These Raspberry Cheesecake Thumbprint Cookies are a treat you can’t resist! A buttery cookie cradles creamy cheesecake filling with a burst of sweet raspberry on top.
Who can say no to a cookie that tastes like cheesecake? I love making these for parties—they disappear faster than you can say “yum!” Plus, they’re super fun to make!
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a soft and tender cookie. If you’re dairy-free, consider using margarine or a plant-based butter alternative that can be softened, but the flavor may vary slightly.
Granulated Sugar: While regular sugar is best for sweetness and texture, you can replace it with coconut sugar for a hint of caramel flavor, or use a granulated sugar substitute if you’re cutting down on calories.
Eggs: They help bind everything together. For a vegan version, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or a commercial egg replacer.
Flour: All-purpose flour works well here, but you can substitute with a gluten-free blend if you need to avoid gluten. Just make sure it has a binding agent included.
Cream Cheese: This gives the cheesecake filling its creamy texture. If you want a lighter option, you can use low-fat cream cheese or even Greek yogurt for a tangy twist.
Raspberry Jam: Feel free to swap with any berry jam or preserves. If fresh raspberries are in season, mashing a few to use as a topping adds a fresh taste!
How Can You Get the Perfect Cookie Shape?
To create those lovely thumbprint shapes, here’s what to do:
- Roll the cookie dough into uniform 1-inch balls. This helps them bake evenly.
- After placing them on the baking sheet, use your thumb or the back of a spoon to press down gently in the center. Don’t press too hard, or the cookies may crack.
- After baking, fill the wells with your cheesecake filling while they’re still warm. This helps it set perfectly!
By following these steps, you’ll achieve delightful cookies that not only look good but taste amazing!
Raspberry Cheesecake Thumbprint Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
For the Raspberry Topping:
- 1/2 cup raspberry jam or preserves
- Fresh raspberries (optional, for garnish)
How Much Time Will You Need?
This delicious recipe will take about 20 minutes for prep time and another 15 minutes for baking. You’ll be enjoying your soft and creamy Raspberry Cheesecake Thumbprint Cookies in no time—just remember to let them cool a bit!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Make the Cookie Dough:
In a large bowl, combine the softened butter and 3/4 cup sugar. Beat them together until the mixture is light and fluffy, about 3 minutes. This step is really important—it gives your cookies a nice texture!
3. Add Eggs and Vanilla:
Now, beat in the eggs one at a time. Once they’re fully blended in, add the vanilla extract and mix until everything is combined.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture into the butter mixture, mixing until a soft dough forms. It may take a minute or two, but just go slow and steady.
5. Prepare the Cheesecake Filling:
In a separate bowl, mix the softened cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla extract until smooth and creamy. This is going to be your delicious cheesecake filling!
6. Shape the Cookies:
Roll the cookie dough into 1-inch balls and place them about 2 inches apart on your lined baking sheets. This space is crucial as they will spread out a bit while baking.
7. Create Indentations:
Using your thumb or the back of a spoon, gently press down in the center of each dough ball to make a small indentation. This is where your cheesecake filling will go!
8. Fill with Cheesecake Mixture:
Now, fill each indentation with about 1/2 teaspoon of the cheesecake filling you prepared earlier. Be careful not to overfill; you want the filling to stay inside the cookie.
9. Bake the Cookies:
Bake for 12-15 minutes, keeping an eye on them until the edges start to turn golden. Remember, the centers will stay soft—don’t overbake them!
10. Add Raspberry Jam:
When you take the cookies out of the oven, immediately spoon about 1/2 teaspoon of raspberry jam into the center of each cookie over the cheesecake filling. This adds a delightful fruity touch!
11. Cool the Cookies:
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. They need to cool completely to set perfectly.
12. Garnish and Serve:
If you like, garnish with fresh raspberries right before serving for a pop of color and a fresh touch. Enjoy your delightful and tasty Raspberry Cheesecake Thumbprint Cookies!
Can I Use Different Jam for the Topping?
Absolutely! While raspberry jam is traditional, you can use any berry jam like strawberry, blueberry, or even apricot for a different flavor profile. Just make sure it’s a smooth jam for easy filling!
What Should I Do If My Dough Is Too Sticky?
If your dough is sticky, don’t worry! You can sprinkle a little extra flour on your hands while rolling the dough into balls. Alternatively, you can chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them for up to 3 months. Just remember to separate layers with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes, you can make the dough ahead and refrigerate it for up to 2 days. Just wrap it tightly in plastic wrap. When you’re ready to bake, let it soften slightly at room temperature before rolling it into balls.
