Cheesecake Thumbprint Cookies

Where are all of my cheesecake lovers because these Cheesecake Thumbprint Cookies are incredibly flavorful and very easy to make! They are extremely moist and require very few ingredients and minimal work is required. This recipe makes 18 cookies.

What are Thumbprint cookies?

Thumbprint cookies are very similar shortbread cookies because they require butter, sugar, and flour as their main ingredients. Once the dough is prepared, they are rolled into balls then in the center of each ball, they have an indent that is filled with preserved of your choice. The indent in the center has traditionally been formed using your thumb, giving them the name-“thumbprint cookies.”

While very popular in the United States during the holiday season, thumbprint cookies actually originated in Sweden. These cookies are called Rosenmunnar in Swedish, meaning “strawberry cave.”

This recipe, however, is not for a basic thumbprint cookie. These Cheesecake Thumbprint Cookies resemble the taste of a cheesecake, giving them an American twist.

What to expect when preparing these cookies:

  • basic ingredients 
  • refrigeration of 1-2 hours is required
  • Quick baking time (12-13 minutes)

All about the dough:

This dough for Cheesecake Thumbprint Cookies comes together extremely quickly. The main ingredients in these are the cream cheese, butter, sugar, flour, and preserves of your choice. The lemon zest and vanilla extract are for extra flavor that makes these cookies incredibly flavorful. 

Preparing the dough is simple. Start with creaming together the cream cheese and butter. They should be room temperature before you start so that they cream smoothly and will leave you with a light, airy, and creamy texture. Next add the sugar to your creamy butter and cream cheese and beat with an electric mixer again until the mixture is smooth. 

Once your cream cheese, butter, and sugar are creamed together, add the lemon zest and granulated sugar and mix again. The last ingredient in these cheesecake thumbprint cookies will be the flour. Add the flour about a quarter cup at a time and mix until just combined. It is important to mix the ingredients just until they are combined. Be careful not to over mix the dough. Over mixing causes more air bubbles to get inside the dough which will in turn leave your cookies flatter instead of puffier when baked. 

Shaping the Cheesecake Thumbprint Cookies:

Shape the cookies while the dough is at room temperature– this will make is much easier since they dough gets harder once it is refrigerated. Using a small cookies scoop, scoop out about one tablespoon of dough for each ball and roll it into a smooth ball. Once the dough is formed into a ball, using your thumb, lightly press the center of the cookies to make an indent. Place the cookies on the prepared cookie sheet lined with parchment paper, cover with plastic wrap and refrigerate.

Why is refrigerating this dough required: 

Trust me I know you are probably as impatient as I was to try these Cheesecake Thumbprint cookies but this dough requires refrigeration. The butter and cream cheese should be solidified so that once baked, your cookies do not over spread. Cheesecake Thumbprint Cookies cookies should be thick and soft instead of flat and crispy. For this recipe, I recommend 1-2 hours of refrigeration and while 2 hours will give the best results, refrigeration of at least one hour will definitely put you in the safe zone. I recommend shaping the Cheesecake Thumbprint Cookies prior to refrigerating them so that they are easier to work with. The dough will harden once it is refrigerated, making it more difficult to roll out.

Baking instructions:

Baking these Cheesecake Thumbprint Cookies does not take a long time. In fact, it only takes about 11-13 minutes. One important tip to remember is to preheat your oven to 375 degrees Fahrenheit 30 minutes prior to baking them. This is to make sure that the temperature of the oven has reached 375 Fahrenheit  prior to placing your cookies inside of the oven. If the oven has not reached that temperature, the cookies will soften before they actually bake, resulting in more spreading. 

Freezing instructions:

You can absolutely freeze these cookies for up to 2 months. Make sure that you cookies have cooled completely prior to freezing them. Place cookies in a freezer bag, tightly seal the bag, and place in the refrigerator for up to 2 months.


  • 4 ounces cream cheese, softened (115g)
  • 6 tablespoons salted butter, at room temperature (85g)
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon zest
  • 1/2 cup granulated sugar (105g)
  • 1 cup flour (150g)
  • 1/4 cup preserves of your choice (90g) 


  1. In the mixing bowl or the body of a stand mixer, beat cream cheese and butter until smooth and fluffy.
  2. Add the sugar and beat well.
  3. Add vanilla and lemon zest and mix again.
  4. Add in flour a quarter of a cup at a time and mix just until all ingredients are evenly incorporated.
  5. In a large baking sheet with parchment paper scoop out 1 tablespoon sized balls of dough, roll them into smooth balls , and place them on the cookie sheet.
  6. Lightly press your thumb in the center of each ball of dough and fill each thumb press with about 1/2 teaspoon of preserves.
  7. Cover bowl with plastic wrap and refrigerate for 1-2 hours.
  8. Preheat oven to 375 degrees (F).
  9. Once oven has preheated, place baking sheet in the oven to bake for 12-13 minutes, or until just golden at the edges. They will look undone and still be very soft when you take them out.
  10. Allow them to cool on a baking sheet for 10-15 minutes then transfer them onto a cooling rack to cool completely.

4 Ingredient-Baileys Chocolate Mousse

Baileys tastes wonderful on its own but add chocolate and whipped cream to it and you have yourself an impressive, flavorful dessert with only a few ingredients. This 4 ingredient Baileys Chocolate Mousse recipe comes together very quickly (5 simple steps) and includes a touch of chocolate and a whole lot of Baileys (kind of). It’s a light and airy mousse, not dense and heavy, and you can make it look incredibly fancy just in time for the holidays!

 What are the ingredients in this recipe?

  • heavy whipping cream
  • chocolate
  • Bailey’s Irish Cream Liquer
  • Sugar

How to make this SUPER EASY Bailey’s Chocolate Mousse?

  1. Melt the chocolate (see instructions).
  2. Add Bailey’s Irish Cream Liqueur to the chocolate and mix. Let it cool to room temperature.
  3. Beat together the heavy whipping cream and sugar.
  4. Fold in chocolate and Bailey’s mixture to whipped cream.
  5. Refrigerate.

Lets break down all of the ingredients and how to prepare them…

The chocolate has a lot to do with the flavor of  your Super Easy Bailey’s Chocolate Mousse. You can either use semi sweet chocolate chips, or you can use baking chocolate bar. No matter which you decide to go with, be carful not to burn the chocolate . You can use the microwave method or the double boiler method. If using the microwave, only microwave for 30 seconds at a time. After the first 30 seconds, mix the chocolate and microwave if they don’t melt more once mixed. After the second 30 seconds, your chocolate will be very close to being melted. Try to melt it more by mixing and only put it back in the microwave if the chocolate is not melted all the way. How many times you put the chocolate back in the microwave depends on the strength of your microwave. If you want to melt it using the double boiler method, place water in a pot and bring it to a boil. Over the top of pot of water, place a heat proof bowl and add your chocolate chips in it. The heat from the boiling water will heat the bowl which will cause the chocolate to melt. Be careful that your bowl does not touch the water. Which every method that you choose, make sure you are careful not to burn the chocolate. You want your chocolate to be nice and smooth.

Once your chocolate has melted, add your Bailey’s Irish Cream Liqueur to your melted chocolate. Let the mixture come to room temperature before adding it to the whipped cream. You don’t want to melt the whipped cream if your chocolate is hot.

Key points to remember about the chocolate.

  • carefully melt until smooth, being careful not to burn
  • mix in Bailey’s with the melted chocolate
  • let it come to room temperature before adding it to the whipped cream

Heavy Whipping Cream is similar to milk but it has a lot more fat. Whipping heavy whipping cream goes to several stages. It starts as a liquid (that is how you will purchase it), then it starts to thicken into what we all know as whipped cream, and if you keep on beating past the whipped cream stage, you get butter. You may be excited about the butter part but that is NOT what we want, for this recipe at least. We want to stop at the whipped cream stage or once you get stiff peaks. This will take some time. To ensure that the process goes as quick as possible, use cold whipped cream. You can even place your mixing bowl in the freezer to about 10 minutes so that your mixing bowl does not warm up your whipping cream. Getting to stiff peaks is so much easier and quicker if you use cold whipping cream. What are stiff peaks? When you lift your mixer out of your whipped cream, the “peak” where the mixer was lifter should be straight up and should not curl down. Once you get to this point, stop mixing. If your peak is not stiff, keep mixing for another minute or two. Be careful! Once you get to stiff peaks, you are just a minute or two away from your whipped cream curdling and starting to go into the butter phase- we don’t want this to happen! Sugar is added to the shipping cream to give it a little bit of a sweetness instead of it tasting like whipped up milk.

Key points about heavy whipping cream-

  • Use HEAVY whipping cream
  • make sure it’s cold
  • whip until stiff peaks


  • 1 1/2 cups cold whipping cream
  • 3/4 cup semi sweet chocolate chips
  • 3-5 tablespoons Bailey’s Irish Cream Liqueur
  • 2 Tablespoons granulated sugar


  1. In a heat proof bowl, melt the chocolate. You can do this by microwaving it for 30 seconds or by placing the bowl over a pot of boiling water.I recommend tempering your chocolate over a pot of boiling water because it slowly heats the chocolate. The microwave heats it much quicker so you have to be extra careful not to burt the chocolate. Chocolate burs easily so if you heat the chocolate in the microwave, do so until it’s just slightly softened and then mix it with a spoon to melt it completely.
  2. Add the Bailey’s Irish Cream into the chocolate mixture and whisk until it is completely incorporated into the chocolate. Set aside until it comes to room temperature.
  3. Using an electric mixer on high speed, beat together heavy whipping cream and sugar until stiff peaks form. Once the whipping cream is ready, scoop out 3/4 cup of the whipped cream and set aside in a separate bowl. This will be for topping the mousse.
  4. Once the chocolate and Bailey’s are mixed and have come to room temperature, using a spatula, fold in the chocolate into the whipping cream until they are mixed together. Make sure that the chocolate mixture has come to room temperature (but has not hardened) before mixing it with the whipped cream so that it doesn’t melt the whipped cream.
  5. Place the mousse into 5 different parfait glasses or appetizer serving bowls, about 1/2 cup in each. Finally, top with plain whipped cream that you seat aside in step 3. Refrigerate for at least 2 hours and serve cold. I recommend consuming within 1-2 days.

No Bake Chocolate Mousse Cake

Rating: 5 out of 5.

All the chocolate lovers reunite right here. Right now. This EASY No Bake Chocolate Mousse Cake is made up of an Oreo crust with a subtle crunch topped with silky smooth chocolate mousse with a rich chocolate flavor. 

I have tried many mousse recipes that are usually so much more work than needed. I am so happy to always come back to this simple recipe again and again and it is always a hit.

To start, I used a food processor to make the very fine cookie crumbs. If you want a crust that is more rich, you can use double stuffed Oreo cookies. For my readers that are outside of the United States, I know that original Oreo cookies can be a bit pricey. You can substitute any chocolate wafer, like cookie for the Oreo and the recipe will still work incredible


Tips for making the perfect Oreo Crust:

  • Make sure your butter is completely melted. This will ensure that your Oreo crust is soft and evenly mixed together.
  • Do not remove the cream filling. Use the whole Oreo cookie including the creaming filling. It will give your crust a smoother texture with so much more irresistible flavor.
  • Make sure your Oreos are very fine crumbs. The best way to do this is to use a food processor. Pulverize the cookies until you get very fine crumbs. If you don’t have a food processor, place the cookies in a heavy duty bag. Use a rolling pin to roll the bag with the Oreo cookies until you get the cookies into fine crumbs. This will be a little more time consuming than using a food processor.
  • Pack the mixture with the butter and Oreo crumbs very tightly to the bottom of your pan and come up the sided just slightly.
  • Refrigerate the crust while making the crust. As the butter cools and hardens, it will keep your crust together.

Making the Chocolate Mousse. I highly recommend using good quality chocolate for this No Bake Chocolate Mouse Recipe because it will give your mousse a silkier texture and a much better flavor. Although chocolate chips of your choice result in a great chocolate mousse, I think a a higher quality baking chocolate bar will make the mousse extra in terms of both flavor as well as texture.

Tips for Making the Chocolate Mousse:

  • Whip the heavy cream with the sugar and a pinch of salt until stiff peaks form. You will know when you have stiff peaks by testing the whipped up cream with the whisk. Simply dip the whisk in your whipped cream, pick up a little bit of whipped cream, and turn the whisk upside down. If the whipped cream stands up straight without falling apart, then you have a perfect stiff peak. If your whipped creams falls down, you should keep whipping the cream one minute at a time.
  • Melt the chocolate. Chocolate is very delicate and will burns very easily. There are two ways to melt your chocolate without burning it. One way is to microwave it 30 seconds at a time and mixing in between each 30 second set. This is because the heat from a microwave can burn the chocolate quickly and easily. The other way to melt chocolate is over steam. This is my favorite way to melt chocolate and your chances of burning the chocolate are not as high. Simply fill a pot of water and place it on the stove over medium high heat. On top of the pot of water, place a heat proof bowl making sure that the bowl does not touch the bottom of the bowl. Place the chocolate in the heat safe bowl and stir constantly. The heat from the steam will make the bowl hot, which will in turn melt your chocolate. Mix until smooth of lumps. 
  • Mixing your hot cocoa mixture with the melted chocolate. Once the two are mixed they combined mixture will slightly thicken. Whisk vigorously to make sure no lumps are formed. 
  • Add chocolate mixture once it has cooled completely. I can not stress how important this step is. You want to make sure that your chocolate mixture has cooked because if it is still hot or even warm, it will melt your whipped cream and it will not hold together.

Let the No Bake Chocolate Mouse cake set. I know how hard it will be to resist this chocolaty goodness but believe me, if you are patient enough to let it set overnight, your flavor and texture will be out of this world. 

Garnish is optional. If you’d like, you can top each slice with extra whipped cream and your choice of fruit or leave it as is. The choice is yours and either way, this No Bake Chocolate Mousse Cake will become one of your favorite chocolate desserts!


Crust Ingredients:
• 28 Oreo cookies (300 grams), ground
•6 Tbs (85 grams) melted butter

Mousse Ingredients:
•1 3/4 cups (400ml) heavy cream
•1 tbs sugar
•pinch of salt
•9oz (250grams) of good quality baking chocolate
•5 Tbs (75 ml) hot water
•2 Tbs (10 grams) cocoa powder

You can use any type of chocolate, wafer like cookie as a substitute.


1. To make the crust, mix the the finely ground Oreo cookies and melter butter until the mixture feels like wet sand. Press into the bottom of a 9-in springform pan. Refrigerate while making the chocolate mousse.

2. On high speed, whip together sugar, pinch of salt, and heavy whipping cream until stiff peaks form (about 4-6 minutes). Set aside.

3. Melt chocolate by placing it in a heat safe bowl over a pot of boiling water. The steam from the boiling water will melt the chocolate. Once the chocolate is smooth and melted, remove from heat.

4. Mix together cocoa powder and 75 ml of hot water.

5. Add mixed cocoa to melted chocolate and whisk until smooth and well combined.

6. Once the chocolate mixture is cooled, fold it in the whipped cream using a rubber spatula. Use the folding method instead of mixing vigorously.

7. Pour onto Oreo crust and refrigerate for at least 8 hours, preferably overnight.

You may garnish with whipped cream and berries or as you wish!