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Subway Presents a Raspberry Cheesecake Cookie

Subway has been low-key notorious for their cookie game for some time now, and now they have a new weapon in their dessert arsenal: The Raspberry Cheesecake Cookie. The taste of cheesecake meets tangy, ripe raspberries in this latest Subway cookie iteration. The limited time menu item is now in participating stores.

By Elie Ayrouth

Elie is a product of Orange County, CA. In early 2012, his dentist diagnosed him with 8 different cavities, three of which on the same tooth, as a result of his 23-year Sour Patch Kid addiction.

36 replies on “Subway Presents a Raspberry Cheesecake Cookie”

I was able to replicate the cookie recipe pretty closely…try this.
 Raspberry Cheesecake Cookies
1/2 cup Crisco shortening
1/2 cup softened butter
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
1 dram Lorann cheesecake flavor oil (found in cake decorating supply shops)
Cream together above ingredients, then add:
2.5 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
Mix well, then stir in:
1.5 cups white baking chips
1 cup Raspberry Jammy Bits (found at King Arthur Flour)

Line a baking sheet with parchment paper, then drop tablespoonfuls of cookie dough about 2 inches apart.  Bake at 350º for 10 minutes.  Allow to cool on pans for a minute, then move to wire racks.  Yield: 2.5 dozen.  Enjoy!!!!

I was able to replicate the cookie recipe pretty closely…try this.
 Raspberry Cheesecake Cookies
1/2 cup Crisco shortening
1/2 cup softened butter
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
1 dram Lorann cheesecake flavor oil (found in cake decorating supply shops)
Cream together above ingredients, then add:
2.5 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
Mix well, then stir in:
1.5 cups white baking chips
1 cup Raspberry Jammy Bits (found at King Arthur Flour)

Line a baking sheet with parchment paper, then drop tablespoonfuls of cookie dough about 2 inches apart.  Bake at 350º for 10 minutes.  Allow to cool on pans for a minute, then move to wire racks.  Yield: 2.5 dozen.  Enjoy!!!!

I agree with everyone else these cookies are sooooooo good I hope they keep them around…I would love to make them at home so PLEASE share your receipe I would really really appreciate it!!! Thank You!! – KIM –

I have part of it figured out, I used Cheesecake Instant Pudding ( 1 cup ) in my Sugar Cookie recipe, make the pudding and let it set for 10 minutes then use it in the recipe. I also added the white chocolate chips but still can’t figure out the raspberry part other then using plain raspbery jam on top. If you have to add more flour to your recipe don’t forget to add more baking soda too.

Well….having eaten your cookies Moe, Moe….I can tell you….Subway has nuttin on you!! If you decide you want to try this with some ‘home grown’ raspberries…don’t forget Joan has three rows of raspberry bushes………

I wrote down the recipe on this site about 3 or 4 days ago. The cookies turned out really good but I can’t figure out the raspberry part so I just put jam on top of each cookie, just a little. Good luck Linda.

Yes, I added it to my sugar cookie recipe. My cookies were a little flat because I had to add more flour and forgot to also add more baking sode. Good Luck !!

There isn’t a lick of white chocolate in these cookies. Please stop kidding yourselves. As for the raspberry part, is it really that hard to find dried or frozen raspberries? I suggest everyone take their favorite FROM SCRATCH sugar cookie recipe, add some sweetened cream cheese cubes (get your cream cheese down to room temperature, add some sugar and some vanilla, and stick it in the freezer to set, cut into cubes), and dried raspberries. Voila!!!

Here it is on Spunkmeyer website (notice 3rd row down):
Raspberry Cheesecake Ingredients: Enriched Bleached Flour (Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, White Chocolate Chips (Sugar, Cocoa Butter, Whole Milk Powder, Nonfat Dry Milk, Soy Lecithin, Artificial Flavor), Raspberry Bits (Sugar, Dextrose, Partially Hydrogenated Cottonseed and/or Soybean Oils, Fructose, Raspberry Powder, Wheat Flour and/or Corn Flour, Citric Acid, Artificial Colors [FD&C Red #40, Blue #2 Lake], Natural Flavor), Margarine (Palm Oil, Water, Salt, Mono- and Diglycerides, Natural Flavor, Vitamin A Palmitate, Beta Carotene), Neufchatel Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Stabilizer [Carob Bean and/or Guar and/or Xanthan Gums]), Eggs, Butter, Invert Sugar, Maltodextrin, Natural and Artificial Flavors, Baking Soda, Lemon Puree, Salt, Artificial Color Yellow 5.Contains: Wheat, Eggs, Soybeans, Milk and Yellow

I tore apart a frozen unbaked Subway Cheesecake Cookie tonight. (I have read everybody’s comments and recipes regarding this cookie and I have quizzed 2 Subway employees.)  I can tell you that in this 1.7 ounce cookie dough there are approximately:
 
.5 oz  or 27 white chips of some kind
.1 oz or 7 very small Raspberry bits just like you find in the Jiffy Raspberry Muffin Mix
1.1oz Cookie dough that is possibly flavored with raspberry flavoring

This cookie dough is definitely not a sugar cookie recipe.  One employee says the bits are part cheesecake and part white chocolate.  Another says they are cheesecake.   I think they are white morsels. There are no nuts of any kind in this dough both said. 

I have made Rach baby’s recipe with the brown sugar/white sugar, cornstarch and fresh raspberries.  But the fresh raspberries are not the answer because they are not sweet enough.

I am trying Jan Marie’s recipe using the raspberry muffin mix, brown sugar, cream cheese without the nuts next.  I will use my kitchen scale to get the 1.7 ounce cough weight, too. 

I am intrigued with a comment to try making my own cream cheese-sugar-vanilla recipe and freeze it before chopping it up and adding to my dough. 

Walmart is the source for the raspberry flavoring as well as the raspberry muffin mix.

I plan to enter this cookie in a charity baking contest in August.  So I need to know if anyone else has a successful recipe.  Thanks.

I have now perfected the Subway Raspberry Cheesecake cookie recipe.  It is a dead ringer for the original cookie I purchased at Subway 2 weekends ago.  I tried Jan Marie’s recipe using the Jiffy raspberry muffin mix and found that result was too cake-like.  It is delicious but is not the chewy product that Subway sells. 

I tried Dana’s brown, white sugars, corn starch and real raspberries but the product was too flat and the raspberries were not sweet enough.  BUT Dana is on the right track.  The cookie is chewy.

I read all the comments and suggestions from all the websites out there.  The raspberry bits are not important except for color.  The raspberry flavoring takes care of that taste. You might try King Arthur’s Raspberry Bits purchased online if you do not like to sift the muffin mix for the bits in my recipe.  It is not the same as the Subway cookie, however.  Walmart is the source for the raspberry muffin mix and the raspberry flavoring.

Here is my recipe.  It is a take-off on Dana’s recipe and definitely a great copycat result.  Thanks to all of you and especially Dana. 

Raspberry Cheesecake Cookies

Makes 16 Subway size cookies (1.7oz raw dough)

Sift the raspberry pieces from one Jiffy Raspberry Muffin Mix 7 oz box.  Save the muffin mix for another use. 
8 T. butter, softened
4 oz. cream cheese, softened
1/2 c. packed brown sugar
1/2 c. white granulated sugar
1 large egg
1/2 t. vanilla
1 t. raspberry flavoring
1 T. heavy cream
1/2 t. baking soda
3/8 t. salt
4 T. cornstarch
1 1/2 c. flour
1 1/2 c. Hershey’s white chocolate morsels

1.  Cream butter and cream cheese and both sugars with an electric mixer.  Beat in the egg, vanilla, raspberry flavoring and cream.  Then beat in the baking soda, salt and cornstarch.  Add the flour, stirring by hand until just blended.  Stir in the white chocolate pieces and a few of the reserved raspberry pieces.
2.  Refrigerate this dough for 2 hours.
3.  Preheat the oven to 360 degrees.
4.  Weigh the cookie dough to 1.7 oz, and form a ball for each cookie.  Place on parchment paper covered cookie sheet.  Leave enough room on the cookie sheet because these do spread to Subway size. Refrigerate the remaining dough between pans. 
5.  Press 8 bits of reserved raspberry bits into the top of each cookie ball.  
6.  Bake for approximately 12 minutes, turning each pan once.  Take out of the oven as soon as the edges just start to brown.  Allow to rest on the pan for one minute and pull parchment paper off the cookie sheet to finish cooling.

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