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–+ servings

Fruit Cheesecake Bars

A tender shortbread crust is topped with a creamy no-bake cheesecake layer and piled high with fresh fruit for an easy summer dessert.
Author Amber Brady
Yields 12 bars

Ingredients

For the Crust:

  • 1 ½ cups (180 g) all-purpose flour, (stir, spoon & level)
  • ½ cup (100 g) powdered sugar
  • ¾ cup (170 g) cold butter

For the Cheesecake Layer:

  • 12 ounces (339 g) block-style cream cheese, (1 ½ packages) softened
  • ¾ cup (90 g) powdered sugar
  • 1 cup (237 ml) heavy whipping cream
  • 1 teaspoon vanilla extract
  • Fresh fruit of your choice for the top, (I used raspberries, blueberries, kiwi, and mangoes.)

Instructions

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

Notes