5-Ingredient Raspberry Cheesecake Thumbprint Cookies

April 23, 2020 by Ashley Manila 358 Comments

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you’ll make over and over again!

Raspberry Thumbprint Cookies

This is one of those recipes I’m totally bummed I didn’t try earlier! It’s so simple! Just 5 basic ingredients: butter, cream cheese, sugar, flour, and jam. And yet the results are absolutely delicious! Raspberry cheesecake in a cookie?! Oh yes yes yes. Let’s talk more about this.

Tips for Working with the Dough

The batter for these cream cheese thumbprint cookies comes together in a matter of minutes. All you need to do is beat the butter and cream cheese, then add the sugar and flour. Told ya! Soooo simple.

But… you do need to chill it. You must! At least 45 minutes. Or up to 2 hours. If you bake after 45 minutes the cookies will be soft, luscious, and amazing – but they will spread a bit more than if you chill them the full 2 hours. Both ways are equally wonderful! Just different 😉

Choose your Filling

Each little thumbprint gets a dollop of raspberry jam smack dab in the center of its cookie body. If you don’t like raspberry, feel free to switch it for apricot, strawberry, or even nutella!

Go gather your ingredients and give these simple, seductive cookies a chance! I know you’re going to love them as much as we do 🙂 xoxo

More Raspberry Recipes:

White Chocolate Raspberry Cheesecake
Lemon Raspberry Bundt Cake
Dark Chocolate Chunk Raspberry Crumb Muffins
Chocolate Raspberry Cheesecake

And if you love these, you have to try my 5-Ingredient Oreo Cheesecake Cookies next!

If you try this Easy Raspberry Thumbprint Cookie Recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynatureon instagram! Seeing your kitchen creations makes my day.

5-Ingredient Raspberry Cheesecake Thumbprint Cookies

Ashley Manila

These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are so flavorful and basically melt in your mouth!!! An easy cookie recipe you'll make over and over again!

4.90 from 112 votes

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Inactive Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Ingredients

4 ounces cream cheese, softened
8 tablespoons salted butter, at room temperature
1/2 cup + 3 tablespoons sugar
1 cup + 3 tablespoons flour
1/4 cup raspberry preserves

Instructions

In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
Add the sugar and beat well.
Add in flour, a small bit at a time, beating in on low speed, just until incorporated.
Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
30 minutes prior to baking, preheat oven to 375 degrees (F).
Line a large baking sheet with parchment paper.
Using a cookie scoop, scoop out 1 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press your thumb in the center of each round. Fill each indentation with a 1/2 teaspoon of jam.
Place pan in the oven to bake for 11 to 12 minutes, or until just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature

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Reader Interactions

Comments

John says
June 30, 2024 at 5:56 pm

Did you change the cream cheese? Stay with Kraft. Don’t use the house brand.
Reply
Jillian says
May 22, 2024 at 3:01 am

HELP! I have made these cookies with success maybe 3-4 times, but the last three times I’ve made them they just flatten out in the oven and don’t bake all the way through yet burn on the bottom/edges. I notice they are a little greasy too but assume that’s because they don’t bake through.
Any ideas on why this might be? I’ve tried different sheet pans, cold vs softened butter, and I’m always careful with overmixing. I can’t figure it out but I have so many people who love these cookies and I am desparate to be able to make them again!
Reply
- Hannah says
  June 21, 2024 at 7:10 pm
  
  I love this recipe… and am also guilty of “messing it up” after a few times because I get overly confident and start to measure with my eyes. Follow the recipe to the T, every last measurement. This should fix the issue. To me, it sounds like you need a tablespoon or 2 of flour to bind/make the batter thicker.
  Reply
Erlinda Gunsten says
May 7, 2024 at 11:12 pm

I was wondering what’s the best way to store them?
Reply
Tracy Wellenkamp says
April 8, 2024 at 1:17 am

Enjoyed the easy recipe. It needs something, I’m just not sure what. Vanilla or Almond extract maybe?
Reply
debbie says
April 5, 2024 at 1:19 pm

still raw inside. Had to cook for 15 minutes at least. Brand new oven. Never have problems with other recipes. Taste really good once it’s done though.!
Reply