Almost No-Bake Triple-Berry Cheesecake Squares
Instead of the usual graham cookie crust, these delectable dessert bars have an easy-to-bake buttery shortbread cookie crust, and a no-bake triple berry cheesecake filling, yum!
Ingredients
Shortbread Cookie Crust
- 3/4 cup (175 mL) unsalted butter, softened
- 1/3 cup (75 mL) granulated sugar
- 1/2 tsp (2 mL) salt
- 1½ cups (375 mL) all-purpose flour, sifted
- 1 tbsp (15 mL) cornstarch
No-Bake Cheesecake Filling
- 1 pkg (7 g) Knox unflavoured gelatin powder
- 1/2 cup (125 mL) heavy or whipping (35%) cream
- 2 pkg (each 250 g) brick-style plain cream cheese, softened
- 3/4 cup (175 mL) granulated sugar
- 2 tbsp (30 mL) lemon juice
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) E.D.SMITH TRIPLE FRUITS® Pie Filling — any flavour
Directions
Shortbread Cookie Crust
- Preheat oven to 375°F (190°C).
- Line 9-inch (23 cm) square baking pan with parchment paper, with paper overhanging sides.
- In large bowl, using electric mixer, beat butter, sugar and salt until light and fluffy. Beat in flour and cornstarch until incorporated. Scrape mixture into prepared pan. Press evenly into bottom of the pan. Freeze for 10 to 15 minutes or until lightly chilled.
- Bake for 20 to 25 minutes or until crust is light golden brown and set. Cool shortbread crust completely in pan on wire rack.
No-Bake Cheesecake Filling
- Pour 1/3 cup (75 mL) room-temperature water into small bowl. Sprinkle gelatin over top. Let stand for 3 to 5 minutes or until gelatin granules start to swell. (There should be no dry flecks of gelatin.)
- Microwave on High for 30 to 45 seconds. Stir until smooth and gelatin is completely dissolved. Set aside to cool slightly.
- Meanwhile, in a medium bowl and using electric mixer, whip cream until stiff peaks form.
- In a large bowl, using electric mixer with clean beaters, beat cream cheese until smooth. Add sugar, lemon juice and vanilla; beat until smooth, light and fluffy. On low speed, gradually add gelatin mixture and beat until smooth. Fold whipped cream into cheesecake mixture until there are no streaks of cream.
- Scrape cheesecake mixture over shortbread crust. Drop heaping tablespoons of E.D.SMITH® Triple Fruits Pie Filling over top; swirl using the tip of a knife. Refrigerate cheesecake bars for at least 4 to 6 hours or until set (overnight is best).
- Using the parchment paper overhang, gently transfer cheesecake from pan to cutting board. Cut into 16 squares to serve.
Tips
For neatly sliced bars, use a sharp knife and clean the blade with warm water and dry with paper towel between each cut.
