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Raspberry Cheesecake Thumbprint Cookies

One of my favorite combinations are raspberries and cheesecake. These Raspberry Cheesecake Thumbprint Cookies are inspired by that combo. Just biting into the gooey center of raspberry filling makes me so incredibly happy!

Makes 24 cookies

Do you love cookies? Be sure to check out these other low point cookie recipes:

Lemon Drop Cookies

Chocolate Chip Cookies

Soft Ginger Cookies

Chocolate Crinkle Cookies

What ingredients do I need to make these Raspberry Cheesecake Thumbprint Cookies?

  • Land O’ Lakes light butter made with canola oil 
  • Unsweetened applesauce 
  • Zero point granulated sugar substitute ( I use Lakanto Classic) 
  • Sugar free cheesecake instant pudding mix
  • Eggs or 4 egg whites
  • Vanilla extract 
  • Self rising flour 
  • Sugar free raspberry preserves you can use raspberry, strawberry, orange, or blackberry, if desired.
  • Confectioner’s or powdered sugar

Prior to joining WW, I used to make raspberry thumbprint cookies all the time-but the recipe I used called for one full cup of butter. YIKES!!  So, I really wanted to create a lower point version than the one I used to make. In order to reduce the the points I cut the butter amount to 1/2 cup and used 1/2 cup unsweetened applesauce and 1/2 cup light butter. I didn’t replace the entire 1 cup of butter with unsweetened applesauce because I feel the butter gives these cookies a nice creamy flavor and texture that you just don’t get from with unsweetened applesauce.

How do I make these raspberry thumbprint cookies?

In a large mixing bowl, blend together butter, unsweetened applesauce sauce, sugar substitute, and sugar free pudding mix and mix until smooth.

Add egg and vanilla extract. Mix until smooth.

Add self rising flour 

and mix until well combined and dough forms.

Flour your hands and form dough into 1-inch balls.

Place balls on prepared cookie sheet and flatten the balls slightly on the parchment paper cookie sheet.

Flour the back of a tablespoon measuring spoon and press it in the middle of the top of each cookie to create an indention.

Fill the indention with 1/2 tsp of sugar free raspberry preserves. ( you can use any sugar free flavor

Bake for 12-14 minutes or until lightly golden.

Makes 24 cookies

 

Ingredients:

  • 1/2 cup Land O’ Lakes light butter made with canola oil 
  • 1/2 cup unsweetened applesauce 
  • 3/4 cup zero point granulated sugar substitute ( I use Lakanto Classic) 
  • 1 (1 oz.) box sugar free cheesecake instant pudding mix
  • 2 eggs or 4 egg whites
  • 1 tsp vanilla extract 
  • 2 1/4 cup self rising flour 
  • 8 Tbsp sugar free raspberry preserves 
  • 1 tsp confectioner’s or powdered sugar

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, blend together butter, unsweetened applesauce sauce, sugar substitute, and sugar free pudding mix and mix until smooth. 
  3. Add egg and vanilla extract. Mix until smooth.
  4. Add self rising flour and mix until well combined and dough forms.
  5. Place dough in the refrigerator for 30 minutes.
  6. In the meantime-line a cookie sheet with parchment paper. 
  7. Flour your hands and form dough into 1-inch balls. Place balls on prepared cookie sheet and flatten the balls slightly on the parchment paper cookie sheet. Flour the back of a tablespoon measuring spoon and press it in the middle of the top of each cookie to create an indention.
  8. Fill the indention with 1/2 tsp of sugar free raspberry preserves. ( you can use any sugar free flavor )
  9. Bake for 12-14 minutes or until lightly golden. 
  10. Sprinkle 1 tsp of powdered sugar over the top of the cookies.

Notes:

  1. These cookies can be stored in an air tight container on the counter for 2 days or in the fridge for up to a week or in the freezer for up to 6 months. 

Makes 24 cookies

2-3 PersonalPoints™ per cookie*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 24

Raspberry Cheesecake Thumbprint Cookies

Raspberry Cheesecake Thumbprint Cookies

One of my favorite combinations are raspberries and cheesecake. These Raspberry Cheesecake Thumbprint Cookies are inspired by that combo. Just biting into the gooey center of raspberry filling makes me so incredibly happy!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 32 minutes
Total Time 54 minutes

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, blend together butter, unsweetened applesauce sauce, sugar substitute, and sugar free pudding mix and mix until smooth. 
  3. Add egg and vanilla extract. Mix until smooth.
  4. Add in self rising flour and mix until well combined and dough forms.
  5. Place dough in the refrigerator for 30 minutes.
  6. In the meantime-line a cookie sheet with parchment paper. 
  7. Flour your hands and form dough into 1-inch balls. Place balls on prepared cookie sheet and flatten the balls slightly on the parchment paper cookie sheet. Flour the back of a tablespoon measuring spoon and press it in the middle of the top of each cookie to create an indention.
  8. Fill the indention with 1/2 tsp of sugar free raspberry preserves. ( you can use any sugar free flavor )
  9. Bake  for 12-14 minutes or until lightly golden. 
  10. Sprinkle the tops with powdered sugar.

Makes 24 cookies

2-3 PersonalPoints™ per cookie*


*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

Smartpoints: GREEN: 2 SmartPoints for 1 cookie or 2 cookies for 4 SmartPoints BLUE: 2 SmartPoints for 1 cookie or 2 cookies for 4 SmartPoints PURPLE: 2 SmartPoints for 1 cookie or 2 cookies for 4 SmartPoints

Nutrition Information:

Yield:

24

Amount Per Serving: Calories: 72Total Fat: 2gSaturated Fat: 1gSodium: 243mgCarbohydrates: 14gFiber: 1gProtein: 2g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list.

Mona dehny

Monday 23rd of December 2019

Hello. I made your cookies with almond flour . Came in up really good and delicious! Thank you so much for your recipes

Mary

Sunday 17th of March 2019

Would gluten free flour work for these cookies. They look so good but need to be gluten free. Thank you

Lindsay Kehl

Sunday 17th of March 2019

Hi Mary,

Yes. You can definitely use gluten free flour- you’ll want to add 1/2 tsp of baking powder to the gluten free flour to help these rise.

Thanks so much

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