Dessert

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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Easy Fresh Peach Cobbler RecipeEasy Fresh Peach Cobbler Recipe

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Butterscotch Pecan Baked French Toast Recipe, Baked French Toast you can even make it the nigth before and bake it in the morning #BreakfastRecipe, #FrenchToast, #BakedFrenchToastButterscotch Pecan Baked French Toast

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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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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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graduation pops It is that time of year again… Graduation time!  Lots of parties and memories to be made!  If you are looking for a festive fun little treat to bring the party, take a peek at these Graduation Hat Pops. They are quick and easy and lets face it CUTE as can be.  Plus you can make them in lots of colors to make them fit your school colors.

graduation pops

To make these you will need:

  • Mini M&Ms
  • Mini Reeses (come in a bag in the candy bar section of the store)
  • Mini Hershey’s plain chocolate bars (came in an 8 pack in the candy section)
  • Air Head Extremes
  • Sucker sticks

graduation pops2

Start by  unwrapping you mini chocolate bars and cutting them into 2 squares.  You will have one skinny piece left over save that to melt for putting them together.  You do not need them all so if you need a chocolate fix go ahead and eat one 🙂

1

 Take the skinny piece of chocolate left over and melt it so you can use it as “glue” to put your caps together.  I put mine in a glass bowl for 3o seconds, they do not look melted but once you touch it, it is soft and melted.  Gently twist the sticking into the wide end of the reeses mini.  Then dip the skinny end in chocolate and “glue” it to the bottom of the square piece of chocolate.  You will want to make sure you stick it to the side with words, so the smooth side will be the top of your cap.

graduation pops

If you are in a hurry put them in the freezer to harden the chocolate, I just let them set a few hours then came back to finish after the chocolate had set.

graduation pops1

Use scissors to cut the air heads into thin sections, attach them with melted chocolate to the top of the cap.  Top it off with a mini M&M.  I made a stand to hold mine out of scrapbook paper and a styrofoam block.

graduation pops3

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