subway raspberry cheesecake cookie recipe

Written BySheba G Updated On
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I first tried a raspberry cheesecake cookie from Subway and knew I had to recreate it at home. My kids went crazy for the combination of sweet raspberry and creamy cheesecake in a soft cookie. This recipe is perfect for bake sales, holiday cookie exchanges, or just a fun weekend baking project with the family. The raspberries add a nice dose of antioxidants, and using cream cheese gives the cookies a rich texture without being too heavy. We love how these cookies come together quickly and always disappear fast.

4.8 from 734 votes

These soft and chewy cookies are filled with fresh raspberries and a creamy cheesecake filling. They taste just like the Subway version but are even better homemade.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 24Cuisine: InternationalCalories: 210 kcal

🥘Ingredients

For the Cookie Dough

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries

For the Cheesecake Filling

4 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat oven to 375°F. Line baking sheets with parchment paper.
2In a small bowl, whisk together flour, baking soda, and salt.
3In a large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 minutes.
4Beat in egg and vanilla extract until combined.
5Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Gently fold in raspberries.
6In a separate small bowl, beat cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla until smooth.
7Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Make a small indent in the center of each cookie and fill with about 1/2 teaspoon of cheesecake filling.
8Bake for 10 to 12 minutes, until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

🔧Equipment

Large mixing bowl
Electric mixer
Baking sheets
Parchment paper
Small bowl
Cookie scoop or spoon

📊Nutrition Facts (per serving)

🔥Calories: 210 kcal🧈Total Fat: 11g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 120mg🌾Total Carbs: 26g🥦Dietary Fiber: 1g🍬Sugars: 16g🥩Protein: 2g

📝Notes

For best results, use cold cream cheese for the filling. If using frozen raspberries, do not thaw them first to avoid excess moisture.

These Subway inspired raspberry cheesecake cookies are a hit in my house every time I make them. They are a great choice for family gatherings or just a sweet treat with coffee. I hope you enjoy them as much as we do.

1. Can I use frozen raspberries for this recipe?

Yes, you can use frozen raspberries. Do not thaw them before adding to the dough. This helps prevent the cookies from becoming too wet.

2. How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the baked cookies for up to 2 months.

3. Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling up to 2 days in advance. Keep it covered in the refrigerator until ready to use.

4. Why did my cookies spread too much?

Cookies can spread too much if the butter is too soft or the dough is overmixed. Make sure your butter is just softened, not melted, and chill the dough for 30 minutes if your kitchen is warm.

5. Can I use a different fruit instead of raspberries?

Absolutely. You can substitute fresh or frozen blueberries, chopped strawberries, or even diced peaches for the raspberries.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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