Indulge in the perfect combination of buttery cookies, creamy cheesecake filling, and tangy raspberry jam with these Raspberry Cheesecake Thumbprint Cookies. This easy-to-make recipe is a crowd-pleaser, perfect for holiday gatherings, tea parties, or a delightful afternoon snack.
Why You’ll Love This Recipe
- Simple yet elegant: A classic thumbprint cookie with a cheesecake twist.
- Flavor-packed: The creamy cheesecake pairs beautifully with the tartness of raspberry jam.
- Make-ahead friendly: The dough can be prepared in advance for stress-free baking.
- Versatile treat: Perfect for gifting, parties, or enjoying at home.
Ingredients
For the Cookies:
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 4 oz (113g) cream cheese, softened
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Raspberry Jam Filling:
- 1/3 cup (80g) raspberry jam
Kitchen Equipment Needed
- Large and small mixing bowls
- Handheld or stand mixer
- Measuring cups and spoons
- Plastic wrap
- Baking sheet
- Parchment paper
- Wire cooling rack
Step-by-Step Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Mix in the egg yolk and vanilla extract until fully incorporated.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step makes the dough easier to handle and helps the cookies hold their shape during baking.
Step 2: Make the Cheesecake Filling
- In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside while you prepare the cookies.
Step 3: Shape the Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
- Using your thumb or the back of a spoon, gently press the center of each ball to create a small indentation.
Step 4: Fill the Cookies
- Spoon about 1/2 teaspoon of the cheesecake filling into the center of each cookie.
- Add a dollop of raspberry jam (about 1/4 teaspoon) on top of the cheesecake filling.
Step 5: Bake the Cookies
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Serve
- Enjoy the cookies as they are, or for a decorative touch, dust them with powdered sugar before serving.
Serving and Storage Tips
- Serving: Serve these cookies with a cup of tea or coffee for a delightful treat. They also make a wonderful addition to dessert platters.
- Storage: Store the cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze unbaked dough balls or baked cookies for up to 3 months. Thaw in the refrigerator overnight before baking or serving.
Variations
- Jam swap: Try different jams like strawberry, blackberry, or apricot for a variety of flavors.
- Chocolate drizzle: Add a drizzle of melted chocolate over the cookies for a decadent touch.
- Citrus boost: Add a touch of lemon or orange zest to the cheesecake filling for a zesty twist.
- Nutty addition: Roll the cookie dough balls in finely chopped nuts before baking for added texture.
Helpful Notes
- Be sure to soften the cream cheese and butter before mixing to achieve a smooth, creamy texture.
- Do not overfill the indentations with jam or filling to prevent spilling during baking.
- For a neater appearance, use a piping bag to add the cheesecake filling and jam.
Tips from Well-Known Chefs
- Chef Tip 1 (Mary Berry): Always cream your butter and sugar well to create a light, tender cookie base.
- Chef Tip 2 (Nigella Lawson): Chill the dough to ensure the cookies hold their shape and do not spread too much during baking.
- Chef Tip 3 (Paul Hollywood): Use high-quality raspberry jam for the best flavor.
Frequently Asked Questions
Q: Can I make these cookies ahead of time?
A: Yes! You can prepare the dough and cheesecake filling in advance. Store them separately in the refrigerator for up to 2 days, then assemble and bake when ready.
Q: What if I don’t have raspberry jam?
A: You can use any fruit jam or preserve you prefer, such as strawberry, apricot, or blackberry.
Q: Can I freeze the cookies after baking?
A: Yes, freeze them in an airtight container for up to 3 months. Thaw at room temperature before serving.
Q: Can I make the cookies gluten-free?
A: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
Q: Why did my cookies spread too much?
A: Ensure your butter is softened but not melted, and chill the dough as instructed to prevent excessive spreading.
These Raspberry Cheesecake Thumbprint Cookies are the ultimate combination of buttery, creamy, and fruity flavors—a delightful treat for any occasion!
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