Raspberry Cheesecake Thumbprint

Raspberry Cheesecake Thumbprint Cookies Recipe

These soft, buttery thumbprint cookies are filled with creamy cheesecake and sweet raspberry jam. They’re elegant yet simple to make, perfect for holiday baking, afternoon tea, or anytime you crave a sweet, fruity treat.

Ingredients (Makes About 24 Cookies)

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter (softened) 🧈
• 2/3 cup granulated sugar 🍚
• 1 large egg yolk 🥚
• 1 tsp vanilla extract 🌿
• 2 cups all-purpose flour 🌾
• 1/4 tsp salt 🧂

For the Cheesecake Filling:

• 4 oz cream cheese (softened) 🧀
• 3 tbsp granulated sugar 🍚
• 1/2 tsp vanilla extract 🌿

For the Raspberry Topping:

• 1/4 cup raspberry jam (seedless preferred) 🍇
• 1 tsp lemon juice 🍋

Instructions

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Make the Cookie Dough

1. In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
2. Add the egg yolk and vanilla extract, mixing until fully combined.
3. Gradually add the flour and salt to the wet ingredients, stirring until the dough comes together. The dough will be soft but not sticky.

Step 3: Shape the Cookies

1. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
2. Use your thumb (or the back of a teaspoon) to gently press an indentation into the center of each cookie ball.

Step 4: Make the Cheesecake Filling

1. In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
2. Spoon or pipe about 1/2 teaspoon of the cheesecake filling into the indentation of each cookie.

Step 5: Add the Raspberry Jam

1. In a small bowl, stir the raspberry jam with the lemon juice to loosen it slightly.
2. Spoon a small dollop of jam (about 1/4 teaspoon) on top of the cheesecake filling.

Step 6: Bake the Cookies

• Bake the cookies in the preheated oven for 12-14 minutes or until the edges are lightly golden but the centers remain soft.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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