Strawberry Cheesecake Shortcakes (Print Version)
# Ingredients:
→ Shortbread Base
01 -
1 cup all-purpose flour
02 -
1/4 cup powdered sugar
03 -
1/2 cup unsalted butter, cold and cubed
04 -
1/2 teaspoon vanilla extract
05 -
Pinch of salt
→ Strawberry Cheesecake Layer
06 -
1 cup fresh strawberries, hulled
07 -
1 teaspoon lemon juice
08 -
8 oz cream cheese, softened
09 -
1/4 cup granulated sugar
10 -
1 teaspoon vanilla extract
11 -
1/2 cup heavy whipping cream, cold
→ White Chocolate Drizzle
12 -
1/3 cup white chocolate chips or melting wafers
13 -
1/2 teaspoon coconut oil or vegetable oil (optional, for smoother consistency)
# Instructions:
01 -
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 9x13 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.
02 -
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.
03 -
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.
04 -
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:
01 -
If using silicone molds or muffin tins, removing the cookies after chilling is easier when the molds are lightly greased or lined with parchment circles. Use ripe strawberries for the best flavor and natural color in the filling.