These White Chocolate Raspberry Cheesecake Cookies feature cream cheese in the batter, bits of raspberry jammy goodness, and melty chunks of white chocolate. They’re a homemade copycat version of Subway’s famous Raspberry Cheesecake Cookies.
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Copycat Subway Cookie Recipe
If you’ve ever set foot in a Subway restaurant, you’ve probably seen (and maybe even tasted) the Subway raspberry cheesecake cookies.
Kevin loves these cookies. Last time we took the kids there for a quick lunch he asked me if I thought I could make something similar at home.
Challenge accepted.
My kids were at their dad’s and Kevin’s kids were with their mom for Spring Break. That left me with plenty of time to do some cookie recipe testing and figure out how to make my own white chocolate raspberry cheesecake cookies.
In my Google research, anyone who had already come up with a copycat of this recipe was using a raspberry muffin mix as the cookie base.
This is not usually the type of cooking and baking that I do and it didn’t really sound that appetizing. Instead, I decided I was on my own to come up with an alternative.
One that provided some of the same tastes and textures, namely the raspberry bits of flavor and a little bit of that tiny cheesecake flavor in the batter with the texture of a traditional chocolate chip cookie.
I chose to test some adaptations to my favorite chocolate chip cookie recipe. I love the flavor and texture of this the best and I thought that it would be a good starting point.
Plus, I knew I probably couldn’t go to wrong with it since it’s already a tried-and-true favorite. Worst-case scenario, it would yield a great cookie whether or not they tasted like what I was trying to imitate.
I had to figure out how to get the raspberry flavor in the cookies if I wasn’t going to use the raspberry muffin mix idea. I knew fresh raspberries wouldn’t work because they would become a big mess as I mixed them in.
Another thing to consider was how to get a little bit of that cheesecake in a cookie that has a similar texture to a chocolate chip cookie.
I ended up using these Raspberry Jammy Bits and I thought they worked perfectly. For the cream cheese flavor, I opted to substitute some cream cheese for a portion of the butter to give the cookie batter a little tang rather than having chunks of cream cheese in the cookies.
Subway’s cookies don’t have white chocolate chunks in them, if I recall correctly. But I knew I wanted the cookies to be white chocolate raspberry cheesecake cookies. I thought that adding in chunks of white chocolate would give some extra color, flavor, and texture to the cookie.
Finding white chocolate that Logan can eat can be tough. Most of the options are labeled as “processed in a facility that handles peanuts” or on “shared equipment.
I ended up finding these white chocolate chunks on Amazon, which were a great size and they melted well in the cookie.
Kevin said that I totally hit the mark. These White Chocolate Raspberry Cheesecake Cookies were a win. I love the way these cookies turned out they are definitely a winner in our house.
I think they’re a really nice springtime cookie with the brightness that the raspberry flavors and the tiny bit of cream cheese paired with the big chunks of white chocolate
Click HERE to save this recipe for Raspberry Cheesecake Cookies!
Raspberry Cheesecake Cookie Ingredients
Here’s what you’ll need to make these copycat Subway raspberry cheesecake cookies:
- Cake flour
- Bread flour
- Baking soda
- Baking powder
- Sea salt
- Unsalted butter
- Cream cheese
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Eggs
- White chocolate chunks
- Raspberry jammy bits
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Raspberry Cheesecake Cookies
These cheesecake white chocolate raspberry cookies are super easy to make. Here’s how I like to make these copycat Subway cookies:
- In a mixing bowl, stir together the cake flour, bread flour, baking soda, baking powder, and sea salt.
- In a separate bowl, cream together the butter and cream cheese.
- Add in the vanilla and eggs and stir to combine.
- Add the dry ingredients into the butter mixture and stir until just combined.
- Fold in the white chocolate chunks and raspberry jammy bits.
- Refrigerate the cooke dough for 24 hours.
- Let the dough sit on your counter for an hour, then scoop and drop onto baking sheet.
- Bake until the cookies are lightly brown on top.
Is There a Cake Flour Substitute I Can Use?
If you don’t have cake flour on hand, you can make your own. Check out my post on How to Make Cake Flour for specific instructions.
Click HERE to save this recipe for Raspberry Cheesecake Cookies!
Tips for Making Raspberry Cheesecake Cookies
A large cookie scoop creates the perfect size for these copycat Subway cookies. However, I’ve found that it’s best bring the dough completely to room temperature before baking it.
One of the side effects of substituting cream cheese for some of the butter is that these cookies are puffy, soft and don’t spread quite as much is their traditional counterpart.
If you bake the dough while it’s still cold, the cookies won’t spread, they’ll just be really thick and the middle won’t get done enough.
I also recommend slightly pressing down on the cookie dough balls to flatten the tops just a tad, then the oven will do the rest.
If you want to keep cookie dough on hand long-term, these raspberry cheesecake cookies freeze really well. I followed the instructions in my How To Freeze Cookie Dough post so that we could save plenty of the dough for when the kids got home.
Confession: the kids have been home and we haven’t shared any of the cookies with them. Mostly it was because the first week after spring break was really crazy and busy. It might be a little bit that we don’t want to share.
More Easy Cookie Recipes:
Looking for more cookie recipes? Here are a few of our favorites, but you can also check out the Cookies section in the Recipe Index!
Our kids (and plenty of family and friends) would straight up boycott if I ever stopped making these NY Times Chocolate Chip Cookies. They’re so well loved that I have made them several times for Army-related functions that Kevin has hosted.
White Chocolate Lemon Coconut Cookies are a fun twist on the usual chocolate chip cookies and perfect for bright, sunny spring and summer days.
White Chocolate Pistachio Cookies are great for anyone who loves pistachios (pick me please!).
Oatmeal Almond Chocolate Chunk Cookies combine the best of oatmeal and chocolate cookies with a hint of nutty almond butter.
We found a way to get our peanut butter cookie cravings with Logan’s peanut allergy – Almond Butter Cookies have all that classic taste without the allergen. They freeze well, too!
What are your favorite cookies?
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White Chocolate Raspberry Cheesecake Cookies
Classic chocolate chip cookies get a make over.
These White Chocolate Raspberry Cheesecake Cookies feature cream cheese in the batter, bits of raspberry jammy goodness, and melty chunks of white chocolate. They’re the perfect spring cookie!
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 1/2 teaspoons Coarse Sea 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
- 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.
- Then, 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.
- Then, 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.
- Transfer the dough to a sealable container and refrigerate for 24 hours, or up to 72 hours.
- 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.
- Then, preheat the oven to 325 degrees F. 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.
- Place the cookies in the oven, increase the temperature to 350 degrees F and bake for 12 - 14 minutes, or until the cookies are lightly browned on top.
- Remove from oven and let cool on the baking sheet for 5 minutes before removing.
Notes
- *Don't have cake flour on hand? You can make your own using this tutorial on How to Make Cake Flour.
- This cookie dough freezes well. For freezing instructions, 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.
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Click HERE to save this recipe for Raspberry Cheesecake Cookies!
Raju Nag
Thursday 27th of February 2020
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
Friday 28th of February 2020
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
Sunday 31st of March 2019
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
Tuesday 2nd of April 2019
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
Monday 3rd of December 2018
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
Wednesday 5th of December 2018
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
Monday 3rd of December 2018
How much all purpose flour would I use in place of the bread and cake? I own cake, but not bread flour.