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Raspberry Cheesecake Pizza

A creamy cheesecake topping on a crispy crust, adorned with fresh raspberries and a crumbly streusel, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 277
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 piece pizza crust (store-bought or homemade)
For the cheesecake topping
  • 8 oz cream cheese, softened Ensure it’s at room temperature for easy blending.
  • 1/2 cup sugar Adjust according to taste.
  • 1 tsp vanilla extract
  • 1/2 cup sour cream Greek yogurt can be used as a substitute.
  • 1 cup fresh raspberries Frozen raspberries can be used if fresh are unavailable.
  • 1/2 cup raspberry glaze (store-bought or homemade) See tips on making glaze from scratch.
For the streusel topping
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup oats
  • 1/4 cup butter, melted Vegan butter can be used for a dairy-free version.
  • 1 tsp cinnamon

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Roll out the pizza crust on a pizza stone or baking sheet.
  2. In a bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
  3. Mix in the sour cream until well combined.
  4. Spread the cream cheese mixture evenly over the pizza crust.
  5. Top with fresh raspberries and drizzle with raspberry glaze.
Streusel Topping
  1. In a separate bowl, combine flour, brown sugar, oats, butter, and cinnamon to make the streusel topping. Mix until crumbly.
  2. Sprinkle the streusel over the top of the cheesecake.
Baking
  1. Bake for 25-30 minutes or until the crust is golden and the filling is set.
  2. Allow to cool slightly before slicing and serving.

Notes

Serve warm or chilled. Best enjoyed within 3 days. Consider adding whipped cream or ice cream for extra flavor.
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