This pretty (and easy) dessert has a crust made of refrigerated sugar cookie dough.

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Ingredients

Directions

  • Press cookie dough slices into bottom and fluted sides of a greased 11-inch tart pan with removable bottom. Do not prick. (Or, press onto bottom of greased 12-inch pizza pan.) Bake in a 350° oven 20 minutes or until light brown. Remove from oven; set aside.

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  • In a small bowl, beat cream cheese with an electric mixer on medium-high speed for 30 seconds. Add 1/4 cup sugar, the egg, lemon zest, lemon juice and vanilla. Beat until combined. Pour cheese mixture over warm crust and spread evenly.

  • Arrange the raspberries in a single layer on top of cheese mixture. Sprinkle raspberries with 2 teaspoons sugar. Bake for 15 to 17 minutes more or until or until cheese mixture is set. Transfer to a wire rack; let cool for 30 minutes before serving.

  • Just before serving, sprinkle with powdered sugar.

Nutrition Facts

388 calories; 20 g total fat; 8 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 67 mg cholesterol; 319 mg sodium. 169 mg potassium; 47 g carbohydrates; 2 g fiber; 22 g sugar; 5 g protein; 340 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 2 mg iron;

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