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Summer Must-Make: Raspberry Cheesecake Cookie Pizza

Raspberry Cheesecake Cookie Pizza
By Jocelyn Delk Adams

Cheesecake has always been one of my favorite desserts. For the longest time I was afraid to attempt creating a cheesecake from scratch, so I only had the luscious dessert whenever I went to restaurants or purchased a slice from a local bakery. I’ve since become the queen of no-bake cheesecakes and unique cream cheese recipes like this one. As much as I love a decadent melt-in-my-mouth raspberry cheesecake, I sometimes don’t have the willpower or time to make that happen.

Raspberry Cheesecake Cookie Pizza

This dessert pizza recipe is the perfect compromise. It uses my favorite Pillsbury Ready to Bake!® Sugar Cookie Dough to create a fun pizza crust. On a pizza board or in a 12-inch pizza pan, roll out sugar cookie dough with a floured rolling pin to a rounded circle shape. Bake crust for 15-18 minutes or until the crust is golden brown and set.

A large circle of cookie dough and a rolling pin

While cookie crust cools, cream your fluffly, cream-cheese mixture of cream cheese, sugar and vanilla using an electric mixer. (It takes about 3 to 5 minutes.) Heat raspberry preserves in the microwave for 15-30 seconds until melted and smooth. Spread cream cheese mixture on top of cooled cookie crust leaving ½-inch on edges of crust. Next, drop spoonfuls of melted raspberry preserves over cream cheese. Using a butter knife, swirl away.

Cookie dough covered with cream cheese and topped with raspberry jam

Garnish with raspberries and refrigerate for at least one hour then serve. While this recipe can make up to 24 servings of cheesecake cookie pizza, I doubt you’ll be able to get away with just having one slice.

Raspberry Cheesecake Cookie Pizza


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