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Strawberry Cheesecake Shortcakes Recipe

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4.8 from 62 reviews

Delight in these luscious Strawberry Cheesecake Shortcakes featuring a buttery shortbread base topped with a creamy strawberry cheesecake layer and a smooth white chocolate drizzle. This no-bake cheesecake treat is perfect for parties or an elegant dessert.

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 your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. In a mixing bowl, combine the flour, powdered sugar, and a pinch of salt. Add the cold cubed butter and vanilla extract, then use a pastry cutter or your fingers to work the mixture until it forms coarse crumbs. Press this mixture firmly into a 9×13 inch pan or into round molds or mini cheesecake cups to create the cookie bases. Bake for 10–12 minutes, until the edges turn lightly golden. Allow to cool completely before moving on.
  2. Make the Strawberry Cheesecake Filling: In a small bowl, mash the strawberries with lemon juice until they are juicy but still slightly chunky. In a separate large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the vanilla extract, then fold in the mashed strawberries with their juice. In another bowl, whip the cold heavy cream to soft peaks, then gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
  3. Assemble the Cookies: Spoon the strawberry cheesecake mixture evenly onto the cooled shortbread bases, smoothing the tops with a spoon or spatula. Place the assembled shortcakes in the refrigerator and chill for at least 3 hours, or until the cheesecake layer is set.
  4. Drizzle with White Chocolate: Melt the white chocolate chips along with the coconut oil (if using) in a microwave-safe bowl, heating in 20-second intervals and stirring well between each until smooth. Drizzle the melted white chocolate over the chilled shortcakes using a spoon or piping bag. Return to the refrigerator and chill for an additional 15 minutes to allow the chocolate to set before serving.

Notes

  • Ensure the butter for the shortbread is cold to achieve a crumbly, tender base.
  • The cheesecake layer benefits from being chilled thoroughly for best texture and flavor.
  • You can substitute lemon juice with lime juice for a slightly different citrus note.
  • If white chocolate is not preferred, dark or milk chocolate can be used for drizzle.
  • Store leftover shortcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: Strawberry Cheesecake Shortcakes, Shortbread Cookies, No-bake Cheesecake Dessert, Summer Desserts, White Chocolate Drizzle

Find it online: https://nayabaker.com/strawberry-cheesecake-shortcakes-recipe/