Raspberry Cheesecake Cookies deliver a perfect balance of tangy raspberries, creamy cheesecake filling, and soft cookie dough—all in one bite-sized treat. They’re easy to make, visually stunning, and guaranteed to impress at any gathering.
If you enjoy fruity cheesecake treats, you might also love Blueberry Cheesecake Cookies and Berry Cheesecake for their delightful combination of sweet and tangy flavors.
Table of Contents
How to Make Raspberry Cheesecake Cookies
Ingredients
| Ingredient | Measure | Purpose |
|---|---|---|
| Unsalted butter | 1/2 cup (softened) | Adds richness and flavor |
| Cream cheese | 1/2 cup (softened) | Provides creaminess and moisture |
| Granulated sugar | 3/4 cup | Adds sweetness and helps with browning |
| Brown sugar | 1/2 cup | Adds moisture and chewiness |
| Egg | 1 large | Binds ingredients together |
| Vanilla extract | 1 tsp | Enhances flavor |
| All-purpose flour | 2 1/4 cups | Forms the cookie structure |
| Baking soda | 1/2 tsp | Leavening agent for a soft texture |
| Salt | 1/4 tsp | Balances the sweetness |
| Cream cheese | 4 oz (softened) | Provides a creamy, tangy center |
| Powdered sugar | 1/4 cup | Sweetens and stabilizes the filling |
| Raspberry preserves or mashed raspberries | 1/2 cup | Adds fruity flavor and visual contrast |
Instructions
Prepare the Cheesecake Filling:
Combine cream cheese and powdered sugar in a bowl, stirring until the mixture turns silky and smooth. Refrigerate until needed.
Make the Cookie Dough:
In a medium-sized bowl, blend flour, baking soda, and salt with a whisk until well combined.
In a large bowl, beat butter, cream cheese, granulated sugar, and brown sugar until creamy.
Add the egg and vanilla, mixing well.
Slowly incorporate the dry ingredients into the wet ingredients, stirring until fully combined.
Assemble the Cookies:
Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop a tablespoon of dough, flatten it, and add a small dollop of cheesecake filling in the center. Cover with another tablespoon of dough and seal the edges.
Drizzle or swirl raspberry preserves over the top of each cookie.
Bake:
Bake for 12-14 minutes, or until the edges turn a light golden color. Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack.
Related Recipes
If you love fruity cheesecake desserts, check out these delicious options:
- Blueberry Cheesecake Cookies
- Blackberry Cheesecake
- Blueberry Cheesecake Cake
- Lemon Blueberry Cheesecake
- Berry Cheesecake
Subway Raspberry Cheesecake Cookies
Tips for Success
- Chill the Dough: Refrigerating the dough for at least 30 minutes prevents the cookies from spreading too much.
- Fresh or Preserved Raspberries: Fresh raspberries give a natural tartness, while preserves offer a sweeter, more concentrated flavor.
- Don’t Overbake: The cookies should remain soft, so remove them as soon as the edges turn golden.
Raspberry Cheesecake Cookie Variations
- Chocolate Raspberry Cheesecake Cookies: Add 1/2 cup of chocolate chips to the dough.
- Lemon Raspberry Cheesecake Cookies: Add 1 teaspoon of lemon zest to the dough for a citrusy twist.
- Berry Cheesecake Medley: Mix in blueberries, blackberries, or strawberries for a berry-packed treat.
For more delicious cheesecake cookie ideas, check out this collection of cheesecake cookie recipes on Allrecipes.
Table: Ingredient Substitutions
| Original Ingredient | Substitute |
|---|---|
| All-purpose flour | Gluten-free flour blend |
| Unsalted butter | Coconut oil |
| Cream cheese (filling) | Greek yogurt (thicker version) |
| Raspberry preserves | Fresh raspberry compote |
FAQs
How to make Subway Raspberry Cheesecake Cookies?
To replicate Subway Raspberry Cheesecake Cookies, follow the standard recipe but use white chocolate chips and freeze-dried raspberries for extra flavor.
How many calories are in a Subway Raspberry Cheesecake Cookie?
A Subway Raspberry Cheesecake Cookie contains around 200 calories, though homemade versions may vary depending on ingredients.
How do I store Raspberry Cheesecake Cookies?
Keep the cookies in an airtight container in the fridge, where they will stay fresh for up to 5 days.
Can I freeze the cookie dough?
Yes! Portion the dough onto a baking sheet, freeze until firm, then place the dough in a freezer bag. When ready to bake, cook straight from frozen, adding 1-2 extra minutes to the baking time.
Why is my dough too sticky?
Refrigerate the dough, or if necessary, incorporate an extra tablespoon of flour. Sticky dough is usually due to warm butter or cream cheese.
Can I use frozen raspberries?
Yes, but thaw and drain them first to prevent excess moisture in the dough.
How do I prevent cookies from spreading too much?
Make sure to chill the dough and avoid overmixing. Using parchment paper also helps.
What’s the best way to swirl the raspberry topping?
Use a toothpick or skewer to gently swirl the raspberry preserves into the dough before baking.
Raspberry Cheesecake Cookies
Ingredients
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup cream cheese softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 4 oz cream cheese softened
- 1/4 cup powdered sugar
For the Raspberry Swirl:
- 1/2 cup raspberry preserves or fresh raspberries mashed with sugar
Instructions
- Prepare the Cheesecake Filling: In a small bowl, beat the cream cheese and powdered sugar until smooth and creamy. Cover the dough and refrigerate for at least 30 minutes to firm it up.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt, then set it aside.
- Cream the Butter and Sugars: In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Incorporate the Wet Ingredients: Add the egg and vanilla extract, mixing until fully combined.
- Blend the Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture, stirring until everything is just combined. Be careful not to overmix.
- Assemble the Cookies: Scoop about 1 tablespoon of dough and flatten it in your hand. Place about 1 teaspoon of the cheesecake filling in the center, then cover with another tablespoon of dough. Pinch the edges together to seal in the filling.
- Add Raspberry Swirl: Place the filled dough balls on a baking sheet lined with parchment paper. Slightly flatten each dough ball and swirl about 1/2 teaspoon of raspberry preserves or mashed raspberries on top using a toothpick.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12-14 minutes, or until the edges are golden brown while the centers remain soft.
- Cool and Serve: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!