Raspberry Cheesecake Cookie Pizza
Indulge in the ultimate dessert fusion with this Raspberry Cheesecake Cookie Pizza—a show-stopping treat that combines a soft, golden cookie crust with a luscious cream cheese layer and the vibrant flavors of fresh raspberries. This recipe starts with a buttery, chewy cookie base that’s baked to perfection and topped with a creamy cheesecake spread. Fresh raspberries and a tangy raspberry drizzle made with jam and a hint of lemon juice elevate every bite with fruity decadence. Perfect for parties, gatherings, or simply treating yourself, this cookie pizza is as gorgeous as it is delicious. Ready in under an hour with minimal prep, it’s an easy yet impressive dessert guaranteed to wow any crowd.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar (packed)
- 1 teaspoons Vanilla extract
- 1 large Egg
- 8 ounces Cream cheese (softened)
- 0.25 cups Powdered sugar
- 1 cup Fresh raspberries
- 0.25 cups Raspberry jam
- 1 teaspoons Lemon juice
Instructions
Preheat your oven to 350°F (175°C) and line a 12-inch round pizza pan with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until creamy and smooth.
Add the vanilla extract and egg to the butter-sugar mixture, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the cookie dough.
Spread the cookie dough evenly across the prepared pizza pan, leaving a slight border to allow for spreading during baking.
Bake for 12-15 minutes, or until the edges are golden brown and the center is set. Cool completely on a wire rack.
While the cookie crust cools, prepare the cheesecake topping by beating the softened cream cheese and powdered sugar together until smooth and creamy.
Spread the cream cheese mixture evenly across the cooled cookie base.
In a small bowl, stir together the raspberry jam and lemon juice to make the raspberry drizzle. Adjust the jam consistency with a splash of water if needed.
Top the cheesecake spread with fresh raspberries, arranging them evenly across the surface.
Drizzle the raspberry jam mixture over the raspberries for an extra burst of flavor.
Chill the assembled cookie pizza in the refrigerator for 20-30 minutes to set before slicing into wedges and serving. Enjoy!
Nutrition Facts
Calories |
3402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.7 g | 238% | |
| Saturated Fat | 110.9 g | 554% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 2112 mg | 92% | |
| Total Carbohydrate | 398.6 g | 145% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 241.6 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 383 mg | 29% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
