There should be no surprise when these Raspberry Cheesecake Cookies get eaten up as quickly as they're made. From start to finish, this cheesecake cookie recipe takes just 30 minutes to make! Go ahead and indulge - they're just that good! These cookies are keto, low carb, gluten-free, sugar-free, and delicious.
Cheesecake cookies are one of my favorite cookie recipes to make. They're incredibly addictive and full of flavor that I literally just can't say "no". I swear that I don't know how they get eaten so fast but in reality, it's me. I just love how they taste.
I love baking in the kitchen and the raspberry flavor of these cookies brings me great joy! These raspberry cheesecake cookies remind me a bit of a jam thumbprint cookie center mixed with the crunch of a shortbread cookie. Perfection with every bite!
If you're a fan of eating a Subway, there's a good chance that the flavor of these cookies might remind you of the Subway Raspberry Cheesecake Cookies that used to be sold there. (They still might be but I feel as though they've since been discontinued.)
Salted Butter - The added salt in the butter is actually a good flavor enhancer for these cookies. If you want to use unsalted butter, you can as well.
Almond Flour - I like to use blanched almond flour when I'm baking anything from cookies to cakes. It always does a great job.
Coconut Flour - Using coconut oil adds a good texture to the cookies as well as an underlying hint of coconut flavor.
Joy Filled Eats Sweetener - This is my go-to sweetener for all my baking needs.
Gelatin - Adding the gelatin is what creates the texture of the shortbread cookie.
Vanilla - Pure vanilla extract is best.
Cream Cheese - Make sure to let it get to room temperature so it blends nice and creamy.
Sugar Free Raspberry Jam - You can use a store-bought jam or make your own by using raspberries in this recipe.
Sugar Free White Chocolate Chips - Easy to find online and at most supermarkets.
Coconut Oil - Used with white chocolate chips to create a smooth texture.
How To Make Raspberry Cheesecake Cookies
This is a shortened version of the cookie recipe. Scroll to the bottom for the full directions and measurements.
Step One: Preheat the oven to 350 degrees.
Step Two: Combine the ingredients needed to make the shortbread cookies in the food processor and mix.
Divide into 12 balls and put on the baking sheet. Make a well with your thumb.
Step Three: Now that you've made the dough, it's time to get started on making the filling. Combine the ingredients for the cream cheese filling and then swirl in the jam. Don't mix it in completely.
Step Four: Add the filling in the wells of the cookies.
Step Five: Bake the raspberry cheesecake cookies for 16-18 minutes.
Step Six: Optional but recommended. Just drizzle the melted chocolate chips on top of the cookies.
Expert Tip: Once I've drizzled the white chocolate on all the cookies I move them to a fresh sheet of waxed paper to set. This helps the chocolate not crack off around the edges when you move them to a plate or storage container.
Variations + Substitutions
Jam - I love the raspberry flavor but you can easily change the flavor of the jam. Use any other type of sugar free jam that you have or can find. This sugar-free blueberry jam is an excellent choice. You can also add preserves.
Dark Chocolate - White chocolate drizzled on top is my favorite but you can also try sugar free semi-sweet chocolate or dark chocolate as well.
Caramel - Sub in a brown sugar sweetener for the granulated white sugar sweetener in the cookies and fill the well with sugar free caramel sauce after they bake. Sprinkle with coarse salt.
Berries - Top the baked raspberry cheesecake cookies with fresh berries if you'd like.
How do you stop cookies from sticking to the baking sheet?
The easiest way to get your cookies off the baking pan without breaking them is to put parchment paper down first on the pan. You can put the cookie sheet in the oven with the parchment paper, too.
How do you get these cookies to bake the same size?
There's a little trick to it! I like to use a cookie scoop for my cookie dough because that helps to keep all the cookies the same size as I'm scooping out the dough and putting it on the baking sheet.
How long can you store these copycat Subway cookies?
As long as you store them in an airtight container, you can keep them in the fridge for up to 1 week. You can also add these cookies to the freezer and freeze them for up to 3 months.
How can you tell when cookies are done baking?
The easiest way to tell that these raspberry cheesecake cookies are done baking is to look at the edges of the cookie and the top of the cookie area that isn't covered by jam.
Once you start to see a golden brown coloring, that's your cue to pull the cookies from the oven and start the cooling process. They'll need to be put on a cooling rack to cool down all the way.
- 4 oz cold salted butter cut into pieces (1 stick)
- 1 cup almond flour
- ⅓ cup coconut flour
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon gelatin
- 1 teaspoon vanilla
Raspberry Cheesecake Filling
- 4 oz cream cheese
- ¼ cup sugar free raspberry jam
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- Preheat oven to 350.
- Combine the butter, almond flour, coconut flour, sweetener, gelatin, and vanilla in the food processor and pulse until it comes together in a ball of dough. Divide into 12 balls. Put on a parchment-lined lined baking sheet and press down making a little well with your thumbs.
- Combine the filling ingredients and divide between the wells.
- Bake for 16-18 minutes or until lightly browned around the edges. Cool completely.
- Optional: Melt the white chocolate chips and coconut oil in a small bowl in the microwave stirring every 30 seconds. Drizzle the cookies with melted white chocolate.
- Store in the fridge in an airtight container for up to 1 week or freezer for up to 3 months.