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Raspberry Cheesecake Recipe with Shortcake

Raspberry Cheesecake Recipe with Shortcake + Blackberry Cheesecakes

These fun mini cheesecakes are made with raspberries or blackberries and a delicious cream cheese filling which sits on top of a fluffy shortbread cake.
Prep Time 10 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American


  • 1 ½ c heavy cream
  • 24 oz cream cheese (room temperature)
  • ¾ c powdered sugar
  • 1 tsp vanilla extract
  • 1-2 cans condensed milk
  • Mini shortbreads
  • Fresh or frozen raspberries or blackberries


  • Pour the heavy cream into a bowl and whip on medium-high speed for a few minutes until the cream starts to thicken.
  • As the cream starts to thicken, add the powdered sugar, vanilla extract, and the cream cheese.
  • Beat until everything is nicely mixed together. The filling should be creamy with no lumps.
  • Set the filling aside until you are ready to assemble the shortcakes.
  • Start by filling the mini shortcakes with 1 tsp or less of condensed milk. You can skip this if you want to fill them with just the cheesecake and nothing else. The condensed milk will add some extra flavor and texture to them.
  • After all the shortcakes have been filled, spread the cheesecake filling on the top.
  • Place the fresh raspberries on top and refrigerate for 45 min to 1 hour so that they set.
Keyword Dessert, Fruit