Copycat Subway Raspberry Cheesecake Cookies

What makes them so special? Each cookie is soft and tender with a vanilla cake mix base, bursts of tangy freeze-dried raspberries, creamy cream cheese, and sweet white chocolate chips in every single bite. They bake up thick and pillowy with just the right hint of cheesecake flavor running through them.

If you love fruity cookie recipes, you’ll also want to try these Fresh Raspberry Chocolate Chip Cookies or these Dark Chocolate Raspberry Cupcakes for more raspberry-inspired treats

Reasons You’ll Love This Recipe

• Ready in 30 minutes: From mixing bowl to cooling rack, these cookies come together fast. The prep takes just 10 minutes, and the bake time is only 10 to 12 minutes, making them a great last-minute treat.
• Tastes like the real deal: The combination of cream cheese and vanilla cake mix creates that signature cheesecake flavor that Subway fans know and love. You get all the bakery vibes without leaving your kitchen.
• Simple ingredients: You only need a handful of ingredients, and most of them are pantry or fridge staples. A box of vanilla cake mix does a lot of the heavy lifting here.
• Perfect for sharing: This recipe makes a generous batch of 24 cookies, which makes them great for bake sales, cookie swaps, parties, or just having a stash on the counter all week.

Subway Raspberry Cheesecake Cookies Ingredients

See the recipe card below for a complete list of ingredients and measurements.

• Vanilla cake mix – A 15-ounce box of vanilla cake mix is the base of this recipe, giving the cookies their tender, pillowy texture without having to measure out a bunch of dry ingredients.
• Vanilla extract – Just half a teaspoon enhances the overall flavor and brings a little extra warmth to the cookie.
• Egg – One large egg helps bind everything together and gives the cookies structure as they bake.
• Unsalted butter – Half a cup of softened unsalted butter adds richness and flavor. Make sure it’s properly softened so it mixes in smoothly with the cream cheese.
• Cream cheese – An 8-ounce block of softened cream cheese is what gives these cookies their signature cheesecake flavor. This is the ingredient that sets them apart from every other cookie recipe.
• White chocolate chips – Half a cup of white chocolate chips adds creamy, sweet pockets throughout the cookie that pair beautifully with the tart raspberries.
• Freeze-dried raspberries – One and a half cups of freeze-dried raspberries give you real raspberry flavor and color in every bite. They work better than fresh or frozen here because they keep the dough from getting too wet.

Substitutions and Additions

• Cake mix flavor: Swap the vanilla cake mix for a white cake mix or even a lemon cake mix for a citrusy twist. The same method applies regardless of the flavor you choose.
• White chocolate chips: If you prefer, use milk chocolate chips or dark chocolate chips instead. The slightly bitter contrast of dark chocolate actually works really well with the raspberry and cheesecake flavors.
• Freeze-dried raspberries: You can use freeze-dried strawberries or blueberries for a different fruit flavor. Fresh or frozen berries are not recommended here as they add too much moisture to the dough.
• Extra toppings: Before baking, press a few extra white chocolate chips and raspberry pieces into the tops of the dough balls for a more polished, bakery-style look.
• Lemon zest: Add a teaspoon of fresh lemon zest to the dough for a bright, fresh note that complements the raspberry and cheesecake flavors really nicely.

How to Make Copycat Subway Cheesecake Cookies (step-by-step directions)

STEP 1. Preheat your oven to 350°F and line a large baking sheet with parchment paper. Add the cake mix, vanilla extract, egg, softened butter, and softened cream cheese to a large mixing bowl. Use a hand mixer to combine everything until you get a smooth, cohesive dough, about 2 to 3 minutes. (Photo 1)

STEP 2. Add the white chocolate chips and freeze-dried raspberries to the bowl. Use your hands to fold everything together gently, keeping in mind that some of the raspberries will break apart as you mix. That’s completely fine and actually helps distribute the color and flavor throughout the dough. Try to keep as many pieces intact as possible. (Photo 2)

STEP 3. Scoop the dough into balls about 1½ inches in size and place them on the prepared baking sheet, spacing them roughly 2 inches apart. Using the palm of your hand or the flat bottom of a glass, gently press down on each ball to slightly flatten the tops. (Photo 3)

STEP 4. Bake for 10 to 12 minutes, or until the tops are just set. The cookies will still look slightly underdone when you pull them out, and that’s exactly what you want. Remove from the oven and let them rest on the baking sheet for 10 minutes before transferring. They’ll firm up perfectly as they cool. (Photo 4)

Recipe Tips

• Make sure both the butter and cream cheese are fully softened before mixing. Cold cream cheese will leave lumps in the dough and won’t incorporate evenly.
• You may need to switch from the hand mixer to your hands partway through mixing, especially once the raspberries go in. The dough is thick and a bit sticky.
• Don’t skip the 10-minute rest on the baking sheet after baking. The cookies are very soft when they first come out and need time to set before you move them.
• For bakery-style cookies, press a few extra white chocolate chips and raspberry pieces into the tops of each cookie right before they go into the oven.
• If you want perfectly uniform cookies, use a cookie scoop rather than rolling by hand.

Storing Tips

• Storage: These cookies are best stored at room temperature due to the cream cheese in the dough.
• Counter: Keep cookies in an airtight container at room temperature for up to 2 to 3 days. Line the container with a paper towel to absorb any extra moisture.
• Refrigerator: Because of the cream cheese, you can also refrigerate them in an airtight container for up to 5 days. Let them come to room temperature before serving for the best texture.
• Freezing: These cookies freeze well for up to 2 months. Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe bag or container. Thaw at room temperature for about 30 minutes before eating.

Serving Suggestions

These cookies are fantastic on their own, but if you want to make a dessert spread, pair them alongside the Frosted Chocolate Chip Cookies or the Heath Bar Cookie Recipe for a cookie platter that’ll impress anyone. For a cream cheese treat to round out the spread, the Copycat Starbucks Cream Cheese Danish is always a hit at brunch or a morning gathering. 

If you’re baking for a crowd, the Red Velvet Cake Mix Cookies and these raspberry cheesecake cookies make a gorgeous color combination for holiday trays or Valentine’s Day treats.

Raspberry Cheesecake Subway Cookies FAQs