Let’s be honest: choosing between a slice of cheesecake and a buttery cookie is a decision no one should have to make. Thankfully, with these Raspberry Cheesecake Thumbprint Cookies, you don’t have to.
Imagine the tangy, rich flavor of a New York cheesecake folded into a tender, melt-in-your-mouth cookie dough. Then, top it off with a jewel-toned pool of sweet raspberry jam. It’s a hybrid dessert that feels fancy enough for a holiday cookie exchange but is simple enough to whip up on a random Tuesday night.
Unlike standard thumbprints that can be a bit dry or crumbly, the addition of cream cheese in this dough changes the game entirely. It keeps the crumb incredibly soft and adds a subtle tang that cuts right through the sugar.
Why You’ll Love These Cookies
- Soft, pillow-like centers
- The “Cheesecake” Tang
- Simple Pantry Staples
Raspberry Cheesecake Cookie Recipe
Yields: Approx. 18-20 Cookies
Prep Time: 15 Minutes (plus chilling)
Cook Time: 10-12 Minutes
| Ingredients | Amount |
| Salted Butter | 8 tbsp (1 stick), room temperature |
| Cream Cheese | 4 oz (half a block), softened |
| Granulated Sugar | 3/4 cup |
| All-Purpose Flour | 1 cup + 3 tbsp |
| Raspberry Jam | 1/4 cup (seedless is best for texture) |
Note: Make sure your butter and cream cheese are truly at room temperature. If they are cold, you’ll end up with lumps in your dough rather than a smooth, creamy base.
Step-by-Step Instructions
1. Cream the “Cheesecake” Base
In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment), combine the softened butter, cream cheese, and sugar. Beat this on medium-high speed for about 2-3 minutes.
2. Fold in the Flour
Turn your mixer down to low speed. Gradually add the flour. Mix just until the white streaks of flour disappear, then stop immediately.
Pro Tip: Over-mixing the flour activates gluten, which leads to tough cookies. We want these to be tender, so easy does it!
3. The Mandatory Chill
Cover your bowl tightly with plastic wrap and place it in the refrigerator. Let the dough chill for at least 45 minutes. You can leave it for up to 2 hours if you need to run errands.
The Science: This dough is very high in fat (butter + cream cheese). If you bake it warm, the cookies will spread into flat puddles. Chilling solidifies the fat, ensuring the cookies keep their cute round shape in the oven.
4. Prep and Shape
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Scoop the chilled dough (about 1 tablespoon per cookie) and roll them between your palms into smooth balls. Place them on the baking sheet about 2 inches apart.
5. Make the Indentation
Use your thumb (or the back of a rounded measuring spoon) to gently press a well into the center of each dough ball.
Troubleshooting: If the edges crack when you press down, just gently smooth them back together with your fingers. Cracks are normal, but smoothing them out makes the final cookie look professional.
6. Fill and Bake
Spoon about 1/2 teaspoon of raspberry jam into each indentation. Don’t be tempted to overfill, or the jam will bubble over and make a sticky mess on the pan.
Bake for 10-12 minutes. You are looking for the bottoms to be lightly golden and the tops to look “set” and dry. They should remain pale on top—do not let them brown significantly.
7. Cool Down
Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. The jam will be molten hot right out of the oven, so give it time to set!
Tips, Variations & Customizations
- Zest it Up: Cream cheese loves citrus. Rub a teaspoon of lemon zest into the sugar before creaming the butter to add a bright, fresh layer of flavor.
- The Crusting Trick: For a sparkly finish, roll the dough balls in granulated sugar before pressing your thumb into them.
- Jam Choice: While raspberry is classic because the tartness balances the sweet dough, apricot jam or even a dollop of Nutella works beautifully here.
- Storage: Because of the cream cheese and fresh jam, these cookies are best stored in an airtight container in the refrigerator for up to 5 days. They taste amazing cold!
Nutritional Breakdown
Estimates per cookie (based on a batch of 18)
| Nutrient | Amount |
| Calories | Approx. 110 |
| Total Fat | Approx. 6g |
| Total Carbohydrates | Approx. 13g |
| Sugar | Approx. 9g |
| Protein | Approx. 1g |
Serving Suggestions
These cookies are versatile. They are elegant enough to serve on a saucer with an espresso after a dinner party, but cozy enough to dunk into a mug of hot tea on a rainy afternoon.
My Final Two Cents
The beauty of this recipe lies in the ratio of cream cheese to butter. It creates a cookie that is sturdy enough to hold the jam but soft enough to melt away when you bite it. It’s a low-effort recipe with a high-reward payoff.
Go ahead and double the batch—these tend to disappear mysteriously fast!
