Raspberry Cheesecake Cookies

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Everything you love about Subway’s Raspberry Cheesecake Cookies, but with a cake mix instead.


1 vanilla cake mix (15.25 oz.)
1 8 oz. softened brick cream cheese
1/2 cup softened butter
a single egg
1 tsp vanilla extract
1 bag of freeze-dried raspberries, 1.25-1.3 oz.
white chocolate chips (1/2 cup)


Preheat the oven to 350 degrees Fahrenheit. In a medium mixing bowl, combine the cake mix, cream cheese, butter, egg, and vanilla essence.

Mix until everything is thoroughly blended and thick, either with a handheld mixer or by hand. Combine the freeze-dried raspberries and white chocolate chips in a bowl. By hand, mix the ingredients in the dough until they are uniformly distributed. NOTE: You don’t want to break up the raspberries, so mix lightly.

Using a medium scoop, scoop heaping scoops of dough onto a parchment or silicone-lined baking sheet. Gently push down on the top of each cookie with your fingertips, palm of your hand, or bottom of glass.

Bake for 9-11 minutes, or until the edges are firm; they will seem undercooked at first, but that’s okay.

Remove the cookies from the oven and cool for 10 minutes on the baking sheet. Allow cooling entirely on a cooling rack. Cookies may be kept at room temperature for 4-5 days or frozen for up to 3 months in an airtight container.

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