Type what you have

Ingredients

• ✓ shortbread cookie
• egg
• white sugar
• ricotta cheese
• cream cheese
• vanilla extract
• apricot
• sour cream
• apricot preserves

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
3. 3 Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
4. 4 Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
5. 5 Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
6. 6 Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.

By SPOTTYSCOTTIEGIRL

Ingredients

• ✓ shortbread cookie
• butter
• sugar
• cream cheese
• plain greek yogurt
• sweetened condensed milk
• lemon juice
• almond extract
• salt
• cherry pie filling

Instructions

1. 1 Combine shortbread cookie crumbs, butter, and sugar in a small bowl; set aside.
2. 2 Combine cream cheese, yogurt, condensed milk, lemon juice, almond extract, and a pinch of salt in a bowl. Using an electric mixer, beat until smooth.
3. 3 Add about 1 tablespoon of cookie mixture to the bottom of four 8-ounce canning jars or small dessert dishes. Spoon or pipe in a layer of the cream cheese mixture, followed by a layer of cherry pie filling. Repeat this layering once more.
4. 4 Move desserts to the refrigerator to chill for at least 30 minutes or longer before serving.

By lutzflcat

Ingredients

• ✓ shortbread cookie
• butter
• lime zest
• cream cheese
• white sugar
• egg
• key lime zest
• key lime juice
• vanilla extract
• black raspberry preserves

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
2. 2 Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
3. 3 Bake in the preheated oven 5 minutes; allow to cool.
4. 4 In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
5. 5 Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

By Jessica

Ingredients

• ✓ shortbread cookie
• butter
• sugar
• cinnamon
• white sugar
• cinnamon
• cream cheese
• sugar
• sour cream
• vanilla extract
• kosher salt
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir crushed shortbread cookies, melted butter, sugar, and cinnamon for crust together in a medium bowl. Press crumb mixture firmly onto the bottom of a 9-inch springform pan.
3. 3 Bake in the preheated oven until edges begin to brown and cinnamon is aromatic, 10 to 12 minutes. Let cool on a wire rack for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C).
4. 4 Stir 2 tablespoons sugar and 1 1/2 teaspoon cinnamon for filling together in a small bowl. Set aside.
5. 5 Beat cream cheese, 1 cup sugar, and sour cream together in the bowl of a stand mixer fitted with a paddle attachment until fluffy, about 3 minutes, scraping down sides of bowl as needed. Add vanilla, remaining 1 teaspoon cinnamon, and salt; continue beating just until combined. Add eggs, one at a time, beating on low just until incorporated, about 1 minute; do not overbeat.
6. 6 Wrap foil loosely around the bottom and up the sides of the springform pan. Pour the cheesecake batter into the cooled crust and set it in a large baking dish or roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan.
7. 7 Bake on the middle rack of the preheated oven for 60 minutes. Without removing the roasting rack from the oven, carefully slide the oven rack out enough so you can evenly sprinkle cinnamon-sugar mixture over the top of the cheesecake. Carefully slide the oven rack back into the oven and continue baking until the filling is set around the edges and slightly wobbly in center, 10 to 15 minutes more.
8. 8 Carefully remove from oven. Lift springform pan from roasting pan and place on a wire rack. Let cool to room temperature, about 2 hours. Remove and discard foil from springform pan and place cheesecake in the refrigerator to chill for at least 4 hours or overnight.
9. 9 Run a hot knife or offset spatula around rim of pan to loosen cake. Remove sides of springform pan. Slice and serve.

By Jasmine

Ingredients

• ✓ shortbread cookie
• butter
• all-purpose flour
• white sugar
• brown sugar
• all-purpose flour
• cream cheese
• cream cheese
• vanilla extract
• cinnamon
• nutmeg
• ginger
• egg
• pumpkin puree
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.)
2. 2 In a medium bowl, mix crushed cookies, 3 tablespoons melted butter and 3 tablespoons flour. Press firmly on bottom and side of ungreased 9 inch pie plate. Bake about 12 minutes or until light brown. Allow to cool.
3. 3 In a large bowl, combine white sugar, brown sugar, flour, and cream cheese. Beat on low speed until smooth. Reserve 1/2 cup of this mixture to swirl in later. To the mixture in the bowl, add vanilla, cinnamon, nutmeg, ginger. Blend in eggs and pumpkin puree. Scrape bowl, and beat until smooth. Pour into crust.
4. 4 Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two mixtures together.
5. 5 Cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil the last 15 minutes of baking. Cool 30 minutes, then refrigerate at least 4 hours before serving.

By TAMARA HERSOM

Ingredients

• ✓ shortbread cookie
• ruby chocolate
• coconut oil
• vanilla extract
• marshmallow
• pistachio nut
• almond
• candied flower
• raspberry
• coconut flake

Instructions

1. 1 Grease a small baking sheet and line it with waxed paper.
2. 2 Place ruby chocolate, coconut oil, and vanilla extract in a large microwave-safe bowl. Microwave on full power until melted, about 1 1/2 minutes. Remove and stir vigorously with a silicone spatula. Press any remaining solid pieces of chocolate into the hot liquid until melted.
3. 3 Add shortbread cookies, marshmallows, pistachios, almonds, candied flowers, raspberries, and coconut flakes to the chocolate mixture. Stir gently until fully coated.
4. 4 Spread mixture on the prepared baking sheet and refrigerate until firm, 1 to 2 hours. Cut into squares using a really sharp knife.

By Tenina Holder

Ingredients

• ✓ shortbread cookie
• brown sugar
• cornstarch
• salt
• egg yolk
• milk
• butter
• vanilla extract
• caramel sauce
• heavy cream
• sugar
• sea salt

Instructions

1. 1 Mix together brown sugar, cornstarch, and salt in a saucepan.
2. 2 Whisk together egg yolks and milk in a small bowl; gradually whisk into sugar mixture. Cook over medium heat, whisking constantly, until mixture thickens and boils, about 6 minutes. Boil, stirring, for 1 minute. Remove from heat. Stir in butter and 1 teaspoon vanilla extract. Pour into another bowl; chill pudding for 20 minutes.
3. 3 Divide crushed cookies evenly among 6 half-pint Mason jars or parfait glasses. Layer 1/4 cup pudding, 1 tablespoon caramel sauce, and 1/4 cup additional pudding into each jar. Chill for 30 minutes or up to 1 day.
4. 4 Beat together cream, white sugar, and remaining 1/2 teaspoon vanilla extract with an electric mixer in a chilled bowl until soft peaks form. Cover and chill.
5. 5 Just before serving, top each jar generously with whipped cream, drizzle with remaining caramel sauce, and sprinkle with sea salt.

By heeds

Ingredients

• ✓ shortbread cookie
• raspberry
• blackberry
• strawberry
• white sugar
• lemon zest
• lemon juice
• heavy cream
• creme fraiche
• vanilla extract

Instructions

1. 1 Place raspberries, blackberries, and strawberries in a bowl. Add ¼ cup sugar, lemon zest, and lemon juice; stir until sugar is mixed with berries and juices begin to release. Cover the bowl with plastic wrap; refrigerate until chilled, about 1 hour.
2. 2 Place heavy cream and crème fraîche in a cold bowl. Add remaining 1 tablespoon sugar and vanilla extract; whisk until soft peaks and sharp lines form, 5 to 8 minutes.
3. 3 Place some cookie crumbs in the bottom of each serving dish. Spoon in some macerated berries and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.

By John Mitzewich

Ingredients

• ✓ shortbread cookie
• strawberry
• white sugar
• greek yogurt
• lemon
• lemon juice
• vanilla extract
• balsamic vinegar
• salt
• heavy cream
• butter
• strawberry
• white sugar

Instructions

1. 1 Line 10 ramekins with plastic wrap and place them onto a baking sheet.
2. 2 Hull strawberries with the tip of a knife. Place strawberries in a food processor. Add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Sprinkle in a tiny pinch of salt. Pulse on and off to combine; finish pureeing on high until smooth.
3. 3 Whisk heavy cream in a bowl until soft peaks form. Add the strawberry puree. Stir and fold with a spatula until most of the major streaks disappear. Fill ramekins 1/4 to 1/8 inch from the top with the strawberry mixture. Tap baking sheet against the counter to settle the tops. Cover ramekins in plastic wrap and freeze until mostly firm, about 1 1/2 hours.
4. 4 Meanwhile, place cookies in a resealable plastic bag. Seal; crush cookies through with a rolling pin to get 1 1/2 cups of crumbs. Place crumbs into a bowl; add butter and mix well.
5. 5 Divide the cookie crumb mixture among the ramekins and smooth out with the back of a spoon. Cover again and freeze until completely frozen, about 2 hours.
6. 6 Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour.
7. 7 Warm up each ramekin in your hands to help unmold the semifreddo; invert onto a plate. Top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving.

By John Mitzewich