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RASPBERRY CHEESECAKE THUMBPRINT COOKIES

These Raspberry Cheesecake Thumbprint Cookies are a delightful combination of buttery cookies, creamy cheesecake filling, and a tangy raspberry jam center. Perfect for holiday baking or a sweet treat any time of the year!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Servings: 24 cookies
Calories: 150 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cookie dough:
  • 1 cup unsalted butter softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
For the cheesecake filling:
  • 8 oz cream cheese softened
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
For the raspberry jam:
  • ¼ cup raspberry jam or preserves smooth or chunky, your preference

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the egg and vanilla extract, and mix until combined.
  4. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
  5. Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
  6. Once chilled, roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
  7. Use your thumb to create an indentation in the center of each cookie.
  8. In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
  9. Spoon a small amount of the cream cheese mixture into each cookie's indentation.
  10. Carefully add a small dollop of raspberry jam on top of the cheesecake filling.
  11. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
  12. Allow the cookies to cool on a wire rack before serving.

Notes

  • You can substitute raspberry jam with any fruit preserves or jelly of your choice (strawberry, apricot, or blueberry work well too).
  • For a lighter filling, you can use reduced-fat cream cheese.
  • If you prefer a softer cookie, reduce the baking time by 1-2 minutes.
  • These cookies can be stored in an airtight container for up to 5 days.
  • For extra texture, you can roll the dough balls in crushed nuts (like almonds or walnuts) before baking.
  • Make sure to let the cookies cool completely before storing them to prevent them from getting soggy.
  • For a festive touch, drizzle melted white chocolate over the cookies after they cool.

Nutrition Information

Calories 150kcal (8%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 8g (12%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 150

% Daily Value*

Calories 150kcal 8%
Carbohydrates 20g 7%
Protein 2g 4%
Fat 8g 12%

* Percent Daily Values are based on a 2,000 calorie diet.