Why You’ll Love This Recipe

Strawberry Cheesecake Shortbreads combine the buttery, crumbly texture of shortbread with the creamy, tangy flavor of cheesecake and the sweetness of fresh strawberries. These delicate cookies are a delightful bite-sized treat, perfect for special occasions, afternoon tea, or as a fun twist on classic strawberry cheesecake. The combination of flavors and textures makes them irresistible!

ingredients

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

unsalted butterconfectioners’ sugarsaltvanilla extractall-purpose flourcornstarchcream cheesefresh strawberries (finely chopped)lemon juice

directions

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

In a large mixing bowl, cream together the butter, confectioners’ sugar, and salt until light and fluffy.

Add the vanilla extract and mix well.

In a separate bowl, whisk together the all-purpose flour and cornstarch. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and gently flatten each ball with the back of a fork.

Bake for 10-12 minutes, or until the edges of the cookies begin to turn golden.

While the shortbreads are baking, prepare the cheesecake filling by beating the cream cheese with lemon juice and a little powdered sugar until smooth and creamy.

Once the shortbreads are done baking, let them cool completely on a wire rack.

Once cooled, spread a small dollop of the cheesecake filling on each cookie and top with finely chopped strawberries.

Serve immediately or refrigerate until ready to enjoy.

Servings and timing

This recipe yields approximately 18-20 shortbreads.Preparation time: 15 minutesBaking time: 10-12 minutesCooling time: 15 minutesTotal time: 45-50 minutes

Variations

Swap the strawberries for raspberries, blueberries, or blackberries for a different berry flavor.

Add a drizzle of strawberry jam over the cheesecake filling for extra sweetness.

Use graham cracker crumbs mixed with sugar as a topping for a true cheesecake crust vibe.

Infuse the shortbread dough with almond extract for an added layer of flavor.

storage/reheating

Store Strawberry Cheesecake Shortbreads in an airtight container at room temperature for up to 3 days.For longer storage, refrigerate for up to 5 days. These cookies are best served chilled.

FAQs

Can I use frozen strawberries?

Fresh strawberries work best for this recipe, but if using frozen, make sure they are thawed and drained to prevent excess moisture.

Can I make the shortbread dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days before baking, or freeze it for up to 1 month.

Can I substitute the cream cheese?

You can use mascarpone cheese or Greek yogurt as a substitute for cream cheese, though the flavor will vary slightly.

Can I skip the cheesecake filling?

While the cheesecake filling is a key part of the recipe, you can enjoy the shortbreads plain or with a light glaze instead.

Can I make these gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.

Conclusion

Strawberry Cheesecake Shortbreads are a perfect blend of creamy cheesecake, sweet strawberries, and buttery shortbread. Whether you’re serving them for a special occasion or enjoying them as a sweet snack, they’re sure to be a hit with everyone who loves the combination of fruity and creamy flavors. Simple to make and incredibly delicious, these shortbreads will quickly become a favorite treat!