Print

Copycat Subway Raspberry Cheesecake Cookies

Close-up of a hand holding a bitten raspberry cheesecake cookies, revealing a vibrant pink, soft interior with white chocolate chips.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, chewy, and gooey raspberry cheesecake cookies at home that taste just like the popular Subway treat. These bakery-style cookies feature white chocolate chips and a tangy raspberry swirl.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup white chocolate chips
  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup freeze-dried raspberry powder (or finely crushed freeze-dried raspberries)
  • 1/4 cup raspberry jam or filling

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. Beat in the egg and 1 teaspoon of vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the white chocolate chips.
  4. Prepare the cheesecake swirl mixture: In a small bowl, beat the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract until smooth.
  5. Gently fold the freeze-dried raspberry powder into the cream cheese mixture to create a pink, slightly marbled cheesecake filling. Do not overmix.
  6. Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Place a small dollop (about 1/2 teaspoon) of the raspberry cheesecake mixture onto the center of each dough ball. Use a knife or toothpick to gently swirl the cheesecake mixture into the dough.
  8. Place a small dot of raspberry jam on top of the swirl for extra color and flavor.
  9. Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft. Do not overbake to keep them gooey.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use freeze-dried raspberries, crushed finely, as they provide intense flavor without adding excess moisture that can ruin the cookie texture.
  • For the softest cookies, slightly underbake them; they will firm up as they cool.
  • If you prefer a more distinct cheesecake flavor, use cream cheese chunks instead of the swirl mixture.

Nutrition

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