Raspberry Cheesecake Cookies (Subway Copycat)

Raspberry cheesecake cookies are the thick, bakery-style cookie you’ve probably picked up at Subway without realizing how simple they are to make at home. Soft dough studded with white chocolate, swirled through with tangy cream cheese and real raspberry jam.

You mix, scoop, and bake in under 30 minutes, so this is an easy one to pull off on a weeknight when you want something sweet without a long ingredient list.

Why I Love This Recipe

The cream cheese cubes stay soft even after baking, so every few bites you hit a dense, tangy pocket against the chewy cookie around it.

Real raspberry jam swirled into the dough gives you a tart edge that cuts through all the sweetness from the white chocolate chips.

I like that the dough needs no chilling. Mix it, scoop it, bake it, and the edges still set up with a soft middle every time.

Recipe Ingredients

• 2 1/4 cups all-purpose flour – spooned and leveled so the cookies don’t spread too thin
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened – room temp so it creams smooth
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar – for chew and a bit of caramel color
• 1 large egg
• 1 tsp vanilla extract
• 4 oz cream cheese, cold and cut into small cubes – cold cream cheese holds its shape while baking instead of melting away
• 1 cup white chocolate chips
• 1/3 cup raspberry jam or preserves – seedless swirls the cleanest

Variations / Substitutions

• Different jam – Swap the raspberry jam for strawberry or blackberry preserves for a different tart note against the white chocolate.
• Sugar swap – Use coconut sugar in place of the brown sugar for a deeper, more caramel-leaning flavor.
• Add spice – A pinch of cinnamon or a scrape of orange zest in the dough plays well against the tart jam.
• Dairy-free version – Use dairy-free butter, dairy-free cream cheese, and dairy-free white chocolate chips. The texture stays close to the original.
• Acid boost – A few drops of lemon juice stirred into the jam before swirling sharpens the raspberry flavor. If you like this one, you’ll probably like my thick and chewy chocolate chip cookies too.

How To Make Raspberry Cheesecake Cookies

Step 1: Cream the Butter and Sugars

Preheat the oven to 350°F (175°C). In a large bowl, beat the 3/4 cup softened butter with the 3/4 cup granulated sugar and 3/4 cup packed brown sugar until light, about 2 minutes. Beat in the 1 large egg and 1 tsp vanilla extract until fully combined.

The mixture should look pale and a little fluffy, almost like whipped frosting, and cling to the beaters when you lift them out.

Step 2: Mix in the Dry Ingredients

In a separate bowl, whisk together the 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Add this to the butter mixture and mix on low speed until no dry streaks remain, about 1 minute.

The dough will turn thick and pull away from the sides of the bowl. Stop mixing as soon as the flour disappears, since overworking the dough here is what makes cookies turn out tough instead of chewy.

Step 3: Fold in the White Chocolate

Add the 1 cup white chocolate chips and fold them in with a spatula until they’re spread evenly through the dough.

You want to see chips in every scoop, not clumped in one spot, so give the dough a full turn or two with the spatula from the bottom up.

Step 4: Swirl the Raspberry Jam and Cream Cheese

Scoop the dough into 2 tbsp portions onto a parchment-lined baking sheet, spacing them 2 inches apart. Press 3 to 4 cubes of the 4 oz cold cream cheese into the top of each ball, then dollop about 1/2 tsp of the 1/3 cup raspberry jam over the cream cheese. Drag a toothpick through the jam a couple times to swirl it.

You’ll see a pink marbled pattern form against the pale dough, with the cream cheese peeking through in spots. Don’t overwork the swirl. A couple of light passes with the toothpick is all it needs.

Step 5: Bake and Finish the Cookies

Bake at 350°F (175°C) for 11 to 13 minutes, until the edges look set and lightly golden but the centers still look a little underdone. The jam will bubble slightly at the surface and turn glossy.

Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack. Finish with a light drizzle of extra jam over the warm tops before serving, the swirl will still be soft and shiny at this point.

Recipe Tips

• Use a 2 tbsp cookie scoop so every cookie bakes at the same rate and the centers stay soft at the same time as the edges set.
• If your kitchen is warm, set the scooped dough balls in the fridge for 10 minutes before baking so they hold their shape instead of spreading thin.
• Leftover jam swirl on the spoon doesn’t go to waste, save it and spoon a little extra over the cookies right after they come out of the oven.
• Check your cream cheese cubes are cold, not room temp, going into the dough. Warm cream cheese sinks and melts flat instead of staying in visible pockets.

Bake times run a little differently depending on cookie size, and the centers are done at 200-205°F (93-96°C) internally even though they’ll still look soft on top:

Cookie Size	Scoop	Bake Time
Small	1 tbsp	8-9 minutes
Standard	2 tbsp	11-13 minutes
Bakery-style	1/4 cup	15-17 minutes

How To Store

Refrigerate: Keep cookies in an airtight container in the fridge for up to 5 days, since the cream cheese filling means they shouldn’t sit out at room temperature for long.

Reheating: Warm a cookie in the microwave for 10 to 12 seconds to soften the cream cheese pockets and bring back that just-baked texture.

Frequently Asked Questions

Can I use fresh raspberries instead of jam?

You can, but mash them first and cook them down with a spoonful of sugar for a few minutes so they thicken. Straight fresh raspberries release too much water and make the dough soggy.

Can I freeze the cookie dough?

Yes, scoop the dough and freeze the balls on a tray before baking, then transfer to a bag once solid. Bake from frozen, adding 2 to 3 extra minutes to the bake time.

Why did my cream cheese melt out flat instead of staying in pockets?

The cream cheese was probably too warm before it went into the dough. Cold, firm cubes hold their shape in the oven far better than softened cream cheese.

Can I make these into bigger bakery-style cookies?

Yes, use a 1/4 cup scoop and press in a few extra cream cheese cubes and a bigger dollop of jam. Bake for 15 to 17 minutes and check the centers reach 200-205°F (93-96°C).