Raspberry Cheesecake Thumbprint Cookies

 In a small bowl, mix the cream cheese and about 2 tbsp of sugar until smooth.

– Spoon a bit of the cream cheese mixture into the indentation of each cookie.

4. Add Raspberry Preserves

– Put a small amount of raspberry preserves on top of the cream cheese filling in each cookie.

5. Bake

– Bake in the preheated oven for 12–15 minutes, or until the edges of the cookies are lightly golden.

– Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.