Strawberry Cheesecake Cookies

We were eating at Subway and we were scarfing down their Raspberry Cheesecake cookies.  They were good, but, as always I say I can make the better cookie. Just like Barney Stinson, I proudly, in my mind, claimed, Challenge Accepted!

Here is the picture that pulled me into this recipe:


Cool little fade effect going on, nice work original photographer/editor.

I actually found very few recipes about strawberry cheesecake cookies / raspberry cheesecake cookies. Surprisingly, these are very good, you think if a recipe that took a bit of effort would be bad, but this was well worth the hunt to find!

Here is the Recipe:

2 (7 ounce) boxes raspberry muffin mix (I’ve been using Strawberry due to the fact that Rasbperry is all but non-existent in my grocery area, however, this has sparked my interest to expand and try other variations.)

1/2 teaspoon baking soda

4 ounces cream cheese, room temperature

4 ounces unsalted butter, room temperature

1/4 cup brown sugar, firmly packed

2 eggs

1 1/2 cups white chocolate chips

1 1/2 cups chopped macadamia nuts (optional)


1 Combine butter and cream cheese until blended.

2 Add eggs, baking soda and brown sugar; mix until blended.

3 Add muffin mix and chips.

4 Mix until blended.

5 Place in refrigerator for 1-2 hours.

6 Scoop onto ungreased baking sheet, placing 2 inches apart.

7 Bake at 350F for 12 minutes.

Here are how my turned out:


From everyone’s reaction every time that I have made these have been “OMG, I hate you, can I have another”. I think that they are pretty good!


What had started as… “Mac and Cheese Bites”

When making this I sorta steamrolled over the part that said “Bites” when making this, none-the-less, this turned out really great! Not very gooey as you’d want mac and cheese, but not too dry. Really a great balance when prepared.

Here is the picture that pulled me into making this:

mac and cheese bites

As you can see, sorta little bitty bites that look really good. They do taste as good as you imagine!

This is the recipe:

Mac and Cheese Bites
Yield: 18 servings


12 oz. elbow macaroni noodles
2 cups butter cracker crumbs (such as Ritz) (I used Garlic Butter Ritz, HIGHLY recommended)
3 cups shredded sharp cheddar cheese, divided (I think I’d consider more in the future)
6 tbsp. unsalted butter, melted
1 (5.2 oz.) package Boursin garlic herb cheese
2 tbsp. cold unsalted butter
2 large eggs
¾ cup milk
¼ cup sour cream
¼ tsp. salt
Pinch red pepper flakes


  • Preheat the oven to 350˚ F.  Bring a large pot of water to boil.  Cook the pasta according to the package directions until just shy of al dente.  Drain well.  Meanwhile, lightly grease standard size muffin pans with cooking spray.  In a medium bowl, combine the cracker crumbs, ½ cup of the shredded cheese, and melted butter and mix with a fork until combined.  Spoon a bit of the mixture into the bottom of each muffin well and tamp down with the flat bottom of a glass or other.
  • Once the pasta is cooked and drained, add it to a large mixing bowl with the remaining shredded cheese, the boursin and cold butter.  In a liquid measuring cup, combine the eggs, milk, and sour cream and whisk to combine.  Add the liquid mixture to the bowl with the pasta.  Stir in the salt and red pepper flakes and mix until evenly combined.
  • Divide the macaroni mixture between the prepared muffin wells.  Bake until light golden, about 20-25 minutes.  Let cool in the muffin pans at least 10-15 minutes, then carefully remove from the pan and serve warm.

I would consider making this inside a 9×9 pan instead of the muffin pan as I have much deeper muffin pans than originally thought. None the less, it tasted fantastic. If I had mini muffin tin I these would be a really neat appetizer.  If you don’t have a mini muffin tin, my suggestion would be to try a 9×9 pan.

Here is how mine turned out:

mac and cheese