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Cheesecake with Shortbread Crust

A tender shortbread crust is topped with creamy no-bake cheesecake and then piled high with fresh fruit to create these irresistible Cheesecake Bars.  
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 375kcal


Shortbread Crust Ingredients

  • cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup cold butter

Cheesecake Ingredients

  • 12 ounces cream cheese softened
  • ¾ cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Fresh fruit of your choice for topping I used raspberries, blueberries, kiwi, and mangoes


For the Shortbread Crust

  • Preheat the oven to 350°F. In a medium bowl, mix together the flour and powdered sugar. Cut in the cold butter with a pastry blender or fork until the crumbs are pea-size.
  • Press the mixture into a greased 8x8 inch baking pan. Bake for 10-15 minutes or until lightly browned. Let cool completely.

For the Cheesecake

  • In a large bowl, beat together the cream cheese and powdered sugar until smooth.
  • Add the heaving whipping cream and vanilla. Beat on high speed for 2 to 3 minutes or until the mixture thickens.
  • Spread on top of the cooled crust and chill for at least 4 hours.
  • Top with fresh fruit immediately before serving.


Calories: 375kcal | Carbohydrates: 27g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 186mg | Potassium: 77mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1027IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg