Why You’ll Love This Recipe

Strawberry Cheesecake Shortbreads combine the rich, creamy flavor of cheesecake with the tender, buttery crumble of shortbread, all topped with a burst of fruity strawberry goodness. They’re the perfect midweek indulgence—easy to make, comforting, and just sweet enough to lift your spirits. Whether you’re sharing with coworkers or enjoying solo, these bars bring a sense of luxury to an ordinary Tuesday.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsalted buttergranulated sugarvanilla extractcream cheeseeggsstrawberry jamcornstarchsaltlemon juice

directions

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

In a mixing bowl, cream the butter and granulated sugar until light and fluffy.

Add the vanilla extract and gradually mix in the flour and salt until a crumbly dough forms.

Press two-thirds of the dough into the bottom of the prepared pan to form the crust.

In a separate bowl, beat the cream cheese until smooth, then mix in the sugar, egg, lemon juice, and cornstarch until fully combined.

Pour the cream cheese mixture over the shortbread crust and spread evenly.

Dollop spoonfuls of strawberry jam over the top and swirl gently with a knife.

Crumble the remaining dough over the top.

Bake for 35–40 minutes, or until the top is lightly golden and the center is set.

Cool completely before slicing into bars.

Servings and timing

This recipe yields 16 bars.Preparation time: 15 minutesBaking time: 35–40 minutesCooling time: 1 hourTotal time: about 2 hours

Variations

Use raspberry or blueberry jam instead of strawberry for a different fruit flavor.

Add a handful of chopped nuts to the shortbread dough for a crunchy twist.

Drizzle with white chocolate after baking for an extra layer of sweetness.

Use a graham cracker crust instead of shortbread for a more classic cheesecake base.

storage/reheating

Store the bars in an airtight container in the refrigerator for up to 5 days.Freeze for up to 2 months, separating layers with parchment paper.To enjoy warm, microwave for about 10 seconds per bar.

FAQs

Can I use low-fat cream cheese?

Yes, but the texture will be slightly less creamy than with full-fat.

Can I make these ahead?

Absolutely—they store well and taste even better after a day in the fridge.

Do I have to swirl the jam?

Swirling adds a decorative touch, but you can also layer the jam evenly if preferred.

Can I use fresh strawberries?

Yes, cook them down into a quick compote before using, or mix with a bit of sugar and cornstarch.

Is it okay to use store-bought shortbread crust?

Yes, for convenience, a pre-made crust can work, but homemade has better texture.

Can I double the recipe?

Yes, bake in a 9×13-inch pan and increase baking time by about 5–10 minutes.

Are these good for kids?

Definitely! They’re sweet, creamy, and have a familiar fruity flavor kids love.

Why do these make sense on a Tuesday?

They’re easy enough for a weeknight, but indulgent enough to feel like a treat—you deserve it.

Can I add chocolate?

Sure! Add mini chocolate chips to the cheesecake layer for a fun twist.

Can I make this gluten-free?

Use a gluten-free flour blend for the shortbread and check that all other ingredients are certified gluten-free.

Conclusion

Strawberry Cheesecake Shortbreads are the ideal way to turn an ordinary Tuesday into something worth savoring. They blend creamy, fruity, and buttery notes into a simple, elegant dessert that’s easy to make and satisfying to eat. Whether you need a pick-me-up or just a sweet pause in your week, these bars deliver with every bite.