Raspberry Cream Delight

mary Armstrong


This is an excellent cheesecake like dessert. Feel free to use what fruit's you prefer.

The raspberry sauce can be made a day or two ahead and refrigerated until serving.


Just the right amount of tartness with the unsweetend raspberries on the crust layer and not to sweet.

★★★★★ 2 votes
20 Min
20 Min



1 pkg
16 ounce refrigerated sugar cookie dough
1 c
white vanilla baking chips or more to cover bottom of crust


1 c
frozen raspberries, thawed and mashed
1 lb
lemon creamy ready to spread frosting
1 pkg
8 ounce cream cheese, softened
1 tsp
lemon extract
1 pkg
12 ounce frozen whipped topping, thawed


2 c
1 3/4 c
water, plus 1 tablespoon
1/3 c
2 Tbsp


1 c
white chocolate chips or white dipping chocolate
1 tsp
vegetable oil


1Heat oven to 350 degrees. Grease a 9x13 pan with shortening.
2Break up the cookie dough into the pan and press evenly on the bottom to form crust.
3Bake 12-18 minutes or until golden brown. Immediately sprinkle 1 cup of the baking chips evenly over the crust. ( I have substituted white dipping chocolate and shredded it until crust had a nice layer covering it) I thought this chocolate was much better... Let stand 5 minutes. Spread evenly with back of spoon. Cool completely.
4Stir 1 cup of the raspberries with a fork in a small bowl until broken up and slightly mashed; refrigerate.
5In a large bowl,, beat frosting, cream cheese and lemon extract with electric mixer until well blended. About 5 minutes. Fold in whipped topping and refrigerate.
6Spread mashed raspberries over cooled crust. Place in freezer 15 minutes. Spread frosting mixture over raspberries. Refrigerate until set, about 1 hour.
7To serve, top with raspberry sauce and drizzle with melted white chocolate. Cut into squares. Store in the refrigerator.

In a saucepan, combine raspberries, 1 3/4 cup water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
9Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to saucepan.
10Combine cornstarch and remaining water until smooth, gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from heat; cool. Store in refrigerator. I put mine in a covered mason pint jar. Makes 2 cups.

In a small resealable freezer plastic bag, place 1 cup white chocolate chips or dipping chocolate cut up or grated and the oil; seal bag.
12Microwave on high 1 minute. Squeeze bag to mix; microwave in 10 second increments, squeezing after each interval, until chips are melted and smooth.

Cut small hole in one bottom of bag; squeeze bag to drizzle mixture over top of the dessert. Cut into squares. Refrigerate.

About this Recipe

Course/Dish: Fruit Desserts