There’s something undeniably special about the combination of sweet raspberry and creamy cheesecake. Now, imagine that delicious duo tucked inside a soft, buttery cookie—enter the irresistible Raspberry Cheesecake Thumbprint Cookies! These delightful bites are perfect for any occasion, whether you’re hosting a holiday party or just treating yourself to a cozy baking day at home. Plus, they’re easy to make, so even if you’re not a pro in the kitchen, you’ll still get bakery-worthy results!
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Why You’ll Love These Cookies
These Raspberry Cheesecake Thumbprint Cookies are a delicious twist on the classic thumbprint cookie. Here’s why they’re going to become a fast favorite:
- Buttery and tender: The cookie base is soft and melts in your mouth.
- Luscious cheesecake filling: A creamy, tangy cheesecake center is a delightful surprise.
- Burst of raspberry flavor: The tartness of the raspberry jam perfectly complements the sweetness of the cheesecake and buttery cookie.
- Great for sharing: These cookies look stunning on a dessert platter and are perfect for gifting or holiday parties.
The Taste You’ll Love
Each bite gives you the perfect balance of flavors: a buttery, crumbly cookie that dissolves into a creamy cheesecake center, with just the right pop of fruity, sweet-tart raspberry jam. These cookies are like a mini cheesecake dessert in every bite-sized form!
Ingredients You’ll Need
Let’s dive into the ingredients for these Raspberry Cheesecake Thumbprint Cookies:
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- A pinch of salt
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
For the Raspberry Filling:
- 1/4 cup raspberry jam (preferably seedless)
Tools You’ll Need
- Electric mixer (or a hand mixer)
- Mixing bowls
- Baking sheets
- Parchment paper
- Small spoon or thumb for creating the “thumbprint” indentations
- Cooling rack
How to Make Raspberry Cheesecake Thumbprint Cookies
Are you ready to bake these gems? Let’s walk through the steps:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Step 2: Make the Cookie Dough
In a large bowl, cream together the softened butter and sugar using an electric mixer until it’s light and fluffy (about 2-3 minutes). Add in the egg yolk and vanilla extract, and mix until combined.
Gradually add the flour and salt into the wet mixture, mixing until a soft dough forms.
Step 3: Shape and Create Thumbprints
Scoop out tablespoon-sized portions of the dough and roll them into small balls. Place the dough balls onto the prepared baking sheets, spaced about 2 inches apart. Using your thumb or the back of a small spoon, gently press into the center of each dough ball to create an indentation—this is where your cheesecake filling will go!
Step 4: Cheesecake Filling
In a separate bowl, beat together the cream cheese, sugar, vanilla extract, and flour until smooth. Using a small spoon, carefully fill each thumbprint indentation with the cheesecake mixture.
Step 5: Raspberry Topping
Top each cookie with a small dollop of raspberry jam in the center of the cheesecake filling. You can swirl it lightly into the cream cheese for a pretty marbled effect, or just leave it as a vibrant little pool of jam.
Step 6: Bake
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cheesecake filling is set.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool, so be patient before diving in!
What to Serve With Raspberry Cheesecake Thumbprint Cookies
These cookies are wonderful on their own, but here are a few ideas to take them up a notch:
- Tea or Coffee: These cookies pair beautifully with a warm cup of tea or coffee, making them the perfect afternoon treat.
- Whipped cream: Serve with a dollop of lightly sweetened whipped cream for an extra indulgent dessert.
- Lemon Curd: If you’re feeling adventurous, swap the raspberry jam for lemon curd and enjoy a zesty twist!
Tips for Perfect Raspberry Cheesecake Thumbprint Cookies
- Chill your dough: If your dough is too soft and sticky, pop it in the fridge for about 15 minutes before rolling. This helps the cookies hold their shape during baking.
- Don’t overfill the thumbprints: Be careful not to overfill the cheesecake or jam, as they might overflow during baking.
- Experiment with jams: Feel free to switch up the jam! Try strawberry, blackberry, or even apricot jam for different flavors.
- Room temperature ingredients: Make sure your butter and cream cheese are at room temperature for smooth mixing and easy handling.
Storage Instructions
Store these cookies in an airtight container in the refrigerator for up to 4 days. They’re best enjoyed at room temperature, so let them sit out for a few minutes before serving if you’ve chilled them. You can also freeze the cookies in an airtight container for up to 3 months—just thaw them in the fridge before serving.
Frequently Asked Questions (FAQ)
Can I make the dough ahead of time?
Yes! You can make the dough up to 2 days in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator until ready to bake.
Can I use low-fat cream cheese?
While you can use low-fat cream cheese, full-fat cream cheese will give you the best, creamiest results for the filling.
What if I don’t have raspberry jam?
No problem! You can substitute any fruit jam or preserves you have on hand, or even make a quick homemade fruit compote.
Conclusion
These Raspberry Cheesecake Thumbprint Cookies are the ultimate combination of flavors and textures, giving you the best of both worlds: a soft, buttery cookie with a rich, creamy center and a pop of sweet raspberry. They’re perfect for any occasion, from a simple afternoon treat to a show-stopping dessert at your next gathering. Trust me, one bite and you’ll be hooked!
If you’re craving more easy, delicious cookie recipes, you should also try my Chocolate Crinkle Cookies and Lemon Shortbread Bars—they’re equally irresistible!
Let’s Get Baking!
I’d love to see how your cookies turn out! Be sure to leave a comment below with your thoughts and a rating, and don’t forget to share your cookie creations on Pinterest—tag me so I can see them!
Nutritional Information (per serving)
- Calories: 140
- Fat: 8g
- Carbohydrates: 17g
- Protein: 2g
- Sugar: 10g
Happy baking! 🍪💖
Raspberry Cheesecake Thumbprint Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy (about 2-3 minutes). Add in the egg yolk and vanilla extract, and mix until combined.
- Gradually add the flour and salt into the wet mixture, mixing until a soft dough forms.
- Scoop out tablespoon-sized portions of the dough and roll them into small balls. Place the dough balls onto the prepared baking sheets, spaced about 2 inches apart. Using your thumb or the back of a spoon, gently press into the center of each dough ball to create an indentation.
- In a separate bowl, beat together the cream cheese, sugar, vanilla extract, and flour until smooth.
- Carefully fill each thumbprint indentation with the cheesecake mixture.
- Top each cookie with a small dollop of raspberry jam in the center of the cheesecake filling.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cheesecake filling is set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
