Print

Copycat Subway Style Soft Raspberry Cheesecake Cookies

Close-up of stacked raspberry cheesecake cookies filled with pink cream and raspberries, dusted with powdered sugar.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, chewy raspberry cheesecake cookies at home that taste just like the popular Subway treat. These cookies feature a buttery base loaded with freeze-dried raspberries and creamy cheesecake pieces for a perfect balance of tangy and sweet.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup cream cheese, softened
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup freeze-dried raspberries, crushed into small pieces
  • 1/2 cup white chocolate chips (optional)
  • 1/2 cup cream cheese, cut into small cubes (for cheesecake chunks)
  • 1/4 cup powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract and the 1/4 cup of softened cream cheese until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Gently fold in the crushed freeze-dried raspberries and the white chocolate chips, if using.
  6. Take small spoonfuls of dough and gently press a small cube of the 1/2 cup of cream cheese into the center of each dough ball before rolling it lightly to seal it in. Place dough balls about 2 inches apart on the prepared baking sheets.
  7. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
  8. Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Once cooled, lightly dust the tops of the cookies with powdered sugar before serving.

Notes

  • Using freeze-dried raspberries provides the best flavor and prevents the cookie dough from becoming too wet.
  • For the best soft and chewy texture, slightly underbake the cookies. They will firm up as they cool.
  • If you prefer a more pronounced cheesecake flavor, you can mix 2 tablespoons of powdered sugar into the 1/2 cup of cream cheese cubes before adding them to the dough.

Nutrition

Find it online: https://hearthbite.com/raspberry-cheesecake-cookies/