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Strawberry Cheesecake Thumbprints
The Kelly Kitchen

Strawberry Cheesecake Thumbprints

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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.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 39 Cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

STRAWBERRY PUREE
  • 1 cup (167 g) strawberries, chopped
  • 2 Tbsp granulated sugar
  • ⅛ tsp lemon juice
  • Pinch of salt
COOKIES
  • 1 cup salted butter, softened (2 sticks)
  • ⅔ cup (132 g) granulated sugar, plus more for rolling
  • 1 egg yolk, room temp
  • 1 tsp pure vanilla extract
  • ⅛ tsp salt
  • 2 cups (240 g) all-purpose flour
  • ½ cup (70 g or about 5 sheets) graham cracker crumbs
CHEESECAKE FILLING
  • 4 oz full-fat cream cheese, room temp (½ block)
  • ¼ cup (50 g) granulated sugar
  • ½ tsp pure vanilla extract
  • ¼ cup (57 g) sour cream, room temp

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

STRAWBERRY PUREE
  1. Chop up strawberries and place in a saucepan with sugar. Bring to a simmer over medium heat, mashing strawberries as you go.
  2. Once simmering, decrease heat to medium-low and reduce until slightly thickened, about 10 minutes. Stir in lemon juice and salt.
  3. Remove from heat and pour mixture through a fine mesh strainer into a small bowl. Discard the solids and set puree aside to cool.
COOKIES
  1. 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.
  2. 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.)
  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.
  4. Chill in the freezer for 20-30 minutes.
  5. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
CHEESECAKE FILLING
  1. Using a handheld or stand mixer, beat cream cheese and sugar until smooth. Add vanilla and sour cream and beat until combined.
ASSEMBLY
  1. 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.
  2. BAKE: 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.
STORAGE
  1. 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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