Raspberry Cheesecake Cookies

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Raspberry Cheesecake Cookies that taste just like Subway Cookies. These chewy cookies are full of white chocolate chips and buttery flavor. It’s so easy to make these famous cookies at home!

Love making copycat versions of your favorite restaurant dishes? You’ll flip for these Starbucks Flourless Chocolate Cookies and this Chick-fil-A Cole Slaw Recipe.

Raspberry cheesecake cookies baked on a parchment paper lined cookie sheet.

Why this Recipe Works

Today it’s all about the Subway love. Specifically: Subway cookies.

We all know cookies are the best part of a visit to the popular sandwich chain. Baked fresh in store, the super soft cookies are irresistible at the checkout counter!

All the cookie varieties are delicious, but one stands out from the crowd. Raspberry Cheesecake Cookies have a rich cheesecake flavor flecked with raspberry goodness.

This copycat Subway cookies recipe is . . .

  • Easy to make.
  • Freezer friendly
  • Soft, chewy and decadent

Unlike my classic cheesecake cookie recipe, which is soft and fluffy, these cheesecake cookies have an unbelievable flavor with the chewiness you’d expect from a chocolate chip cookie!

The tart raspberries and sweet white chocolate chips are a perfect match!

Ingredient Notes

Ingredients needed for raspberry cheesecake cookies.

Freeze dried raspberries. These come in a sealed bag. You can usually find them near the dried fruits in the supermarket. Do not try to substitute fresh raspberries in this recipe. In order to achieve that raspberry flavor, without adding extra moisture to the cookies, freeze dried raspberries are the anwer!

Vanilla extract. Plan ahead and try my homemade vanilla extract for delicious results.

Cream cheese. Use full fat cream cheese for best flavor. Let it soften to room temperature before using.

Sugars. A combination of granulated and brown sugar create the ultimate chewy cookie texture!

Easy Instructions

Step by step photos showing how to make subway raspberry cheesecake cookies.

Raspberry Cheesecake Cookies are a breeze to make!

Start by lining a cookie sheet with parchment paper and the rest is just as easy.

  • Combine the wet ingredients. Cream butter and cream cheese together, then beat in the sugar. Add eggs and vanilla and mix well.
  • Add dry ingredients. Mix in flour and baking soda until just combined. Fold in white chocolate chips and a whole bag of freeze dried raspberries.
  • Bake. Drop the cookie dough onto the baking sheet using a cookie scoop. Press a few more white chocolate chips into the top of each cookie before baking. Bake the cookies for 12 to 14 minutes.
  • Cool. Let Raspberry Cheesecake Cookies cool on the baking sheet for a few minutes, then transfer to a wire cooling rack.

Tips and Tricks

Tips and tricks for raspberry cheesecake cookies.
  • Do not over mix. Mixing too vigorously results in harder cookies. You also want to avoid breaking the raspberries too much as you mix.
  • It’s okay if some raspberries break! Despite your best efforts, a few raspberries will inevitable break up as you fold them into the cookie dough. That’s perfectly fine.
  • Press tops down before baking. Give the tops of the unbaked cookies a GENTLE press to help them spread as they bake.
  • Storing. Transfer cooled cookies to an airtight container and store at room temperature for up to 3 days.
  • Freeze Cookies. Use my tips on how to freeze cookie dough for later.
  • Be sure to try our raspberry lemon cake recipe next!

You’ve seen freeze dried berries on my website in other recipes. We love the results, so be sure to stock up on them to make more delicious recipes!

Strawberry Shortcake Ice Cream Bars

Strawberry Frosting

Strawberry Cake recipe

Raspberry cheesecake cookie on parchment paper with white chocolate chips.

Recipe FAQs

Can you freeze Raspberry Cheesecake Cookies?

Yes, these Subway copycat cookies will keep well frozen for as long as 3 months. Let thaw overnight in the fridge before enjoying.

Can I make these cookies with fresh raspberries?

I would not recommend using fresh raspberries for these subway cookies. Fresh rasbperries contain much more moisture. They will change the texture and color of the baked cookies. Freeze dried raspberries are 100% fruit and add the perfect flavor to cookies.

Do you have to refrigerate cheesecake cookies?

No, baked cheesecake cookies do not need to be chilled or refrigerated. Copycat Subway cookies are at their best when stored at room temperature.

Subway copycat cookie with raspberries and white chocolate chips.

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Raspberry Cheesecake Cookies Recipe

4.70 from 33 votes
By: Aimee
Raspberry Cheesecake Cookies that taste just like Subway Cookies. These chewy cookies are full of white chocolate chips and buttery flavor. It's so easy to make these famous cookies at home!
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 28 cookies


  • ½ cup unsalted butter softened to room temperature
  • 4 oz cream cheese softened to room temperature
  • ¾ cup light brown sugar packed
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 ¼ cup white chocolate chips
  • 1 bag freeze dried raspberries about 1.3 oz
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  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or silpat. Set aside.
  • In a large mixing bowl, beat butter and cream cheese for 2 minutes, scraping down the sides of the bowl as needed. Add in sugars, and beat until blended. Add egg and vanilla extract, beat until combined.
  • Add flour and baking soda, and mix just until fully combined.
  • Fold in 1 cup of white chocolate chips. Fold in entire bag of freeze dried raspberries. DO NOT overmix or break the raspberries, some will break naturally and that’s perfectly acceptable.
  • Using a 2 Tbsp cookie scoop, drop cookie dough onto cookie sheet, 2 inches apart. Using the remaining white chocolate chips, press 2-3 morsels into the top of the cookie dough. Press tops down gently to flatten before baking.
  • Bake for 12-14 minutes. Allow to cool on cookie sheet for 3 minutes before moving to wire rack to cool completely.


  • STORAGE: store cookies in airtight container at room temperature for up to 3 days. Or freeze cookies in air tight freezer safe bags or container for up to 3 months.
  • Do not over mix. Mixing too vigorously results in harder cookies. You also want to avoid breaking the raspberries too much as you mix.
  • It’s okay if some raspberries break! Despite your best efforts, a few raspberries will inevitable break up as you fold them into the cookie dough. That’s perfectly fine.
  • Press tops down before baking. Give the tops of the unbaked cookies a GENTLE press to help them spread as they bake.
  • Freeze dried raspberries. Can be found at most large grocery stores or on Amazon.


Serving: 1cookies, Calories: 160kcal, Carbohydrates: 22g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 69mg, Sugar: 13g
Course: Cookies
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Skip the subway line and make your own copycat Raspberry Cheesecake Cookies instead! With simple ingredients and amazing results, this Subway cookie recipe is a must try.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 30, 2021

Comments & Reviews

  1. 4 stars
    I have never made these cookies before nor have I tried them at Subway but a friend requested them so I tried this recipe. I followed it to a T the first time and although they came out just fine and a lot of people liked them, I felt like some adjustments needed to be made. I made them a second time and used chopped white chocolate bars, and I completely crushed the raspberries almost down to a powder, and I also reduce the amount of white chocolate down to 1 cup. They turned out absolutely perfect. This is a great recipe and now I have my favorites.

  2. Mine did not flatten out, too cakie, I think too many morsels cause they take up the batter. Maybe could use either 8 oz cream cheese or 2 eggs. I don’t know, but I had subways & their not like them. Was really excited to make them for Easter but a little let down. I even put littler portion on next batch & flatten them even more but, still didn’t really flatten out anymore & subways were flatter & chewy. They taste alright, just not like subways, sorry.

  3. Unfortunately we did not enjoy these. I was really looking forward to them.To me, not enough sweetness nor any cheesecakiness to the flavor. I followed all the ingredients and directions to the letter. Even with flattening they didnt spread, which I’m fine with. I found the dough, after adding the flour, almost too thick to work with. The whole raspberries texture was too much, I wish I’d have broken them down or bought the pieces. I’m really happy for those that loved them. Its all good, you never find those favorites unless you try.

    1. I agree about the batter being too stiff & mine didn’t flatten out either. I was disappointed, here I made them today to bring for Easter😞. I think some changes need to be done with the recipe. Of course Ammie never responded to my email.

      1. Did you press the tops down before baking? I’m sorry I must have missed your email Susan, no need to be snarky 🙂

        1. Yes Ammie, I did press them down & even more on the 2nd batch. I did at least put a piece of bread in the container so that they would be still be soft. Sorry, I don’t mean to be snarky as you put it, just was really disappointed but, no worries.

  4. Approximately how many cups of freeze dried raspberries do you use? Mine are in a big #10 can, not a small pouch.

  5. I made these yesterday with monk fruit, oat flour, and crancherries, my grocery store didn’t have any freeze dried raspberries. They were absolutely amazing!! My family is already requesting me to make them again! Thank you for sharing another wonderful recipe!!

  6. Just wondering if the the cran raspberry would work in this recipe I’ve never seen freeze dried ones before. And I have the others on hand

  7. I just made these cookies and they are incredibly delicious!! I chose to break all my freeze dried raspberries so they are in smaller pieces and you get raspberries in every bite. After reading previous replies of the cookie not spreading out and/or flattening, I used an ice cream scoop to create my cookie ball and then flattened into the shape of a cookie. They turned out perfect!! These are going to go fast so I’m sure I’ll be making this again soon!🤩

    1. Darla, I used an ice cream scooper & I flatten them too but, they still too thick and not soft chewy flat cookies.

      1. Same here. I pressed the cookies down before baking but they didn’t spread at all. They taste okay but they look ugly :(. And I bake cookies for a living! Lol

    1. In the notes of the recipe, I advise to press the tops of the cookie down before baking to help them spread. Hope that helps!

  8. I love this raspberry cheesecake cookies, they’re just like the subway cookies. I’ll make this cookies again.

    1. Can you use frozen chopped up raspberries in the place of freeze dry ones? That’s what I bought for a different recipe before coming across this one and the subway cookies are why I was looking for a recipe to start with. I’m trying to make them this morning for an event tomorrow and don’t have time to search for freeze dried ones at the area stores.

      1. Freeze dried raspberries won’t add extra moisture to the cookie dough. We tried with the fresh raspberries and didn’t enjoy the texture as much as we did with the freeze dried.

  9. Oh wow! These cookies were such a hit here especially during our Labor Day gathering! Absolutely loved and very addicting. My daughter and I had so much fun making these. Definitely going to make these delicious cookies again.

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