There is something about Subway raspberry cheesecake cookies that makes it almost impossible to walk past the display case without grabbing one. That perfect combination of a crispy golden edge, a soft creamy center, and that unmistakable fruity cheesecake flavor is the kind of thing that stays on your mind long after the last bite.
If you’ve been searching for a raspberry cheesecake cookie recipe that actually captures that same magic at home, your search ends right here. This copycat Subway raspberry cheesecake cookie recipe is completely vegan, beginner-friendly, and comes together with ingredients you can easily find anywhere.
From the UK to anywhere else around the world, learning how to make raspberry cheesecake cookies Subway-style has never been this simple or this delicious. Serve alongside Double Chocolate Chip Cookies or a chocolate cookie platter for an indulgent bakery-style treat.
What Do They Taste Like?
These raspberry cheesecake cookies taste like a dream combination of two beloved desserts baked into one perfect bite. The cream cheese brings a subtle tang and richness that mimics actual cheesecake filling, while the fruity muffin mix base delivers a bright, berry-forward sweetness.
The vegan white chocolate chips melt into the cookie as it bakes, adding creamy pockets of sweetness throughout. The edges come out beautifully golden and crispy while the center stays soft, pillowy, and almost gooey.
Every single bite feels indulgent, layered, and satisfying – exactly what you’d expect from a Subway-style cheesecake cookie, but made entirely from plant-based ingredients.
Subway Raspberry Cheesecake Cookie Ingredients You’ll Need
For the Raspberry Cheesecake Cookies:
- 4 oz vegan cream cheese (e.g., Tofutti), at room temperature
- 4 oz vegan butter (e.g., Earth Balance), at room temperature
- ¼ cup sugar
- 2 vegan eggs (made with 2 tablespoons egg replacer + 4 tablespoons water)
- ½ teaspoon baking soda
- 2 boxes blueberry or raspberry muffin mix (vegan)
- 1½ cups vegan white chocolate chips
Kitchen Utensils You’ll Need
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Small bowl (for preparing vegan eggs)
- Cookie scoop or tablespoon
- Baking sheet or tray
- Parchment paper or silicone baking mat
- Wire cooling rack
- Plastic wrap or bowl cover (for chilling)
Preparation Time, Cooking Time, and Servings
- Prep Time: 15 minutes
- Chill Time: 1–2 hours
- Bake Time: 10–13 minutes (per batch)
- Total Time: Approximately 1 hour 45 minutes
- Yield: 30+ cookies
How to Make Subway Raspberry Cheesecake Cookies – Step-by-Step Instructions
Step 1: Soften Your Base Ingredients
Make sure your vegan cream cheese and vegan butter are both at room temperature. If needed, microwave them in short 10-second bursts until they’re soft and easily mixable but not fully melted.
Step 2: Cream Together the Butter and Cream Cheese
In a large mixing bowl, combine the vegan cream cheese and vegan butter. Mix thoroughly until the two are fully blended into a smooth, creamy base with no lumps remaining.
Step 3: Add the Sugar
Add ¼ cup of sugar to the cream cheese and butter mixture. Mix well until the sugar is fully incorporated and the mixture looks light and fluffy.
Step 4: Prepare the Vegan Eggs
In a small bowl, combine 2 tablespoons of egg replacer with 4 tablespoons of water. Stir well and let it sit for about 1 minute until it thickens slightly into an egg-like consistency.
Step 5: Add Baking Soda and Vegan Eggs
Add ½ teaspoon of baking soda directly to the cream cheese mixture.
Then pour in the prepared vegan eggs and mix everything together until thoroughly combined.
Step 6: Fold in the Muffin Mix
Add both boxes of vegan blueberry or raspberry muffin mix to the bowl. Stir until a thick, cohesive cookie dough forms.
Don’t overmix – just stir until no dry streaks remain.
Step 7: Add the White Chocolate Chips
Fold in 1½ cups of vegan white chocolate chips using a rubber spatula. Distribute them evenly throughout the dough for consistent sweetness in every cookie.
Step 8: Chill the Dough
Cover the bowl loosely and refrigerate the dough for 1–2 hours. Chilling is essential – it firms up the dough, prevents the cookies from spreading too thin, and deepens the overall flavor.
Step 9: Scoop and Bake
Once chilled, preheat your oven according to the muffin mix package instructions. Line your baking sheet with parchment paper. Scoop the dough into evenly sized balls and place them on the prepared baking sheet with enough space between each.
Bake until the edges are golden and crispy while the centers remain soft. Let them cool on a wire rack for at least 5 minutes before serving.
Customization and Serving Ideas for Subway Raspberry Cheesecake Cookies
This raspberry cheesecake cookie recipe is wonderfully flexible. Once you’ve nailed the base, there are so many delicious ways to make it your own and serve it creatively:
1. Use Actual Raspberry Muffin Mix
The original recipe uses blueberry muffin mix simply because raspberry wasn’t locally available. If you can find a vegan raspberry muffin mix – especially common in the UK – use it for a more authentic Subway raspberry cheesecake cookie flavor that’s brighter, tangier, and truer to the original.
2. Add a Raspberry Jam Swirl
Before chilling the dough, gently swirl a few teaspoons of seedless raspberry jam throughout the bowl. This creates beautiful ribbons of fruity flavor baked right into each cookie, intensifying that cheesecake-and-berry experience in every single bite.
3. Drizzle With White Chocolate
Once the cookies have cooled, melt a handful of vegan white chocolate chips and drizzle over the tops for a bakery-style finish. It adds extra sweetness, a gorgeous visual appeal, and makes them look just as impressive as they taste.
4. Serve Warm With Vegan Ice Cream
Place a freshly baked, still-warm cookie on a plate and top it with a scoop of vegan vanilla or strawberry ice cream. The contrast of the warm, crispy-edged cookie against the cold, creamy ice cream is an absolutely show-stopping dessert combination.
5. Make Cookie Sandwiches
Spread a thin layer of vegan cream cheese frosting or raspberry jam between two cookies to create indulgent cheesecake cookie sandwiches. These work beautifully as a party dessert, lunchbox treat, or afternoon snack that looks far more impressive than the effort required.
6. Add Freeze-Dried Raspberries
Fold a handful of crushed freeze-dried raspberries into the dough alongside the white chocolate chips. They add an intense, concentrated raspberry flavor and a beautiful pop of color without adding extra moisture that could affect the cookie texture.
7. Gift Them in a Cookie Box
These cookies make an incredible edible gift. Stack them in a kraft paper box lined with tissue paper, tie it with a ribbon, and you’ve got a thoughtful, homemade present perfect for birthdays, holidays, or just because. They stay fresh and delicious for days, making them ideal for gifting.
Pro Tips for the Best Copycat Subway Raspberry Cheesecake Cookies
Baking perfect Subway raspberry cheesecake cookies at home comes down to a few key techniques. Follow these tips and your cookies will come out bakery-quality every single time:
1. Don’t Skip the Chilling Step
Refrigerating the dough for 1–2 hours is not optional – it’s essential. Chilling solidifies the fat in the dough, which means your cookies won’t spread out into flat, thin discs during baking. You’ll get that perfect thick, soft center with beautifully golden crispy edges every time.
2. Use Room Temperature Cream Cheese and Butter
Cold cream cheese and butter don’t blend smoothly and can leave lumps throughout your dough. Always bring them to room temperature before mixing. This ensures a silky, cohesive dough that bakes evenly and delivers a consistent cheesecake-like texture in every cookie.
3. Let the Egg Replacer Sit
After mixing your egg replacer with water, give it a full minute to rest and thicken before adding it to the dough. This activates its binding properties properly, helping your cookies hold their shape during baking and preventing them from crumbling once cooled.
4. Don’t Overmix the Dough
Once you add the muffin mix, stir just until the dry ingredients are incorporated. Overmixing develops too much gluten structure, which can make your cookies tough and dense rather than soft and tender. A light hand at this stage makes a huge difference.
5. Use a Cookie Scoop for Uniform Size
A cookie scoop ensures every cookie is the same size, which means they all bake evenly and finish at the same time. Inconsistent sizing leads to some cookies being overbaked while others are underdone – a small tool that makes a big difference in results.
6. Watch the Oven Carefully
Because muffin mixes can vary between brands, baking times may differ slightly. Start checking your cookies 2 minutes before the suggested time. You want the edges to look set and golden while the center still looks slightly underbaked – they will firm up perfectly as they cool on the rack.
7. Store Them Properly to Maintain Texture
To keep that perfect crispy edge and soft center, store your cooled cookies in an airtight container at room temperature with a small piece of bread inside the container. The bread absorbs excess moisture and keeps the cookies from going soft and soggy over time.
Storage and Reheating Guidance
Store baked cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, refrigerate for up to 1 week. To reheat, pop a cookie in the microwave for 10–15 seconds to restore that fresh-baked softness. Unbaked dough can be refrigerated for up to 48 hours before baking.
Subway Raspberry Cheesecake Cookie Recipe
There is something about Subway raspberry cheesecake cookies that makes it almost impossible to walk past the display case without grabbing one. That perfect combination of a crispy golden edge, a soft creamy center, and that unmistakable fruity cheesecake flavor is the kind of thing that stays on your mind long after the last bite. If you’ve been searching for a raspberry cheesecake cookie recipe that actually captures that same magic at home, your search ends right here.
Ingredients
- 4 oz vegan cream cheese (e.g., Tofutti), at room temperature
- 4 oz vegan butter (e.g., Earth Balance), at room temperature
- ¼ cup sugar
- 2 vegan eggs
- ½ teaspoon baking soda
- 2 boxes blueberry or raspberry muffin mix
- 1½ cups vegan white chocolate chips
Instructions
Step 1: Soften Your Base Ingredients
Make sure your vegan cream cheese and vegan butter are both at room temperature. If needed, microwave them in short 10-second bursts until they’re soft and easily mixable but not fully melted.
Step 2: Cream Together the Butter and Cream Cheese
In a large mixing bowl, combine the vegan cream cheese and vegan butter. Mix thoroughly until the two are fully blended into a smooth, creamy base with no lumps remaining.
Step 3: Add the Sugar
Add ¼ cup of sugar to the cream cheese and butter mixture. Mix well until the sugar is fully incorporated and the mixture looks light and fluffy.
Step 4: Prepare the Vegan Eggs
In a small bowl, combine 2 tablespoons of egg replacer with 4 tablespoons of water. Stir well and let it sit for about 1 minute until it thickens slightly into an egg-like consistency.
Step 5: Add Baking Soda and Vegan Eggs
Add ½ teaspoon of baking soda directly to the cream cheese mixture. Then pour in the prepared vegan eggs and mix everything together until thoroughly combined.
Step 6: Fold in the Muffin Mix
Add both boxes of vegan blueberry or raspberry muffin mix to the bowl. Stir until a thick, cohesive cookie dough forms. Don’t overmix – just stir until no dry streaks remain.
Step 7: Add the White Chocolate Chips
Fold in 1½ cups of vegan white chocolate chips using a rubber spatula. Distribute them evenly throughout the dough for consistent sweetness in every cookie
Step 8: Chill the Dough
Cover the bowl loosely and refrigerate the dough for 1–2 hours. Chilling is essential – it firms up the dough, prevents the cookies from spreading too thin, and deepens the overall flavor.
Step 9: Scoop and Bake
Once chilled, preheat your oven according to the muffin mix package instructions. Line your baking sheet with parchment paper. Scoop the dough into evenly sized balls and place them on the prepared baking sheet with enough space between each. Bake until the edges are golden and crispy while the centers remain soft. Let them cool on a wire rack for at least 5 minutes before serving.
Notes
Store baked cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, refrigerate for up to 1 week. To reheat, pop a cookie in the microwave for 10–15 seconds to restore that fresh-baked softness. Unbaked dough can be refrigerated for up to 48 hours before baking.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 70
Common Queries and FAQs
Here, we’ve got you covered with some common questions about the Subway Raspberry Cheesecake Cookie Recipe that people often ask.
What are Subway raspberry cheesecake cookies made of?
Subway’s raspberry cheesecake cookies are made with a creamy cheesecake-inspired base combined with a berry-flavored dough and sweet white chocolate chips. This homemade copycat version uses vegan cream cheese, vegan butter, sugar, egg replacer, baking soda, raspberry or blueberry muffin mix, and vegan white chocolate chips to recreate that same irresistible flavor and texture.
Are Subway raspberry cheesecake cookies vegan?
Subway’s original cookies are not typically vegan. However, this copycat Subway raspberry cheesecake cookie recipe is completely plant-based, using vegan cream cheese, vegan butter, and an egg replacer in place of traditional dairy and eggs – making it perfect for vegans and those with dairy or egg sensitivities.
Can I get this Subway raspberry cheesecake cookie recipe in the UK?
Absolutely! This subway raspberry cheesecake cookie recipe UK version is completely achievable with ingredients readily available at most UK supermarkets and health food stores. Vegan cream cheese, plant-based butter, and egg replacers are widely stocked. For the muffin mix, look for vegan-friendly options at Tesco, Sainsbury’s, or Holland & Barrett.
Can I use regular non-vegan ingredients instead?
Yes, this recipe works just as well with conventional ingredients. Simply substitute regular cream cheese, regular butter, and 2 whole eggs in place of the vegan alternatives. The flavor and texture will be very similar, though slightly richer with traditional dairy products.
Why does my cookie dough feel too soft before baking?
This is completely normal and expected with this recipe. The combination of cream cheese and butter creates a very soft dough that needs refrigeration to become workable. If the dough still feels too soft after 2 hours of chilling, return it to the fridge for another 30 minutes before scooping and baking.
Can I freeze the cookie dough for later use?
Yes! Scoop the chilled dough into individual cookie balls, place them on a parchment-lined tray, and freeze until solid. Then transfer to a freezer-safe bag and store for up to 2 months. Bake directly from frozen, adding 2–3 extra minutes to the bake time.
Can I make these cookies without muffin mix?
The muffin mix is what gives these cookies their distinctive flavor, color, and texture. If you can’t find a suitable vegan muffin mix, you can try making a homemade version using all-purpose flour, sugar, baking powder, and freeze-dried raspberry powder – though results may vary slightly from the original recipe.
There you have it – a complete, easy-to-follow copycat Subway raspberry cheesecake cookie recipe that delivers everything you love about the original, entirely from your own kitchen. Crispy edges, a soft and creamy center, fruity berry flavor, and melty white chocolate chips in every bite – these cookies truly have it all.
Whether you’re baking for a crowd, treating yourself after a long day, or looking for a show-stopping vegan dessert, this raspberry cheesecake cookie recipe will never let you down. Bake a batch this weekend and discover just how easy it is to bring that Subway magic home!
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