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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.
Yield 12 bars


For the Crust:

  • 1 1/2 cups all purpose flour
  • 1/2 cup powdered sugar
  • 3/4 cup cold butter

For the Cheesecake Layer:

  • 12 ounces (1 1/2 packages) cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla
  • Fresh fruit of your choice for the top - I used raspberries, blueberries, kiwi, and mangoes


  1. 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.
  2. 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.
  3. Top with fresh fruit immediately before serving.

Recipe Notes

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