White Chocolate Cheesecake Frosted Berry Cookie Bars

Say hello to YUM! A soft vanilla sugar cookie topped with white chocolate cheesecake, glazed berries & kiwi finished with a white chocolate drizzle!

Summer Cookies Bars

Y’all 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 four different types of berries plus kiwi. If you’re a huge fruit lover, then this dessert is for you!

This dessert is effortless and can be made 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 that it is a Vanilla lover’s treat! The addition of fresh fruits makes this dish look so fancy, yet we all know it’s easy to make!

TKW Family Love

My kids haven’t stopped talking about this! They loved it and were so excited by pizza for dessert.
It was actually really easy to make and I love that I can adapt it with different fruits.
Thank you

Claire

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White Chocolate Cheesecake Bars 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
• 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

How to 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!

1. To a bowl, add your butter and sugar, and cream until the sugar is incorporated and has dissolved.
2. Add the egg and mix until the mixture is light and creamy.
3. Mix in the vanilla and set aside while you grab your dry ingredients.

4. In another bowl, whisk together your flour, salt, and powder.
5. Add that to the egg mixture and mix just until combined. I tend to use a spatula for this process.
6. Line a rimmed quarter sheet pan with parchment paper and transfer the dough to the prepared pan.

7. Since the dough is sticky, cover it with plastic wrap and gently press it down into the corners to form an even layer.
8. You can use your hands to do this, but I found using these pastry rollers so much easier.
9. 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.
10. To bake, preheat the oven to 350°F, 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.
11. Remove it from the oven and place the pan on a cooling rack. Allow to cool completely in the pan.

How to Make the White Chocolate Cheesecake Frosting

While the cookie base is chilling, let’s make the white chocolate cheesecake frosting. This recipe yields a generous amount of frosting, as we prefer a 1:1 ratio of frosting to cookie base.

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

1. To a bowl, add softened cream cheese, mascarpone, and butter. Beat until light and creamy
2. Add in the Vanilla Paste and white chocolate, and mix until incorporated. 
3. Add in the confectioners’ sugar and slowly mix until all is combined. Don’t forget to scrape down the sides to ensure everything is well blended.
4. Cover the frosting bowl and place it in the refrigerator while the cookie base is cooling.

Chef Lori’s Explains

There’s just something magical about seeing those flecks! Do you know that vanilla extract is a 1:1 swap for vanilla bean paste? There are only two main differences between the two.

VANILLA BEAN PASTE ALSO INCLUDES: ground vanilla beans and tragacanth gum (what makes it thick and a paste)

more vanilla recipes

How to Assemble Fruit Bar Cookies

1. Once the cookie base is cooled, remove the cookie from the pan and carefully lift off the parchment. Put the cookie back into the baking pan (you can opt to place 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 an equal amount of frosting for the cookie.

2. Once it’s spread out, place the frosting cookie back into the fridge, uncovered, as you want the frosting to firm up a bit.
3. While the cookie is chilling out, slice up your fruit.

How to Make Fruit Shine on Desserts

If you want your fruit to shine, try a fruit glaze:

1. Take a few tablespoons of apricot jam or preserves and a teaspoon of water or liquor, and melt them down until they form a liquid. Strain if desired and allow it to cool.
2. Pour the prepared fruit into a bowl, then pour the glaze over it, and gently mix to coat.

How to Add Fruit to a Cookie Pizza

1. Gently spoon the fruit on top of the prepared cookie base.
2. Spread it out and return it to the fridge for 30 minutes to set.

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 be a hit. 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!

White Chocolate Cheesecake Frosted Berry Cookie Recipe

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5 from 11 reviews

Say hello to YUM! A soft vanilla sugar cookie topped with white chocolate cheesecake, glazed berries & kiwi finished with a white chocolate drizzle.

• Author: TKWAdmin
• Prep Time: 20
• Cook Time: 20
• Total Time: 40
• Yield: 12 bars
• Category: dessert, sweets, fruits, cookies, tarts, bars
• Method: oven
• Cuisine: dessert, sweets, fruits, cookies, tarts, bars

Ingredients

Cookie Base

• 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

Topping

• 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 kiwis, peeled and sliced
• 3 Tablespoons/ 59.1g apricot jam melted down with one teaspoon of water, cooled
• Melted white chocolate

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Instructions

Make the Cookie Base

1. 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.
2. 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.
3. 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

1. 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.

Assemble

1. 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.
2. Store any leftovers in the fridge for up to 3 days covered.

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