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

Source: Midwest Living

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Recipe Summary

prep:
20 mins
bake:
35 mins at 350°
cool:
30 mins
Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Just before serving, sprinkle with powdered sugar.

Nutrition Facts

388 calories; total fat 20g; saturated fat 8g; polyunsaturated fat 2g; monounsaturated fat 9g; cholesterol 67mg; sodium 319mg; potassium 169mg; carbohydrates 47g; fiber 2g; sugar 22g; protein 5g; vitamin a 340IU; vitamin c 9mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 48mcg; vitamin b12mcg; calcium 81mg; iron 2mg.

Reviews

Rating: 5.0 stars
05/07/2020
Really good! To clarify for others, its two, three punch packages of cream cheese. I also didn't have a sugar cookie package on hand so I made my own and it tasted really good! The crust will puff up in the middle when you bake it but it tastes great