raspberry cheesecake cookies

Raspberry Cheesecake Cookies are so easy to prepare and super yummy to eat. They make a great addition to your holiday cookie platter!

Raspberry Cheesecake Cookies

sugar cookie dough (prepared)

cream cheese icing

raspberry preserves

Form dough into 36 evenly sized balls. Make a depression in the center of each.

Fill the well half with cream cheese icing and half with raspberry preserves.

Bake according to cookie dough directions (it was about 8- 10 minutes on 350F for ours).

These keto cream cheese cookies are tender and sweet, and studded with white chocolate and raspberries. The soft-baked texture and delectable flavor makes them a favorite with everyone.

Keto Raspberry Cheesecake Cookies

cream cheese (softened)

butter (softened)

Swerve Brown

egg (room temperature)

tsp vanilla extract

almond flour

coconut flour

tsp baking soda

tsp salt

freeze dried raspberries (lightly crushed)

chocolate

Preheat the oven to 350ºF and line a large baking sheet with a silicone mat or parchment paper. Use two baking sheets if necessary, as you don&#39;t want to crowd the cookies.

In a large bowl, beat the cream cheese with the butter until very smooth. Then beat in the sweetener. Add the egg and vanilla extract and beat in until well combined.

Add the almond flour, coconut flour, baking soda, and salt and beat in until the dough comes together.

Gently fold in the freeze dried berries and half of the white chocolate chips until well distributed.

Roll the dough into 1 1/2 inch balls and place a few inches apart on the prepared baking sheet(s). You should get 15 or 16 balls. Press down to about 1/2 inch thick with the palm of your hand.

Bake 12 to 15 minutes, or until turning light golden brown. Remove from the oven and press the remaining white chocolate chips into the top of the cookies.

Let cool completely on the pan. They will still be very soft when you remove them from the oven but should firm up as they cool.

Copycat Crumbl raspberry cheesecake cookies are a soft and chewy graham cracker cookie topped with cream cheese frosting and drizzled with a raspberry filling.

Copycat Crumbl Raspberry Cheesecake Cookies

cream cheese @ room temperature

confectioners sugar

vanilla extract

milk

Raspberry pie filling

unsalted butter @ room temperature

brown sugar

eggs

graham cracker crumbs

all-purpose flour

baking soda

baking powder

salt

Preheat the oven to 350 degrees.

In a large mixing bowl or standard mixer,...

In a large mixing bowl or standard mixer, mix together the 1 c butter and the 2 c brown sugar.

Cream in the 2 t vanilla and 2...

Cream in the 2 t vanilla and 2 eggs, until they are nice and fluffy.

In a separate bowl, sift the 2 1/4...

In a separate bowl, sift the 2 1/4 c flour, 1 t baking soda, 1/2 t baking powder, and the 1/2 t salt.

Add the 3 c graham cracker crumbs to...

Add the 3 c graham cracker crumbs to the flour mixture.

Stir them into the butter mixture, just until...

Stir them into the butter mixture, just until they are combined.

Make cookies that are 1-2" balls, and place...

Make cookies that are 1-2" balls, and place them on a baking sheet.

Bake them for 10-12 minutes.

Remove the cookies from the oven and allow...

Remove the cookies from the oven and allow to cool.

In a mixing bowl, mix 4 oz cream...

In a mixing bowl, mix 4 oz cream cheese, 2 c confectioners sugar, 1 t vanilla and 1-2 T milk.

Mix well.

Then frost the cookie

Drizzle with raspberry pie filling or Junket Danish...

Drizzle with raspberry pie filling or Junket Danish Dessert.

Store in an airtight container in the refrigerator.

White Chocolate Raspberry Cheesecake Cookies are a copycat recipe of well-loved Subway cookies. These chewy, buttery cookies are packed with delicious flavors.

all purpose flour (regular

unsalted butter

sugar

white chocolate chips

Parchment or wax paper

In a medium size mixing bowl, mix together flour, salt, and baking powder and set aside.

In a second large mixing bowl combined softened butter, brown sugar and white sugar. Beat  until light and fluffy (a standing mixer or hand held mixer can be used).

Add in vanilla extract and both eggs. Beat just until combined.

Add in the box of cheesecake Jell-O mix and mix well.

Pour in the dry ingredients; mix until just combined and a dough forms. Fold in white chocolate chips.Chill dough for at least 30 minutes to an hour.

Once the dough has chilled, preheat oven to 350 degrees F. Spray a baking sheet with non-stick spray.

Using a 1 1/2 tablespoon cookie scoop, scoop dough onto parchment (or wax) paper.

Using your hands or a spoon, flatten the dough. See NOTES below.

Place about ¼ cup of jam into a plastic zipper-top bag. Cut the tip off one the bottom corners to make a small hole.

Squeeze/pipe a few small circles of jam onto the cookie dough. Spread slightly with a toothpick.

Roll the dough into a ball and place on the prepared baking sheet. Repeat until all dough is gone.

Bake for 9-11 minutes or until the edges are golden brown. NOTE: for a crisper cookie, bake aproximately 15 minutes. Cool a few minutes on the baking sheet then transfer cookies to a cooling rack for full cooling.

Store in an airtight container.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1580773961/yepwkg3rd1uowdeun6qg.mp4

Raspberry Cheesecake Cookies with White Chocolate Chips are a homemade version of favorite Subway cookies. This easy copycat recipe is easy to make at home.

Raspberry Cheesecake Cookies (Subway Copycat)

These Raspberry Cheesecake Cookies are simply divine! My husband took a bite and immediately said, &quot;Wow! These are really really good.&quot; They feature a soft graham cracker cookie that&#039;s topped with a vanilla cream cheese frosting, and a homemade raspberry sauce. But if you&#039;d rather save a few minutes and use raspberry jam (homemade or store bought), that&#039;s fine too!

oz raspberries (divided)

water

cornstarch

butter (salted

unsalted butter (softened)

brown sugar (packed)

corn syrup

all-purpose flour (191 grams)

graham cracker crumbs (PLUS an extra 1/2 cup for rolling cookie dough balls

oz cream cheese (softened)

unsalted butter (slightly chilled but not cold)

Make the raspberry topping: in a small saucepan add 4 oz of frozen raspberries, the sugar, and ¼ cup of water. Stir to combine. Heat until the mixture comes to a boil. Stir frequently. 

Reduce heat and add the vanilla extract. 

In a small bowl stir the cornstarch and ½ T of water. Add the cornstarch mixture to the saucepan of raspberries. Stir and boil over medium heat for 3-4 minutes or until the sauce has thickened. 

Remove from heat, add the butter and stir until melted. Add the remaining 2 oz of frozen raspberries and stir to combine. Let cool before using. 

Raspberry Topping

Make the cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat, set aside.

In the bowl of a stand mixer cream the butter, brown sugar, and granulated sugar, about 2-3 minutes. Add the egg, vanilla extract, and light corn syrup and mix to combine. 

Add the flour, 1 ¼ cups graham cracker crumbs, cornstarch, baking soda, and salt and mix until combined. 

Using a ¼ cup, portion the dough into round balls. Roll the balls in the remaining ½ cup of graham cracker crumbs. Place 6 balls of dough on a baking sheet. Gently press on the tops of each ball with the palm of your hand to flatten each ball into a thick disk.

Bake for 11-13 minutes or until edges and tops are just set. (I baked mine for 10 minutes). You don’t want to overbake cookies.

Remove from the oven and let cool on pan for 5 minutes before transferring to a wire rack to cool completely. 

Graham Cracker Cookies

Make the frosting: Add cream cheese and the butter to a bowl and beat until smooth. Add the powdered sugar and vanilla extract and beat until smooth. Add the frosting to a piping bag.

Cream Cheese Frosting

Pipe a generous amount of cream cheese frosting to the tops of each cookie. Spoon about 1/2-1 tablespoon of raspberry topping overtop of the frosting. Enjoy! Store leftovers in an airtight container in the refrigerator for up to 3 days.

Assembly

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663779150/i9id6norvtgn0t19vvcf.mp4

Raspberry Cheesecake cookies are made with a yummy graham cracker cookie base, with smooth cream cheese frosting piped on top, and finished with slightly sweet and slightly tart raspberry sauce!

https://saltandbaker.com/raspberry-cheesecake-cookies/

Easy Raspberry Cheesecake cookies start with a graham cracker cookie base &amp; are topped with cream cheese and raspberry pie filling! These raspberry thumbprint cookies are perfect for cheesecake lovers!

Easy Raspberry Cheesecake Cookies

graham cracker crumbs (about 20 graham cracker sheets)

flour

tsp baking powder

butter

eggs (separated)

raspberry pie filling

Prep: Begin by preheating the oven to350°. Then, line a baking sheet with parchment paper or a silicon mat.

Also, crush the graham crackers. The best way to get uniform crumbs that are fine enough is to crush them in the blender. I like to do about 6-7 graham crackers at a time. If you put too many graham crackers in the blender at once, it will be difficult for the blender to blend them all at once. Or you can use a ziplocked bag and rolling pin for this step as well.

Dough: Next, in a medium size bowl, mix the graham cracker crumbs, flour and baking powder, set aside. In a separate large bowl, using an electric mixer, beat the softened butter and brown sugar together for 2-3 minutes. Then add in the egg whites from the two eggs and beat for another 1-2 minutes. Proceed to add the dry flour mixture to the butter mixture and stir just until combined.

Cream cheese filling: In another bowl, beat the soft cream cheese, egg yolks, sugar and vanilla extract together. Mix until smooth and well combined.

Assemble: Using a large cookie scoop (2 Tbsp),scoop out the cookie dough. Roll each scoop into a ball and place two inches apart on the prepared parchment paper lined cookie sheet. Use the palm of your hand to flatten each cookie dough ball a little bit (cookies should be about1/2″ thick). Then use your thumb to press an indentation in each cookie. Be careful not to press down too far into the cookie. After that, use a small spoon to scoop the cheesecake filling into each indentation.

Bake: Place the cookies in the preheated oven and bake for 12 minutes. Once finished baking, let the cookies cool for about 4-5 minutes before transferring to a wire rack to cool completely. Once the cookies are cooled, top with about ½ tsp raspberry pie filling per cookie. Refrigerate them until you are ready to serve. Serve and enjoy!

These raspberry cheesecake cookies are basically cheesecake in soft, buttery cookie form. Full of real raspberry flavor, crushed up graham crackers for an added crunch, and stuffed with a cream cheese filling.

Raspberry Cheesecake Cookies (Stuffed!)

butter, softened ((regular

+ 3 tbsp all purpose flour

raspberries, roughly chopped

graham

cream cheese

Note: Step by step process photos are located in the post above

Line a small baking sheet or plate with parchment paper. In a small bowl, use a whisk or mixer (depending how hard your cream cheese is) to mix the cream cheese with powdered sugar until smooth and combined.

Place 20 teaspoons of cream cheese on the baking sheet or plate. Freeze for at least one hour, or until frozen almost completely solid.

When the cream cheese is frozen almost solid, line two large baking sheets with parchment paper and set aside. Whisk together flour, salt, and baking soda then set aside.

In the bowl of a handheld mixer or standing mixer, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg, egg yolk, and vanilla extract.

Add in the flour, salt, and baking soda, and mix until just combined (don&#39;t over-mix). Stir in the chopped graham cracker pieces.

Gently fold in the raspberries. You don&#39;t want to mix them in too much or they&#39;ll get squished and the color will bleed into the dough.

Scoop 20 tablespoon-sized balls of dough onto each baking sheet. Press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.

Remove the cream cheese filling from the freezer and place one into each of the cookies. Take a second ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside, but making sure to not squish the cream cheese into the cookie dough. You should have tall balls of dough. Sprinkle the cookies with more crushed graham cracker pieces.

Refrigerate the prepared cookie dough balls and repeat with the second cookie sheet and remaining dough. Preheat the oven to 350°F and leave the cookie dough in the fridge while it preheats. This is important, as the dough needs to firm up after you&#39;ve handled it, so don&#39;t skip the refrigerating step!

Bake the cookies in the preheated oven one sheet at a time for 9-11 minutes, or until the edges are slightly golden brown and the tops are set. Remove from the oven and leave them on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool completely.

https://content.jwplatform.com/videos/smGrTMpJ.mp4

Raspberry Cheesecake Cookies are an easy, fruity cookie that uses Jiffy  Muffin Mix. This Subway Copy-Cat cookie will quickly become a family favorite!

Subway Raspberry Cheesecake Cookies Recipe

(111 grams) salted butter (softened)

oz cream cheese (room temperature)

(115 grams) granulated sugar

raspberry muffin mix

(114 grams) all-purpose flour

(100 grams) white chocolate chips

Preheat oven to 350°F (180° C).

Cream together butter and cream cheese. Add in sugar and mix until incorporated. 

Mix in egg and vanilla.

Add the muffin mix, flour, and baking powder to the bowl and combine. Stir in the white chocolate chips. The dough will be very sticky.

Scoop dough onto pan and cook for 12-14 minutes. The cookies are done when the edges start to brown just a tad.

Made these a few times now,  They really do taste just like the ones at subway ! Everyone loved them !!! And I tried them with blueberry mix as well they did not disappoint 😍

My family fell in love with these cookies. They are amazing. I tried them with blueberry muffin mix and zested lemon, very good but the Raspberry are my favotite.

Made these cookies today with the Martha White strawberry muffin mix and my husband and I thought they were delicious! Easy to make also!

Made them tonight and they were super easy to make and they smell exactly like the subway ones. My father in law will be so happy

Made these with one bag of Martha White blueberry muffin mix and no other changes. They are so soft and SO good!

Made these cookies today and they were easy to put together and taste delicious !  I used the Martha White Wild berry muffin mix (blueberry and strawberry) . Thank you for sharing! 😋

Oh my goodness. They turned out perfect! Super easy to throw together too! They look and sound so fancy but are sooo easy. I had to order the muffin mix off Amazon. Do you think the Martha White brand 7oz strawberry muffin mix would work just as well? I got that originally since no where around me sold the mix listed in the recipe.. so now I’m curious if I could use that next time.

Love this recipe! If anyone has a Meijer near them that is where i always get my jiffy raspberry mix!

These cookies are so good. I’ve made them twice.  The second time I made them I pushed the center of the cookie dough after dropping it on the parchment paper with my thumb and filled it with a small amount of raspberry jam... made them really tasty.  I’m think if I rolled the scooped dough in crushed graham cracker crumbs then do the thumbprint it might me a take on raspberry cheesecake ...🤔

If you are having trouble finding the raspberry muffin mix in Jiffy brand, try Betty Crocker's or any other brand you can find in a 7 oz. pkg. Cranberry works well if you cannot find raspberry.

I ordered the Jiffy online so I could make these cookies. They are delicious!!! Will definitely make again.

I am sooo happy I found this copycat recipe!  I bought these from Subway 2 days ago for the first time. OMG they are sooooo  AWESOME!!  I am making these tomorrow and plan on taking them to my brother's birthday party I know they will be a hit!!  Oh yeah I use salted butter in my baking as well.  I saw one of the cooking shows and they spoke about which to use and the baker said to use salted.  Because a pinch of salt brings out the flavor in foods.  This would be a great one to try one of each to see if that is true.  So thrilled I found you!!

https://www.youtube.com/watch?v=cOZYIOGI5NE

Learn how to make raspberry cheesecake copycat cookies. They are so good and you can make them for a fraction of the price. Everyone will enjoy!
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How to Make the BEST Raspberry Cheesecake Cookies- Subway Copycat

These Raspberry Cheesecake cookies are a soft, graham cracker cookie topped with cheesecake frosting, and a drizzle of tart raspberry sauce. The cookies bring the flavor of Raspberry Cheesecake into a chewy cookie, and every bite tastes like heaven! Plus they&#39;re even better than you can get from the cookie shop!

Crumbl Raspberry Cheesecake Cookies

Unsalted Butter ((1 Stick, room temperature))

Brown Sugar

Sugar

Large Egg

tsp Vanilla Extract

All Purpose Flour

Graham Cracker Cookie Crumbs ((Divided))

tsp Baking Soda

tsp Baking Powder

Salt

oz Cream Cheese ((1 block, room temperature))

Raspberry Preserves ((For Drizzling))

Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper, and set it aside.

Cream the butter, brown sugar, and granulated sugar in a large mixing bowl until combined, and light and fluffy, about 2 to 3 minutes. 1/2 cup Unsalted Butter, 3/4 cup Brown Sugar, 1/4 cup Granulated Sugar

Add in the egg, and vanilla extract and mix until combined. 1 Large Egg. 1 tsp Vanilla Extract

Add in the dry ingredients; flour, 1 cup of the graham cracker crumbs, baking soda, baking powder, and salt and mix until you have a thick cookie dough. 1 1/4 cup All Purpose Flour, 1 1/2 cup Graham Cracker Cookie Crumbs, 3/4 tsp Baking Soda, 1/2 tsp Baking Powder, 1/2  tsp Salt

Portion the dough into 1/4 cup portions, and roll them into round balls.

Roll the balls of cookie dough into the remaining 1/2 cup of the graham cracker crumbs, and place them on the prepared cookie sheet, at least 3 to 4 inches apart. (Only 6 cookies per sheet).

For the Graham Cracker Cookies:

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