Description
Delightful treats combining a buttery shortbread base with a rich strawberry cheesecake layer, topped with a white chocolate drizzle.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon vanilla extract
- A pinch of salt
- 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
- 1/3 cup white chocolate chips or melting wafers
- 1/2 teaspoon coconut oil or vegetable oil (optional)
Instructions
- Prepare the Shortbread Base: In a mixing bowl, combine the flour, powdered sugar, and salt.
- Add the cold, cubed butter and vanilla extract. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Press the mixture firmly into a 9×13 inch pan or into round molds or mini cheesecake cups. Bake for 10-12 minutes until lightly golden. Allow to cool completely.
- Make the Strawberry Cheesecake Filling: In a small bowl, mash the strawberries with lemon juice until juicy but still slightly chunky. In a larger bowl, beat softened cream cheese and granulated sugar until smooth. Mix in vanilla extract and mashed strawberries.
- Whip the cold heavy cream until soft peaks form. Gently fold this into the cream cheese mixture until fully combined.
- Spoon the cheesecake mixture over the cooled shortbread bases, smoothing the tops. Chill in the refrigerator for at least 3 hours, or until set.
- Drizzle with White Chocolate: Melt the white chocolate chips with coconut oil in 20-second intervals in the microwave, stirring until smooth. Drizzle over the chilled shortcakes and chill for an additional 15 minutes to set.
Notes
For enhanced strawberry flavor, add more mashed strawberries to the cheesecake layer. Chill mixing bowls and beaters for better cream volume.
