Whipped Cheesecake with Shortbread Crumble

from Sprucewood

Serves 6


1 package original cream cheese

¾ cup icing sugar

1 cup 35% whipping cream

2 teaspoons vanilla

½ cup berries of your preference (blueberries, raspberries and/or strawberries)

1 box of Classic Vanilla Shortbread, leave 6 shortbreads whole, crumbled the rest of the box

1/3 cup of caramel sauce


  1. Put the cream cheese in an electric mixer fitted with the paddle attachment. Whip on medium- high speed till light and fluffy with no lumps, 2 -3 minutes
  2. Add the icing sugar to your cream cheese and mix on medium speed till combined, scraping down the sides of the bowl
  3. Add the vanilla to your cream cheese mixture and mix  till combine
  4. Scrape down the paddle attachment and switch with the whisk attachment
  5. Scrape down the sides of the bowl and pour in the whipping cream
  6. Whisk the mixture on medium speed until the whipping cream is light and the mixture is light, should form soft peaks
  7. In individual serving cups or small bowls place a tablespoon of crumbled classic shortbread
  8. Next divide your cream cheese filling amongst the serving cups/bowls. Amount in each bowl can be based on your preference.
  9. Add another two tablespoons of crumbled shortbread to the tops off all the serving cups/bowls
  10. Divide up the berries on each of the bowls
  11. Place the whole shortbread in the tops of all the serving cups/bowls
  12. Drizzle each serving cup or bowl with the caramel sauce.
  13. This can be refrigerated for up to 12 hours or served right away!

Contents and images used with permission by Sprucewood Brands.  https://sprucewoodbakery.com/

Nada’s Tips & Tricks: Healthy and decadent…all rolled into one bowl.  Big hit around our dinner table – you can change up the shortbread flavour as well as the fruit.  The whipped cream cheese makes this dessert light yet satisfying after a big meal.  Great dish when the fruit is fresh from your farmer’s market this summer!