Description
These Strawberry Cheesecake Shortbreads are the perfect midweek treat, combining buttery shortbread cookies with a creamy cheesecake topping and fresh strawberries for a delightful dessert that feels indulgent yet simple enough for a Tuesday.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
- 1 tablespoon strawberry jam (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Add the flour and salt, and mix until a dough forms.
- Roll dough into small balls and flatten slightly on the baking sheet. Bake for 12-15 minutes until lightly golden around the edges.
- Allow cookies to cool completely.
- In a separate bowl, beat cream cheese with granulated sugar, lemon juice, and vanilla until smooth.
- Spread a dollop of the cheesecake mixture on each cooled shortbread cookie.
- Top with chopped strawberries and a drizzle of strawberry jam if using.
- Chill in the refrigerator for 15-20 minutes before serving for best flavor.
Notes
- Make sure the shortbreads are completely cool before adding the cheesecake topping.
- You can substitute strawberry jam with honey or leave it out for a less sweet version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg