These easy raspberry cheesecake cookies are made with fresh raspberries, stuffed with cream cheese filling, and sprinkled with cheesecake crust. They are divine!
🌟 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:
- 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.
- 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!
- 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
- 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.
- 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.
- 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.
- 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.
- Salt: Salt is a flavor enhancer so it really brings out the raspberry cheesecake taste in these cookies as well as balances the sweetness.
- 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.
- 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
- 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!
- 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.
- Graham crackers: I sprinkle these raspberry cheesecake cookies with crushed graham crackers after baking to emulate a cheesecake crust, and it tastes so good!
- 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
- Whip cream cheese with powdered sugar for a few minutes until smooth and silky.
- Pipe or spoon 12 equal-sized balls onto a piece of parchment paper or silicone baking mat
- Gently flatten the balls into flat, round disks.
- 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!
- Whip the butter and sugar together with an electric hand mixer for a few minutes
- Slowly add the egg and egg yolk, just until combined.
- Sift the dry ingredients together. Sieve the flour, salt, and baking soda into a separate bowl.
- 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.
- Prepare 2 cookie sheets with baking parchment or silicon baking mats.
- Divide the dough into 24 equal balls and chill briefly if they are too soft.
- 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.
- 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.
- Preheat the oven to 175C / 347°F (no fan)
- Bake the cookies for 15 minutes.
- Place more raspberries on top of the cookies.
- Continue baking the cookies for further 10-15 minutes.
- 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
- Weighing each cookie dough ball with a digital scale can help you to ensure they are all the same size.
- 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.
- The cream cheese filling must also be frozen before making your cookies and baking. Do not skip this step!
- 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.
- 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.
- I bake with unsalted European butter that has 82% fat and always garners the best results.
- Store leftover raspberry cheesecake cookies in an airtight container in the fridge and consume them within 2-3 days.
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!).
Store raspberry cheesecake cookies in an airtight container in the fridge. Check out my guide on storing brownies for more information on keeping baked goods fresh for longer.
Let the cookies cool completely and then tightly double-wrap them in parchment paper and aluminum foil to prevent freezer burn. Defrost thoroughly before and consume them within 3 months.
Place balls of cookie dough in the freezer on a tray, and once frozen transfer them into a ziplock bag. Defrost and bake them within 3 months.
Use graham crackers for cheesecake crust, or in the UK use digestive biscuits.
You can try baking these cookies with gluten-free flour, although I have not tested it. Let me know if you do!
🍪 More Cookie Recipes
Raspberry Cheesecake cookies
Cream cheese filling
- 180 g (¾ cups) Cream cheese eg. Full fat Philadephia
- 30 g (¼ cups) Powdered sugar sifted
- few pieces Graham cracker crushed
- Freeze-dried raspberries
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Start with the cream cheese filling
- Whip cream cheese with powdered sugar for a few minutes, then pipe or spoon 12 equal-sized balls on a parchment paper or silicone baking mat
- Gently flatten the top of the balls so the cream cheese filling looks sort of round but a bit more on the flat side. Freeze for 30-60 minutes
Continue with the cookie dough
- Mix in the egg and egg yolk, just until combined.
- Sift flour, salt, and baking soda together, then fold the flour mixture into the wet ingredients using a Rubber spatula just until combined. Do not overmix.
- Fold in raspberry just until combined, do not mash them into the dough as it can make the dough wet. Leave some raspberries for later so you can place more on top of the half-baked cookies
- Prepare 2 baking pans with parchment
- Divide the dough into 24 equal balls (using a Digital scale is handy) and chill if necessary (if too soft).
- Take one cookie dough portion, place it onto the parchment paper and gently flatten the top. The diameter of the cookie dough should be bigger than the diameter of the frozen cream cheese filling.
- Take one frozen cream cheese filling and place it on top of the cookie dough. Take another cookie dough portion and gently but firmly seal the frozen cream cheese filling inside with the bottom piece of cookie dough.
- Continue with the rest, until you have 12 cream cheese filled cookies
- Let them rest in the fridge for an hour or 20 minutes in the freezer
- Pre-heat oven to 175C / 347°F (no fan)
- Bake the cookies for 25-30 minutes in the following way: Bake for 15 minutes then place some more raspberries on top, then bake them for further 10-15 minutes.
- Let the cookies rest for a few minutes, then carefully remove them from the parchment paper and let them cool on a Cooling rack. The Cookies will further set as they cool. Sprinkle them with crushed Graham crackers (as cheesecake crust) freeze dried raspberries.
- Serve the cookies while they are slightly warm.
- Store refrigerated in an airtight container for 2-3 days.
- Measure your ingredients with a Digital scale for accuracy
- Use 82% European style unsalted butter when making cookies
- Do not use frozen raspberry in this recipe as it would make the cookies too moist/wet
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
- Respect the chilling and freezing time in the recipe, do not skip it or you won't be able to fill the cookie dough with the cream cheese filling
- Do not add more raspberries to the cookie dough as it might make it too wet
- Try not to overbake your cookies if you prefer them fudge and gooey