I love both raspberries and cheesecake, so I definitely wanted to try Subway's raspberry cheesecake cookies. However, they tasted artificial to me. That's why I love this copycat recipe so much; you get all the delicious flavors of Subway's cookie without the funky stuff.
Love Subway's or Panera Bread's cookies? You'll definitely want to try my copycat recipes for white chocolate macadamia cookies and chocolate chipper cookies.
Jump to:
Want to see our latest recipes? Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
Ingredients
Subway uses a lot of ingredients in these raspberry cheesecake cookies, but fortunately, we can know exactly what goes into them when we make them at home. Let's explore the key ingredients!
- Flour: Regular all-purpose is the best choice here. Feel free to swap it out for measure-for-measure gluten free flour if you like.
- Cornstarch: This may seem odd in a cookie recipe, but adding even one tablespoon to the dough helps it have a cake-like texture, which is what we're looking for.
- Fats: Softened, unsalted butter is the key fat in these cookies, but a touch of cream cheese gives them that subtle cheesecake-like flavor.
- Mix-Ins: A generous helping of white chocolate chips and some freeze dried raspberries add texture and flavor, making these cookies extra special. (Subway uses "raspberry flavored bits" in their cookies, but I'm using freeze dried berries to keep things a little healthier.)
See recipe card for full information on ingredients and quantities.
Variations
- Vegan: Swap the butter and cream cheese for their vegan equivalents, and use ½ cup of unsweetened applesauce in place of the eggs. You'll also need to use vegan white chocolate chips.
- Gluten Free: Replace the all-purpose flour with a measure-for-measure gluten free flour, such as Bob's Red Mill or King Arthur Flour. Also, make sure all the other ingredients haven't been in contact with gluten-containing foods.
- Want raspberry bits instead of freeze dried berries? King Arthur makes raspberry jammy bits, which would be a close substitute to what Subway uses.
- Don't have freeze dried raspberries? Try any other type of freeze dried fruit, such as strawberries or blueberries.
- Chocolate: Swap the white chocolate chips for dark or semi-sweet chocolate chips.
- Nuts: Add ½ cup of chopped walnuts, almonds, or pecans for extra crunch and nuttiness.
How to Make
Gather the ingredients for the raspberry cheesecake cookies.
- Whisk the flour, cornstarch, baking powder, and salt together until they are well mixed.
- Cream the softened butter, cream cheese, white sugar, and brown sugar together on medium speed until light and fluffy, about 1 minute.
3. Add the eggs and vanilla extract along with ¼ cup of the whisked flour mixture and beat on medium speed to combine.
4. Add the remaining flour mixture and stir on low until a smooth dough forms. Stir in the white chocolate chips and the freeze dried raspberries on low speed.
5. Roll 2 tablespoon-sized balls of dough and place them on a parchment-lined cookie sheet, spacing them apart.
6. Bake at 350°F for 12-14 minutes per tray, or until the edges are lightly browned.
7. Let the cookies cool on a wire rack.
8. Enjoy this delicious Subway copycat treat!
Recipe FAQs
Each Subway raspberry cheesecake cookie contains 210 calories. This copycat recipe contains 200 calories per cookie. For the full nutrition facts on this recipe, scroll to the bottom of the recipe card.
As of July 2021, they are definitely still on the menu in US Subways. Even if the cookies happen to be discontinued in your area, you can always make this copycat recipe instead!
No, Subway doesn't sell their cookie dough to customers. Otis Spunkmeyer supplies the frozen dough to Subway, and the dough is thawed and baked fresh at each restaurant.
Although you could try making these cookies with fresh raspberries, I wouldn't recommend it. Fresh fruit tends to add too much moisture to the dough, which would prevent the cookies from baking properly. I like to use freeze dried berries here, as they add a bright flavor without adding extra moisture.
Serve
Looking for tasty recipes to serve with these Subway raspberry cheesecake cookies? Start by grabbing a glass of milk or a cup of tea or pour over coffee. Serve a sandwich like this muffaletta sandwich, Sicilian tuna sandwich, or grilled pimento cheese sandwich as the main course. You'll also enjoy eating these cookies with this Chick-fil-A fruit cup for a healthy snack.
Store
Make Ahead: The cookie dough can be made in advance and refrigerated until ready to bake; up to 2-4 days. The dough can also be frozen for up to 2 months, then defrosted and baked.
Leftovers: Leftover cookies can keep in a cookie tin or zip-top plastic bag at room temperature for several days.
Freezing: For the freshest cookies, freeze them as soon as possible after baking. Seal them inside of a zip-top freezer bag or in an airtight container and freeze for up to 1 month. Defrost in the microwave or at room temperature.
Expert Tips
- Measure the ingredients accurately, preferably using a kitchen scale for solid ingredients.
- For an even bake, use light colored sheet pans lined with parchment, and bake the cookies one tray at a time in the center of the oven.
- Make sure the butter isn't too soft and greasy, or the dough will be sticky and you'll have to chill it for a few hours before rolling it into balls.
Other Cookies You'll Love
If you liked this recipe and found it helpful, give it some love by sharing!
Follow us on Pinterest, Instagram, YouTube, Twitter, and Facebook for more crave-worthy recipes!
The pleasure of a 5-star review would be greatly appreciated.
Recipe
Subway Raspberry Cheesecake Cookies Copycat
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cup white chocolate chips
- ¾ cup freeze dried raspberries
Instructions
- Preheat the oven to 350°F and line two light colored, 11x17-inch cookie sheets with parchment paper.
- Whisk together the flour, cornstarch, baking powder, and salt until combined, then set aside.
- Place the softened butter and cream cheese into the bowl of a stand mixer fitted with the paddle attachment, then add the two sugars. Beat on medium speed until light and creamy, about 1 minute.
- Add the eggs and vanilla extract along with ¼ cup of the whisked flour mixture and beat on low speed until well combined.
- Gradually add the remaining dry ingredients and mix on low until the dough is smooth and well mixed.
- Add the white chocolate chips and freeze dried raspberries and stir on low speed until they are evenly distributed in the dough.
- Roll the dough into 2 tablespoon-sized balls (40g each), placing six per prepared cookie sheet. Flatten each ball with your fingers to create a smooth disc.
- Bake each tray at 350°F for 12-14 minutes, or until the edges of the cookies are lightly browned.
- Let the cookies cool on the tray for 3 minutes, then transfer them to a wire rack to cool completely.
Notes
- Measure the ingredients accurately, preferably using a kitchen scale for solid ingredients.
- For an even bake, use light colored sheet pans lined with parchment, and bake the cookies one tray at a time in the center of the oven.
- Make sure the butter isn't too soft and greasy, or the dough will be sticky and you'll have to chill it for a few hours before rolling it into balls.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Rick
Made these today and everyone loved them! I will definitely be making them again!
Emma
That's wonderful, Rick! Thanks for making our recipe!
JK
The cookies are delicious! My raspberries turned brown in the oven but the kids didn’t mind.
Emma
We're glad you enjoyed the cookies, JK!
Rick
I broke apart the freeze dried raspberries into small chunks before mixing them into the dough. The raspberry flavor still came through and the raspberries didn't turn brown.
Hillary
These cookies are to die for! They’re chewy without falling apart and have a rich flavor. My family fought for every last cookie. These may actually be better than the ones you get in the restaurant!
Emma
That's amazing to hear, Hillary! We are so thrilled that your family enjoyed them that much. 🙂
Alex
The cookies are soft on the inside and crispy on the outside. The white chocolate chips melt in your mouth, and the raspberry chunks are sweet.
Emma
Thanks for your kind comment, Alex!
Beth
These are crispy cookies with a fruity twist. The white chocolate chips are an elegant complement to the cookies.
Emma
I'm glad you enjoyed them, Beth!