Description
A dreamy layered dessert with a buttery shortbread crust, creamy cheesecake filling, and a sweet strawberry topping.
Ingredients
Scale
- 2 cups crushed shortbread cookies (or graham crackers)
- ½ cup unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped until stiff peaks
- 2 cups fresh strawberries (sliced or puréed)
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 2 tbsp lemon juice
- ¼ cup water
- ½ cup crushed shortbread cookies (for crumble)
- Mini marshmallows (optional, for garnish)
Instructions
- In a bowl, mix crushed shortbread cookies, melted butter, and sugar.
- Press firmly into a parchment-lined 8×8 pan.
- Chill in the fridge while preparing the filling.
- Beat softened cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold in the whipped cream until fluffy.
- Spread evenly over the chilled crust.
- In a saucepan, combine strawberries, sugar, cornstarch, lemon juice, and water.
- Cook over medium heat until thickened (5–7 minutes).
- Allow to cool slightly before pouring over the cheesecake layer.
- Spread the cooled strawberry mixture evenly over the cheesecake layer.
- Sprinkle with crushed shortbread cookies and mini marshmallows if desired.
- Refrigerate for at least 2 hours (or overnight for best texture).
- Cut into 12 squares and enjoy chilled.
Notes
- You can swap shortbread with graham crackers, digestive biscuits, or golden Oreos for a twist.
- Add extra fresh strawberry slices on top before serving for a fresher look.
- Best enjoyed within 2–3 days.
- Prep Time: 25 minutes
- Cook Time: 5–7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg