Name: Raspberry Cheesecake Thumbprint Cookies
Prep time: 20 min
Cook time: PT-486497H49M23S
Total time: 47 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 2/3 cup (135g) granulated sugar; 1 large egg yolk; 1 teaspoon pure vanilla extract; 2 1/4 cups (280g) all-purpose flour; 1/4 teaspoon salt; 4 oz (113g) cream cheese, softened; 3 tablespoons powdered sugar; 1/2 teaspoon pure vanilla extract; 1/3 cup raspberry jam or preserves; Powdered sugar for dusting (optional)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

These cookies bring together the best of both worlds: a buttery, crumbly shortbread base, a creamy, tangy cheesecake filling, and a burst of vibrant raspberry jam. The combination of textures—from the crisp cookie to the smooth cheesecake and jam—creates a truly irresistible bite. They’re easy to make, yet feel elegant enough to serve at any celebration, making them the perfect addition to your dessert table!

Ingredients

For the Cookie Dough:

1 cup (226g) unsalted butter, softened
2/3 cup (135g) granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
2 1/4 cups (280g) all-purpose flour
1/4 teaspoon salt

For the Cheesecake Filling:

4 oz (113g) cream cheese, softened
3 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract

For the Raspberry Topping:

1/3 cup raspberry jam or preserves

Optional Garnish:

Powdered sugar for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cookie Dough

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined. Gradually add the flour and salt, mixing until the dough comes together. If the dough feels too soft, chill it for 15-20 minutes.

2. Make the Cheesecake Filling

In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.

3. Shape the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. Roll the dough into 1-inch balls and place them on the prepared baking sheet.

4. Create the Thumbprints

Gently press an indentation in the center of each dough ball using your thumb or a teaspoon. Be sure to make a deep enough indentation to hold the cheesecake filling and jam.

5. Fill the Cookies

Spoon about 1/2 teaspoon of the cheesecake filling into each indentation, making sure it’s spread evenly. Then, top each with about 1/4 teaspoon of raspberry jam.

6. Bake the Cookies

Bake the cookies for 12-14 minutes, or until the edges are set but not browned. Keep an eye on them to ensure they don’t overbake. Once done, remove from the oven and let cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

7. Optional Finishing

Once the cookies have cooled, dust them lightly with powdered sugar for an elegant touch before serving.

Servings and Timing

Servings: About 24 cookies
Prep Time: 20 minutes
Cook Time: 12-14 minutes
Total Time: 47 minutes

Variations

Other Fruit Jams: If you don’t have raspberry jam, feel free to use strawberry, blueberry, or apricot jam as alternatives. Any fruit jam will work beautifully with the cheesecake filling!
Nutty Touch: Add finely chopped nuts like pistachios or almonds to the cookie dough or sprinkle on top of the cheesecake filling for added crunch.
Flavored Cheesecake Filling: You can flavor the cheesecake filling with a bit of lemon zest or almond extract for a fun twist!

Storage/Reheating

Storage: Store these cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, you can refrigerate them for up to a week.
Freezing: You can freeze the baked cookies for up to 1 month. Place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe container. Let them thaw at room temperature before serving.
Reheating: These cookies are best enjoyed fresh, but you can warm them slightly in the microwave for about 5-10 seconds if desired.

FAQs

Can I make the dough ahead of time?

Yes! You can make the cookie dough in advance and store it in the fridge for up to 2 days. When you’re ready to bake, let it come to room temperature before shaping the cookies.

Can I use a different cheese for the filling?

While mascarpone is the classic choice for tiramisu-like desserts, cream cheese works perfectly here. You could experiment with ricotta cheese for a slightly different texture, though it might be less creamy.

Can I make these cookies gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Just be sure to check that the other ingredients (like the jam and cream cheese) are gluten-free.

Do I have to use jam for the topping?

No! You can use fresh raspberries or other berries instead of jam for a fresher, lighter topping. Just make sure to press them gently into the cheesecake filling.

Conclusion

These Raspberry Cheesecake Thumbprint Cookies are a delicious fusion of two classic treats: shortbread cookies and cheesecake. The buttery, crumbly shortbread, rich cheesecake filling, and sweet raspberry jam combine to create a delightful, indulgent dessert that everyone will love. Whether you’re serving them at a special event or just enjoying them with a cup of tea, these cookies are sure to impress!

Raspberry Cheesecake Thumbprint Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Raspberry Cheesecake Thumbprint Cookies combine buttery shortbread, creamy cheesecake filling, and a burst of raspberry jam. They are perfect for any occasion, offering a delightful mix of textures and flavors in each bite.

Author: Amy
Prep Time: 20 minutes
Cook Time: 12-14 minutes
Total Time: 47 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Cookie Dough: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined. Gradually add the flour and salt, mixing until the dough comes together. If the dough is too soft, chill it for 15-20 minutes.
Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
Shape the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
Create the Thumbprints: Gently press an indentation in the center of each dough ball using your thumb or a teaspoon, making sure the indentation is deep enough to hold the filling and jam.
Fill the Cookies: Spoon about 1/2 teaspoon of the cheesecake filling into each indentation, spreading evenly. Then top with 1/4 teaspoon of raspberry jam.
Bake the Cookies: Bake for 12-14 minutes, or until the edges are set but not browned. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional Finishing: Once the cookies have cooled, dust lightly with powdered sugar before serving for a decorative touch.