Say hello to YUM! A soft vanilla sugar cookie topped with white chocolate cheesecake, glazed berries & kiwi finished with a white chocolate drizzle!
Y’all went loved my Vanilla Lovers Berry Cookie Tart and many asked for another variation of it. I always have fresh fruits on hand, especially in the warmer months. I decided to mix this up and use 4 different types of berries plus kiwi. If you’re a huge fruit lover then this dessert is for you!
This dessert is so easy and honestly one you can make in your toaster oven, home oven, or on the grill in a cast-iron skillet! The cookie base is so simple to make and something you could make in a mixing bowl with a whisk and wooden spoon (or spatula). What I love about this dessert is it is a Vanilla Lovers treat! The addition of fresh fruits makes this dish look so fancy yet we all know it’s really easy to make!
Gather your cookie ingredients
This recipe uses pantry (and fridge) staples:
- Dry ingredients – sugar, flour, baking powder, and salt
- Fridge – eggs and butter
- Star of the dish – Vanilla Paste
Make the Cookie Tart Base
For this recipe, you can use a stand mixer, an electric mixer, or simply a whisk and a spatula. Go with what you’re most comfortable with as this recipe is very forgiving!
- To a bowl, add your butter and sugar, and cream until the sugar is incorporated and has dissolved.
- Add in the egg, mixing until the mixture is light and creamy.
- Mix in the vanilla and set aside while you grab your dry ingredients.
- In another bowl, whisk together your flour, salt, and powder.
- Add that to the egg mixture and mix just until combined. I tend to use a spatula for this process.
- Line a rimmed quarter sheet pan with parchment paper and transfer the dough to the prepared pan.
- Since the dough is sticky, cover it with plastic wrap and start to press the dough down into the corners and in an even layer.
- You can use your hands to do this but I found using these pastry rollers so much easier to use.
- Once it’s all in an even layer, replace the plastic wrap with fresh covering the pan completely and place it in the fridge for at least an hour.
- To bake, preheat the oven to 350F, remove the plastic wrap and bake for 14-18 minutes or until the cookie has a light golden color. It will be slightly soft and have a little ‘give’ when you push it. It will firm up as it cools. This cookie shouldn’t be crisp.
- Remove it from the oven and place the pan on a cooling rack. Allow to cool completely in the pan.
Make the Frosting
While the cookie base is chilling out let’s make this white chocolate cheesecake frosting. This recipe makes a lot of frosting as we love an equal amount of frosting to cookie base ratio.
Just like with the cookie base, this uses typical pantry and fridge staples:
- Dairy – softened cream cheese and mascarpone (You can use all cream cheese if you wish), softened butter
- Pantry – Confectioners’ sugar, Vanilla Paste, and melted (cooled) white chocolate
- To a bowl, add softened cream cheese, mascarpone, and butter. Beat until light and creamy
- Add in the Vanilla Paste, and white chocolate, and mix until incorporated.
- Add in the confectioners’ sugar and slowly mix until all are combined. Don’t forget to scrape down the sides to ensure everything is well blended.
Just look at those vanilla bean flecks!
There’s just something magical about seeing those flecks!
Cover the frosting bowl and place it in the fridge while the cookie is cooling.
Time to assemble!
- Once the cookie base is cooled, remove the cookie from the pan and remove the parchment. Put the cookie back into the baking pan (you can opt to put it on a large serving platter as long as you can fit it in your fridge) and let’s decorate.
- When it comes to adding frosting, measure with your heart. You can put just a little bit on in an even layer or you can do as I do and make it an equal amount of frosting to the cookie.
- Once it’s spread out, place the frosting cookie back into the fridge, uncovered, as you want the frosting to firm up a bit.
- While the cookie is chilling out, slice up your fruit.
Chef’s Bakery Secret
If you really want your fruit to shine try a fruit glaze:
- Take a few tablespoons of apricot jam or preserves, and a teaspoon of water or liquor and melt it down until it’s liquidy. Strain if desired and allow it to cool.
- Pour the prepared fruit into a bowl, pour the glaze over, and gently mix to coat.
- Gently spoon the fruit on top of the prepared cookie base.
- Spread it out and place it back in the fridge for 30 minutes to set.
One final decoration…
Just a quick drizzle of melted white chocolate to tie the flavors altogether, a short rest in the fridge to set the chocolate and it’s time to eat!
This dessert is so stunning and always a show-stopper.
Be the STAR of the summer cookouts with this dish!
Now let me fill you in on a little secret about this recipe. The cookie base with the white chocolate cheesecake frosting – that’s the true star of this dish. You see the cookie base with frosting is one of those universal recipes that regardless of the season will always fill in. So stay tuned as you’ll see this featured throughout the rest of the year where only the toppings change.
As I mentioned before, I’ve been making this exact dish for years and it’s the most requested summer dessert.
It’s super easy to make, can easily scale to fit a full-sheet pan, and is always a crowd favorite!
Make sure to order a few bottles of Vanilla Paste, as you’ll fall in love with it just like I have!Print
- 1 cup/ 201g of sugar
- 8 Tablespoons/ 113.4g butter, unsalted and softened
- 1 XL egg, room temp
- 1 1/2 Tablespoons/ 19.5g Vanilla Paste
- 1 3/4 cup/ 224g all-purpose flour, sifted
- 1 teaspoon/ 4g baking powder
- 1/2 teaspoon/ 2g kosher salt
White Chocolate Cheesecake Frosting
- 1 cup/ 8 ounces cream cheese, softened (If not using mascarpone, use 12 ounces cream cheese)
- 1/2 cup/ 4 ounces mascarpone
- 4 Tablespoons/ 56.7g butter, unsalted and softened
- 2 teaspoons/ 6.3g Vanilla Paste
- 1 1/2 cups/ 187.5 confectioners’ sugar
- 4 ounces melted white chocolate, chilled
- 1/4 pound/2 cups sliced strawberries *use more or less depending on their size)
- 1/4 pint/1/2 cup blueberries
- 1/4 pint/1/2 cup blackberries
- 1/4 pint/1/2 cup raspberries
- 2 kiwi, peeled and sliced
- 3 Tablespoons/ 59.1g apricot jam melted down with 1 teaspoon water, cooled
- Melted white chocolate
Make the Cookie Base
- In a bowl combine the sugar and butter until light and creamy. Add in the egg and beat until combined. Add in the Vanilla Paste and mix just until incorporated. In a different bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the egg mixture and mix just until combined.
- To a parchment-lined quarter sheet pan, add the dough. Cover with plastic wrap and press or roll the dough into an even layer on the pan. Replace plastic wrap, cover the entire pan, and place it in the fridge for at least an hour.
- When ready to bake, preheat the oven to 350F. Remove the pan from the fridge, uncover, and bake for 14-18 minutes or until the cookie is light golden brown and has just a little give. Place the pan on a cooling rack and allow it to cool completely.
Make the Frosting
- To a bowl whip together the cream cheese, mascarpone, and butter until light and fluffy. Add in the Vanilla Paste and white chocolate mixing it until combined. Add in the confectioners’ sugar and slowly beat in until smooth and creamy. Be sure to scrape down the sides. Cover and place in the fridge until the cookie base is cooled completely.
- Spread out as little or as much of the frosting as desired. Place this in the fridge, uncovered for at least 30 minutes for the frosting to set. To a large bowl, add the fruit and add the apricot glaze mixture. Gently mix then spoon over top of the chilled cookie. Drizzle over the melted chocolate and place it in the fridge for at least 30 minutes prior to serving.
- Store any leftovers in the fridge for up to 3 days covered.
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