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A tender shortbread crust is topped with creamy no-bake cheesecake and then piled high with fresh fruit to create these irresistible Cheesecake Bars.
Fruit Topped Cheesecake
There are so many dessert possibilities with all of the fresh fruits that are in season right now. Some of my favorite fruits to use are cherries, raspberries, and peaches.
This Fruit Topped Cheesecake is as versatile as can be. Feel free to top the bars with whatever fruits you like best. Wouldn’t these be fun with blueberries and strawberries for the 4th of July?
Shortbread Crust
These bars start with an easy shortbread crust topped with a no-bake cheesecake layer. Then right before serving, fresh fruit is piled on top to balance the sweetness of the cheesecake. You’re going to love this dessert!
The crust is a buttery three-ingredient shortbread and the cheesecake layer is no-bake. This makes them super easy to make.
I know some people have a thing against turning the oven on in the warmer months, but personally, I don’t usually mind baking in the summer. The results are always worth it.
That said, if you’d prefer not to turn on your oven for the shortbread crust, this cheesecake is also delicious when paired with this No-Bake Graham Cracker Crust.
No-Bake Cheesecake Ingredients
- cream cheese
- powdered sugar
- heavy whipping cream
- vanilla extract
- Fresh fruit for topping
Shortbread Crust Recipe
To make the shortbread crust for this cheesecake, preheat the oven to 350°F.
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 8×8 inch baking pan. Bake until lightly browned and then set aside to cool completely.
For more great no-bake cheesecakes, try the Blueberry Cheesecake recipe. It is one of the most popular on the site and it has been the inspiration for so many more flavors.
From the classic flavors of Cherry Cheesecake and Lemon Cheesecake to the more unique Biscoff Cheesecake and Nutella Cheesecake, there’s certain to be a no-bake cheesecake recipe for every craving.
Cheesecake with Shortbread Crust
Ingredients
Shortbread Crust Ingredients
- 1½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup cold butter
Cheesecake Ingredients
- 12 ounces cream cheese softened
- ¾ cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Fresh fruit of your choice for topping I used raspberries, blueberries, kiwi, and mangoes
Instructions
For the Shortbread Crust
- Preheat the oven to 350°F. In a medium bowl, mix together the flour and powdered sugar. Cut in the cold butter with a pastry blender or fork until the crumbs are pea-size.
- Press the mixture into a greased 8×8 inch baking pan. Bake for 10-15 minutes or until lightly browned. Let cool completely.
For the Cheesecake
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{This recipe was originally published 6/22/15 as a guest post for Dessert Now Dinner Later – recipe notes and photos updated 5/12/22}
Will head over for the recipe! Love the fresh and colorful fruit 🙂