the original Subway cookies!
✔ No Muffin Mix Required: My version of the Subway raspberry cheesecake cookie recipe is a true-from-scratch recipe with rich flavor and a classic cookie texture.
✔ Bakery-Style at Home: These copycat Subway raspberry cheesecake cookies are big, bold, and perfect for gifting or special occasions.
Enjoy!
-Katie
Ingredient Notes
To make this easy raspberry cheesecake cookie recipe, I started with my favorite chocolate chip cookie recipe. It’s one of my go-to bases because the texture is just right: soft in the center, lightly crisp around the edges, and always reliable.
And don’t forget: Full measurements and instructions are in the FREE printable recipe card at the bottom of the post!
- Raspberry Jammy Bits – The star ingredient for sweet-tart raspberry pockets in every bite! If you’d rather use something more affordable, try chopped dried raspberries (not freeze-dried) or you could experiment with raspberry fruit leathers or jelly-like raspberry candies, cut into tiny bits. Just aim for something chewy, not crunchy or crumbly! (Whatever you do, don’t use frozen raspberries which will break down too much during mixing, and the juices can bleed into the dough, affecting both the texture and color of the cookies.)
- Cake Flour – Helps create a soft, tender texture. If you don’t have cake flour, you can make your own using just flour and cornstarch.
- Bread Flour – Adds chewiness and structure.
- Cream Cheese – Gives the dough a subtle tang and soft texture. Use full-fat cream cheese that’s wrapped in foil, not anything whipped or “light.”
- Sugar — This recipe uses both brown sugar and granulated sugar for a chewy middle and crispy edges.
- Eggs – Bind the dough and provide structure. Always bring your eggs to room temperature when baking! This creates a more cohesive cookie dough.
- White Chocolate Chunks – I recommend using high-quality white chocolate chunks vs chocolate chips. I like the way chunks melt, leaving those creamy pockets of sweetness that pair so well with the raspberry flavor.
Katie’s Tip: I’ll typically freeze some of the cookie dough after scooping into balls so that I can bake off a cookie or two whenever a craving strikes in the future.
How to Make Raspberry Cheesecake Cookies
- Mix together the dry ingredients. Whisk together both flours, baking soda, baking powder, and salt in a bowl.
- Beat together the wet ingredients. If you remembered to soften the butter (here’s my favorite trick for softening butter fast!) and cream cheese, they should be easy to beat until smooth. Add the vanilla and eggs last, then beat just until combined.
- Combine. Stir the dry ingredients into the wet mixture, being careful not to over mix. Gently fold in the white chocolate chunks and raspberry jammy bits last.
- Chill for 24 hours. I know this is a lengthy chill time, but this gives the flour time to soak up lots of moisture from the dough and for the butter to solidify. The resulting cookies will spread less in the oven, be crispier around the edges, and have a better flavor overall.
- Bake. Scoop the cookie dough into large balls and bake on a parchment-lined baking sheet until they’re very lightly browned on top.
The above is simply a quick summary of this raspberry cheesecake cookie recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Recipe Tips
- Use a large cookie scoop to portion the dough. This helps recreate that classic Subway cookie size and shape.
- Let the dough come fully to room temperature before baking. If it’s still cold, the cookies won’t spread properly and may end up too thick with underdone centers.
- Lightly press down the tops of the dough balls before baking. Because of the cream cheese in the dough, these cookies are naturally a bit puffier and softer than traditional chocolate chip cookies. Pressing the dough balls slightly helps the cookies spread just enough in the oven for that perfect chewy texture.
More Easy Cookie Recipes
I’ve created lots of easy cookie recipes over the years, but here are some all-time favorites:
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Copycat Subway Raspberry Cheesecake Cookie Recipe
This white chocolate raspberry cookie recipe is soft, chewy, and loaded with tangy cream cheese, sweet jammy bits, and melty white chocolate — just like the fan favorite!
Ingredients
- 2 cups minus 2 tablespoons (8 1/2 ounces) Cake Flour*
- 1 2/3 cups (8 1/2 ounces) Bread Flour
- 1 1/4 teaspoons Baking Soda
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1 1/2 sticks (12 tablespoons) Unsalted Butter, softened
- 4 ounces Full Fat Cream Cheese, softened
- 1 1/4 cups (10 ounces) Light Brown Sugar
- 1 cup plus 2 tablespoons (8 ounces) Granulated Sugar
- 1 tablespoon Pure Vanilla Extract
- 2 large Eggs
- 16 ounces White Chocolate Chunks
- 8 ounces Raspberry Jammy Bits
Instructions
- Make the cookie dough. In a medium sized mixing bowl, combine the cake flour, bread flour, baking soda, baking powder, and sea salt. Mix until well combined. Set aside
- Combine the softened butter and softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high speed, stopping to scrape the sides periodically, until the butter and the cream cheese are well mixed, about 1 minute.
- Add the sugars and the vanilla extract to the butter and cream cheese mixture. Beat over medium high speed until the mixture is light and fluffy, about 5 minutes. Be sure to stop the mixer and scrape the sides down periodically using a spatula.
- Add the eggs, one at a time, to the butter and sugar mixture, making sure to mix until combined.
- Reduce the mixer speed to low, then add the dry ingredients (about 1/2 a cup at a time) and mix until just combined.
- Drop in the white chocolate chunks and the raspberry jammy bits a little bit at a time and stir on low just until they are evenly distributed.
- Chill. Transfer the dough to a sealable container and refrigerate for 24 hours, or up to 72 hours.
- Bring to room temp. Let the dough sit at room temperature for at least an hour, or until the dough is soft enough to scoop, before preparing to bake.
- Preheat the oven to 325ºF. Line a baking sheet with parchment paper.
- Scoop the cookie dough into balls that are 3 tablespoons in size. I like to use a large cookie scoop for this.
- Place the cookie dough balls on the prepared baking sheet, making sure to space them so they don't get stuck together as they spread. Lightly press down on each of the cookie dough balls to slightly flatten the tops just a tad.
- Bake. Place the cookies in the oven, increase the temperature to 350ºF and bake for 12 - 14 minutes, or until the cookies are lightly browned on top.
- Let cool. Remove from oven and let cool on the baking sheet for 5 minutes before removing.
Notes
Raspberry jammy bits substitute: If you’d rather use something more affordable, try chopped dried raspberries (not freeze-dried) or you could experiment with raspberry fruit leathers or jelly-like raspberry candies, cut into tiny bits. Just aim for something chewy, not crunchy or crumbly! (Whatever you do, don't use frozen raspberries which will break down too much during mixing, and the juices can bleed into the dough, affecting both the texture and color of the cookies.)
Cake flour substitute: You can make your own using this tutorial on How to Make Cake Flour.
To freeze: See How To Freeze Cookie Dough.
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Nutrition Information:
Yield: 36 Serving Size: 1 cookieAmount Per Serving: Calories: 139Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 181mgCarbohydrates: 19gFiber: 1gSugar: 8gProtein: 3g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Make These Copycat Subway Cookies at Home!
Did you bake a batch? I’d love to know how they turned out! Leave a comment and review below— your feedback helps other readers and totally makes my day.
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Raju Nag says
Hello there. My 10 year old loved this cookie and wanted to try it out. The only place we get those Jelly Bits is from King Arthur? That’s as much as the price of a 1/2 dozen cookie in Subway 🙂
Any alternative or store to get other than online @King-A website,
Katie says
I haven’t been able to find them anywhere else and I have definitely looked because I would love a less expensive option, but if you want to experiment you could try either looking for jelly like raspberry candies and cutting them in tiny bits or maybe raspberry fruit leathers and also cutting them in tiny bits. Lastly, maybe you could look for dried raspberries and cut them smaller – not of the freeze dried variety, something closer to the consistency of raisins. Hope that helps!
Susan says
Hello, I tried these cookies, followed the recipe to the exact, for some reason mine ended up with some grey color to them. Can you tell me why! I am really curious. Thanks
Katie says
I can’t say I’ve ever had that experience. Perhaps you had residue on your mixer bowl or on the mixer attachment that affected your results.
Danielle Liddick says
I tried it with cake flour and all purpose. I also used freeze dried raspberries. It came out pretty good. I think next time I wont use as much salt. I could really taste the salt in the finished cookie. I am also going to tries dried strawberries instead of freeze dried. Will eventually get to ordering the gummies lol. Good recipe!
Katie says
I’m sorry I just saw your earlier question. I haven’t ever tried it will all purpose but it sounds like it works ok for you. If you used table salt or a fine sea salt it will be saltier because more salt will fit in the measuring spoon due to smaller crystals. I always use the coarse sea salt or kosher salt and haven’t found them to be too salty, but I know everyone has their own preferences. Thanks for stopping by and commenting! I love hearing that you tried it with freeze dried raspberries as I haven’t tried those before, just the dummies, Let me know if you try with dried strawberries and how you like it. I think that would be really good, too! Have a great day!
Danielle Liddick says
How much all purpose flour would I use in place of the bread and cake? I own cake, but not bread flour.