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.
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.
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.