Chocolate Chip Shortbread Cheesecake

This Chocolate Chip Shortbread Cheesecake is filled with mini chocolate chips, shortbread and a chocolate chip shortbread crust. It’s topped off with whipped cream, mini chocolate chips and more shortbread!

Love this tasty cake recipe? Try my Raspberry Almond Shortbread Icebox Cake next!

Chocolate Chip Shortbread Cheesecake on a white cake stand

Chocolate Chip Shortbread Cheesecake slice on a plate

Chocolate Chip Shortbread Cheesecake

This post is sponsored by Walkers Shortbread, but all opinions are my own.

So one of the great things about working with Walkers Shortbread is that we have lots of shortbread around. 🙂 The tough thing is not eating it all right away.

I had the chocolate chip shortbread sitting out on the counter the other day when I was getting ready to make this cheesecake and when I went into the kitchen to get started, the hubs was standing there just eating away at them.

Now in any other house, that might be ok. But in this house, if there’s sweets somewhere – especially on the counter – you have to check with me before eating it. And of course the hubs knows that. So he got one of those looks – the look that says, “You’ve been naughty.”

He was apologetic, but not really sorry. 🙂 They’re just too tasty of a snack. Fortunately I still had plenty – both for the cheesecake and for more snacking.

Overhead view of a slice of Chocolate Chip Shortbread Cheesecake on a plate
Chocolate Chip Shortbread Cheesecake on a cake stand with a slice removed

How to Make The Best Chocolate Chip Cake

So let’s talk about putting this beauty together. To make sure there was plenty of chocolate chip shortbread cookie flavor, I used the shortbread in the crust, the filling and on top.

You’ll want to toss the shortbread for the crust into a food processor to make the crumbs. You should have about 3 cups of crumbs, which makes a generous crust. I don’t know about you, but I think the crust is one of the best parts of the cheesecake. Especially when it’s chocolate chip shortbread.

For the filling, the brown sugar and mini chocolate chips give it some chocolate chip cookie flavor. To make it even better, a full layer of chocolate chip shortbread is dipped in milk and laid in an even layer in the bottom of the crust. The milk and moisture from the cheesecake soften the shortbread, making them nice and chewy. There’s seriously so much awesome in every bite!

Chocolate Chip Shortbread Cheesecake slice on a plate
Chocolate Chip Shortbread Cheesecake on a white cake stand

The hardest part about making a cheesecake is waiting for it to bake and cool. It takes some time, but it’s SO worth it!

When it’s ready, I topped mine with some whipped cream, mini chocolate chips and a few mini chocolate chip shortbread. I used regular sized shortbread for everything else, but thought the minis were just the right size for the top. Of course, if you have left over regular shortbread, you could use those too.

This is definitely a delicious and beautiful cheesecake! I have no doubt you’ll love it!

Chocolate Chip Shortbread Cheesecake slice on a plate with a bite on a fork

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Chocolate Chip Shortbread Cheesecake slice on plate

Chocolate Chip Shortbread Cheesecake

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 9 Inch Cheesecake, 12-16 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Chocolate Chip Shortbread Cheesecake is filled with mini chocolate chips, shortbread and a chocolate chip shortbread crust. It’s topped off with whipped cream, mini chocolate chips and more shortbread!




  • 24 ounces (678g) cream cheese, softened
  • 1/2 cup (104g) sugar
  • 1/2 cup (90g) brown sugar
  • 3 tbsp (25g) all purpose flour
  • 1 cup (240ml) sour cream
  • 1 tbsp vanilla extract
  • 4 eggs
  • 3/4 cup mini chocolate chips
  • 1/2 cup (120ml) milk
  • 89 Walkers Chocolate Chip Shortbread


  • 3/4 cup (180ml) heavy whipping cream
  • 6 tbsp (44g) powdered sugar
  • 1 tsp vanilla extract
  • Walkers Mini Chocolate Chip Shortbread
  • Mini Chocolate Chips
  • Chocolate Sauce



1. Preheat oven to 325°F (162°C) . Grease a 9 inch springform pan and line the bottom with a parchment circle.
2. Place shortbread for the crust into a food processor and pulse until you have about 3 cups of crumbs. In a small bowl, combine the crumbs and melted butter.
3. Press mixture into the bottom and up the sides of the springform pan.
4. Bake crust for 10 minutes then remove from oven. Allow to cool for a few minutes.
5. Cover the outsides of the pan with aluminum foil and set aside.


1. Reduce oven to 300°F (148°C).
2. In a large bowl, mix the cream cheese, sugars and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add the sour cream and vanilla extract. Beat on low speed until well combined.
4. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
5. Stir in the mini chocolate chips.
6. Place the milk into a small bowl. Dip the shortbread rounds into the milk and line the bottom of crust with them.
7. Pour the cheesecake filling into crust, covering the shortbread.
8. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
9. Bake for 1 hour and 10 minutes.
10. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
11. Crack oven door and leave the cheesecake in the oven for about 30 minutes.
12. Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
13. To finish off the cheesecake, whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and vanilla extract and continue to whip on high until stiff peaks form.
14. Pipe the whipped cream around the top edge of the cheesecake, then top with mini chocolate chip shortbread rounds and mini chocolate chips for decoration.
15. Refrigerate until ready to serve. Serve with chocolate sauce, if desired.


I used four 4.9 oz packages of Walkers Chocolate Chip Shortbread for this cheesecake. Three for the crust and one for inside the cheesecake. I used 8 additional Mini Chocolate Chip Shortbread for the topping.


  • Serving Size: 1 Slice
  • Calories: 563
  • Sugar: 31.4 g
  • Sodium: 275.7 mg
  • Fat: 39 g
  • Carbohydrates: 46.5 g
  • Protein: 8.7 g
  • Cholesterol: 118.8 mg

Keywords: chocolate chip cheesecake, shortbread recipe, best cheesecake recipe, chocolate chip cake, chocolate chip cake recipe, how to make cheesecake, homemade cheesecake, homemade cheesecake recipe

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Chocolate Chip Shortbread Cheesecake - a Walkers chocolate chip shortbread crust, chocolate chip filled cheesecake and chocolate chip shortbread in the cheesecake! Such a delicious dessert!

This post may contain affiliate sales links. Please read my disclosure policy.

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Recipe rating

  1. Raney

    Hi! I was scrolling through the comments to see how I could make this cheesecake as minis, and saw where you recommended a specific mini cheesecake recipe to refer to, but when I click the link it does not take me to the cheesecake recipe. Which mini cheesecake recipe do I need to refer to in order to make this as minis?

    By the way, cheesecakes are my new favorite thing to make and I have used your website for all of them! Your recipes are AMAZING!!!

    1. Lindsay

      I’m so glad to hear you’ve enjoyed the cheesecakes! Really, any of my mini cheesecakes should be a decent guide. Since that previous comment, I’ve added a regular mini cheesecake recipe to the site and that’s probably the better one to reference now.

  2. Claudia

    Brilliant, delicious and a great success! Very easy to make and I followed the recipe as it reads except, I used less sugar because we are all trying to cut down on the white stuff and I feel it enhanced the rest of the flavours. 

  3. TomH

    I’ve never used a parchment paper round in the pan when baking a cheesecake. Do you take the cheesecake off the pan’s bottom to serve or just serve the cake on the springform pan bottom? Does the parchment paper help remove the cheesecake from the bottom? Curious. The cake looks amazing by the way. And I was happy to see gluten free shortbread is available. – Tom

  4. Melanie

    Hi I would like to make this recipe but a mini cheesecake you have any recommendations as to modifying the recipe? 

    1. Lindsay

      Great idea! It’s probably easier to check out one of my other mini cheesecake recipes. This one should be helpful – the instructions as far as adding things to the pan and baking time will be similar.

  5. Murphy

    Instead of the Sour Cream, could you use Baileys Coffee Creamer?
    Seems like this would provide a sweeter, cookie flavor….

    1. Lindsay

      Do they have a cookie flavored creamer right now? Or would you use vanilla? I would think if you just want a stronger vanilla flavor that adding a little more vanilla extract would be an easier way to achieve that. The creamer would be much thinner than the sour cream and with the batter already quite thin, you’d certainly need to add to the baking time. It would probably be ok though.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29