Description
These delicious strawberry cheesecake shortbreads combine the tangy sweetness of cheesecake with buttery, melt-in-your-mouth shortbread, topped with fresh strawberries for a perfect treat.
Ingredients
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- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon lemon juice
- 1/2 cup fresh strawberries, chopped
- Whipped cream (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, beat together the softened butter, powdered sugar, vanilla extract, and salt until smooth and creamy.
- Gradually mix in the flour until a dough forms.
- Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, slightly flattening them with your fingers or a fork.
- Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the shortbreads to cool completely on a wire rack.
- While the shortbreads cool, prepare the cheesecake topping. In a small bowl, beat the cream cheese, granulated sugar, and lemon juice until smooth and creamy.
- Once the shortbreads have cooled, spread a layer of the cheesecake mixture on each shortbread.
- Top each shortbread with a small spoonful of chopped fresh strawberries.
- Optionally, add a dollop of whipped cream on top of each for extra creaminess.
- Serve immediately or refrigerate until ready to serve.
Notes
- For a more intense cheesecake flavor, add a teaspoon of vanilla extract to the cream cheese mixture.
- You can use other berries like raspberries or blueberries as a topping for variation.
- These shortbreads can be made ahead of time and stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 shortbread
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg