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Copycat Subway Raspberry Cheesecake Cookies

A single, thick raspberry cheesecake cookie with visible chunks of white chocolate and bright pink raspberry swirls, sitting on a light plate.
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Make soft and chewy bakery-style raspberry cheesecake cookies at home that taste just like the popular Subway treat. These cookies feature a creamy cheesecake base with tangy raspberry pieces and white chocolate chips for an indulgent dessert.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup freeze-dried raspberries, crushed into small pieces
  • 1 cup white chocolate chips

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla and almond extracts.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. In a small bowl, beat the softened cream cheese and powdered sugar together until smooth. This is your cheesecake filling.
  6. Gently fold the crushed freeze-dried raspberries and white chocolate chips into the cookie dough.
  7. To create the cheesecake swirl, drop rounded tablespoons of cookie dough onto the prepared baking sheets. Place a small dollop (about 1/2 teaspoon) of the cream cheese mixture onto the center of each dough ball. Use a toothpick or the back of a small spoon to gently swirl the cream cheese into the dough.
  8. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft. Do not overbake to keep them soft and chewy.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using freeze-dried raspberries prevents the cookie dough from becoming too wet, which helps maintain a soft texture.
  • For the best texture, chill the dough for at least 30 minutes before scooping and baking.
  • For a stronger raspberry flavor, you can mix a teaspoon of raspberry extract into the dough, though the freeze-dried fruit provides the best visual and flavor balance.

Nutrition

Find it online: https://bringdish.com/raspberry-cheesecake-cookies/