Subway Raspberry Cheesecake Cookie Recipe
Create Subway's sophisticated raspberry cheesecake cookies at home. These elegant cookies combine tangy freeze-dried raspberries with creamy cheesecake flavour and white chocolate.
Contains Allergens
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Why you'll love it
The Raspberry Cheesecake cookie is Subway's most sophisticated and elegant cookie offering, combining the tangy brightness of raspberries with rich, creamy cheesecake flavour. Studded with white chocolate chips and vibrant pink freeze-dried raspberries, these cookies are as beautiful as they are delicious. The addition of cheesecake instant pudding mix creates a unique flavour profile that genuinely evokes the taste of cheesecake, while the freeze-dried raspberries provide bursts of intense fruit flavour without adding moisture that could compromise texture. These cookies are perfect for special occasions or when you want to impress with something a bit more refined than your standard chocolate chip.
About the original
Subway's Raspberry Cheesecake cookie represents the chain's most ambitious dessert innovation, attempting to capture the essence of a classic restaurant dessert in cookie form. The use of freeze-dried fruit and instant pudding mix demonstrates creative problem-solving in achieving complex flavours within the constraints of fast-food production.
This cookie has found a dedicated following among customers seeking something beyond traditional cookie flavours. Its sophisticated taste profile and elegant appearance make it particularly popular for celebrations, gifts, and those special moments when an ordinary cookie simply won't do. It demonstrates Subway's commitment to offering diverse, interesting options that go beyond fast-food expectations.
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Ingredients
- 115 g Butter — softened
- 100 g Granulated sugar
- 100 g Light brown sugar — packed
- 2 tsp Vanilla extract
- 1 piece Medium eggs — room temperature
- 190 g Plain flour
- 1 tsp Baking soda
- 4 tbsp Cheesecake instant pudding mix
- ¼ tsp Salt
- 50 g White chocolate chips
- 25 g Freeze-dried raspberries — plus extra for topping
Method
In a large bowl, beat together the softened butter, granulated sugar, and light brown sugar on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the egg and vanilla extract to the butter mixture, beating on low speed until fully combined and smooth.
In a separate bowl, whisk together the plain flour, baking soda, cheesecake instant pudding mix, and salt until well combined with no lumps.
Add the dry ingredients to the wet ingredients in three batches, beating on low speed after each addition until just combined. Don't overmix.
Gently stir in the freeze-dried raspberries and white chocolate chips using a spatula, being careful not to crush the raspberries too much.
Cover the bowl and freeze the dough for 30 minutes or until firm enough to form into balls. This step is essential for achieving the right texture.
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
Scoop 1½ tablespoons of dough and roll into 5cm (2-inch) balls. Place on the prepared baking sheets, spacing them about 7.5cm (3 inches) apart as they will spread during baking.
Bake for 10 minutes until the edges are set but the centres still appear slightly underdone.
While the cookies are still hot, immediately decorate them by pressing additional freeze-dried raspberries and white chocolate chips onto the tops. This creates a beautiful presentation and ensures the toppings stick.
Let the cookies cool on the baking sheet for 5-10 minutes before carefully transferring to a wire rack to cool completely.
Tips & Variations
- Freeze-dried raspberries can be found in the dried fruit section of most supermarkets or online. Don't substitute with fresh raspberries as they contain too much moisture.
- Cheesecake instant pudding mix is the secret ingredient that creates that authentic cheesecake flavour. Look for it in the baking aisle.
- Don't skip the freezing step! The dough needs to be very cold to prevent the cookies from spreading too thin.
- These cookies are quite delicate when warm, so be gentle when transferring them to the cooling rack.
FAQs
- Where can I find cheesecake instant pudding mix?
- Most large supermarkets stock instant pudding mixes in various flavours, including cheesecake. If you can't find it locally, it's readily available online. As a last resort, you could substitute vanilla pudding mix, though the flavour won't be quite as authentic.
- Can I use fresh or frozen raspberries instead?
- Unfortunately, no. Fresh or frozen raspberries contain too much moisture and will make the cookies soggy. Freeze-dried raspberries are essential for this recipe as they provide intense flavour without compromising texture.
- Why do I need to freeze the dough?
- This dough is particularly soft due to the pudding mix, and freezing it makes it manageable to form into balls. It also prevents excessive spreading during baking, resulting in thicker, chewier cookies with better texture.
Nutrition (per serving)
| Calories | 165 kcal |
|---|---|
| Protein | 1.8 g |
| Fat | 7 g |
| Carbs | 24 g |
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