Strawberry Cheesecake Shortbread

If you're looking for some new Valentine's day / Galentines Day recipe ideas, then this is definitely one for you. With a delicious buttery shortbread biscuit base, topped with a mixture of strawberries and cream cheese (and maybe even some more strawberries), this is one divine recipe that is sure to impress. Although they're perfect for Valentine's day, they can be served anytime during any occasion and are sure to become a treat that everyone will love and enjoy.

A perfect spring or summertime treat too.

These are like mini strawberry cheesecakes and we LOVE them!..

So without further ado, let's get on with the recipe!

Happy Baking!

The Chai Home 😋

INGREDIENTS

13 servings

For the shortbread

• 200g of soft room temperature butter

• 100g of caster sugar

• 300g of plain flour (plus extra for dusting)

For the cheesecake topping

• 200g of cream cheese

• 1x cup of sieved icing sugar

• small handful of strawberries

METHOD

For the cheesecake topping

(Make this ahead of your shortbread dough - at least 1 - 2 hours before).

Trim the stalks off of the strawberries, then add them to a food processor and pulse until it's all in small pieces and slightly gooey.

In a freestanding mixer, add the cream cheese and sieved icing sugar and mix together on a high speed until glossy, smooth and fully combined.

Add the blitzed strawberries to the cream cheese mixture and then mix on a low speed until combined (just a few seconds).

Transfer to a small bowl and pop it in the fridge for at least 1 - 2 hours before using (or until it's firm enough to spread without melting).

For the shortbread

Add the butter and sugar to a freestanding mixer and using the paddle attachment mix on a medium - high speed until smooth.

Now add the flour and mix until fully combined.

Transfer to a lightly floured surface and roll to approx 1cm in thickness.

Using your cutter of choice, cut the dough and transfer to your lined baking sheet.

Pop them into the fridge for 30 minutes.

Whilst the dough is chilling, preheat the oven to 180C.

Bake them on the top shelf for 15 - 20 minutes or until very slightly golden on the edges.

Remove from the oven and allow to cool fully on a wire rack before decorating.

Once the shortbread is completely cooled, spread or decorate with the strawberry cream cheese mixture.

(We topped a few of ours with some sliced strawberries - decorate how you like, or leave them plain, they're delicious either way).

Serve and enjoy!