Raspberry Cheesecake Thumbprint

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!

Serving Suggestions

• Dust the cookies with powdered sugar for a festive look.
• Serve alongside tea, coffee, or hot cocoa for an indulgent treat.

Tips for Success

1. Chill the Dough – If the dough feels too soft to handle, chill it for 15-20 minutes before shaping the cookies.
2. Even Indentations – Use the back of a measuring spoon for consistent indentations.
3. Seedless Jam – Seedless raspberry jam gives a smoother texture, but regular jam works just as well.
4. Don’t Overfill – Avoid overfilling with cheesecake or jam, as it can overflow during baking.

Storage and Shelf Life

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 1 week.
• Freeze the unbaked cookie dough (without filling) for up to 3 months. Thaw, fill, and bake as directed.

Variations and Additions

• Lemon Twist – Add 1 tsp lemon zest to the cookie dough for a citrusy flavor.
• Chocolate Drizzle – Drizzle melted white or dark chocolate over the cooled cookies.
• Other Jams – Substitute raspberry jam with strawberry, apricot, or blackberry jam.

Why You’ll Love This Recipe

These cookies combine the richness of cheesecake with the fruity sweetness of raspberry jam, all in a soft, buttery base. They look as beautiful as they taste, making them a perfect addition to any dessert table or cookie platter.