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Copycat Subway Raspberry Cheesecake Cookies

A stack of three soft raspberry cheesecake cookies featuring visible white chocolate chips and a fourth cookie broken open.
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Make soft, chewy Raspberry Cheesecake Cookies at home that taste just like the popular Subway version. These bakery-style cookies feature a tangy raspberry swirl and creamy cheesecake flavor.

Ingredients

Scale
  • 1 cup (2 sticks) 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 cream cheese, softened
  • 1/2 cup white chocolate chips
  • 1/2 cup freeze-dried raspberries, crushed into powder
  • 1/4 cup raspberry jam or preserves
  • 1/4 cup cream cheese, softened (for swirl)
  • 1/4 cup powdered sugar (for swirl)
  • 1 teaspoon milk (for swirl)

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 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.
  4. Gently fold in the 1/2 cup of cream cheese chunks and the white chocolate chips.
  5. In a small bowl, mix the crushed freeze-dried raspberry powder with 2 tablespoons of the cookie dough mixture to create a concentrated raspberry dough.
  6. Scoop the main dough onto the prepared baking sheets, leaving space between each cookie.
  7. Place a small dollop of the concentrated raspberry dough onto the center of each cookie. Gently press it in slightly.
  8. For the cheesecake swirl, mix the remaining 1/4 cup softened cream cheese, powdered sugar, and milk until smooth. Drop small dollops of this mixture onto the cookies. Use a toothpick to gently swirl the raspberry and cheesecake dollops together.
  9. Bake for 10 to 12 minutes, or until the edges are set but the centers look slightly soft for a chewy texture.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using freeze-dried raspberries provides intense flavor without adding excess moisture, which helps keep your cookies soft and chewy.
  • For an extra bakery look, press a few extra white chocolate chips onto the tops of the cookies before baking.
  • If you prefer a thicker cookie, chill the dough for 30 minutes before scooping.

Nutrition

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