Recipes

Peach Berry Cream Cheesecake Recipe ~ Krusteaz Bakery Style Sugar Cookie Crust

 

Peachberry Cream Cheesecake, quick and easy recipe that might just be the best thing you have ever tasted!

 

We Love our Peaches!

A sweet yet tart juicy peach might just be one of the best things you will ever taste.  I created this recipe for Peachberry Cream Cheesecake with a Krusteaz Bakery Style Sugar Cookie mix for the crust. It is both easy to make and absolutely delicious as well.

I hope my Peach Berry Cream Cheesecake Recipe with a Krusteaz Bakery Style Sugar Cookie mix for the crust will inspire you to make a delicious treat in your kitchen too.

Peachberry Cream Cheesecake, quick and easy recipe that might just be the best thing you have ever tasted!You will need for Peach Berry Cream Cheesecake Recipe

Crust

  • 1  ~ 15.5 oz box of Krusteaz bakery Style Sugar Cookie Mix
  • 1 egg
  • 1/2 cup bitter room temperature butter

Whipped Cheese Cake

  • 1 (8oz) package of cream cheese softened
  • 1 cup powdered sugar
  • 1 (6oz) cool whip

Fresh Fruit for top,

2 cups fresh peaches peeled and sliced and 1/2 cup fresh raspberries. If you can not find fresh peaches you can substitute with canned peaches.

For the fruit glaze (to keep fruit from browning)

  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 cup water

krusteaz sugar cookie

Directions for Peach Berry Cream Cheesecake Recipe

Mix the cookie dough according to package directions, with one egg and 1/2 cup butter. Press into the bottom of an 9 inch spring-form pan.  Push up just a bit on the edges to create a raised crust for the edge.  Bake at 375 degrees for 13-16 minutes. Until light golden brown around the edges.  Take out of oven and allow to cool.

While you are waiting for the crust to cool make the fruit glaze, so it will also be cooled and ready to put on the fruit.krusteaz sugar cookie with peaches

Next

Once the crust has cooled to room temperature you can spread the whipped cream cheese layer.

I use my kitchenaid mixer to blend, 1 (8oz) package of cream cheese softened, 1 cup powdered sugar, 1 (6oz) cool whip. Mix together in bowl, then spread in an even layer on top of COOLED crust.

Place  fresh fruit on top of the whipped cheese cake layer.

krusteaz sugar cookie with peaches and glaze

Topping for Peach Berry Cream Cheesecake Recipe

To keep the fruit from turning brown you will need to make a glaze for the peaches.

  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 cup water

Combine the sugar and cornstarch in a 3 quart sauce pan. Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. Remove from the heat and cool to room temperature. Once cooled brush over peaches.

krusteaz sugar cookie with peaches and glaze take ring off

Take the ring off and serve.  If you are not going to serve it right away keep the ring on, cover will plastic wrap and keep cool in the refrigerator.

Peachberry Cream Cheesecake, quick and easy recipe that might just be the best thing you have ever tasted!

Print Recipe:

Peachberry Cream Cheesecake ~ Krusteaz Bakery Style Sugar Cookie Crust
 
Recipe type: Dessert
Cuisine: American
Ingredients
  • Crust
  • 1  ~ 15.5 oz box of Krusteaz bakery Style Sugar Cookie Mix
  • 1 egg
  • ½ cup bitter room temperature butter
  • Whipped Cheese Cake
  • 1 (8oz) package of Cream Cheese softened
  • 1 cup powdered sugar
  • 1 (6oz) cool whip
  • Fresh Fruit for top,  2 cups fresh peaches peeled and sliced and ½ cup fresh raspberries. If you can not find fresh peaches you can substitute with canned peaches.
  • For the fruit glaze (to keep fruit from browning)
  • ½ cup sugar
  • 1½ tablespoons cornstarch
  • 1 teaspoon lemon juice
  • ½ cup water
Instructions
  1. Mix the cookie dough according to package directions, with one egg and ½ cup butter. Press into the bottom of an 9 inch spring-form pan.  Push up just a bit on the edges to create a raised crust for the edge.  Bake at 375 degrees for 13-16 minutes. Until light golden brown around the edges.  Take out of oven and allow to cool.
  2. While you are waiting for the crust to cool make the fruit glaze, so it will also be cooled an ready to put on the fruit.krusteaz sugar cookie with peaches
  3. Once the crust has cooled to room temperature you can spread the whipped cream cheese layer.
  4. I use my kitchenaid mixer to blend, 1 (8oz) package of Cream Cheese softened, 1 cup powdered sugar, 1 (6oz) cool whip. Mix together in bowl, then spread in an even layer on top of COOLED crust.
  5. Place  fresh fruit on top of the whipped cheese cake layer.
  6. To keep the fruit from turning brown you will need to make a glaze for the peaches.
  7. Combine the sugar and cornstarch in a 3 quart sauce pan. Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. Remove from the heat and cool to room temperature. Once cooled brush over peaches.
  8. Take the ring off and serve.  If you are not going to serve it right away keep the ring on, cover will plastic wrap and keep cool in the refrigerator.

Peachberry Cream Cheesecake, quick and easy recipe that might just be the best thing you have ever tasted!

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4th of July Sugar Cookie Fruit Pizza, Red White and Blue Dessert for July 4th #Fruit, #Recipe, #July4th
Fresh Berry Sugar Cookie Fruit Pizza

This is one of my favorite desserts…. It can be made for any occasion and you can use your creativity on which fruit you use on top.  But these Red and Blue berries make for a festive cookie perfect for the 4th of July.

Ingredients

Crust

  • 1 ½ Cups AP Flour
  • ½ teas. Baking Powder
  • ½ teas. Salt
  • ½ Cup Butter, Softened
  • ½ Cup Sugar
  • 1 Egg
  • 1 Tbsp. Milk
  • ½ teas. Vanilla

Topping

  • 8 oz. Cream Cheese, softened
  • ¼ Cup Sugar
  • ½ teas. Vanilla
  • ½ Pint Strawberries
  • ½ Pint Blackberries
  • ½ Pint Blue Berries
  • ½ Pint Raspberries
  • ¼ Cup Peach Preserves
  • 2 Tbsp. warm water

4th of July Sugar Cookie Fruit Pizza, Red White and Blue Dessert for July 4th #Fruit, #Recipe, #July4th

Instructions

Crust

In a small bowl sift together the Flour, Salt and Baking Powder, set aside.

In a large bowl cream together the Sugar and Butter until light and fluffy. Then beat in the Egg, Vanilla and milk.

Slowly add the flour until a moist dough forms, just pulling away from the sides of the bowl.

Form the dough into a log on a piece of plastic wrap or wax paper and tightly wrap. Refrigerate at least 20 minutes.

Preheat oven to 375F.

Take the dough and turn out onto a lightly floured, or powdered sugared surface. Form into a round and roll out into a pizza crust approximately 1/3” thick. Use your fingers to keep the round shape and fill in the cracks that form at the edges.

Place onto a nonstick cookie sheet and bake until the center is slightly firm to the touch, 12-14 minutes.

Let cool completely.

4th of July Sugar Cookie Fruit Pizza, Red White and Blue Dessert for July 4th #Fruit, #Recipe, #July4th

Topping

In a bowl cream together the Cream Cheese, Vanilla and Sugar.

Slice Strawberries thinly.

Cut Raspberries, Blueberries and Blackberries in half.

Spread Cream Cheese over the cookie.

Arrange fruit on top of the Cream Cheese.

In a small bowl mix the preserves and warm water. Should be syrupy not watery. Strain into another

bowl through a fine mesh strainer to remove large pieces.

Use preserves to lightly glaze the fruit.

4th of July Sugar Cookie Fruit Pizza, Red White and Blue Dessert for July 4th #Fruit, #Recipe, #July4th

 

Fresh Berry Sugar Cookie Fruit Pizza #Recipe #Dessert #July4th
 
Recipe type: Dessert
Cuisine: American
Ingredients
  • Crust
  • 1 ½ Cups AP Flour
  • ½ teas. Baking Powder
  • ½ teas. Salt
  • ½ Cup Butter, Softened
  • ½ Cup Sugar
  • 1 Egg
  • 1 Tbsp. Milk
  • ½ teas. Vanilla
  • Topping
  • 8 oz. Cream Cheese, softened
  • ¼ Cup Sugar
  • ½ teas. Vanilla
  • ½ Pint Strawberries
  • ½ Pint Blackberries
  • ½ Pint Blue Berries
  • ½ Pint Raspberries
  • ¼ Cup Peach Preserves
  • 2 Tbsp. warm water
Instructions
  1. Crust
  2. In a small bowl sift together the Flour, Salt and Baking Powder, set aside.
  3. In a large bowl cream together the Sugar and Butter until light and fluffy. Then beat in the Egg, Vanilla and milk.
  4. Slowly add the flour until a moist dough forms, just pulling away from the sides of the bowl.
  5. Form the dough into a log on a piece of plastic wrap or wax paper and tightly wrap. Refrigerate at least 20 minutes.
  6. Preheat oven to 375F
  7. Take the dough and turn out onto a lightly floured, or powdered sugared surface. Form into a round and roll out into a pizza crust approximately ⅓” thick. Use your fingers to keep the round shape and fill in the cracks that form at the edges.
  8. Place onto a nonstick cookie sheet and bake until the center is slightly firm to the touch, 12-14 minutes. Let cool completely.
  9. Topping
  10. In a bowl cream together the Cream Cheese, Vanilla and Sugar.
  11. Slice Strawberries thinly.
  12. Cut Raspberries, Blueberries and Blackberries in half.
  13. Spread Cream Cheese over the cookie.
  14. Arrange fruit on top of the Cream Cheese.
  15. In a small bowl mix the preserves and warm water. Should be syrupy not watery. Strain into another
  16. bowl through a fine mesh strainer to remove large pieces.
  17. Use preserves to lightly glaze the fruit.

 

 

More 4th of July Recipes and DIY ideas you might want to check out…Tie dye Shirts with sharpie markers, make Fire Work shirts for the 4th of July all you need is a sharpie, and a spraybottle #TieDie, #DIY, #Crafts, #KidsFirework Tie Dye Shirt 

4th of July Sugar Cookie Fruit Pizza, Red White and Blue Dessert for July 4th #Fruit, #Recipe, #July4th

Fresh Berry Sugar Cookie Fruit Pizza

Red, White and Blue Layered Fruit Dessert

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Triple Chocolate Chip Cookies

These total hit the spot! I was having a chocolate withdraw and needed to get a fix of chocolate quick! Chewy in the middle, crunchy on the sides and full of white, semi sweet and milk chocolate chips, these babies are sure to please. Pass the milk please! 😉

*SEE NOTES*

Ingredients

  • 1 cup unsalted butter, room temp.
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, room temp.
  • 2 1/4 cups all-purpose unbleached flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cups classic white premium baking chips (I just call them white chocolate chips. :))
  • 3/4 cups semi sweet chocolate chips
  • 3/4 cups milk chocolate chips

Directions

  1. Preheat oven to 350 degrees F.
  2. In a standing mixer cream butter, sugars and vanilla together (about 10 minutes.)
  3. Next, beat in eggs.
  4. Sift together flour, salt and baking soda. Slowly stir in flour mixture to creamed mixture. Scrape down sides of mixing bowl if needed.
  5. Add chocolate chips. Shape cookie dough into 1 inch sized balls and place 2 inches apart on a baking sheet and bake for 10-12 minutes, no longer if you want a chewy middle.
  6. Remove cookies from oven and let set on baking sheet for at least 2-3 minutes before transferring to a cooling rack.

*Notes*

As you see in my picture, my cookies are huge. I shaped them into approx. 2 inch cookie dough balls and baked for approx. 14-15 minutes. If you would like to get the effect of the chocolate chips on top of the cookies, after the dough ball is formed and placed on your baking sheet, gently stick chocolate chips into the dough ball and bake as normal.

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4th of July Sugar Cookie Fruit Pizza, Red White and Blue Dessert for July 4th #Fruit, #Recipe, #July4th

Fresh Berry Sugar Cookie Fruit Pizza

Triple Chocolatey Chip Cookies ~ Money Saving Recipe
 
Triple Chocolate Chip Cookies These total hit the spot! I was having a chocolate withdraw and needed to get a fix of chocolate quick! Chewy in the middle, crunchy on the sides and full of white, semi sweet and milk chocolate chips, these babies are sure to please. Pass the milk please! 😉 *SEE NOTES*
Ingredients
  • 1 cup unsalted butter, room temp.
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, room temp.
  • 2¼ cups all-purpose unbleached flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cups classic white premium baking chips (I just call them white chocolate chips. :))
  • ¾ cups semi sweet chocolate chips
  • ¾ cups milk chocolate chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a standing mixer cream butter, sugars and vanilla together (about 10 minutes.)
  3. Next, beat in eggs.
  4. Sift together flour, salt and baking soda. Slowly stir in flour mixture to creamed mixture. Scrape down sides of mixing bowl if needed.
  5. Add chocolate chips. Shape cookie dough into 1 inch sized balls and place 2 inches apart on a baking sheet and bake for 10-12 minutes, no longer if you want a chewy middle.
  6. Remove cookies from oven and let set on baking sheet for at least 2-3 minutes before transferring to a cooling rack.
  7. *Notes*
  8. As you see in my picture, my cookies are huge. I shaped them into approx. 2 inch cookie dough balls and baked for approx. 14-15 minutes. If you would like to get the effect of the chocolate chips on top of the cookies, after the dough ball is formed and placed on your baking sheet, gently stick chocolate chips into the dough ball and bake as normal.

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Leave a Comment: 2 comments

Filed Under: Dessert, Recipes

Tags: , ,