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Strawberry Cheesecake Shortbreads

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These Strawberry Cheesecake Shortbreads are a dreamy dessert mashup! Buttery, melt-in-your-mouth shortbread cookies are topped with a layer of creamy cheesecake and finished with a swirl of sweet strawberry jam. They’re simple to make, elegant to serve, and totally irresistible.

Ingredients

Scale

For the Shortbread Base:

  • 1 cup (2 sticks) unsalted butter, softened

  • 1/2 cup powdered sugar

  • 1 tsp vanilla extract

  • 2 cups all-purpose flour

  • 1/4 tsp salt

For the Cheesecake Filling:

  • 8 oz cream cheese, softened

  • 1/4 cup granulated sugar

  • 1 tsp vanilla extract

  • 1 large egg

For the Strawberry Topping:

  • 1/2 cup strawberry jam or preserves

  • Optional: Fresh chopped strawberries for garnish

Instructions

  1. Preheat oven:
    Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.

  2. Make the shortbread crust:
    In a large bowl, beat the butter and powdered sugar until light and creamy.
    Add vanilla extract.
    Gradually mix in flour and salt until a soft dough forms.
    Press the dough evenly into the bottom of the prepared pan.
    Bake for 15–18 minutes, or until the edges are lightly golden.

  3. Prepare cheesecake layer:
    In a medium bowl, beat the cream cheese and sugar until smooth.
    Add the egg and vanilla, and mix until combined.
    Pour the cheesecake mixture over the warm crust and spread evenly.

  4. Add strawberry topping:
    Warm the strawberry jam slightly to make it easier to drizzle.
    Drop spoonfuls of jam over the cheesecake layer, then use a toothpick or knife to swirl it gently.

  5. Bake:
    Return the pan to the oven and bake for 20–25 minutes, or until the cheesecake layer is set.
    Let cool completely in the pan, then refrigerate for at least 2 hours before slicing.

  6. Serve:
    Lift bars out of the pan using the parchment overhang.
    Slice into squares and garnish with fresh strawberries if desired.

 

Notes

  • For best results, chill the bars thoroughly before slicing.

  • You can use raspberry or blueberry jam instead of strawberry for a twist.

  • Store leftovers in the fridge for up to 5 days.

Find it online: https://ukfinda.com/strawberry-cheesecake-shortbreads/