These dessert squares are often seen with strawberries. I thought I’d mix it up a bit. You know me 🙂

Half of the peaches are cooked down into a thick, chunky, jam-like texture. The rest are mixed with fresh blueberries atop a layer of sweetened cream cheese. Tofutti brand makes a great vegan cream cheese substitute!

The base of this cookie is an almond shortbread-type bar cookie. I actually adjusted the recipe down a bit because they puffed up a bit more than anticipated for my liking in this 8″x8″ pan. I prefer a better ratio of cookie to fruit. And it’s a dense cookie.

Feel free to improvise with any fruit you have on hand. Strawberries, blueberries, raspberries, pears, you name it. They would all work well in this versatile recipe.

I think they make a stunning presentation. You could also substitute the sugar in the cream cheese mixture with some vegan white chocolate. That would be amazing too.

If you want to be really decadent, add a dollop of our coconut whippped cream!