Raspberry Cheesecake Cookies Recipe is rich and creamy with tons of raspberry flavor. It is so easy with a cake mix and the results are soft and fluffy.
Raspberry Cheesecake Cookies
There is so much to love about these flavor packed cookies. Anyone that loves raspberries will absolutely love this delicious cookie recipe. The freeze dried raspberries, cream cheese, white chocolate chips and more combine for a decadent dessert.
This cheesecake flavored cookie is super easy thanks to a cake mix. Everything comes together for a great treat.
If you enjoy this raspberry dessert, you might want to try Raspberry cheesecake bars and this classic Raspberry Cobbler.
Why we love this easy recipe:
- It starts with a cake mix. The recipe is so simple using a cake mix.
- Freeze dried fruit. Enjoy all the flavor of raspberries in every single cookie.
- White chocolate chips. They provide the perfect amount of sweetness in this recipe.
- Simple ingredients. This cookie is easy to prepare and doesn’t require much work.
Ingredients
- Vanilla Cake Mix
- Cream Cheese, softened at room temperature
- Butter, melted
- Large Egg
- Vanilla Extract
- Freeze Dried Raspberries
- White Chocolate Chips
How to make raspberry cheesecake cookies:
Step 1 – Preheat the oven to 350. Set oven to 350 degrees.
Step 2 – Combine cream cheese and butter. Beat together the cream cheese and butter together until smooth with a hand held mixer or standing mixer. Add egg and vanilla and mix again.
Step 3 – Add the cake mix. Add the vanilla cake mix to the bowl of a stand mixer and mix until just combined.
Step 4 – Toss in the raspberries and white chocolate chips. Then hand stir in the freeze dried raspberries and white chocolate chips. Be careful not to break up the raspberries.
Step 5 – Form the cookies. Then place the cookie dough in approximately 2 Tbsp size dough balls (using a cookie scoop) onto a baking sheet. Gently press down each balls of dough with a glass.
Step 6 – Bake the cookies. Bake for 9-11 minutes until the edges of the cookies are set. Line sheet with parchment paper. The lined baking sheets will make clean up easy.
Step 7 – Allow to cool. Let the cookies cool on the baking sheet for approximately 10 minutes and then move the cookies to a cooling rack to cool completely. Then they are ready to enjoy!
Jump to recipe below for complete instructions.
Can I make these cookies with fresh raspberries?
It is not recommended to use fresh raspberries or frozen raspberries in this recipe. They will contribute to much moisture and the cookies will not look or taste the same.
It is best to use freeze dried raspberries in this recipe. We do not recommended substituting with anything else but freeze dried fruit.
How to store:
Store the leftover cookies in an airtight container for up to 4-5 days. You can place a piece of bread in the container with the cookies to keep the cookies moist.
Either a container or bag will work great for storage.
Do you have to refrigerate cheesecake cookies?
No, these cookies do not have to be refrigerated. They can be left at room temperature up to 5 days.
Can you freeze Raspberry Cheesecake Cookies?
Yes, these cookies can be frozen. There are two different options. Choose the option that is most convenient for you.
You can freeze the cookies unbaked. Simply, follow the instructions up to the step where the dough balls are formed.
Place on a lined baking sheet and freeze for about 2 hours. This should help to prevent the cookies from sticking to each other. It also makes it easy if you only want to bake a couple and not the entire batch.
Then put the balls inside an airtight container and freeze. You do not need to thaw before baking but extra cooking time may be needed.
This method is so convenient if you want to make a double batch. You can bake one batch now and freeze one later.
It isn’t any more work since you have all of the ingredients out. We do this frequently and always have cookies ready to go.
Another option is to freeze the baked cookies. Place inside a freezer container and separate with wax paper. Freeze up to 2 months.
Tips for the best cookies
- Combine the white chocolate chips and raspberries by hand. This needs to be gently stirred together and not used with the electric mixer.
- Try substituting other types of fruit in the cookies. You can use freeze dried strawberries or blueberries. Either of these would be delicious.
- Do not over mix the dough. Only stir until just combined.
- Freeze dried fruit is best. They give you all the flavor without the added moisture.
- You can use a cookie scoop to quickly and easily form the cookies. This makes it super easy and all the cookies will be the same size.
- Room temperature ingredients are best for this recipe. The butter and cream cheese will combine easier if softened. It also results in a smoother texture.
- You might want to make a double batch of cookies. Everyone will love these.
Subway Raspberry Cheesecake Cookies copycat recipe
This recipe is similar to the popular Raspberry Cheesecake Cookies at Subway. You can easily recreate this recipe at home without much work.
The cookies are soft and fluffy. The flavor is amazing. The cheesecake flavor combined with the raspberries results in the most decadent cookie.
It is such a fabulous combination of ingredients. Each bite is decadent and hard to resist.
The cookies also look so pretty with the raspberries providing the perfect hint of color. The white chocolate chips give the cookies the perfect balance of sweetness.
Make these today and find out why everyone love them. They are great for parties, holidays, birthdays and more.
Print this Raspberry cheesecake cookies recipe below:
Raspberry Cheesecake Cookies
Ingredients
- 1 box Vanilla Cake Mix 15 oz
- 1 pkg Cream Cheese softened at room temperature (8 oz)
- 1/3 cup Butter melted
- 1 large Egg
- 1/2 tsp Vanilla Extract
- 1 pkg Freeze Dried Raspberries 1.25 oz bag
- 1 cup White Chocolate Chips
Instructions
- Preheat the oven to 350 degrees F. Beat together the cream cheese and butter together until smooth with a hand held mixer. Add egg and mix again.
- Add the vanilla cake mix and mix until just combined.
- Then hand stir in the freeze dried raspberries and white chocolate chips. Be careful not to break up the raspberries.
- Then place the cookie dough in approximately 2 Tbsp size dough balls (using a cookie scoop) onto a baking sheet. Gently press down each cookie with a glass.
- Bake for 9-11 minutes until the edges of the cookies are set. Let the cookies cool on the baking sheet for approximately 10 minutes and then move the cookies to wire racks to cool completely.
- Then they are ready to enjoy!
Recipe Notes
Nutrition Facts
Where do you find freeze dried raspberries?
You will find them with the other dried fruit.