Earl Gray Blackberry Cheesecake Shortcakes
A decadent twist on classic shortcakes, featuring a luscious Earl Gray-infused cheesecake layer, topped with plump and juicy fresh blackberries, and finished with a buttery shortcake crumble. These irresistible treats offer a delightful blend of creamy, fruity, and buttery flavors that will leave your taste buds craving more.
ingredients
- 1 ½ cups crushed shortbread cookies
- ¼ cup melted unsalted butter
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 tablespoon Earl Gray tea leaves
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 pint fresh blackberries
- Powdered sugar, for dusting
steps
- 1.
In a medium bowl, combine the crushed shortbread cookies and melted butter until the mixture resembles coarse crumbs. Divide the crumb mixture evenly among 8 serving glasses or bowls, pressing it down gently with the back of a spoon to form the shortcake base.
- 2.
In a small bowl, dissolve the Earl Gray tea leaves in hot water, then let it steep for 5 minutes. Strain the tea-infused liquid and set aside.
- 3.
In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gradually add the tea-infused liquid, beating well to incorporate.
- 4.
In a separate mixing bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- 5.
Spoon the Earl Gray-infused cheesecake filling over the shortbread cookie base in the serving glasses or bowls, distributing it evenly.
- 6.
Cover the shortcakes and refrigerate for at least 2 hours or overnight to allow the flavors to meld and the cheesecake layer to set.
- 7.
Just before serving, top each shortcake with a generous amount of fresh blackberries. Sprinkle with powdered sugar for an extra touch of sweetness.
- 8.
Serve chilled and enjoy the delightful combination of flavors and textures!
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