Cherry Cheesecake Thumbprint Cookies
Pillow-y soft, with a sweet glazed cherry and crunchy graham cracker crumbs- these cherry cheesecake thumbprint cookies are sure to be a family favorite!
Hey good morning! It’s a brand new week and I hope you started it feeling rested and refreshed.
I had my most relaxing weekend in a while. Summer can be so much fun but it can also get tiring, with all the activities we try to squeeze in. After hopping from NYC to DC last week, and then coming home to a mountain of deadlines, I was worn out to the point of being sick. Luckily, this past weekend was low-key and I was able to recover a bit. Hopefully I’m good now for next weekend’s jaunt up to Lake George!
Today I wanted to share these fun cherry cheesecake thumbprint cookies. Doesn’t it put you in a happy mood, just looking at them? They are so cheerful with that shiny red cherry.
And this is an old family favorite of a recipe. I’ve been making the cream cheese cookie for decades, since it was introduced to me by my mom’s best friend. Honestly, it doesn’t look like much, but you won’t believe how pillow-y soft, rich, and flavorful they are! They are positively addictive, and I haven’t been able to stop munching on these since I made them last week.
You can fill them with whatever you like, any kind of jam or even chocolate or caramel, but for this post I chose fresh cherries because they are at the peak of their season! They are such a summertime favorite, so sweet, juicy, and full of flavor. I think you’ll really love the way they pair with the cream cheese, and that little sprinkling of graham cracker crumbs is like the icing on the cake!
Hope you enjoy!
More great cookie recipes on my “Cookie Recipes Galore” Pinterest board!
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Cherry Cheesecake Thumbprint Cookies
Ingredients
- 1 cup (227 g) unsalted butter, , softened
- 6 ounces (170.1 g) cream cheese, (the kind in a brick)
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 2 cups (250 g) all-purpose flour
- 4 graham crackers,, crushed to fine crumbs (about 1/3 cup crumbs)
- 2 cups (276 g) dark-sweet cherries,, pitted and halved
- 3 tablespoons prepared cherry jam, (seedless raspberry or red currant may be substituted)
- 1/4 teaspoon (0.25 teaspoon) almond extract
Instructions
- Please visit Stemilt’s blog, The Stem, for the full recipe directions.
Awesome recipe
I love thumbprint cookies! It’s like they are cradling a little present.
Such a delicious cookie, and the cherries make it extra special
Cheesecake cookie? I’m in!
Yay! So happy you like this, Melissa!
So pretty!
Thank you so much Siri!