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    Home » Recipes » Desserts (Baked) » Raspberry Cheesecake Cookies (Subway Cookies Copycat Recipe)

    LAST UPDATED: November 4, 2022 • FIRST PUBLISHED: February 4, 2020 By Toni Dash 108 Comments

    Raspberry Cheesecake Cookies (Subway Cookies Copycat Recipe)

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Subway Cookies pin image

    Raspberry Cheesecake Cookies with white chocolate chips are a home version of favorite Subway cookies! The delicious flavor combination in this buttery, chewy cookie can’t be beaten!

    Subway Cookies

    Those who frequent the famous sandwich chain know the REAL secret! 

    It’s Subway cookies. 

    You wouldn’t expect it but the cookie varieties they sell are some of the most popular on the market.

    Now you can make one of the favorites, White Chocolate Raspberry Cheesecake Cookies, at home!

    They are fun to make and even more fun to eat.

    Easy to make them regular or gluten-free too!

    Jump to:
    • Raspberry Cookie Ingredients
    • Ingredient Notes
    • How to Make Copycat Subway Cookies – Step-by-Step
    • Can these White Chocolate Raspberry cookies Be Made Ahead?
    • Storing the Cheesecake Cookies
    • More Raspberry Recipes You’ll Love
    • Try these Cookie Recipes too!
    • Recipe
    raspberry cheesecake cookies with white chocolate chips -loose stack

    Raspberry Cookie Ingredients

    • All-Purpose Flour (regular or gluten-free)
    • Baking Powder
    • Kosher Salt
    • Unsalted Butter
    • Brown Sugar
    • Granulated Sugar
    • Jell-O Cheesecake Pudding Mix
    • Vanilla Extract
    • Eggs
    • White Chocolate Baking Chips
    • Raspberry Preserves

    raspberry cheesecake cookiesside stack

    Ingredient Notes

    Flour

    We’ve recipe tested these delicious Subway cookies with each regular All Purpose Flour and a gluten-free measure-for-measure flour blend.

    In both cases they turned out perfectly.

    If making them gluten-free, I recommend a 1-to-1 or measure-for-measure blend for best results.

    Cheesecake Pudding Mix

    This pudding mix is a secret weapon in baking for me.

    It adds authentic cheesecake flavor without all the rich cheesecake ingredients.

    It’s easy to swap into a baking recipe without having to change up other ingredients too.

    I loved using it in this Fluffy No-Bake Strawberry Cheesecake Dessert Lasagna recipe. 

    What TYPE of Cheesecake Pudding Mix to Use

    Jell-O brand INSTANT Cheesecake Pudding Mix is the correct type for these cookies.

    They also make a sugar-free version AND a cheesecake filling (not pudding). Do not use these.

    raspberry cheesecake cookies stacked bite

    How to Make Copycat Subway Cookies – Step-by-Step

    STEP 1: In a medium mixing bowl, combine flour, salt, and baking powder.

    STEP 2: In a large mixing bowl combine softened butter and both sugars (photos 1-2). Mix until light and fluffy.

    STEP 3: Add the vanilla extract and eggs. Mix until just combined (photos 3-4).

    Raspberry Cheesecake Cookies recipe steps photo collage 1

    STEP 4: Add in the box of cheesecake pudding mix; mix well (photo 5).

    STEP 5: Add in the dry ingredients into the moist ingredients (photo 6). Mix just until combined and a dough forms.

    STEP 6: Fold in white chocolate chips (photo 7).

    STEP 7: Chill dough for at least 30 minutes to an hour.

    STEP 8: After dough is chilled preheat your oven to 350 degrees F. Prepare a cookie sheet with nonstick spray. Set a sheet of parchment paper for making the recipe (not in the baking sheet).

    Raspberry Cheesecake Cookies recipe steps photo collage 2

    STEP 9: Using a 2-tablespoon cookie scoop, scoop out 2 tablespoons of dough and place on the parchment paper (photo 8).

    STEP 10: Using your hand or a spoon, flatten the dough (photo 9).

    Raspberry Cheesecake Cookies recipe steps photo collage 3

    STEP 11: Place about ¼ cup of the raspberry preserves into a small Ziploc bag. Cut the tip off one the bottom corners to make a small hole. This creates a disposable piping bag.

    STEP 12: Using the piping bag, pipe a few small circles of jam onto the cookie dough. Roll the dough into a ball and place on the baking sheet (photos 10-12). Repeat until the dough is all used.

    STEP 13: Bake for 9-11 minutes or until the edges are golden brown. For a crispier cookie, bake about 15 minutes. Cool on the cookie sheet for a few minutes then transfer to a cooling rack to fully cool.

    PRO TIP: Adding the raspberry preserves in this method keeps little pockets of raspberry in each cookie!

    raspberry cheesecake cookies on baking sheet

    Can these White Chocolate Raspberry cookies Be Made Ahead?

    Yes! Prepare the recipe as written. Store the unbaked cookies, well sealed, in the refrigerator for up to 5 days before baking.

    Take the cookies out of the refrigerator to warm slightly while the oven preheats.

    NOTE: if they are still cold going into the oven the cooking time may need to be extended by a few minutes.

    Storing the Cheesecake Cookies

    Store in an airtight container for up to 5 days.

    Freezing 

    • Allow the cookies to cool completely.
    • Layer the cheesecake cookies in an airtight, freezer-safe container with sheets of wax paper between each layer of cookies.
    • Keep them in the freezer for up to 6 months.
    • Store in an airtight container
    raspberry cheesecake cookies stacked (Subway cookies copycat recipe)

    More Raspberry Recipes You’ll Love

    • Raspberry Vinaigrette
    • Raspberry Mocha French Vanilla Overnight Oats
    • Raspberry Pandowdy
    • White Chocolate Raspberry Semifreddo with Chambord
    • Heavenly Chocolate Raspberry Trifles
    • Raspberry Pina Colada Smoothie

    Try these Cookie Recipes too!

    • Chocolate Peppermint Dipped Meringue Cookies
    • Monster Cookies – a Fully Loaded Cookie Bar Recipe
    • S’mores Cookies
    • Cake Mix Funfetti Cookies
    • Peanut Butter and Jelly Sandwich Cookies
    • Forgotten Cookies
    Did you make it? Please RATE THE RECIPE below!

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    Recipe

    Subway Cookies

    Raspberry Cheesecake Cookies

    White Chocolate Raspberry Cheesecake Cookies are a copycat recipe of well-loved Subway cookies. These chewy, buttery cookies are packed with delicious flavors.
    5 from 66 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 11 minutes
    Cooling Time (estimated): 15 minutes
    Total Time: 36 minutes
    Servings: 18 cookies
    Calories: 186kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 ¼ cup all purpose flour regular or gluten-free measure-for-measure blend
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • ½ cup unsalted butter
    • ½ cup brown sugar
    • ¼ cup granulated sugar
    • 1 3.4-ounce box Jell-O Cheesecake Pudding Mix do not use sugar free or cheesecake filling mix (if gluten-free see Notes below)
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 1 cup white chocolate chips
    • ¼ cup raspberry preserves
    • Parchment or wax paper

    Instructions

    • In a medium size mixing bowl, mix together flour, salt, and baking powder and set aside.
    • In a second large mixing bowl combined softened butter, brown sugar and white sugar. Beat until light and fluffy (a standing mixer or hand held mixer can be used).
    • Add in vanilla extract and both eggs. Beat just until combined.
    • Add in the box of cheesecake Jell-O mix and mix well.
    • Pour in the dry ingredients; mix until just combined and a dough forms. Fold in white chocolate chips.
      Chill dough for at least 30 minutes to an hour.
    • Once the dough has chilled, preheat oven to 350 degrees F. Spray a baking sheet with non-stick spray.
    • Using a 1 1/2 tablespoon cookie scoop, scoop dough onto parchment (or wax) paper.
    • Using your hands or a spoon, flatten the dough. See NOTES below.
    • Place about ¼ cup of jam into a plastic zipper-top bag. Cut the tip off one the bottom corners to make a small hole.
    • Squeeze/pipe a few small circles of jam onto the cookie dough. Spread slightly with a toothpick.
    • Roll the dough into a ball and place on the prepared baking sheet. Repeat until all dough is gone.
    • Bake for 9-11 minutes or until the edges are golden brown. NOTE: for a crisper cookie, bake aproximately 15 minutes.
      Cool a few minutes on the baking sheet then transfer cookies to a cooling rack for full cooling.
    • Store in an airtight container.

    Video

    Notes

    Cheesecake pudding mix: as of December 2022 this pudding mix is no longer gluten-free (it contains barley) making it unsuitable for those with Celiac or gluten intolerance. We are researching alternative options.

    Note on dough stickiness

    Because of the pudding mixture the dough will be sticky. Spraying fingers and any spatula or spoon used with non-stick cooking spray will make working with the dough easier.

    How to Make the Cookies Ahead

    Prepare the recipe as written. Store the unbaked cookies, well sealed, in the refrigerator for up to 5 days before baking.
    Take the cookies out of the refrigerator to warm slightly while the oven preheats.
    NOTE: if they are still cold going into the oven the cooking time may need to be extended by a few minutes.

    Storing the Cheesecake Cookies

    Store in an airtight container for up to 5 days.

    Freezing 

    • Allow the cookies to cool completely.
    • Layer the cheesecake cookies in an airtight, freezer-safe container with sheets of wax paper between each layer of cookies.
    • Keep them in the freezer for up to 6 months.
    • Store in an airtight container

    Nutrition

    Calories: 186kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 98mg | Potassium: 124mg | Fiber: 1g | Sugar: 17g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Shirley Watson says

      December 14, 2022 at 8:59 pm

      The cheesecake Pudding mix is not gluten free and should not be used if person has to have gluten free cookies.

      Reply
      • Toni Dash says

        December 15, 2022 at 6:46 am

        Hi Shirley. Thank you for reporting this. Unfortunately brands can change their ingredients and formulation at any time and in following up on this I do see it now contains barley. When originally publishing the recipe the pudding mix was gluten-free. I’ll make a note in the recipe card and will begin to research to see if there is a suitable replacement for those gluten-free. Really appreciate the heads up.

        Reply
    2. Erica says

      June 24, 2022 at 6:06 pm

      5 stars
      These cookies are delicious. I had to modify the recipe because two grocery stores did not have jello cheesecake flavor (or even vanilla) so I bought the entire no bake cheesecake w/crust box and measured out the correct amount of powder. Also, we used freeze dried raspberries and cut up a white chocolate candy bar into chunks because the store did not have morsels. I feel like they turned out great and we have plenty of cheesecake flavor.

      Reply
      • Toni Dash says

        June 24, 2022 at 7:14 pm

        Erica!! Big applause to you for making it work with what you could find. And thank you for leaving the details of what you did! These days with grocery ingredients issues having ideas of how to pivot is great for others who might run into a similar situation. Thank you.

        Reply
    3. Gabriela says

      June 06, 2022 at 3:20 pm

      Hello !
      I don’t have raspberry preserva can I maybe use fresh raspberries ??

      Reply
      • Toni Dash says

        June 06, 2022 at 6:37 pm

        I think you really need raspberries in a preserves or jam form for the recipe to work well. You can try stirring fresh raspberries into the batter; unfortunately I’ve only made the recipe as written.

        Reply
    4. Kayla Wyatt says

      April 28, 2022 at 11:04 am

      Hi! Can you substitute coconut oil instead of butter for this recipe?

      Reply
      • Toni Dash says

        April 28, 2022 at 6:19 pm

        Hi Kayla. To be honest I have not ever baked with coconut oil so I really couldn’t be sure. If you have experience with adapting recipes to use coconut oil instead, give it a try and let me know how it turns out!

        Reply
    5. Sher Lawrence says

      April 11, 2022 at 7:00 pm

      5 stars
      I am so glad that a note about the stickiness of the dough has been added! I had not made cookies in quite a few years, so the first time I made these I was rather appalled.
      I have now made them several times. They are delicious, and the sticky dough is not a problem at all, now that I know that’s what it’s like.
      Just got a comment today from someone who said they are about the best cookies he has ever tasted!

      Reply
      • Toni Dash says

        April 12, 2022 at 6:53 pm

        Oh no Sher! Sorry if it psyched you out. Glad the note is helpful and that you love the cookies so much. They are a favorite of mine too!

        Reply
      • Sher says

        May 10, 2022 at 8:41 pm

        5 stars
        Just wanted to add that I’ve discovered that the temperature in the kitchen can make a difference in stickiness, so I try to keep it on the cooler side when I make these cookies.
        Also, if there’s anyone else who wants to make these & doesn’t care for the “icing bag” approach to adding the jam, I find it easier to take a teaspoon of jam & scoop bits of it onto the dough with the tip tip another spoon. Then I spread the jam around with the tip & back of the other spoon. Much easier for me, anyway…

        Reply
        • Toni Dash says

          May 10, 2022 at 10:32 pm

          Great thoughts Sher, thanks for taking the time to share with others!

    6. Kaitlin says

      March 21, 2022 at 12:22 pm

      Hi! So this is going to sound so weird, but I’m not a fan of cheesecake at all. But I had assumed that these cookies were called cheesecake due to the white chocolate chips being considered the cheesecake part. Is there anyway I can leave out the instant cheesecake mix to have the same consistency as your finished cookies?

      Reply
      • Toni Dash says

        March 21, 2022 at 12:55 pm

        Hi Kaitlin. They are called cheesecake cookies due to the cheesecake flavor from the pudding mix that’s added. The white chocolate chips add a different flavor in addition to the cheesecake flavor.

        I’ve only made them as written however if you don’t like the cheesecake flavor I would recommend substituting the same amount of a different pudding mix like vanilla pudding mix. Then the cookies will retain the correct texture but you won’t have the cheesecake flavor you don’t love. Hope that helps!

        Reply
    7. Tarrah says

      March 19, 2022 at 5:29 am

      Good Morning! I made these for our holiday cookie swap and they were awesome! I wanted to make again but my store was out of the regular cheesecake pudding and only had sugar free. Will it be a disaster if I use that? Thanks 🙂

      Reply
      • Toni Dash says

        March 19, 2022 at 5:18 pm

        So glad you like them Tarrah! I have only made them as written and we do not recommend using the sugar free pudding version.

        Reply
    8. Kelly says

      March 16, 2022 at 1:05 pm

      5 stars
      I made these today but used Strawberry jam instead of raspberry and they’re delicious!! My next batch will be with the raspberry assuming the store has gotten it back in stock – I’m sure they will be delicious, as well! Thank you for sharing this recipe!

      Reply
      • Toni Dash says

        March 17, 2022 at 10:25 am

        So glad you enjoyed them Kelly and love you ‘pivot’ when the raspberry preserves weren’t available.

        Reply
    9. Grant says

      March 09, 2022 at 8:19 am

      I don’t see where it specifies light or dark brown sugar? Shouldn’t that detail be in the recipe? Or did I miss it?

      Reply
      • Toni Dash says

        March 09, 2022 at 10:16 am

        You can use either Grant. I usually use light brown sugar but have made them with both.

        Reply
    10. Jessica says

      February 22, 2022 at 8:57 am

      5 stars
      These are so delicious! Thank you for sharing this recipe 😊
      I was wondering why 1 tablespoon of baking powder is needed? It’s a lot of baking powder!

      Thank you 😊

      Reply
      • Toni Dash says

        February 23, 2022 at 12:47 pm

        Hi Jessica! It’s the amount needed to get the results with the jam added.

        Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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