These Fruit Cheesecake Bars feature a tender shortbread crust topped with a creamy no‑bake cheesecake layer and finished with a generous pile of fresh seasonal fruit.
Hi friends! Mallory from Chocolate With Grace shares a bright summer dessert that highlights fresh fruit. These no‑fuss bars are ideal for warm days when you want something light, colorful, and easy to prepare. Use whatever fruit is ripe and available—cherries, raspberries, peaches, strawberries, blueberries, kiwi, or mango all work beautifully.
These Fruit Cheesecake Bars begin with a simple shortbread crust baked until just golden, then receive a silky, no‑bake cheesecake topping. Chill the cheesecake layer to firm it up, then add fresh fruit right before serving to balance the richness and add bright flavor and texture. They’re perfect for picnics, potlucks, and summer gatherings—consider a red, white, and blue version for July celebrations.
Fruit Cheesecake 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, cut into pieces
For the Cheesecake Layer:
- 12 ounces (339 g) block‑style cream cheese (about 1½ packages), softened
- ¾ cup (90 g) powdered sugar
- 1 cup (237 ml) heavy whipping cream
- 1 teaspoon vanilla extract
- Fresh fruit for topping (example: raspberries, blueberries, kiwi, mango)
Instructions
- Make the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the flour and powdered sugar. Cut the cold butter into the dry ingredients with a pastry blender or fork until the mixture forms pea‑sized crumbs. Press the mixture evenly into a greased 8×8‑inch baking pan. Bake 10–15 minutes, or until lightly golden. Remove from oven and let cool completely.
- Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and free of lumps. Add the heavy whipping cream and vanilla extract. Beat on high speed 2–3 minutes, or until the mixture thickens and holds soft peaks. Spread the cheesecake mixture over the cooled crust in an even layer. Cover and chill for at least 4 hours to set.
- Finish and serve: Just before serving, arrange fresh fruit over the chilled cheesecake layer. Slice into bars and enjoy. Store leftovers refrigerated for up to 3 days.
Notes
These bars are versatile—swap in your favorite seasonal fruit or create a patriotic mix for holidays. For firmer slices, chill longer. Use full‑fat cream cheese and whipping cream for the best texture.
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Here are some more favorite desserts that use fresh fruit:
Brown Butter Peach Cupcakes
Rustic Cherry Tarts
