Ingredients
Scale
- 16 oz refrigerated sugar cookie dough
- 8 oz cream cheese, softened
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- 1.5 cups fresh raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
- 1 tbsp cold water
- Powdered sugar, for dusting
- Fresh mint leaves, optional
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pizza pan. Press the sugar cookie dough evenly over the bottom to form a crust that is slightly golden at the edges.
- In a medium bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar while mixing, then incorporate vanilla extract and milk until fluffy and well combined.
- In a saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice. Stir occasionally until the mixture thickens into a jam-like consistency after about five minutes.
- Once both crust and raspberry topping cool completely, spread the cheesecake filling evenly over the crust. Carefully spoon raspberry topping on top for an even coverage.
- Chill your assembled dessert in the refrigerator for at least one hour before serving. Dust lightly with powdered sugar and garnish with fresh mint leaves if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 295
- Sugar: 22g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg