Raspberry Cheesecake Thumbprint Cookies

Love raspberry jam? Love cheesecake too? These thumbprint cookies bring both together for one happy bite.

You get a buttery cookie, a creamy cheesecake center, and a pop of bright raspberry jam on top. Pretty, tasty, and way easier than they look.

Perfect for cookie swaps, holiday trays, or just a cozy snack. Quick to mix, fun to shape, and sure to disappear fast.

So, grab a bowl, make little thumb wells, and let’s bake up some sweet raspberry magic!

Why You’ll Love This Recipe

• Perfectly Balanced Flavors: The tangy cream cheese filling and sweet raspberry jam create a delightful contrast in every bite.
• Beautiful and Impressive: These cookies are a showstopper at any gathering with their lovely thumbprint design and vibrant jam center.
• Easy to Make: This recipe comes together quickly, with simple ingredients and minimal steps.
• Great for Gifting: Wrap a few of these cookies in a gift box, and they make a thoughtful homemade treat for friends and family.
• Make-Ahead Friendly: You can easily prepare the dough ahead of time and bake when you’re ready.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: About 45 minutes

Servings:
This recipe makes about 24 cookies, perfect for sharing with friends or family.

Difficulty:
Easy enough for beginners but fun for experienced bakers too. The thumbprint technique is simple and gives the cookies a beautiful finish.

Required Kitchen Tools

• Mixing bowls: For preparing the dough and the cream cheese filling.
• Electric hand mixer or stand mixer: To easily beat the cream cheese and butter together.
• Baking sheet: For baking the cookies.
• Parchment paper or silicone baking mats: To prevent the cookies from sticking.
• Measuring spoons and cups: For accuracy in measuring the ingredients.
• Small spoon or your thumb: To make the indentations in the cookies for the jam.

Ingredients for Raspberry Cheesecake Thumbprint Cookies

Here’s everything you’ll need to make these irresistible cookies:

For the Cookie Dough:

• 1 and 1/2 cups (190g) all-purpose flour, spooned & leveled
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 ounces (56g) cream cheese, softened

For the Cheesecake Filling:

• 4 ounces (113g) cream cheese, softened
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For the Raspberry Jam:

• 1/3 cup (80g) raspberry preserves (or any fruit jam of your choice)

How to Make Raspberry Cheesecake Thumbprint Cookies: Step-by-Step Instructions

1. Prepare the Cookie Dough

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set it aside.

In a separate large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes. Add the egg and vanilla extract, and continue to mix until smooth. Finally, beat in the softened cream cheese until fully combined.

Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together. The dough should be soft but not too sticky.

2. Shape the Cookie Dough

Roll the dough into 1-inch balls using your hands and place them on a parchment-lined baking sheet, spaced about 2 inches apart. Gently press your thumb into the center of each cookie dough ball to make an indentation (this is where the raspberry jam will go). Be sure not to press too hard; just enough to create a well.

3. Make the Cheesecake Filling

In a small bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth. You can use an electric mixer or a whisk for this step. If the mixture is too thick, add a teaspoon of milk to loosen it up slightly.

4. Add the Cheesecake Filling

Spoon a small amount (about 1/2 teaspoon) of the cheesecake filling into the center of each thumbprint indentation. Be careful not to overfill—leave a little space for the jam.

5. Add the Raspberry Jam

Spoon about 1/2 teaspoon of raspberry preserves (or your favorite fruit jam) into the center of the cream cheese filling. You want enough jam to fill the thumbprint, but not so much that it overflows when baking.

6. Bake the Cookies

Preheat your oven to 350°F (177°C). Bake the cookies in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. The cream cheese filling will firm up as the cookies cool.

7. Cool the Cookies

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer the cookies to a wire rack to cool completely.

How to Serve Raspberry Cheesecake Thumbprint Cookies

These cookies are perfect for any occasion, whether it’s a holiday, party, or just a treat for yourself:

• Serve with Tea or Coffee: Pair these cookies with a hot beverage for a cozy afternoon snack.
• Gift-Worthy: Pack them in a cute box or tin for a homemade gift.
• Great for Desserts: Serve them as part of a dessert platter alongside other baked goods.

Storing Raspberry Cheesecake Thumbprint Cookies

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze the unbaked cookie dough (before adding the cheesecake filling and jam) for up to 3 months. Just thaw in the fridge before baking. Baked cookies can also be frozen and stored for up to 3 months.

Tips and Tricks for Success

• Don’t Skip the Chilling: If your dough feels too soft while rolling it into balls, chill it in the fridge for 15-20 minutes before shaping.
• Jam Substitutes: You can swap raspberry jam with strawberry, blueberry, or even apricot jam for a different twist.
• Add a Crumble: For extra texture, sprinkle a little crushed graham cracker or crushed nuts on top of the jam before baking.

Nutrition Information (Per Cookie)

Nutrient	Amount
Calories	130
Carbohydrates	18g
Protein	2g
Fat	7g
Fiber	1g
Sugar	9g

Raspberry Cheesecake Thumbprint Cookies FAQs

1. Can I use a different type of jam?
Yes, you can substitute the raspberry jam with any fruit jam you prefer, such as strawberry, blueberry, or apricot. The cream cheese filling pairs well with most fruity flavors!

2. Can I freeze these cookies?
Absolutely! You can freeze the unbaked cookie dough (before adding the cheesecake filling and jam) for up to 3 months. Just thaw the dough in the fridge before baking. Baked cookies can also be frozen and stored for up to 3 months.

3. How long do these cookies last?
The cookies stay fresh for up to 3 days at room temperature when stored in an airtight container. If you want them to last longer, you can store them in the fridge for up to a week.

4. Can I make the dough ahead of time?
Yes! You can make the dough up to 2 days ahead of time and store it in the fridge. When you’re ready to bake, simply shape the dough into balls, create the thumbprint, and bake as usual.

5. How do I store leftover cheesecake filling?
If you have any leftover cheesecake filling, store it in an airtight container in the fridge for up to 2 days. You can use it as a topping for other cookies or even as a dip for fruit.

Conclusion

These Raspberry Cheesecake Thumbprint Cookies are a perfect combination of tangy cream cheese, sweet raspberry jam, and soft, buttery cookie dough. Whether you’re baking for a special occasion, holiday, or just for a treat, these cookies will always impress. They’re easy to make, fun to personalize with different jams, and sure to be a hit with anyone who tries them. Happy baking, and enjoy every bite of these delectable cookies!