Raspberry Cheesecake Cookies (Subway Cookies Copycat Recipe)

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!

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!

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

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.

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).

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).

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).

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!

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

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

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5 from 12 votes

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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.

Course Dessert

Cuisine American

Keyword raspberry cheesecake cookies, subway cookies recipe

Prep Time 10 minutes

Cook Time 11 minutes

Cooling Time (estimated) 15 minutes

Total Time 36 minutes

Servings 18 cookies

Calories 186 kcal

Author Toni Dash

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
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup white chocolate chips
• ¼ cup raspberry preserves
• Parchment or wax paper

Instructions

1. In a medium size mixing bowl, mix together flour, salt, and baking powder and set aside.

2. 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).

3. Add in vanilla extract and both eggs. Beat just until combined.

4. Add in the box of cheesecake Jell-O mix and mix well.

5. Pour in the dry ingredients; mix until just combined and a dough forms.

6. Fold in white chocolate chips.

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

8. Once the dough has chilled, preheat oven to 350 degrees F. Spray a baking sheet with non-stick spray.

9. Using a 1 1/2 tablespoon cookie scoop, scoop dough onto parchment (or wax) paper.

10. Using your hands or a spoon, flatten the dough.

11. 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.

12. Squeeze/pipe a few small circles of jam onto the cookie dough. Spread slightly with a toothpick.

13. Roll the dough into a ball and place on the prepared baking sheet.

14. Repeat until all dough is gone.

15. 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.

16. Store in an airtight container.

Recipe Video

Recipe Notes

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 Facts

Raspberry Cheesecake Cookies

Amount Per Serving

Calories 186 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g25%

Cholesterol 34mg11%

Sodium 98mg4%

Potassium 124mg4%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 17g19%

Protein 2g4%

Vitamin A 187IU4%

Vitamin C 1mg1%

Calcium 60mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.