Julia Koch
These Raspberry Cheesecake Thumbprint Cookies are the kind of treat that bridges creamy richness with fruity brightness in the most satisfying way. A buttery cookie base, almost shortbread-like, holds a luscious pocket of raspberry jam and a subtle cream cheese hint that melts in your mouth.
Perfect for holiday trays, brunch spreads, or just a sweet bite with your coffee, these cookies shine with both flavor and elegance. Their charming shape and glossy jam center make them almost too pretty to eat—almost.
What Kind of Jam Should I Use?
Raspberry jam brings a tangy-sweet contrast to the rich cookie dough, but you can easily swap it for strawberry, cherry, or even apricot if you want to experiment. Just ensure your jam isn’t too runny, as it might overflow during baking.
Ingredients for the Raspberry Cheesecake Thumbprint Cookies
Unsalted Butter
Gives the cookie its soft crumb and delicate, melt-in-your-mouth texture.
Cream Cheese
Brings the cheesecake flavor and makes the dough a bit richer without becoming too heavy.
Granulated Sugar
Adds sweetness and helps create a slightly crisp edge while keeping the center soft.
Vanilla Extract
Enhances the flavor and balances the tang of the cream cheese.
All-Purpose Flour
Forms the structure of the cookie. Stick to all-purpose for the right texture.
Salt
Just a pinch sharpens the overall flavor.
Raspberry Jam
The star filling. It adds tart, fruity brightness and a glossy finish after baking.
How To Make the Raspberry Cheesecake Thumbprint Cookies
Step 1: Cream the Base
Start by beating the softened butter and cream cheese together until smooth. Add the sugar and vanilla extract, and continue to beat until light and fluffy.
Step 2: Mix the Dough
Gradually add in the flour and salt, mixing just until a soft dough forms. Don’t overwork it—you want tender cookies.
Step 3: Shape the Cookies
Scoop out small balls of dough (about 1 inch) and roll them smooth. Place on a parchment-lined baking sheet, then use your thumb or a spoon handle to press an indent into the center.
Step 4: Fill and Bake
Fill each indent with about half a teaspoon of raspberry jam. Bake at 350°F (175°C) for 12–14 minutes or until the edges just begin to turn golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 5: Optional Finish
Dust with powdered sugar or drizzle with melted white chocolate for a festive touch.
Serving and Storing Raspberry Cheesecake Thumbprint Cookies
These cookies are ideal for both casual snacking and more elegant dessert tables. Serve them slightly warm for a gooey jam center, or at room temperature for a firm bite with pronounced flavors.
To store, place them in an airtight container at room temperature for up to 4 days. If you’re layering them, use parchment paper to prevent sticking. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe container—they’ll keep well for about a month.
Frequently Asked Questions
How do I prevent the cookies from spreading too much?
Chill the dough for 15–20 minutes before shaping if your kitchen is warm. It helps maintain their shape during baking.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese delivers better texture and flavor. Low-fat may make the dough softer and less rich.
Is it okay to use homemade raspberry jam?
Absolutely! Just make sure it’s thick enough to hold its shape while baking.
Why did my jam bubble over?
This can happen if you overfill the indent or the jam is too runny. Stick to about 1/2 teaspoon per cookie.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours. Just let it sit out for a few minutes before scooping and shaping.
What if I want a crisper cookie?
Bake them for 1–2 minutes longer, but watch closely so they don’t brown too much around the edges.
Want More Cheesecake Dessert Ideas?
You might also like the Cheesecake Deviled Strawberries, a playful twist for berry and cream lovers. For something extra indulgent, check out the No-Bake Banana Pudding Cheesecake that layers creamy textures beautifully.
If you’re drawn to rich flavor combos, the Chocolate Peanut Butter Dream Bars offer a creamy-meets-crunchy profile. For lighter bites, the Raspberry Crescent Rolls bring that same fruity contrast in a buttery, flaky form.
Pin and Tell Me How Yours Turned Out
You can save this to your dessert boards for next time. Just click the Pin button.
If you make it, I’d love to hear how it turned out. Did you go with raspberry or try another jam? Did you add a drizzle on top? Leave a comment below. I’m always curious how others bake it.
Raspberry Cheesecake Thumbprint Cookies
- Total Time: 34 minutes
- Yield: 30 cookies
Description
These Raspberry Cheesecake Thumbprint Cookies combine a rich, buttery dough with the creamy tang of cheesecake and a pop of fruity raspberry jam. Perfect for any occasion, they’re soft, flavorful, and visually stunning.
Ingredients
1 cup unsalted butter, softened
4 oz cream cheese, softened
3/4 cup granulated sugar
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup raspberry jam (approximate)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat butter and cream cheese together until smooth.
- Add sugar and vanilla extract; beat until light and fluffy.
- Gradually add flour and salt; mix until a soft dough forms.
- Roll dough into 1-inch balls and place on prepared baking sheet.
- Press an indent into each cookie using your thumb or a spoon handle.
- Fill each indent with about 1/2 teaspoon raspberry jam.
- Bake for 12–14 minutes or until edges are lightly golden.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- Optional: Dust with powdered sugar or drizzle with melted white chocolate.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Desserts
