5-Ingredients Raspberry Cheesecake Thumbprint Cookies
These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are absolutely scrumptious and super simple to whip together! All you need is a few ingredients and ten minutes of preparation, and you’ll be enjoying these sweet little treats in no time!
Funny enough, one of my favorite things about these cookies isn’t the raspberry jam – it’s the cookie dough! It’s slightly sweet and reminiscent of a brioche bun, which means it pairs perfectly with a sweet jam!
The other thing you’ll love about this recipe, though, is that your thumbprint doesn’t need to be filled with raspberry. If that’s not your jam, go ahead and try out some strawberry or apricot – or fill in with some lemon or cherry curd. Heck, you can even fill it with chocolate or caramel!
These cookies are also perfect if you have cream cheese left over from making cheesecake! This way, nothing will be wasted!
🥘 Ingredients
- Butter – unsalted, softened, at room temperature.
- Granulated Sugar
- Cream Cheese – use full-fat cream cheese for the best result.
- Cake Flour
- Raspberry Jam
See the recipe card for quantities.
🔪 Instructions
How to Make Raspberry Cheesecake Thumbprint Cookies
Mix the dough
Beat the softened butter, cream cheese, and sugar together for 2–3 minutes until smooth and creamy.
Add the flour
Add the cake flour spoon by spoon and mix only until incorporated. Do not overmix, or the cookies can become dense.
Shape the cookies
Scoop the dough onto a parchment-lined baking sheet. Press a small indent into the center of each cookie with your thumb or the back of a small spoon.
Bake
Bake at 180 °C / 356 °F for about 15 minutes, until the cookies are lightly golden.
Fill with raspberry jam
Let the cookies cool, then fill each indent with about ½ teaspoon raspberry jam. A piping bag makes this especially neat.
🥜 Substitutions
If you love the sound of thumbprint cheesecake cookies but aren’t the biggest fan of raspberry, you can easily substitute it for another jam or custard. These cookies are incredibly delicious when served with strawberry jam, or if you feel a little more tart, try reaching for some lemon curd or even cherry curd!
Of course, you don’t need to fill your thumbprint with jams or curds if you’re got a taste for something even a little more sweet. This recipe is also great when paired with chocolate chips or caramel! Really, the thumbprint impression you leave on your cookies can be filled with anything sweet!
🍽 Equipment
- Baking Sheet
- Hand Mixer / Stand Mixer / Electric Mixer
- Bowl
- Parchment Paper/Silicone Mat
- Ice Cream Scoop
🌡 Storage
Store the filled cookies in an airtight container in the refrigerator for up to 5 days. Because the dough contains cream cheese and the cookies are filled with jam, I prefer keeping them chilled.
You can also freeze the baked, unfilled cookies for up to 1 month. Let them cool completely, freeze them in a single layer, then transfer them to a freezer-safe container. Add the raspberry jam after thawing for the freshest look.
Tips
- Do not overmix the dough once the flour is added. Mix only until the flour disappears into the butter and cream cheese mixture. Overmixing can make the cookies firmer and less tender.
- For neat centers, use the back of a small measuring spoon instead of your thumb. This gives every cookie a clean, even indent for the raspberry jam.
FAQ’s
Do I fill thumbprint cookies before or after baking?
For this recipe, fill them after baking. This keeps the raspberry jam fresh-looking and prevents it from bubbling over in the oven.
Why did my thumbprint cookies crack?
The dough may have been too cold or too dry. Press the indent gently right after shaping the dough, and avoid adding extra flour.
Can I make these cookies ahead of time?
Yes. Bake the cookies one day ahead and store them unfilled in an airtight container. Add the raspberry jam shortly before serving for the prettiest finish.
Can I freeze raspberry cheesecake thumbprint cookies?
Yes, but I recommend freezing them without the jam. Thaw the cookies, then fill the centers with raspberry jam before serving.
Can I use regular flour instead of cake flour?
Yes, but the cookies may be slightly less tender. Cake flour gives them a softer, more delicate texture.
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5 Ingredients Raspberry Cheesecake Thumbprint Cookies
Equipment
- Baking pan
- Hand mixer or stand mixer
- Bowl
- Parchment Paper or silicone mat
Ingredients
- ¼ cup Butter unsalted, softened, at room temperature
- ½ cup Granulated sugar
- ½ cup Cream cheese
- 1 cup Cake Flour
- ½ cup Raspberry jam
Instructions
- Using a hand mixer, combine the ¼ cup Butter, ½ cup Cream cheese, and ½ cup Granulated sugar for 2-3 minutes, starting at medium speed and gradually going to high speed.¼ cup Butter, ½ cup Granulated sugar, ½ cup Cream cheese
- Keep mixing while adding spoon by spoon of 1 cup Cake Flour. Make sure to stop as soon as the flour gets evenly incorporated into the dough.1 cup Cake Flour
- Portion the cookie dough onto a parchment paper-covered baking pan using an ice cream scoop.
- Press in the middle of the dough using your thumb, making an indent to fill the cookies with raspberry jam.
- Bake for about 15 minutes in a preheated oven at 180 C / 356 F until they start to brown.
- Fill the small indents with 1⁄2 teaspoon of ½ cup Raspberry jam (or use a piping bag) after the cookies are baked and cooled down.½ cup Raspberry jam
obsessed with these thumbprint cookies. I love that there’s cream cheese in it too omg
Thank you, Nancy! So glad you like them!
I’m definitely making these amazing cookies with my daughter. I love recipes that are easy to make and only requires minimal ingredients. 🙂
Thank you, Mina! Let me know how they turned out!