UK
USDesserts
Serves 6
Mini Shortbread Cheesecake Bites
Enjoy a perfect summer treat with these Shortbread Mini Cheesecake Bites made with Walker’s Highlanders
This easy-to-make dessert combines the buttery goodness of Walker’s Shortbread with a creamy cheesecake filling, creating a delightful bite-sized treat that is perfect for any occasion.
Simply crush and layer Walker’s Shortbread Highlanders in base of a mini muffin tin, top with a mixture of cream cheese, sugar, butter and vanilla then finish with fresh strawberries for a refreshing and delicious dessert that is sure to impress your guests this summer.
Ingredients
300g Walker’s Shortbread Highlanders, blitzed, plus a little extra for serving
50g unsalted butter, softened
450g cream cheese, room temperature
250ml double cream
200g caster sugar
2 tsp vanilla extract
½ lemon juiced
½ lemon, zested
6 tsp strawberry jam
Strawberries for serving, sliced in half
Butter for lining the cheesecake tins
Method
In a large mixing bowl add the double cream and whisk on high-speed until you reach stiff peaks then set aside.
In another mixing bowl add the cream cheese, sugar, vanilla extract, lemon juice and lemon zest. Whisk together well then fold in the whipped cream gently with a spatula.
Combine the blitzed shortbread and butter in a bowl, then in a greased mini cheesecake tray (you can also use cupcake liners if you wish) add the shortbread to a thickness of 1cm and press down firmly with a small tumbler to compress the shortbread.
Add the cheesecake mixture evenly so that it fills around 4cm of the cheesecake moulds from the shortbread base. Refrigerate for 4 hours until they have completely set.
Remove the cheesecakes from the tray, add a single teaspoon of strawberry jam on top of each followed by half a strawberry and a sprinkling of shortbread. And enjoy!
