What’s the easiest way to use up cream cheese icing? Make it into the creamy cheesecake filling for these delicious cheesecake thumbprints, of course!
I had loads of leftover cream cheese frosting from the red velvet loaf, and refused to see it go to waste. Husband, of course, had “better” ideas of how to use it, but I wanted to share the wealth. These cookies need no explanation. If you like cheesecake, enjoy cookies, and have a spare hour this afternoon, then roll up your sleeves. This one’s for you!
Base from Elle’s New England Kitchen
Yields 48-60 cookies
2 cups flour
1 cup butter, softened
1/2 tsp baking powder
1/2 cup sugar
1 fresh lemon rind, of grated
Filling from My Baking Adventures:
4 oz. cream cheese
1/4 c. sugar
1 1/2 t. sour cream
1/8 t. vanilla
*My filling simply consisted of adding a yolk and vanilla to approximately 1 c. cream cheese frosting.
- Beat all filling ingredients until smooth. Chill in the fridge while preparing cookies.
- Mix in egg and lemon rind. Add flour/baking powder mixture, mix in well.
- Shape level tablespoons of dough into balls and place on a parchment lined baking sheet. Using your thumb, make an indentation in the center of each ball.
- Bake the cookies for 10 minutes, then remove from the oven and make the indentations again. Bake for another 7 to 9 minutes, or until cookies are lightly browned. Remove to a wire rack to cool completely.
- Use a small teaspoon to fill the indentations with the cheesecake mixture. Return to the oven and bake until the filling is firm, about 6 minutes. Remove from the oven and transfer to a wire rack to cool completely.Store cookies in the refrigerator (tightly covered).