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Cheesecake Thumbprint Cookies

Cheesecake Thumbprint Cookies

Cheesecake thumbprint cookies are the perfect blend of a tender, buttery cookie filled with a sweet creamy cheesecake filling. They are a simple and delicious cookie that everyone loves!

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A stack of golden brown buttery cheesecake thumbprint cookies. The top cookie has a bite taken out showing the creamy cheesecake filling.

These cookies are my family’s favorite holiday cookie recipe. Every holiday season they request these cookies and eat them all! They may not be as colorful as some holiday cookies but their amazing combination of buttery cookie and cheesecake flavors makes them irresistible! If you love cheesecake these are the cookies for you!

Even though they are a holiday favorite this is one of those recipes I make several times throughout the year just because we love these cookies so much! They are awesome for serving at parties, for giving as gifts, for selling at bake sales, or just for enjoying with a cup of coffee as a delicious treat! These are perfect to enjoy any time of the year!

These thumbprint cookies are soft and buttery combine the creamy sweetness of a slice of cheesecake with the texture of a shortbread or sugar cookie. The result is a melt in your mouth cookie that is perfect for cheesecake lovers!

A pile of cheesecake thumbprint cookies on a white plate.
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FAQ & Tips for making Thumbprint Cheesecake Cookies-

How to store these cookies– These cookies store well at room temperature in an airtight container. They store best if you place waxed paper or parchment paper between layers so that the filling doesn’t stick to the cookies on top of them. They will keep longer in an airtight container in the refrigerator.

Different flavoring options– These cheesecake cookies have a classic vanilla flavor but you can change it up and create different flavors! You can swap out the vanilla for almond extract for a delicious taste. You can also add some strawberry or raspberry jam to the filling to create strawberry or raspberry cheesecake thumbprint cookies. You can also add a maraschino cherry to the center of the filling to create cherry cheesecake thumbprint cookies.

Here’s what you’ll need for these Cheesecake Thumbprint Cookies

The ingredients for cheesecake thumbprint cookies on a white marble counter. Eggs, sugar, cream cheese, butter, salt, sour cream, flour and vanilla

For the Cookies-

1 Cup Butter (softened to room temperature)

¼ Cup Granulated Sugar

¼ tsp Salt

1 Egg Yolk

2 Cups All Purpose Flour

For the Filling-

4 oz Cream Cheese (softened to room temperature)

¼ Cup Granulated Sugar

1/8 tsp Salt

1 Egg Yolk

2 tsp Sour Cream

¼ tsp Vanilla Extract

A pile of cheesecake thumbprint cookies on a white plate. The top cookie has a bite taken out showing the creamy filling.

Here’s how to make Cheesecake Thumbprint Cookies-

To make the cheesecake filling-

In a medium size bowl with an electric mixer cream cream cheese, then add the sugar continue mixing until well blended. Add in salt, vanilla, egg yolk and sour cream, and mix until smooth.

Cover the bowl with plastic wrap and place in the refrigerator. Refrigerate for at least 30 minutes this allows the cheesecake filling to cool and thicken.

a collage of two pictures showing how to make the cheesecake filling for these cookies. the first picture shows a glass mixing bowl with creamed cream cheese and sugar with  vanilla, sour cream and an egg yolk added. The second picture shows all of the ingredients blended together.

To make the dough –

Preheat the oven to 350 and line a baking sheet with parchment paper.

In a medium bowl stir the flour, and salt, whisk together until fully incorporated.

In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment beat the butter and sugar until light and fluffy.

Add the egg yolk and vanilla and continue mixing on medium speed until well incorporated.

Add in the flour mixture gradually, mixing after each addition, until it is all added and a soft dough forms.

A collage of pictures showing how to make cheesecake thumbprint cookies. The first picture shows the dry ingredients in a white bowl. In the next picture butter and sugar have been placed in a metal mixing bowl. In the next picture the butter and sugar have been creamed together and an egg yolk has been added. In the final picture flour has been added to the butter mixture.

Using a cookie scoop or measuring spoon scoop out cookie dough in 1 tablespoon size scoops and roll into balls.

Place balls of dough onto the prepared cookie sheet.

Using the handle end of a wooden spoon, your finger, or another small round object make an indentation in the center of each ball.

A collage of four pictures showing how to make cheesecake thumbprint cookies. In the first picture balls of dough have been placed on a parchment lined baking sheet. In the second picture indentation have been made in the balls of dough. 
The third picture shows the bowl of filling next to the tray of cookies, and in the final picture the cookies have been filled with the cream cheese filling.

Place the cookies in the oven and bake on the prepared baking sheet for 10 minutes.

Remove from the oven, gently press in the center of each cookie again with a wooden spoon to indent it again (not your finger) and fill with about a teaspoon of cream cheese filling.

Place cookies back in the oven and bake 10- 12 minutes or until the filling is set and the cookie edges are beginning to turn golden brown.

Remove from oven and allow to cool on the baking sheet for 2-3 minutes and then transfer to a wire rack to cool completely .

Store in an airtight container. 

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Cheesecake Thumbprint Cookies

Cheesecake thumbprint cookies are the perfect blend of a tender, buttery cookie filled with a sweet creamy cheesecake filling. They are a simple and delicious cookie that everyone loves!
5 from 47 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour
Servings: 36
Author: Krista

Ingredients

  • For the Cookies-
  • 1 Cup Butter softened to room temperature
  • ¼ Cup Sugar
  • ¼ tsp Salt
  • 1 Egg Yolk
  • 2 Cups All Purpose Flour
  • For the Filling-
  • 4 oz Cream Cheese softened to room temperature
  • ¼ Cup Sugar
  • 1/8 tsp Salt
  • 1 Egg Yolk
  • 2 tsp Sour Cream
  • ¼ tsp Vanilla Extract

Instructions

  • First make the filling-
  • In a medium size bowl with an electric mix together cream cheese, and sugar until well blended. Add in salt, vanilla, egg yolk and sour cream, continue mixing until everything is evenly mixed. Cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes.
  • To make the cookies-
  • Preheat the oven to 350 and line a baking sheet with parchment paper.
  • In a medium bowl whisk flour, and salt, mix until well incorporated.
  • In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment cream together butter and sugar.
  • Add in egg yolk and vanilla and continue mixing on medium speed until well incorporated.
  • Add the dry ingredients in gradually, mixing after each addition, until it is all added and a soft dough forms.
  • Scoop out cookie dough in tablespoon size scoops and roll into balls.
  • Place balls of dough onto the prepared cookie sheet.
  • Using the handle end of a wooden spoon, your finger, or another small round object press a hole in the center of each ball.
  • Bake for 10 minutes.
  • Remove from the oven, gently press in the center of each cookie again with a wooden spoon (not your finger) and fill with the cream cheese filling.
  • Place cookies back in the oven and bake 10-12 minutes or until the filling is set and cookie is golden brown
  • Allow to cool on the baking sheet for 2-3 minutes before removing to a wire rack to cool completely .
  • Store in an airtight container. 

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