Strawberry Cheesecake Thumbprints

These Strawberry Cheesecake Thumbprints are like eating bite-sized strawberry cheesecakes in cookie form! They have a graham cracker cookie base with a rich, creamy cheesecake filling that is swirled with a fresh strawberry puree. While they appear very elegant, they are actually quite easy to make!

I typically prefer fresh strawberries when making these but frozen strawberries will work too. I find that fresh tend to have more flavor but it really depends on what is available to you and if the fresh berries look ripe.

Strawberry Cheesecake Thumbprint Process

Strawberry Cheesecake Thumbprints are easy to make but do allow yourself a bit of extra time to reduce the strawberry puree and for the shaped cookies to chill in the freezer prior to baking.

Make Strawberry Puree

Chop up the strawberries and place in a saucepan with sugar. Bring to a simmer over medium heat, mashing the strawberries as you go. Once simmering, decrease the heat to medium-low and reduce until slightly thickened, about 10 minutes. Stir in the lemon juice and salt. Remove from the heat and pour mixture through a fine mesh strainer into a small bowl. Discard the solids and set the puree aside to cool.

Make Dough

Beat the butter in a large bowl using a handheld mixer or stand mixer until creamy. Scrape down the sides and the bottom with a spatula. Add the sugar and beat on medium speed for about 1 minute. Add in the egg yolk and vanilla. Mix until combined and scrape down sides again. In a separate bowl, combine salt, flour, and graham cracker crumbs. (To make the graham cracker crumbs, I used a food processor to pulse 5 sheets of honey graham crackers. Make sure they are fairly small crumbs so they will combine with the dough.) Add to the butter mixture. Beat on low speed until just combined and dough is formed. The dough will be a bit crumbly but will come together.

Shape Cookies

Using a cookie scoop or your hands, shape 1 Tbsp size scoops into balls and roll in granulated sugar. Be sure to roll the balls firmly together to lessen the chances your cookies will crack when making indents. Place on a plate lined with waxed paper. Using your thumb or the back of a measuring spoon, gently press an indent into the cookies. (I typically use a 1/2 tsp measuring spoon to form the indents but use whatever size works for your cookies.) If they begin to crack, just pinch back together. Chill in the freezer for 20-30 minutes.

Prep Oven

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

Fill Cookies and Bake

Using a handheld or stand mixer, beat the cream cheese and sugar until smooth. Be sure to use full-fat block-style cream cheese (not the kind in a tub). Add the vanilla and sour cream and beat until combined.

Remove the cookies from freezer. Spoon cheesecake filling into each cookie just up to the brim. Then, add a tiny bit of cooled strawberry puree and swirl with a toothpick (optional). I’ve tried both swirling the strawberry and cheesecake filling together and leaving them as is. I honestly liked both ways so choose whatever works best for you! Bake for 12-13 minutes or just until the edges are beginning to turn light golden brown. Do not overbake. (The filling will deflate a little as it cools.) Transfer to a wire rack to cool completely.

How should I store these?

These cookies should be kept in the refrigerator in an airtight container due to having cream cheese and sour cream in the filling. They will keep in the refrigerator for up to a week.

Can Strawberry Cheesecake Thumbprints Be Frozen?

Yes! These cookies can be frozen for up to 3 months. Be sure to store in an airtight container and place waxed or parchment paper between layers so they do not stick to each other. When ready to use, thaw overnight in the refrigerator. Unbaked cookie dough may be frozen for up to 2 months.

Tips

• Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
• Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
• To soften butter quickly, slice into small pieces and let sit on the counter while you gather the rest of your ingredients. Room temperature butter may be cooler than you think. You will know it is ready when you press your finger into it, it leaves an indent but does not sink into the butter.
• Cream cheese and sour cream – Now is not the time to skimp on these two ingredients! For the best taste and texture, use full-fat block-style cream cheese and full-fat sour cream.

My Preferred Tools

You may already have many of these items in your kitchen. I recommend the following for this recipe:

• Kitchen Scale – precisely measure ingredients
• Food Processor – to crush graham crackers
• Baker’s Half Sheet – to bake cookies
• Cooling Racks – to cool cookies and dishwasher friendly!!
• Stand Mixer – to mix dough
• Fine Mesh Strainer – to strain strawberry puree

If you liked this recipe, try our

• Strawberry Swirl Cheesecake
• Key Lime Cheesecake Cookies
• Key Lime Pie Thumbprints

5 from 2 reviews

Strawberry Cheesecake Thumbprints

March 31, 2024

Servings: 39

Prep: 40 min

Cook: 12 min

Total: 2 hr

Difficulty: Easy

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Strawberry Cheesecake Thumbprints are like eating bite-sized strawberry cheesecakes in cookie form! They have a graham cracker cookie base with a rich, creamy cheesecake filling that is swirled with a fresh strawberry puree.

By: The Kelly Kitchen

Ingredients

• STRAWBERRY PUREE:
• 1 cup (167 g) strawberries, chopped
• 2 Tbsp granulated sugar
• 1/8 tsp lemon juice
• Pinch of salt
• COOKIES:
• 1 cup (2 sticks) salted butter, softened
• 2/3 cup (132 g) granulated sugar, plus more for rolling
• 1 egg yolk, room temp
• 1 tsp pure vanilla extract
• 1/8 tsp salt
• 2 cups (240 g) all-purpose flour
• ½ cup (70 g or about 5 sheets) graham cracker crumbs
• CHEESECAKE FILLING:
• ½ (4 oz) pkg full-fat cream cheese, softened
• ¼ cup (50 g) granulated sugar
• ½ tsp pure vanilla extract
• ¼ cup (57 g) sour cream, room temp

Directions

• Step 1 STRAWBERRY PUREE: Chop up strawberries and place in a saucepan with sugar. Bring to a simmer over medium heat, mashing strawberries as you go. Once simmering, decrease heat to medium-low and reduce until slightly thickened, about 10 minutes. Stir in lemon juice and salt. Remove from heat and pour mixture through a fine mesh strainer into a small bowl. Discard the solids and set puree aside to cool.
• Step 2 COOKIES: Beat butter in a large bowl using a handheld mixer or stand mixer until creamy. Scrape down the sides and bottom with a spatula. Add sugar and beat on medium speed for about 1 minute. Add egg yolk and vanilla. Mix until combined and scrape down sides again. In a separate bowl, combine salt, flour, and graham cracker crumbs. Add to butter mixture. Beat on low speed until just combined and dough is formed. (Dough will be a bit crumbly but will come together.)
• Step 3 Using a cookie scoop or your hands, shape 1 Tbsp size scoops into balls and roll in granulated sugar. Place on a plate lined with waxed paper. Using your thumb or the back of a measuring spoon, gently press an indent into the cookies. If they begin to crack, just pinch back together. Chill in the freezer for 20-30 minutes.
• Step 4 PREP: Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
• Step 5 CHEESECAKE FILLING: Using a handheld or stand mixer, beat cream cheese and sugar until smooth. Add vanilla and sour cream and beat until combined.
• Step 6 BAKE: Remove cookies from freezer. Spoon cheesecake filling into each cookie just up to the brim. Then, add a tiny bit of strawberry puree and swirl with a toothpick. Bake for 12-13 minutes or just until the edges are beginning to turn light golden brown. Do not overbake. (The filling will deflate a little as it cools.) Transfer to a wire rack to cool completely.
• Step 7 STORAGE: Store in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months. When ready to use, thaw overnight in the refrigerator. Unbaked cookie dough may be frozen for up to 2 months.

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