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cake Shortbreads Make Sense on a Tuesday Recipe

cake Shortbreads Make Sense on a Tuesday Recipe
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★★★★★

5 from 28 reviews

These Strawberry Cheesecake Shortbreads combine a buttery, crumbly shortbread base with a luscious strawberry cheesecake topping, finished with a delicate white chocolate drizzle. Perfectly balanced in sweetness and freshness, they make an irresistible treat for any day of the week, especially Tuesdays when you might crave a bit of indulgence without too much fuss.

Ingredients

Scale

For the Shortbread Base

  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For the Strawberry Cheesecake Layer

  • 1 cup fresh strawberries, hulled
  • 1 teaspoon lemon juice
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, cold

For the White Chocolate Drizzle

  • 1/3 cup white chocolate chips or melting wafers
  • 1/2 teaspoon coconut oil or vegetable oil (optional, for smoother consistency)

Instructions

  1. Prepare the Shortbread Base: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. In a mixing bowl, stir together the flour, powdered sugar, and salt. Add the cold cubed butter and vanilla extract, then use a pastry cutter or your fingers to blend until the mixture forms coarse crumbs. Press the mixture firmly into a 9×13 inch pan or into round molds or mini cheesecake cups to form cookie bases. Bake for 10–12 minutes until the edges are lightly golden. Let cool completely before proceeding.
  2. Make the Strawberry Cheesecake Filling: In a small bowl, mash the strawberries with the lemon juice until juicy but still slightly chunky. In a separate large bowl, beat the softened cream cheese with the granulated sugar until smooth. Add vanilla extract and the mashed strawberries with their juice, then mix until well combined. In another bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
  3. Assemble the Cookies: Spoon the strawberry cheesecake mixture onto the cooled shortbread bases, smoothing the tops with a spoon or spatula. Chill in the refrigerator for at least 3 hours, or until the cheesecake layer is set.
  4. Drizzle with White Chocolate: Melt the white chocolate chips with the coconut oil (if using) in a microwave-safe bowl, heating in 20-second intervals and stirring between each until smooth. Drizzle the melted white chocolate over the chilled cookies using a spoon or piping bag. Chill for 15 more minutes to allow the chocolate to set before serving.

Notes

  • Ensure the butter is very cold before mixing to achieve a crumbly shortbread texture.
  • Mashing the strawberries lightly keeps some texture in the cheesecake layer for a fresh, homemade feel.
  • Chilling time is crucial for the cheesecake layer to set properly; don’t rush it.
  • You can swap the white chocolate drizzle for dark or milk chocolate for a different flavor profile.
  • Leftovers should be stored refrigerated and consumed within 3 days for best freshness.

Nutrition

Keywords: strawberry cheesecake, shortbread cookies, no-bake cheesecake, white chocolate drizzle, dessert, easy recipe, summer treats

Find it online: https://dinewithlily.com/cake-shortbreads-make-sense-on-a-tuesday-recipe/