These Raspberry Cheesecake Cookies are a delightful Subway-style copycat: soft, chewy, and studded with creamy white chocolate and bright raspberry flavor. Made with cream cheese for a subtle cheesecake note and freeze-dried raspberries for concentrated, fresh-tasting fruit bursts, they stay tender for days and are simple to make at home.
Why This Recipe is the Best
These copycat white chocolate raspberry cookies are perfectly soft and chewy, packed with white chocolate chips and bright raspberry flavor. They capture the taste of the bakery version but are fresher and hold their texture for days.
For more cookie ideas, try Strawberry White Chip Cookies, Lemon Crinkle Cookies, or Oreo Cheesecake Cookies.
Key Ingredients
Below are the main ingredients and a few tips to help you get the best results.
- Cream cheese – Use full-fat cream cheese (Philadelphia is recommended) and bring it to room temperature for the smoothest texture.
- Brown sugar – Light brown sugar works well here; it keeps the cookies balanced without overpowering the raspberry flavor.
- Freeze-dried raspberries – These give the most intense, fresh raspberry flavor without adding moisture. If you can’t find them, freeze-dried strawberries make a good substitute.
How to Make Raspberry Cheesecake Cookies
Use the photos below as a visual guide for texture and consistency while you bake.
- Preheat the oven to 350°F. In a stand mixer or with a hand mixer, beat the softened butter and cream cheese on low until smooth, about 30–60 seconds.
- Add the granulated and brown sugars and beat on high until the mixture is light and fluffy, about 2 minutes.
- Beat in the egg and vanilla on medium speed until combined, 30–60 seconds. In a separate bowl, whisk together the flour, baking soda, and salt, then add to the wet ingredients and mix on low until just almost combined.
- Stir in the white chocolate chips until just combined. Gently fold in the freeze-dried raspberries with a spatula so they don’t crumble too much. Scoop dough onto a parchment-lined baking sheet in heaping 1½–2 tablespoon portions. Bake at 350°F for about 10 minutes, until the tops look matte and the edges are just set and lightly golden.
Hint: Keep a measuring guide or conversion chart handy for quick adjustments while baking.
Top tips
Fold the freeze-dried raspberries in by hand rather than using the mixer; they break easily and hand-folding preserves some chunkier pieces for texture. You can fold half in finely and leave the rest a bit larger for variety.
Do not overbake. Remove the cookies when the edges are set and the tops have a matte finish; let them cool on the baking sheet for 5–10 minutes so they finish setting and remain soft inside.
Recipe
Raspberry Cheesecake Cookies
Nicole
Ingredients
- ¼ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- ¼ cup + 2 tablespoons granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup white chocolate chips
- 1 cup freeze-dried raspberries
Instructions
- Preheat the oven to 350°F.
- In a stand mixer or using a hand mixer, beat the butter and cream cheese on medium until smooth, about 30–60 seconds. Add the granulated and brown sugars and beat on high until light and fluffy, about 2 minutes. Mix in the egg and vanilla until combined.
- Whisk the flour, baking soda, and salt in a separate bowl. Add the dry ingredients to the wet and mix until about 90% combined. Stir in the white chocolate chips, then fold in the freeze-dried raspberries gently by hand.
- Scoop the dough onto a parchment-lined baking sheet in heaping 1½–2 tablespoon portions. Bake for 10–12 minutes, until the tops become matte and the edges are set. Let the cookies cool on the baking sheet for a few minutes to finish setting before transferring to a cooling rack.
Notes
- Store baked cookies in an airtight container at room temperature for up to 4 days. Warm for 4–6 seconds in the microwave to soften.
- Freeze cooled cookies in an airtight container for up to 2 months. Thaw at room temperature. Freezing while still slightly warm can help preserve a soft texture when thawed.
- Do not overbake: remove when edges are set and tops are matte, then let them finish setting on the sheet for 5–10 minutes.
- If you don’t have freeze-dried raspberries, fresh or frozen raspberries will work, though they produce a more cooked berry taste; freeze-dried gives a brighter, fresher raspberry flavor.
- Fold the freeze-dried raspberries in by hand to avoid crushing them too much.
Nutrition
Calories: 124 kcal
Carbohydrates: 18 g | Protein: 3 g | Fat: 5 g | Sugar: 9 g
Substitutions and Variations
Try these swaps to change the flavor or texture.
- Frozen raspberries – They work if you prefer, but expect a more cooked berry flavor in the finished cookie.
- Fresh raspberries – Also usable, though freeze-dried gives a brighter flavor and avoids adding extra moisture.
- Other fruits – Substitute ¾ cup freeze-dried blueberries, cherries, or strawberries for a different twist. Fresh or frozen versions of some fruits also work.
- Lemon Raspberry – Add ½ teaspoon lemon zest to the dough for a lemon-raspberry variation.
Storing Raspberry Cheesecake Cookies
Keep cookies in an airtight container at room temperature for up to 4 days. Microwave briefly (4–6 seconds) to soften before serving.
To freeze, place cookies in an airtight container for up to 2 months. Thaw at room temperature; freezing while still slightly warm can help preserve a chewy texture.