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ByJune Albertson-DickPublishedUpdated
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Subway is the only chain restaurant that we have in the small town that I live in. I have to admit that I don’t go in there much but when I do, you can bet that I will be adding a Raspberry Cheesecake Cookie {or three} to my order. Subway cookies in general are good but there is something extra special about their Raspberry Cheesecake Cookies. So I am super excited to share with you my Copycat recipe for Subway’s Raspberry Cheesecake Cookies because being able to make them at home is glorious. Keep scrolling to see how easy they are to make.
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Raspberries are hands down my favorite fruit! That isn’t to say that I don’t like other fruit but raspberries definitely win with me.
I have tried fresh and frozen raspberries in baking but knew they wouldn’t work great in this recipe. Then I discovered freeze dried raspberries.
What a fabulous snack but more importantly…what a fabulous item to use in a baked item that you don’t want extra moisture in. If you haven’t tried them then you are in for a real treat!
Thank you so much for stopping by! This recipe on Subway’s raspberry cheesecake cookies contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
How to Make Raspberry Cheesecake Cookies with a Cake Mix
The very best part of these cookies {aside from the fact that they taste like Subways Raspberry Cheesecake Cookies and contain freeze dried raspberries} is that they start with a cake mix.
To make the dough combine the dry cake mix {it always helps to whisk the dry mix to remove lumps}, brick of cream cheese, stick of butter, egg and vanilla.
I really like to use a hand held mixer for the job but you can totally do this by hand.
Mix until everything comes together and you have a thick and slightly sticky cookie dough.
To the cookie dough add white chocolate chips and freeze dried raspberries. Stir them into the cookie dough gently by hand.
There isn’t a way to not break up the raspberries a little bit but we don’t want to break them into bits, so do it gently until everything is equally combined.
You can see that the raspberries have broken up slightly and that is totally fine, not to worry.
Using a medium cookie scoop, scoop mounds of cookie dough onto a silicone mat {or parchment lined} cookie sheet.
Before you bake them, use your finger tips to press the tops down slightly. Because this cookie dough won’t spread much we want to be sure to help it out some.
You can also use the palm of your hand or the bottom of a glass to do this step.
Bake in a 350 degree oven for 9-11 minutes or until the edges and bottom of the cookies just start to turn brown. It is important to not over bake them.
Once you remove them from the oven, let them cool on the cookie sheet for at least 10 minutes. Then you can move them to a cooling rack to cool completely.
Why Freeze Dried Raspberries Work Awesome in this Recipe
- Freeze dried raspberries give you a ton of raspberry flavor because they are real raspberries.
- Because they are freeze dried they don’t have extra moisture that can be hard to balance in a cookie dough.
- They break up in the dough and give little pockets of raspberry goodness.
- The combination of raspberry and white chocolate give an amazing flavor.
My family says that they are better than the ones you buy at the restaurant but you will have to see for yourself.
Make a batch and I can at least tell you that you will not be disappointed.
I mean who doesn’t love raspberry cheesecake flavors? These cookies are certainly a home run! Enjoy!
Do you love cake mix cookies? Try these recipes…
- Strawberry Sheet Cake Cookies
- Mississippi Mud Cake Mix Cookies
- Chocolate Cake Mix Peanut Butter Cookies
- Lemon Poppy Seed Sheet Cake Cookies
- Texas Sheet Cake Cookies
- Boston Cream Pie Cookie Bites
Copycat Raspberry Cheesecake Cookies
Everything you love about Subways Raspberry Cheesecake Cookies, made at home with a cake mix.
Course: Dessert
Author: June Albertson-Dick
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
4.16 from 1157 votes
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Ingredients
- 1 15.25 oz. box vanilla cake mix
- 1 8 oz. brick cream cheese {softened}
- 1/2 cup butter {softened}
- 1 egg
- 1/2 tsp vanilla
- 1 1.25-1.3 oz. bag freeze dried raspberries
- 1/2 cup white chocolate chips
Instructions
Preheat oven to 350°. Combine the cake mix, cream cheese, butter, egg, and vanilla extract in a medium bowl.
Mix using a handheld mixer {or by hand} until everything is well combined and thick. Add freeze dried raspberries and white chocolate chips. Stir into dough by hand to combine until everything is evenly incorporated. NOTE: You want to stir gently so that you don't break up the raspberries completely.
Scoop heaping tablespoons of dough {using a medium scoop} onto a parchment {or silicone} lined baking sheet. Using your finger tips {palm of your hand or bottom of glass} gently press down onto the top of each cookie.
Bake for 9-11 minutes or until the edges are set, they will appear to be a little under cooked but that is alright.
Remove cookies from the oven and let them cool on the cookie sheet for 10 minutes. Move to a cooling rack to cool completely. Store cookies in an air tight container at room temperature for 4-5 days or freeze for up to 3 months.
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