Home » Desserts » Cookies » Raspberry Cheesecake Cookies + Video
July 22, 2018 (last updated Dec 14, 2021) by Amber Brady87
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Raspberry Cheesecake Cookies are soft, chewy, and fruity! The best part is that they are made with a muffin mix which makes it a super easy dessert!
I re-made these cookies along with my blueberry cheesecake cookies for the fourth of July, and took the opportunity to re-photograph them. My original image below (from 5 years ago) wasn’t that bad, but it’s always fun to update some old pictures.
It really is a shame I don’t get to make my older recipes very often. I’m always trying new ones, but that doesn’t mean I love them any less. These raspberry cheesecake cookies were just as delicious as I remember them. It’s been a while, but I’m happy I had the excuse to make them again.
Raspberry Cheesecake Cookies
These raspberry cheesecake cookies come together quickly because they start with a muffin mix! It’s a super versatile recipe. Just use your favorite flavor of muffin mix. Cream cheese in the batter makes the cookies soft, tender, and chewy.
White chocolate chips add just the right touch of sweetness and richness. Talk about a semi-fancy, high-class cookie to share with friends! Apparently these are similar to the raspberry cheesecake cookies from Subway too! Awesome!
Raspberry Cheesecake Cookies
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes
Yield: 2 to 3 dozen cookies
Ingredients
- 4 oz cream cheese
- 1/2 cup butter flavored Crisco shortening
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 tsp vanilla
- 2 (7oz) boxes Jiffy Raspberry Muffin Mix
- 1/2 cup all-purpose flour
- 1 cup white chocolate chips
Instructions
- Cream the cream cheese, Crisco, and brown sugar together. Add the egg and vanilla. Blend. Scrape bowl.
- Add muffin mix and flour. Mix until just incorporated.
- Fold in white chocolate chips. Scoop 1½ Tbsp balls of dough onto parchment lined baking sheets.
- Bake at 325 degrees Fahrenheit for 14 minutes.
Nutrition Information:
Yield: 24
Amount Per Serving:Unsaturated Fat: 0g
Recipe altered from The Inspiration Café
*Originally Published 7/23/13. New photos added and post updated 7/5/18.
Cookies
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Wendy — Reply
I was trying another recipe and the store didn’t have everything. I bought fresh raspberries how can I incorporate them into this recipe?
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Amber Brady — Reply
Hi Wendy. If you have fresh raspberries you might want to try this recipe instead: https://www.dessertnowdinnerlater.com/raspberry-chocolate-chip-cookies/
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Lori Lees — Reply
Hi, just made theses. Can I freeze for a few days then take them out? Will they be still good?
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Kalene — Reply
When I printed this recipe off back in 2015, it did not say the brown sugar was supposed to be packed. I decided to look the recipe up to see if anyone commented about theirs not spreading either. Then I see on this version that it does say the brown sugar is to be packed. Such a HUGE difference in the outcome of the cookie.
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Micahla Anderson — Reply
I packed mine and it still did not spread!
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Amber Brady — Reply
There are two reasons this could happen. You’re packing the flour into the cup so there is too much, or you aren’t creaming the fats and sugar long enough.
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Amber Brady — Reply
Hi Kalene,
My recipe writing back in 2015 was a little more old-fashioned. Assuming everyone knows to pack brown sugar when measuring. I am learning that is not always the case. I’m trying to provide more helpful information these days. Thanks for trying it again. Sorry for the misunderstanding the last time.
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Jackie Howe — Reply
Can these be frozen?
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Amber Brady — Reply
Yes.
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susiewulf0617@gmail.com — Reply
Can i substitute butter for the Crisco?
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Amber Brady — Reply
Hi Susie, other readers have used butter with success. Enjoy!
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Michelle R Eskew — Reply
These look great for the summer . To try with something or alone. Nice treat for the summer with something nice to drink for the July Fourth coming up beautiful tray of mixtures to do.
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Jillian M. — Reply
I don’t normally write reviews but these cookies are AMAZINGLY DELICIOUS and it would be criminal not to. I was a little nervous initially because they were *really* soft coming out of the oven so I couldn’t tell if the 14 minutes was enough time. After letting them sit on the baking sheet for 5 mins and then transferring them to a cooling rack, it was actually the perfect time. Thanks SO much for this recipe. It’s one for the ages (and for the favorites list.)
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Amber Brady — Reply
Jillian, Thank you for taking the time to leave a review! So glad you are enjoying this recipe.
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87 Comments on “Raspberry Cheesecake Cookies + Video”
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
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