Berry Cheesecake Dessert Pizza Recipe

Berry Cheesecake Dessert Pizza Recipe

Imagine raspberry jam slathered on a slice of freshly baked bread collided with your favorite cream cheese frosted cinnamon rolls and voila! You’d have this Berry Cheesecake Dessert Pizza Recipe.

I used Rhodes Yeast Dinner Rolls (in the frozen section!) to make this recipe extra quick, easy, and delicious. This post has been sponsored by Rhodes Rolls. All thoughts and opinions are my own.

Related Recipes:

Recently, I shared how much I loved making this Lemon Bread Pudding with Rhodes Artisan French Rolls. I’m back at it again with this delicious fruit pizza just in time for the 4th of July

Berry Cheesecake Dessert Pizza Recipe

One of the things that I love the most about this recipe is how simple it is to make. You only need six ingredients, most of them from the freezer or pantry, and it doesn’t take much time or effort to throw together! I especially loved that clean up was quick and easy (the ultimate recipe WIN in my opinion).

Much of the reason for this is that the ingredients are made up primarily of pantry and freezer items. You don’t have to make much from scratch here. As a busy mom with young kids, that’s something I can really appreciate!

Berry Cheesecake Dessert Pizza Recipe


  • 12 Rhodes Yeast Dinner Rolls, dough thawed to room temperature
  • red raspberry pie filling
  • blueberry pie filling
  • cream cheese
  • sugar
  • eggs
  • optional: fresh berries for topping

Berry Cheesecake Dessert Pizza Recipe


Q&A: How to Make a Fruit Pizza

How do you keep fruit pizza from becoming soggy?

No one likes a soggy bottom! Especially on a dessert pizza. I have two other dessert pizza recipes (this sugar cookie pizza and this American flag cookie pizza), both of which use a sugar cookie crust. With a cookie pizza, you have some type of frosting to act as a barrier between the fruit and the crust.

But what about when you’re using a dough crust? I made this pizza a few times, trying to get the flavor and texture just right. And I learned a few things that will help you get a perfect pizza crust– even with fruit on top!

Spread the cheesecake layer on top of the dough before adding the fruit layers. While there is moisture in the cheesecake filling, there is much less than in the fruit layer. And once baked, the cheesecake layer will have even less moisture and will be a barrier against any liquid that may seep from the fruit layer.

Berry Cheesecake Dessert Pizza Recipe


Don’t top a pizza with fresh fruit and then bake it. One option is to bake the crust and top it with fruit afterwards (many fruit pizzas are served cold, so this works). But if you want to make a warm pizza and bake the fruit with the crust, like this one, you must use a pre-cooked fruit topping. For instance, canned pie filling.


Par-bake the crust. This is an important step for two reasons:

  1. The outside of the dough will form a crust that acts as the primary barrier between the bread and any moisture from the toppings.
  2. This will keep the dough from shrinking inwards before you have time to add the toppings.

You know what I’m talking about, right? You get the dough pressed into the pan just so, turn around to grab the toppings… then turn back to the crust only to find it’s shrunken in on itself and is no longer stretched out to the edges of the pan.


Pro Tip: weigh down the corners and edges during the par-baking process. 

You could do this using pie weights wrapped in foil. Since I don’t have any pie weights, I created my own weights using dried beans. I wrapped about 10 ounces (per corner) in foil, pulled the dough to the edge of the pan, and weighed the corner down with my make-shift pie weights.

Then I par-baked the dough with the weights and then removed them before adding toppings and returning the pizza to the oven for the final bake.


Berry Cheesecake Dessert Pizza Recipe


Can I make fruit pizza the day before?

Yes and no. Here’s what I mean…

✘ My family unanimously agreed that the pizza was at it’s very best served warm, right out of the oven. So, I would not recommend making this ahead of time and then serving it cold or even room temperature.

However: I found a workaround so that you can make this pizza the day before! Simply follow the recipe as written, but keep a close eye on it towards the end of baking. Remove it from the oven once the slightest hint of browning begins to occur around the edges.

Let it cool completely on the counter, uncovered. Then cover tightly with foil and refrigerate. The next day, let it come to room temperature on the counter. And then bake for another 5-10 minutes (just until the pie filling is bubbling around the edges). 

Berry Cheesecake Dessert Pizza Recipe


Supplies & Baking Essentials

These are the kitchen tools + supplies I used in making this recipe. I use all of these products in my own kitchen regularly and highly recommend them!

Wilton Silver And Gold Sprinkle Set

Wilton Silver and Gold Sprinkle Set

Oxo Cut & Serve Turner

OXO Cut & Serve Turner

12×17 Baking Sheet (champagne)

12×17 Baking Sheet (Champagne)

Rhodes Yeast Dinner Rolls

Rhodes Yeast Dinner Rolls

Gir Stainless Steel Whisk

GIR Stainless Steel Whisk

Glass Pitcher Batter Bowl

Glass Pitcher Batter Bowl

Berry Cheesecake Dessert Pizza Recipe



  • 12 Rhodes Yeast Dinner Rolls, dough thawed to room temperature
  • 21 ounces red raspberry pie filling
  • 21 ounces blueberry pie filling
  • 8 ounces plain cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg
  • optional: fresh berries for topping


    1. Spray counter or a silicone baking mat lightly with non-stick cooking spray.
    2. Combine rolls and roll out into a large rectangle. Transfer dough to a greased 12×17-inch baking sheet.
    3. Prick with a fork several times to release some of the air bubbles already in the dough. Bake at 400°F for only 5 minutes. Set aside to cool for a few minutes while preparing the toppings, but don’t turn the oven off.
    4. Use an electric mixer to beat together the cream cheese, sugar, and egg. Spread the mixture over the entire crust.
    5. Add spoonfuls of the raspberry and blueberry pie fillings on top of the cream cheese layer. Flag design optional 🙂

Nutrition Information:

Yield: 15

Serving Size: 1

Amount Per Serving:

Calories: 360Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 29mgSodium: 269mgCarbohydrates: 45gFiber: 3gSugar: 13gProtein: 5g


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