There’s something enchantingly nostalgic about Red Velvet Cheesecake Thumbprints. They are not just cookies—they are tiny, edible celebrations dressed in deep crimson and filled with creamy joy. For me, these cookies mark the transition from winter’s coziness to spring’s hopeful promise. I started baking them years ago for my annual Oscar-night watch party, and over time, they’ve become a signature. The red velvet—rich and chocolaty with just a hint of tang—sets a dramatic stage, while the creamy cheesecake filling is the star of the show, soft and golden right in the center.
These thumbprint cookies evoke more than just delicious flavors. They bring with them the warmth of shared traditions, of crowded kitchens humming with laughter and ovens glowing late into the night. Whether you’re baking for Valentine’s Day, a birthday, or a holiday dessert table, Red Velvet Cheesecake Thumbprints feel festive, cozy, and just a bit glamorous. They’re like little red carpet moments you can eat.
Why You’ll Love This Recipe:
- The perfect blend of flavors: Deep cocoa notes, subtle tang from vinegar, and luscious cream cheese.
- Stunning presentation: Their vivid red hue and creamy center make them an eye-catching addition to any dessert spread.
- A joy to bake: A wonderful recipe to share with kids or friends, forming thumbprints and watching them transform in the oven.
- Make-ahead friendly: Dough chills beautifully and baked cookies stay fresh for days—perfect for planning ahead.
Red Velvet Cheesecake Thumbprints: A Festive Cookie Classic with a Creamy Center
- Yield: 36 cookies
Description
There’s something enchantingly nostalgic about Red Velvet Cheesecake Thumbprints. They are not just cookies—they are tiny, edible celebrations dressed in deep crimson and filled with creamy joy. For me, these cookies mark the transition from winter’s coziness to spring’s hopeful promise. I started baking them years ago for my annual Oscar-night watch party, and over time, they’ve become a signature. The red velvet—rich and chocolaty with just a hint of tang—sets a dramatic stage, while the creamy cheesecake filling is the star of the show, soft and golden right in the center.
These thumbprint cookies evoke more than just delicious flavors. They bring with them the warmth of shared traditions, of crowded kitchens humming with laughter and ovens glowing late into the night. Whether you’re baking for Valentine’s Day, a birthday, or a holiday dessert table, Red Velvet Cheesecake Thumbprints feel festive, cozy, and just a bit glamorous. They’re like little red carpet moments you can eat.
Ingredients
- For the Red Velvet Cookie Dough:
-
2 ¾ cups all-purpose flour
-
½ cup unsweetened cocoa powder
-
1 teaspoon baking powder
-
½ teaspoon fine salt
-
½ cup unsalted butter, at room temperature
-
4 oz cream cheese, at room temperature
-
1 cup granulated sugar
-
1 large egg, room temperature
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1 egg yolk, room temperature
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1 ½ teaspoons white vinegar
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2 teaspoons pure vanilla extract
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1 teaspoon red gel food coloring
- For the Cheesecake Filling:
-
4 oz cream cheese, room temperature
-
2 tablespoons granulated sugar
-
1 large egg yolk
-
½ teaspoon pure vanilla extract
- For Rolling:
-
¼ cup granulated sugar
Instructions
1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. This creates a soft and even foundation for your dough, ensuring each cookie holds its shape beautifully.
2. Cream Butter, Cream Cheese & Sugar
In a mixing bowl, beat the butter and cream cheese together until smooth and fluffy—about 2 minutes. Add the sugar and continue to beat until pale and creamy. This base gives the cookies their signature softness and slightly tangy flavor.
3. Add Wet Ingredients
Beat in the egg and the yolk, followed by the vinegar, vanilla, and red gel food coloring. The vinegar enhances the cocoa flavor while working with baking powder to lift the dough. Slowly add the dry mixture, blending just until no streaks remain.
4. Chill the Dough
Wrap the dough in plastic wrap and chill for at least 3 hours, or overnight. This helps firm up the dough, making it easier to roll and shape.
5. Preheat Oven and Prep Filling
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper. In a small bowl, whisk together the cheesecake filling ingredients until smooth. Spoon into a small piping bag or zip-top bag and set aside.
6. Shape the Cookies
Scoop tablespoons of chilled dough and roll into balls. Roll each in granulated sugar to give a subtle sparkle and a sweet crust. Place them on the prepared sheets about 2 inches apart.
7. Make the Thumbprint Wells
Using a rounded ½ teaspoon or your thumb, press a deep indentation into the center of each dough ball. Gently smooth any cracked edges with your fingers.
8. First Bake
Bake the cookies for 10 minutes. Remove from the oven and gently deepen each well using a teaspoon. Pipe cheesecake filling into the centers.
9. Final Bake
Return the cookies to the oven and bake for an additional 10 minutes, or until the cheesecake is just set. The cookies should look puffed but not browned.
10. Cool and Chill
Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Once completely cool, refrigerate for at least 45 minutes before serving to firm the filling and enhance the flavors.
Notes
-
Dough can be made up to three days ahead.
-
Finished cookies keep beautifully in the fridge for up to five days.
-
For a festive twist, use sanding sugar or heart-shaped sprinkles.
Nutrition
- Calories: 120
INGREDIENTS YOU’LL NEED:
For the Red Velvet Cookie Dough:
- 2 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- ½ cup unsalted butter, at room temperature
- 4 oz cream cheese, at room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 ½ teaspoons white vinegar
- 2 teaspoons pure vanilla extract
- 1 teaspoon red gel food coloring
For the Cheesecake Filling:
- 4 oz cream cheese, room temperature
- 2 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
For Rolling:
- ¼ cup granulated sugar
HOW TO MAKE Red Velvet Cheesecake Thumbprints:
STEP-BY-STEP INSTRUCTIONS:
1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. This creates a soft and even foundation for your dough, ensuring each cookie holds its shape beautifully.
2. Cream Butter, Cream Cheese & Sugar
In a mixing bowl, beat the butter and cream cheese together until smooth and fluffy—about 2 minutes. Add the sugar and continue to beat until pale and creamy. This base gives the cookies their signature softness and slightly tangy flavor.
3. Add Wet Ingredients
Beat in the egg and the yolk, followed by the vinegar, vanilla, and red gel food coloring. The vinegar enhances the cocoa flavor while working with baking powder to lift the dough. Slowly add the dry mixture, blending just until no streaks remain.
4. Chill the Dough
Wrap the dough in plastic wrap and chill for at least 3 hours, or overnight. This helps firm up the dough, making it easier to roll and shape.
5. Preheat Oven and Prep Filling
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper. In a small bowl, whisk together the cheesecake filling ingredients until smooth. Spoon into a small piping bag or zip-top bag and set aside.
6. Shape the Cookies
Scoop tablespoons of chilled dough and roll into balls. Roll each in granulated sugar to give a subtle sparkle and a sweet crust. Place them on the prepared sheets about 2 inches apart.
7. Make the Thumbprint Wells
Using a rounded ½ teaspoon or your thumb, press a deep indentation into the center of each dough ball. Gently smooth any cracked edges with your fingers.
8. First Bake
Bake the cookies for 10 minutes. Remove from the oven and gently deepen each well using a teaspoon. Pipe cheesecake filling into the centers.
9. Final Bake
Return the cookies to the oven and bake for an additional 10 minutes, or until the cheesecake is just set. The cookies should look puffed but not browned.
10. Cool and Chill
Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Once completely cool, refrigerate for at least 45 minutes before serving to firm the filling and enhance the flavors.
HELPFUL TIPS:
- Use gel food coloring for the most vibrant hue without altering the dough’s texture.
- If the dough cracks too much while shaping, let it warm slightly before rolling.
- A spoon dipped in flour works beautifully for shaping the thumbprint wells without sticking.
- These cookies freeze well, so make a double batch and enjoy later!
DETAILS:
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 20 minutes
- Total Time: About 3 hours, 40 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
- Dough can be made up to three days ahead.
- Finished cookies keep beautifully in the fridge for up to five days.
- For a festive twist, use sanding sugar or heart-shaped sprinkles.
NUTRITIONAL INFORMATION (Per Cookie):
- Calories: 120
- Fat: 6g
- Carbohydrates: 14g
- Protein: 2g
- Sugar: 8g
FREQUENTLY ASKED QUESTIONS:
Can I freeze these cookies?
Yes, once baked and cooled, they can be frozen in an airtight container for up to one month. Defrost in the fridge overnight before serving.
Can I make them gluten-free?
Absolutely—just substitute with a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.
Can I double the filling?
If you like extra cheesecake in every bite, doubling the filling works just fine—just be careful not to overfill the centers.
STORAGE INSTRUCTIONS:
Store in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for best flavor and texture.
Related Recipes:
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CONCLUSION:
Red Velvet Cheesecake Thumbprints are more than a cookie—they are a moment. A celebration. A taste of joy in each small bite. Whether served at your fanciest party or enjoyed quietly with a cup of tea, they deliver comfort and festivity all in one. Go ahead—make a batch, share with someone you love, and watch their eyes light up with that very first bite.