Cheesecake Layered Shortbread Cookies
Equipment
- 2 Mixing bowl
- 1 stand mixer or hand mixer
- 1 Silicone spatula
- 1 Whisk
- 1 9x13 inch baking pan
- 1 parchment paper sheet
- 1 offset spatula
- 1 Wire rack
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 microplane zester optional
- 1 sharp knife
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 cup all-purpose flour leveled
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract
- 8 ounce cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest optional
- 2 tablespoon all-purpose flour
- 1/2 cup raspberry jam seedless, optional swirl
- 2 tablespoon powdered sugar for dusting
Instructions
- Line a 9x13-inch pan with parchment paper leaving overhang on two sides and lightly grease the paper.
- In a bowl beat the softened butter and 3/4 cup granulated sugar until light and creamy, about 2 minutes.
- Mix in 1 teaspoon vanilla, then add 2 cups flour and 1/2 teaspoon salt and beat just until a soft dough forms.
- Press two-thirds of the shortbread dough evenly into the prepared pan to form the bottom layer.
- Chill the pan with the base and the remaining dough in the refrigerator for 20 minutes while you make the cheesecake layer.
- In a clean bowl beat cream cheese and 1/3 cup granulated sugar until smooth and fluffy, about 2 minutes.
- Beat in the egg, 1 teaspoon vanilla, lemon zest if using, and 2 tablespoons flour until fully combined and silky.
- Spread the cheesecake mixture evenly over the chilled shortbread base using an offset spatula.
- If using jam, warm it slightly and dot small spoonfuls over the cheesecake then swirl gently with a knife.
- Crumble or pinch off pieces of the remaining chilled shortbread dough and scatter evenly over the top to create a pebbled layer.
- Bake at 350°F (175°C) for 18 to 22 minutes until the top is lightly golden and the center is just set.
- Cool the pan on a wire rack for 1 hour, then refrigerate for at least 30 minutes to firm before cutting.
- Lift out using the parchment overhang and cut into 24 bars, wiping the knife between cuts.
- Dust lightly with powdered sugar just before serving.
Notes
Chilling both the base and the pan helps the shortbread hold its shape and stay tender, while a brief chill after baking ensures clean slices and a creamy set cheesecake layer. For crisper edges bake closer to 22 minutes, and for a softer, creamier center pull at 18–19 minutes when there’s a slight jiggle. Swap raspberry jam for lemon curd, blueberry preserves, or a thin layer of salted caramel, and add a pinch of cinnamon or almond extract to the dough for variation. Ensure cream cheese and butter are truly soft to avoid lumps, and avoid overmixing the flour in the shortbread to keep it crumbly. Store covered in the refrigerator up to 5 days, or freeze cut bars well wrapped for up to 2 months; thaw in the fridge before serving.
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