Are you a fan of Subway’s raspberry cheesecake cookie? Not only is it a delicious treat, but it’s also relatively low in calories compared to other desserts. The combination of tanginess from the raspberry and creaminess from the cheesecake is sure to satisfy your sweet tooth. In this article, we’ll explore two different recipes for this delectable dessert that you can easily make at home.
Recipe 1: Subway Raspberry Cheesecake Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 1/2 cup raspberry jam
- 4 ounces cream cheese, softened
Instructions:
- Preheat your oven to 375°F.
- In a large mixing bowl, cream the butter and sugar together with a hand mixer until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract, baking powder, and salt.
- Slowly mix in the flour until just combined.
- Using a cookie scoop, form the dough into balls and place them on a baking sheet lined with parchment paper.
- Make a small indentation in the center of each cookie with your thumb or the back of a spoon.
- In a separate bowl, mix the raspberry jam and cream cheese together until smooth.
- Spoon a small amount of the raspberry cream cheese mixture into each cookie indentation.
- Bake for 12-15 minutes or until the cookies are lightly golden brown.
- Let cool for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving size: 1 cookie
Calories: 160
Fat: 8g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 70mg
Carbohydrates: 20g
Fiber: 0g
Sugar: 9g
Protein: 2g
Cooking Time:
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Equipment:
- Large mixing bowl
- Hand mixer
- Cookie scoop
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
These cookies are perfect for a midday snack, dessert, or a party. Serve them with a tall glass of milk or a hot cup of tea or coffee.
Variations:
Try swapping out the raspberry jam for strawberry, blueberry, or cherry jam for a different flavor profile. You can also use a different type of cream cheese, such as whipped or flavored cream cheese, for added texture and taste.
Substitutions:
If you’re looking to make these cookies a bit healthier, you can use whole wheat flour instead of all-purpose flour. You can also use a sugar substitute, such as stevia or monk fruit sweetener, instead of granulated sugar.
Storage:
You can store these cookies in an airtight container at room temperature for up to five days. For longer storage, you can freeze them for up to three months.
Tips:
- Make sure the butter and cream cheese are at room temperature before starting the recipe.
- Don’t overmix the dough, or the cookies will turn out tough.
- Use a cookie scoop to ensure that the cookies are all the same size and bake evenly.
Frequently Asked Questions:
- Can I use a different type of jam?
- Can I use reduced-fat cream cheese?
- Can I freeze the cookie dough?
Yes, you can use any type of jam you like. Just make sure it’s a thick jam that won’t run all over the cookie.
Yes, you can use reduced-fat cream cheese, but the cookies may not turn out as creamy and rich.
Yes, you can freeze the cookie dough for up to three months. Just make sure to thaw it in the refrigerator overnight before baking.
Recipe 2: Subway Raspberry Cheesecake Bars
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/2 cup raspberry jam
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F.
- In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
- Cut in the butter until the mixture is crumbly.
- Press the mixture into the bottom of an 8×8 inch baking dish.
- Bake for 20 minutes or until lightly golden brown.
- In a separate mixing bowl, beat the cream cheese, raspberry jam, powdered sugar, and vanilla extract together until smooth.
- Spread the cream cheese mixture evenly over the baked crust.
- Bake for an additional 15-20 minutes or until the cheesecake is set and the edges are lightly golden brown.
- Let cool completely before cutting into bars.
Nutritional Information:
Serving size: 1 bar
Calories: 220
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 100mg
Carbohydrates: 21g
Fiber: 0g
Sugar: 12g
Protein: 2g
Cooking Time:
Prep time: 20 minutes
Cook time: 35-40 minutes
Total time: 55-60 minutes
Equipment:
- Large mixing bowl
- Whisk
- Baking dish (8×8 inch)
- Mixer
Serving Suggestions:
These bars are perfect for a dessert or an afternoon snack. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream.
Variations:
Try using a different type of jam or adding fresh raspberries to the cream cheese mixture for added texture and flavor.
Substitutions:
You can use whole wheat flour instead of all-purpose flour for a healthier option. You can also use a sugar substitute, such as stevia or monk fruit sweetener, instead of granulated sugar.
Storage:
You can store these bars in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze them for up to three months.
Tips:
- Make sure the butter and cream cheese are at room temperature before starting the recipe.
- Don’t overmix the crust, or it will turn out tough.
- Let the bars cool completely before cutting into them to prevent them from falling apart.
Frequently Asked Questions:
- Can I use a different type of jam?
- Can I use reduced-fat cream cheese?
- Can I freeze the bars?
Yes, you can use any type of jam you like. Just make sure it’s a thick jam that won’t run all over the bars.
Yes, you can use reduced-fat cream cheese, but the bars may not turn out as creamy and rich.
Yes, you can freeze the bars for up to three months. Just make sure to wrap them tightly in plastic wrap and aluminum foil before freezing.