Ingredients for Summer Fruit Cream Cheese Dessert
- Flour
- Pecans
- Butter
- 1 cup granulated sugar
- Brown sugar (optional, for garnish)
- 1/4 cup cornstarch
- 2 cups chopped rhubarb
- Fresh Strawberries
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- Whipping Cream
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How to Make Summer Fruit Cream Cheese Dessert
- Preheat oven to 350°F (175°C).
- Grease a 13x9 inch baking pan and set aside.
- In a medium bowl, combine crust ingredients (see below) and press into the prepared pan.
- Bake for 18-20 minutes, or until lightly golden.
- Let the crust cool completely.
- In a medium saucepan, whisk together sugar and cornstarch.
- Stir in chopped rhubarb (see measurements below).
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 4-5 minutes, or until thickened.
- Remove from heat and let cool completely. Stir in sliced strawberries (or raspberries) (see measurements below).
- In a large bowl, beat cream cheese and powdered sugar until smooth and creamy.
- Fold in 1 cup of whipped cream.
- Spread the cream cheese mixture evenly over the cooled crust.
- Top with the rhubarb-berry mixture.
- Spread the remaining whipped cream over the top.
- Chill for at least 3-4 hours before serving for optimal flavor and texture.
- Garnish with a sprinkle of brown sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
132g
Fat
101g
Carbs
18g