Raspberry Cookie Tart

Prep Time: 20 min
Total Time: 1 hr 45 min
Servings: 12

Refrigerated cookies get elevated to berry-ful fork food!


  • 1 roll Pillsbury™ refrigerated Chocolatey Chip Cookie dough
  • 1 pkg (250 g) cream cheese, softened
  • 1/4 cup (50 mL) icing sugar
  • 1 tbsp (15 mL) orange juice
  • 2 cups (500 mL) fresh raspberries
  • 1/4 cup (50 mL) semisweet chocolate chips
  • 1/4 tsp (1 mL) oil


  1. Heat oven to 350ºF. In ungreased 10-inch tart pan with removable bottom, press cookie dough evenly in bottom. Bake 22 to 25 minutes or until deep golden brown. Cool completely, about 30 minutes.
  2. In medium bowl, beat cream cheese, icing sugar and orange juice until well blended. Spread over cooled crust. Top with raspberries.
  3. In small microwavable bowl, place chocolate chips and oil. Microwave on High 1 to 2 minutes or until chocolate can be stirred smooth. Drizzle over raspberries. Let stand until chocolate is set, at least 30 minutes.