These 5-Ingredient Raspberry Cheesecake Thumbprint Cookies are one of those simple treats that quietly become part of family rituals. I first made them for a small holiday cookie swap after seeing Ashley Manila's version online; the combination of tangy cream cheese, rich butter and concentrated raspberry preserves created a texture and flavor so addictive that people asked for the recipe on the spot. The dough is silky and barely sweet, so the little spoonful of jam in the center sings — soft edges, tender centers and that faint golden hint at the base of each cookie.

I love this recipe for its immediacy: you only need five pantry staples, a mixer, and a little patience while the dough chills. The cookies keep their delicate, melt-in-your-mouth quality whether you serve them warm right out of the oven or later at room temperature. Over the years I’ve made them for afternoon tea, neighbor gifts, and last-minute dinner party dessert platters — they’re consistently finished first. If you enjoy delicate, buttery cookies with a bright fruit pop, these will quickly become one of your reliable favorites.

Ingredients

• Cream cheese (4 ounces): Use full-fat cream cheese, softened to room temperature for the creamiest texture — Philadelphia is a reliable brand. This gives the dough its tangy, cheesecake-like note.
• Salted butter (8 tablespoons): One stick at room temperature. Butter provides rich flavor and tenderness; use European-style butter for a deeper taste if you like.
• Granulated sugar (1/2 cup + 3 tablespoons): Provides structure and a subtle sweet crunch on the exterior. If you prefer less sweetness, reduce by 1 tablespoon.
• All-purpose flour (1 cup + 3 tablespoons): Use a spoon-and-level method to measure; too much flour will make the dough dry. King Arthur or all-purpose brands work well.
• Raspberry preserves (1/4 cup): Choose a seedless or gourmet jam with concentrated flavor — Bonne Maman or a high-fruit content preserve will give the best bright fruit hit.

Instructions

Prepare the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and room-temperature butter on medium speed until the mixture is light, pale and fluffy — about 2 to 3 minutes. Scrape the bowl with a spatula to incorporate all bits. The aeration at this stage creates the tender crumb later, so don’t rush it. Add sugar: Add the granulated sugar and beat on medium-high until completely combined and the mixture looks smooth and slightly glossy, about 1 to 2 minutes. The sugar crystals help with light structure at the edges, creating a very slight crunch when baked. Fold in the flour: With the mixer on low, add the all-purpose flour in two or three additions. Mix only until incorporated — over-mixing will develop gluten and create a tougher cookie. The dough should be soft, slightly tacky but easy to roll into balls. If it feels too sticky, chill briefly before scooping. Chill: Cover the bowl tightly with plastic wrap and chill the dough for at least 45 minutes and up to 2 hours. Chilling firms the dough so the cookies hold their shape and helps the butter relax, preventing excessive spreading in the oven. Preheat and shape: About 30 minutes before you bake, preheat the oven to 375°F. Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop or measuring tablespoon, portion dough into balls and roll them smooth. Arrange them 1.5 inches apart on the baking sheet. Make the thumbprint and fill: Gently press the center of each dough ball with your thumb (or the back of a 1/2 teaspoon) to create a well. Do this consistently so the jam nests without overflowing. Spoon about 1/2 teaspoon of raspberry preserves into each indentation. Avoid overfilling; preserves will soften and spread slightly during baking. Bake: Bake at 375°F for 11 to 12 minutes, or until the edges are just golden. The centers will still look soft — this is desirable, as the cookies set on the baking sheet. Rotate the pan halfway through if your oven has hot spots. Cool: Allow the cookies to cool on the baking sheet for 10 full minutes to finish setting, then carefully transfer them to a cooling rack to cool completely. This prevents the jam from causing the bottoms to become soggy when removed too soon.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they will keep for about 48 hours while maintaining texture; refrigerate them for up to 7 days if you want the jam to stay firmer. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving; a 10-minute warm-up in a 300°F oven will refresh the edges without melting the jam.

Ingredient Substitutions

If you need dairy-free options, replace the cream cheese with a high-quality dairy-free cream cheese and use a plant-based stick butter measured the same way. For gluten-free, substitute a 1-to-1 gluten-free all-purpose flour blend — expect a slightly different texture but the flavor remains. If you prefer a less sweet cookie, reduce the sugar by 1 tablespoon and use a less-sweet jam. For more fruit texture, stir 1 tablespoon of finely chopped fresh raspberries into the preserves before filling.

Serving Suggestions

Serve these alongside afternoon tea or a simple coffee bar. They look charming dusted with a light sprinkle of powdered sugar or garnished with a tiny fresh raspberry on top of each jam well. Pair them with lemony shortbread or a small scoop of vanilla ice cream for an informal dessert plate. They also make excellent additions to gift tins or dessert charcuterie boards alongside nuts and chocolate.

Cultural Background

Thumbprint cookies have roots in several Central and Northern European traditions where jam-filled shortbread is common; the idea migrated and evolved in American baking. This variation uses cream cheese to bring a cheesecake-like tang to the dough — a modern twist that blends shortbread’s simplicity with creamy, tangy profiles beloved in many American desserts. Over time, home bakers have adapted the filling and dough ratios, leading to countless regional and family variations.

Seasonal Adaptations

In summer, swap the raspberry preserves for peach or apricot jam for a seasonal sweetness. During winter holidays, try cranberry-orange preserves and add 1/4 teaspoon of orange zest to the dough. For spring occasions, top with a small dollop of lemon curd instead of jam to introduce citrus brightness. Small tweaks like these keep the base recipe fresh for year-round baking.

Meal Prep Tips

Prepare the dough ahead and portion it into tablespoon-sized balls on a tray, then freeze the tray until firm and transfer the balls to a freezer bag. When ready to bake, place frozen balls on parchment, press indentations, add preserves and bake, increasing time by 1–2 minutes. This approach yields freshly baked cookies with minimal morning effort and is great for entertaining without last-minute panic.

These cookies are simple, dependable and endlessly adaptable — once you try the creamy dough with bright raspberry centers, you’ll find yourself reaching for this recipe again and again. Bake a batch, share them, and make little memories around a warm tray straight from the oven.