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

How to Make Raspberry Cream Delight


  1. Heat oven to 350 degrees. Grease a 9x13 pan with shortening.
  2. Break up the cookie dough into the pan and press evenly on the bottom to form crust.
  3. Bake 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.
  4. Stir 1 cup of the raspberries with a fork in a small bowl until broken up and slightly mashed; refrigerate.
  5. In 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.
  6. Spread mashed raspberries over cooled crust. Place in freezer 15 minutes. Spread frosting mixture over raspberries. Refrigerate until set, about 1 hour.
  7. To 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.
  9. Mash 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.
  10. Combine 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.
  12. Microwave 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.

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