Why You’ll Love This Recipe

Strawberry Cheesecake Shortbreads are a heavenly fusion of buttery shortbread cookies and the rich, tangy sweetness of strawberry cheesecake. With a tender crumb, creamy filling, and fruity topping, they deliver all the indulgence of a classic dessert in a handheld form. Perfect for a midweek treat, these cookies strike the ideal balance between comfort and decadence—exactly what you need to brighten up an ordinary Tuesday.

ingredients

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

flourunsalted buttergranulated sugaregg yolksvanilla extractcream cheesepowdered sugarfresh strawberrieslemon juicecornstarchsalt

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

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

Add egg yolks and vanilla extract, mixing until smooth.

In a separate bowl, whisk together flour and salt, then gradually incorporate into the butter mixture to form a dough.

Roll the dough into small balls and press a thumbprint into each to create a well.

Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let them cool completely.

In another bowl, beat cream cheese with powdered sugar and a touch of vanilla until smooth.

Spoon or pipe the cream cheese mixture into the cooled cookie wells.

Prepare a quick strawberry topping by cooking chopped strawberries with lemon juice, sugar, and cornstarch over medium heat until thickened.

Spoon the strawberry mixture over the cheesecake-filled cookies and chill for 15-20 minutes to set.

Servings and timing

This recipe yields approximately 20 cookies.Preparation time: 20 minutesBaking time: 10-12 minutesCooling and filling time: 30 minutesTotal time: 1 hour

Variations

Swap strawberries for raspberries, blueberries, or a mixed berry compote.

Add a graham cracker crumb topping for an extra cheesecake feel.

Use lemon zest in the dough for a citrusy brightness.

Drizzle with white chocolate for added richness.

storage/reheating

Store Strawberry Cheesecake Shortbreads in an airtight container in the fridge for up to 5 days.Allow to come to room temperature before serving for best texture.Not recommended for freezing due to the cheesecake filling.

FAQs

Can I use store-bought jam instead of homemade topping?

Yes, a good quality strawberry jam can be a quick and easy substitute.

Can I make the dough ahead of time?

Absolutely, the dough can be made and chilled up to 2 days in advance.

Do these cookies need to be refrigerated?

Yes, due to the cream cheese filling, refrigeration is recommended.

Can I make these gluten-free?

Yes, by using a 1:1 gluten-free flour blend.

Why Tuesday?

Because you deserve something special even on a weekday. These are easy enough for a Tuesday, indulgent enough to lift your spirits.

Are they messy?

Not at all. Once chilled, they’re tidy and perfect for serving.

Can I skip the fruit topping?

You can, but the strawberry layer completes the cheesecake flavor profile.

Can I add nuts?

Chopped pecans or almonds can be added to the dough for texture.

Do they travel well?

Yes, just chill them before transporting to help them hold up.

Can I double the recipe?

Definitely! Perfect for sharing or saving for later.

Conclusion

Strawberry Cheesecake Shortbreads are the kind of treat that turns a simple Tuesday into something worth savoring. With buttery cookie bases, creamy centers, and fruity topping, they offer all the joy of a classic dessert with the ease of a cookie. Whether for a coffee break, an afternoon pick-me-up, or a surprise dessert, they simply make sense—especially on a Tuesday.