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Ultimate Copycat Subway Raspberry Cheesecake Cookies – Soft, Chewy & Perfectly Tangy

Stack of soft raspberry cheesecake cookies showing melted white chocolate and bright red raspberry pieces inside.
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Recreate the popular bakery-style raspberry cheesecake cookies at home. These soft and chewy cookies feature tangy raspberry pieces, creamy cheesecake chunks, and white chocolate chips for an indulgent treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened and cut into small cubes
  • 1 cup white chocolate chips
  • 1/2 cup freeze-dried raspberries, crushed into small pieces

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 eggs one at a time, then mix in the 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 on low speed until just combined. Do not overmix.
  4. Gently fold in the cubed cream cheese, white chocolate chips, and crushed freeze-dried raspberries.
  5. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  6. Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft. The cream cheese chunks will melt slightly, creating a cheesecake swirl effect.
  7. 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 prevents excess moisture, which helps keep your cookies soft and chewy.
  • For a stronger cheesecake flavor, you can lightly press a small extra cube of cream cheese onto the top of each dough ball before baking.
  • These bakery style cookies are best stored in an airtight container at room temperature for up to 4 days.

Nutrition

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