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Copycat Subway Soft Raspberry Cheesecake Cookies

A delicious raspberry cheesecake cookies thumbprint cookie with a bright red raspberry filling and creamy white center.
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You can recreate the soft, gooey, bakery-style raspberry cheesecake cookies you love from Subway right in your home kitchen. This easy recipe delivers the perfect balance of tangy raspberry, creamy cheesecake, and buttery cookie texture.

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
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1/2 cup freeze-dried raspberries, crushed into small pieces
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup granulated sugar (for cheesecake filling)
  • 1 large egg yolk (for cheesecake filling)
  • 1/2 teaspoon vanilla extract (for cheesecake filling)
  • 2 tablespoons raspberry jam or preserves (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, 1 cup granulated sugar, and brown sugar until light and fluffy. Beat in the 2 eggs one at a time, then stir in the vanilla extract.
  3. 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.
  4. Fold in the white chocolate chips and crushed freeze-dried raspberries into the cookie dough.
  5. Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  6. Scoop rounded tablespoons of the cookie dough onto the prepared baking sheets, leaving space between them.
  7. Place a small dollop (about 1/2 teaspoon) of the cheesecake filling onto the center of each dough ball. Gently press the filling down slightly.
  8. Place a small dot (about 1/4 teaspoon) of raspberry jam on top of the cheesecake filling on each cookie.
  9. Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft. Do not overbake for the best soft and gooey texture.
  10. 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 that soft, chewy texture.
  • For a more pronounced cheesecake swirl, you can gently swirl the jam and cream cheese mixture with a toothpick before baking.
  • These cookies are best eaten the day they are made for maximum softness, but they store well in an airtight container for up to three days.

Nutrition

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