Raspberry Cheesecake Cookie Pizza
Submitted by LTaylor1963
Raspberry cheesecake cookie pizza with a giant butter cookie crust, cream cheese filling, swirled raspberry preserves, and toasted almonds. A dessert pizza that slices into wedges like a pie.
YIELD
12 servingsPREP
30 minCOOK
35 minREADY
75 minA giant sugar cookie baked in a pizza pan, topped with a thin layer of sweetened cream cheese, swirled with raspberry preserves, and scattered with toasted almonds. It’s a dessert pizza that serves a crowd and looks gorgeous on a holiday table.
The cookie crust bakes first on its own until golden, then the cream cheese filling goes on while the crust is still hot. That residual heat starts setting the filling from the bottom up. Dollop the raspberry jam on top and drag a knife through it in a zigzag to create a marble pattern before the second bake sets everything in place.
The crust is a proper butter cookie dough, not a press-in shortbread. Creaming the butter with sugar and an egg yolk gives it structure and a slight chew that holds up under the cheesecake layer.
Kitchen Tips
- Spread the dough evenly in the pizza pan. Thin edges will overbake while the thick center stays underdone.
- Soften the cream cheese fully before beating. Cold cream cheese leaves lumps that won’t smooth out.
- Use seedless raspberry preserves. Seeds get stuck in teeth and ruin the smooth cheesecake experience.
- Store in the fridge. The cream cheese filling needs to stay cold.
Variations
- Strawberry version: Swap the raspberry preserves for strawberry jam and top with fresh sliced strawberries after cooling.
- Chocolate drizzle: After cooling, drizzle melted dark chocolate in thin lines across the top for a bakery-window finish.
Ingredients
Directions
Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Add the ¾ cup sugar and beat until combined.
Beat in egg yolk and vanilla until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Spread dough in a lightly greased 12- or 13-inch pizza pan.
Bake in a 350℉ (180℃) oven about 25 minutes or until golden.
Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar until smooth.
Spread over hot crust to within ½ inch of the edge.
Dollop preserve on top.
With a knife, carefully swirl preserve to marble.
Sprinkle with almonds.
Bake 5 to 10 minutes more or until filling is set.
Cool in pan on a wire rack.
Cut in wedges. Store in refrigerator.
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