These cream cheese thumbprint cookies are SO soft and delicious. The sweet raspberry jam paired with the tangy cream cheese filling is just dreamy.
You may have already guessed the inspiration behind these raspberry cheesecake cookies: Danish pastry! I absolutely love a good cream cheese Danish.
But I wanted to find a way to recreate those flavors without having to go through the process of hunting down gluten free puff pastry (or trying to make my own from scratch).
Don’t get me wrong, I’m absolutely game to try my hand at a gluten free Danish recipe. But sometimes you just have a craving, and you want something fast and easy. Am I right?
Enter: my cream cheese thumbprint cookies. The actual cookie itself is deliciously soft, just the way I like them. And then the raspberry cheesecake filling really takes these to the next level. You know I love using jam in my recipes (see: my gluten free jam cake)!
Why You’ll Love These Raspberry Cheesecake Cookies…
- The flavors are just so perfect together! Creamy cheesecake + raspberry jam is a winning combination in my book.
- It’s such a simple thumbprint cookie recipe. There is some patience required, because we’re chilling the dough, but it’s so worth it.
- This recipe is easily customizable. You can swap in your favorite fruit jam to replace raspberry, if you’d like.
What You’ll Need…
How To Make Cream Cheese Thumbprint Cookies From Scratch…
Make The Cookies…
To make my gluten free thumbprint cookies, we’ll start by creaming the butter with the sugar. Add in the egg replacer and vanilla, and continue beating until it’s all incorporated.
Next, add in your dry ingredients and mix on low speed until you have a soft cookie dough. Cover and chill the dough in the refrigerator for at least an hour.
Make The Filling…
In the meantime, you can work on your cheesecake filling. All you need to do here is beat the softened cream cheese with some powdered sugar and Greek yogurt. This will give you that delicious sweet yet tangy cheesecake flavor. Just make sure to beat until it’s nice and creamy.
Assemble Your Cookies…
Once your cookie dough is sufficiently chilled, scoop out pieces of dough, flatten each one slightly, and use your thumb to press a little indentation into the centers of each one. Arrange on a lined baking sheet, a few inches apart, and then scoop in the cheesecake filling.
Bake on 350ºF for about 12 minutes. After pulling the cookies out, drop a dollop of raspberry jam in the center of each one, right on top of the cream cheese filling.
Tips For Making The Best Raspberry Cheesecake Cookies…
- Take your time when creaming the butter and sugar. I like to let my mixer run for around 2-3 minutes.
- Like with all of my recipes, I recommend using a scale to weigh your flour. This ensures that you will not accidentally add in too much (or too little, for that matter).
- The chill time is so important! There’s a lot of butter in this cookie dough, and even after chilling, these cookies will still spread a little. But the chill time is crucial in making sure these don’t turn into puddles.
- You may need to set the cookie dough out on the counter for a few minutes after chilling to make it easier to scoop and handle.
- While the cream cheese filling will go onto your thumbprint cookies BEFORE baking, the jam needs to be added immediately AFTER. I’ve tried adding the jam before popping the cookies in the oven and, because they spread, the jam tends to slide right off.
- Be sure to use softened, room temperature cream cheese for best results. Otherwise, you might end up with a lumpy filling.
Cream Cheese Thumbprint Cookie Ingredient Substitutions…
- For vegan thumbprint cookies, try swapping in your favorite non-dairy butter, Greek yogurt, and cream cheese. I have not tested the recipe this way, but it should work.
- If you are not allergic to eggs, you can go ahead and use 1 egg instead of the egg replacer.
- Feel free to use any fruit jam you’d like. My favorite is organic raspberry jam.
Did you make my raspberry cheesecake cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Cream Cheese Thumbprint Cookies – Gluten Free, Eggless
- 10 tablespoons (141g) unsalted butter room temperature
- ⅔ cup (134g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ½ teaspoon vanilla extract
- 1 ¾ cup (259g) gluten free flour blend
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the filling:
- 4 ounces cream cheese room temperature
- ¼ cup (30g) powdered sugar
- 2 tablespoons Greek yogurt
- ¼ cup (85g) raspberry jam
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar for 2-3 minutes, until smooth and light in color. Add the prepared egg replacer and vanilla extract and beat to combine.
- Add the flour, baking powder, and salt and mix on low speed until soft dough forms. Cover and chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In a small bowl, mix the cream cheese, powdered sugar, and Greek yogurt until smooth.
- Scoop out pieces of dough and use your hands to roll into a ball, then flatten slightly into a round disc. Use your thumb to gently press an indentation into the center of each cookie. Scoop a heaping ½ teaspoon of cream cheese filling into each cookie. Arrange cookies on baking sheet, 2 inches apart. Bake for 12-14 minutes.
- Immediately after removing cookies from the oven, scoop a dollop of raspberry jam onto the centers, right on top of the cream cheese filling. Allow cookies to cool completely before removing.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- For best results, use full-fat block cream cheese and make sure it’s softened at room temperature. Cold cream cheese will not only be hard to mix, it will result in a lumpy filling.
- The cookies will spread slightly, be sure to space them out a couple of inches on the baking sheet. I typically bake these on two baking sheets.