Raspberry Cheesecake Cookies

These easy raspberry cheesecake cookies are made with fresh raspberries, stuffed with cream cheese filling, and sprinkled with cheesecake crust. They are divine!

Jump to:

• 🌟 Why this is the best recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• ✨ Flavor variations & substitutions
• 🎓 Expert tips
• Equipment notes
• ❓Recipe FAQs
• 🍪 More Cookie Recipes
• Raspberry Cheesecake cookies

🌟 Why this is the best recipe

You might be looking for a recipe for the Subway cheesecake cookies, and these are even better! Plus, the Subway raspberry cheesecake cookies discontinued, and you will love making this improved copycat version yourself for as long as you want. Here's why:

1. The taste: I use fresh raspberries in these cookies, which gives them the most amazing fruity flavor. And then there is the rich tangy cheesecake filling, it's divine.
2. The texture: These raspberry cheesecake cookies have the most incredible gooey center, with a crunchy cookie exterior and crushed graham crackers on top too. They have all the best bits of cheesecake but in a cookie!
3. Easy and quick to make: This raspberry cream cheese cookie recipe is so quick and easy to make too. You do not need to rest this cookie dough for too long like in some recipes either, so you can be baking and enjoying them in just a couple of hours.

📝 Ingredient notes

Raspberry cookie dough

1. Unsalted butter: Always use unsalted butter to control the quality and quantity of salt in a recipe. When making these raspberry cheesecake cookies, your butter needs to be at room temperature so take it out of the fridge a little while before you begin.
2. Granulated sugar: Just the right amount of sugar gives these homemade stuffed cookies a deliciously sweet flavor, but sugar also helps baking in other ways. Read this sugar guide to learn more about granulated sugar.
3. Egg and egg yolk: Eggs add moisture and richness to recipes, and also work as a binding agent (learn more about eggs here). You will need both whole eggs and egg yolk in this recipe, and always make sure they are at room temperature.
4. All purpose flour: AP flour (or plain flour) is a medium-strength flour perfect for baking cookies and brownies, and other baked goods. To learn more about flour, read my flour guide.
5. Salt: Salt is a flavor enhancer so it really brings out the raspberry cheesecake taste in these cookies as well as balances the sweetness.
6. Baking soda: Baking soda is a chemical leavening agent that helps cookies rise whilst baking, and softens their texture to make them tender ad chewy, too.
7. Fresh Raspberries: I make these raspberry cheesecake cookies with fresh raspberries which add amazing flavor without too much moisture. Do not use frozen raspberries as they make the dough too wet.

Cream cheese filling

1. Cream cheese: To achieve the perfect rich and tangy cheesecake flavor, use good-quality cream cheese, like full-fat Philadephia. Check out some of my cream cheese desserts as well!
2. Powdered sugar: The sugar softens the savory taste of the cream cheese, and sifting the powdered sugar (also known as icing sugar) makes the filling deliciously smooth and silky.

Decoration

1. Graham crackers: I sprinkle these raspberry cheesecake cookies with crushed graham crackers after baking to emulate a cheesecake crust, and it tastes so good!
2. Freeze dried raspberries: Freeze-dried fruit like raspberries are a great way to add more fruit flavor to cookies, cakes, and brownies and I love using them as a garnish. They can burn during baking, so only add them after your homemade cookies come out of the oven.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

1. How to make the cream cheese filling

1. Whip cream cheese with powdered sugar for a few minutes until smooth and silky.
2. Pipe or spoon 12 equal-sized balls onto a piece of parchment paper or silicone baking mat
3. Gently flatten the balls into flat, round disks.
4. Freeze the cream cheese disks for 30-60 minutes.

💡 Top Tip: Sift your powdered sugar first to remove any lumps and ensure a silky smooth finish.

2. Step-by-step process of making raspberry cookies

Now let´s see how to make raspberry cheesecake cookies step by step!

1. Whip the butter and sugar together with an electric hand mixer for a few minutes
2. Slowly add the egg and egg yolk, just until combined.
3. Sift the dry ingredients together. Sieve the flour, salt, and baking soda into a separate bowl.
4. Fold the flour mixture and then the raspberries into the wet ingredients with a rubber spatula just until combined and do not overmix. Leave some for later to place on top.
5. Prepare 2 cookie sheets with baking parchment or silicon baking mats.
6. Divide the dough into 24 equal balls and chill briefly if they are too soft.
7. Place a dough ball onto the lined baking sheets and gently flatten the top so that the diameter is slightly bigger than the frozen cream cheese filling.
8. Place a frozen disk of cream cheese filling on top of the cookie dough, and then sandwich it with another cookie dough portion on top, sealing the edges. Repeat until you have used all the cookie dough and cream cheese disks (you should end up with 12 raspberry cheesecake cookies).

Chill the cookies in the fridge for an hour or alternatively for 20 minutes in the freezer before baking so they will better keep their shapes.

💡 Top Tip: Do not mash the raspberries too much as you fold them into the cookie dough as this can leave the cookie dough too wet.

3. How to bake bake the cream cheese-filled raspberry cookies

Making this cheesecake cookies recipe is super easy but you have to be careful not to burn them so consider using a digital oven thermometer.

1. Preheat the oven to 175C / 347°F (no fan)
2. Bake the cookies for 15 minutes.
3. Place more raspberries on top of the cookies.
4. Continue baking the cookies for further 10-15 minutes.
5. Rest the raspberry cheesecake cookies for a few minutes, then let them cool completely on a cooling rack. The Cookies will continue to set as they cool

Before serving, decorate the cookies by sprinkling them with crushed Graham crackers and freeze dried raspberries.

💡 Top Tip: As the cookies contain cream cheese, you will need to store any leftovers in the fridge. They will keep fresh for 2-3 days and can be gently re-heated in the microwave.

✨ Flavor variations & substitutions

Load the cookie dough with white chocolate chips and a few drops of vanilla extract to create a copycat raspberry cheesecake Subway cookies. You could also add chopped nuts for added crunch!

Try the strawberry cheesecake cookie version to get a different berry cookie flavor that is just as delicious!

For slightly chewier cookies, use light brown sugar instead of white granulated sugar.

You can always apply extra cream cheese on top of these cookies by making my cream cheese frosting.

If you are baking around a dietary restriction of preference (or have run out of ingredients), I have several baking guides that can help. For example, I have guides on egg substitutes, butter substitutes, and powdered sugar substitutes.

🎓 Expert tips

1. Weighing each cookie dough ball with a digital scale can help you to ensure they are all the same size.
2. If your cream cheese is too runny this will affect the outcome of your cookies. Use a full-fat brick cream cheese like Philidelphia, and if there is still too much excess water strain it through cheesecloth first.
3. The cream cheese filling must also be frozen before making your cookies and baking. Do not skip this step!
4. If your cookies are too flat it could be because your dough was not chilled enough before baking. Do not skip chilling time or it can affect results, and read my guide for other ways to avoid flat cookies.
5. Do not add more raspberries than are stated in the recipe, as it can make the dough too wet, and do not use frozen raspberries for the same reason.
6. I bake with unsalted European butter that has 82% fat and always garners the best results.
7. Store leftover raspberry cheesecake cookies in an airtight container in the fridge and consume them within 2-3 days.

Equipment notes

Use a digital scale to weigh all ingredients by gram rather than measuring by volume, which can be imprecise.

An electric hand mixer is a useful and compact piece of kitchen equipment that you can use in all kinds of baking recipes. It allows you to mix ingredients thoroughly and easily.

Cool raspberry cheesecake cookies thoroughly on a wire cooling rack rather than the baking sheet to avoid moisture forming underneath them.

I love using a rubber spatula to fold and mix ingredients together as it is flexible yet firm enough to avoid overmixing or knocking the air out of the batter.

Always bake at the right temperature by using a digital oven thermometer to check that your oven is hot enough (or not too hot!).

❓Recipe FAQs

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