Description

These Strawberry Cheesecake Shortbreads are the perfect weekday treat, combining buttery shortbread with creamy cheesecake and sweet strawberry jam for a delightful, easy-to-make dessert.

Ingredients

Units Scale

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 tsp salt
2 cups all-purpose flour
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
1/3 cup strawberry jam
Fresh strawberries for garnish (optional)

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, cream together the butter, granulated sugar, and salt until light and fluffy.
Gradually add flour and mix until a dough forms.
Roll the dough into 1-inch balls and place them on the baking sheet. Flatten slightly and press a thumbprint into the center of each.
Bake for 12-14 minutes or until the edges are lightly golden. Let cool completely.
Meanwhile, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Once cookies are cool, spoon a small amount of cheesecake filling into each indentation.
Top with a dollop of strawberry jam and garnish with fresh strawberries if desired.

Notes

Use room temperature cream cheese for a smoother filling.
Store in the refrigerator for up to 3 days.
You can swap strawberry jam for raspberry or blueberry for variation.

Nutrition

Serving Size: 1 shortbread
Calories: 120
Sugar: 7g
Sodium: 45mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg