Raspberry Cheesecake Chocolate Thumbprint Cookies! This thumbprint cookie recipe will become a family favorite: Tender chocolate cookies filled with creamy "cheesecake" filling, fresh raspberries and topped with a chocolate drizzle! A beauty to share for holiday cookie exchange parties and beyond.
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Note: This post was originally published on December 7, 2018 and updated on December 1, 2021.
Raspberry Cheesecake Chocolate Thumbprint Cookies are going to be the star of your holiday cookie platters, this much I know.
The delectable combination of fresh raspberries, creamy cheesecake filling and tender chocolate cookie dough creates a festive and beautiful cookie that is perfect for Christmas cookie exchanges, holiday dessert buffets and gifting to those you love!
Need more Christmas cookie ideas? Try my Amaretto Biscotti, Peppermint Mocha Truffle Thumbprints, Chocolate Hazelnut Bow Tie Cookies, Caramel Eggnog Split Second Cookies, or Chocolate Dipped Maraschino Cherry Cookies!
This recipe can be made gluten-free or dairy-free/vegan. See Substitutions and variations section below.
Jump to:
What Is a Thumbprint Cookie?
Thumbprint cookies are often made with a sugar cookie or shortbread base. The cookies are rolled into balls and an indentation is made in the center using your thumb (hence the name) or the back of a teaspoon measure.
The dimple in the center of thumbprint cookies is usually filled with jam, chocolate or other fillings. Some recipes call for filling the indentation before baking, but in this recipe, I bake the cookies first, make the well in the center while they're warm, then fill the middles with a creamy, decadent filling!
Ingredients
- Butter. All the best cookies start with butter! I like to use unsalted so I can control the amount of salt.
- Brown sugar. Brown sugar lends a hint of molasses & chewy texture to cookies.
- Egg yolk. This helps to bind cookies without adding too much extra moisture.
- Vanilla extract. I love the extra layer of flavor that vanilla lends to all baking.
- Cocoa powder. Using a good quality cocoa powder can make a big difference. Use regular or dark chocolate for an extra deep, rich cookie.
- All-purpose flour. If needed, one-to-one gluten-free flour may be used.
- Salt. A pinch of salt helps to balance the sweetness in baked goods.
- Cream cheese. You'll need this for the cheesecake filling. I prefer full fat.
- Powdered sugar. This will sweeten your filling without making it grainy.
- Fresh raspberries. The pop of color and tartness from fresh raspberries takes these raspberry cheesecake cookies over the top!
- Semi-sweet chocolate chips. Melted chocolate drizzled over the finished cookies will give them a beautiful, finished look and extra chocolatey flavor.
Directions
These raspberry cheesecake cookies have a few steps, but the finished product is totally worth the work, in my opinion! Here's how I make them:
Preheat the oven to 350 degrees and line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
In a medium bowl {or the bowl of a stand mixer} cream together butter and sugar until light and fluffy. Add the egg yolk and vanilla extract and mix until it is fully combined.
Add cocoa powder, flour and salt. (You can sift this all together in a separate bowl, if you'd like, but I like as few dirty dishes as possible so I just add it right into the mixer!) Mix until the dough just comes together. Try not to over-mix or you'll get tough cookies.
Using a spring-loaded cookie scoop or spoon, scoop out about 1 ½ tablespoons of dough. Roll the dough into balls, then place onto prepared baking pan at least 2 inches apart.
Bake the cookies for 14-15 minutes or until the cookies are set. {They will still feel soft to the touch, but will harden as they cool.}
Remove the cookies from oven. While the cookies are still warm, use the back of a ½ teaspoon measure, the end of a wooden spoon or your thumb, to gently press a well into the center of each cookie. {If they crack a little, just press them back together gently. If the cookies are too cool before creating the indentations, they are more likely to crack.} Allow to cool completely.
In the meantime, make the cheesecake filling by combining the cream cheese, butter, powdered sugar and vanilla in a medium bowl and beating (I like to use a hand mixer) until completely smooth. Scoop the mixture into a piping bag or a zip top bag with one tip snipped.
When the cookies are cooled, pipe the cheesecake filling into the indentation of each cookie. {You may have a bit left over depending on how many cookies and the size of the indentations you get out of your batch.} Gently press a fresh raspberry into the center of each cookie.
Tip: Make sure you dry your raspberries very well and try to select raspberries that are fully intact. This will cut down on any weeping or bleeding of the raspberry juice onto the cheesecake topping and keep the cookies looking neat.
Scoop the melted chocolate chips into another piping or zip-top bag with the tip snipped, and carefully drizzle the chocolate over each cookie. Allow the chocolate to set before serving. {You can refrigerate the cookies for about 10 minutes if you need to speed up the process.}
If you won't be serving the cookies right away, refrigerate them for up to 6 hours (longer than that and you'll risk them getting a bit soggy), then bring to room temp when ready to serve.
FAQ's
Thumbprint cookies can be filled before or after baking, but it depends on the type of filling. Some fillings such as jam or candies should be baked along with the dough, but fillings such as curds and icings (and the cheesecake filling used in these cookies) should not be added until after the cookies are completely cooled.
It is best to indent thumbprint cookies while they're warm in order to prevent cracking. When the dough begins to cool, it hardens, which can cause cracking or crumbling.
Homemade thumbprint cookies with fillings that are baked in can be stored at room temperature in an air-tight container. If the fillings contain perishable ingredients such as cream, cream cheese or curd, they should be stored in an air-tight container in the refrigerator.
Thumbprint cookies with a jam center can be stored for a week or two. However, these raspberry cheesecake cookies should be eaten within a few days.
Yes. You may either roll the dough and make the indentations and then "flash freeze" the dough balls on a baking pan, then place them in an air-tight freezer-safe container or a zip top freezer bag, OR freeze baked cookies (minus the cheesecake filling) and then defrost and fill when ready to serve.
Variations & Substitutions
I've always enjoyed thumbprint cookie recipes because there are so many variations! Have some fun with your thumbprint cookie recipe and get as creative as you'd like! Here are a few other great fillings for thumbprints using a chocolate dough:
- Jam, preserves or marmalade! I think raspberry, strawberry, or blackberry would be great!
- Chocolate ganache. Or, better yet, chocolate ganache flavored with liqueur, citrus zest or extracts, like these Peppermint Mocha Truffle Thumbprint Cookies.
- Orange curd
- Buttercream or icing
- Chocolate mousse
- Caramel
- Candy like Rolos, truffles or Hershey's Kisses
Diet-Specific Substitutions:
- Gluten-Free: Use your favorite one-to-one gluten-free flour blend in place of regular flour.
- Dairy-Free/Vegan: Use plant-based butter, cream cheese & dairy-free chocolate chips in place of regular. For egg yolk substitution, try using 1-2 tablespoons of vegan egg substitute such as JustEgg.
Do you have a special holiday cookie recipe that you think would reign supreme at an exchange? Any "blue ribbon" baking ideas? I'd love to hear what kind of cookies are your specialty throughout the holiday season!
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Did you try this recipe? Leave a rating and comment, or tag me on
Blueberry-Ginger Cobbler Smoothie
Ingredients
- ¼ cup rolled oats
- 2 tablespoons walnuts
- 2 pitted dates soaked to soften
- 1 teaspoon fresh grated ginger
- 1 cup blueberries fresh or frozen
- 1 handful spinach
- 1 cup coconut milk or milk of choice
- ½ teaspoon cinnamon
- ½ cup ice
Instructions
- Place all ingredients in a high speed blender in the order listed.
- Blend until smooth. Pour into a glass and enjoy!
Notes
- Add a dash of vanilla extract for an extra hint of cobbler-eque flavor.
- Throw in a little lemon zest. Lemon and blueberry are a great pair!
- Blend in a scoop of your favorite protein powder for an added protein boost.
- Use your favorite collagen peptides for a dose of hair, nail, skin, join & ligament support. (Note: Collagen peptides are an animal product, so the smoothie will not be vegan unless you use a plant-based version.)
Raspberry Cheesecake Chocolate Thumbprint Cookies
Ingredients
For Cookies
- 8 tablespoons butter softened to room temperature
- ¼ cup brown sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ cup good quality cocoa powder
- ¾ cup all-purpose flour
- ¼ teaspoon of sea salt
For Filling
- 3 ounces cream cheese softened to room temp
- 1 tablespoon butter softened to room temp
- ¼ cup + 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
- 14 fresh raspberries rinsed and dried
For Drizzle
- ¼ cup semi-sweet chocolate chips melted
Instructions
- Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Set aside.
- In a medium bowl {or the bowl of a stand mixer} beat together butter and sugar until fluffy. Add egg yolk and vanilla extract; mix until fully combined.
- Add cocoa powder, flour and salt. Mix until the dough just comes together -- do not overmix.
- Using a cookie scoop or spoon, scoop out about 1 ½ tablespoons of dough. Roll into balls, then place onto prepared baking pan at least 2 inches apart.
- Bake for 14-15 minutes or until the cookies are set. {They will still feel soft to the touch, but will harden as they cool.}
- Remove from oven. While the cookies are still warm use the back of a ½ teaspoon measure, the end of a wooden spoon or your thumb, to gently press a well into the center of each cookie. {They might crack a little, just press them back together gently and they should be ok.} Allow to cool completely.
- Meanwhile, make the filling: In a small bowl, cream together the cream cheese, butter, powdered sugar and vanilla until completely smooth. Scoop the mixture into a piping bag or a zip top bag with one tip snipped.
- When the cookies are cooled, fill the well of each cookie with the cream cheese filling. {You may have a bit left over.} Gently press a fresh raspberry into the center of each cookie.
- Place the melted chocolate chips into another piping or zip-top bag with the tip snipped, and drizzle over each cookie. Allow the chocolate to set before serving. {You can refrigerate for about 10 minutes if you need to speed up the process}
- If you won't be serving the cookies right away, refrigerate for up to 6 hours, then bring to room temp when ready to serve.
Notes
- Raspberry, strawberry, blackberry or orange jam.
- Chocolate ganache or ganache flavored with liqueur, citrus zest or extracts.
- Orange curd
- Buttercream or icing
- Chocolate mousse
- Caramel
- Candy like Rolos, truffles or chocolate kisses
- Gluten-Free: Use your favorite one-to-one gluten-free flour blend in place of regular flour.
- Dairy-Free/Vegan: Use plant-based butter, cream cheese & dairy-free chocolate chips in place of regular. For egg yolk substitution, try using 1-2 tablespoons of vegan egg substitute such as JustEgg.
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