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Blackberry Cheesecake Cookie Pizza
Fresh blackberries and creamy cheesecake topping turn a simple cookie crust into a dessert made for sharing.
Ingredients
- 2 tsp (10 mL) oil
- 1 pkg (16.5 oz./465 g) refrigerated sugar cookie dough
- 8 oz. (250 g) cream cheese, softened
- ½ cup (125 mL) butter (1 stick), softened
- 12 oz. (350 g) blackberries, divided
- ½ cup (125 mL) white chocolate, melted and cooled slightly
- Orange zest (optional)
Directions
- Preheat the oven to 350°F (175°C). Grease the Fully Glazed Large Round Stone with the oil.
- Form the cookie dough into a ball and place it in the center of the pan and flatten the dough slightly with the palm of your hand. Lightly flour the dough and the Baker’s Roller®. Roll the dough to the edges.
- Bake for 16–20 minutes, or until lightly golden. Cool completely.
- Place the cream cheese and butter in the bowl of the Deluxe Stand Mixer. BEAT for 2 minutes and 30 seconds. Add the melted white chocolate and BEAT for another 2 minutes. Add half of the blackberries and MIX for 1 minute, or until the blackberries are broken down.
- Frost the cookie and garnish with the remaining blackberries and orange zest, if you’d like. Let the cookie chill in the fridge for at least one hour to set the frosting (see cook’s tip).
- Cut into wedges and serve.
Yield:
- 16 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 220, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 20 mg, Sodium 100 mg, Carbohydrate 23 g, Fiber 1 g, Sugars 15 g (includes 14 g added sugar), Protein 2 g
Cook's Tips:
The white chocolate, cream cheese, and butter will firm up in the fridge, making it easier to slice.
