Raspberry Cheesecake Cookie Pizza Recipe

Name: Raspberry Cheesecake Cookie Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter or margarine; 3/4 cup sugar; 1 each egg yolks; 1 teaspoon vanilla extract; 1 1/2 cups flour, all-purpose; 8 ounces cream cheese softened; 1 each eggs; 1 tablespoon sugar; ⅓ cup raspberry jam seedless; 1/4 cup almonds toasted, sliced

Servings: persons

1
Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
2
Add the 3/4 cup sugar and beat until combined.
3
Beat in egg yolk and vanilla until combined.
4
Beat in as much of the flour as you can with the mixer.
5
Stir in any remaining flour with a wooden spoon.
6
Spread dough in a lightly greased 12- or 13-inch pizza pan.
7
Bake in a 350F (180C) oven about 25 minutes or until golden.
8
Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar until smooth.
9
Spread over hot crust to within 1/2 inch of the edge.
10
Dollop preserve on top.
11
With a knife, carefully swirl preserve to marble.
12
Sprinkle with almonds.
13
Bake 5 to 10 minutes more or until filling is set.
14
Cool in pan on a wire rack.
15
Cut in wedges.
16
Store in refrigerator.

949

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup butter or margarine, 3/4 cup sugar, 1 each egg yolks, 1 teaspoon vanilla extract, and more.

Yes, Raspberry Cheesecake Cookie Pizza falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Cheesecake Cookie Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions