Raspberry Cheesecake Quesadillas



Prep Time

10 minutes

Cooking Time

5 minutes


  • 1/2 cup sugar

  • 1/2 cup water

  • 1 tablespoon cornstarch

  • 1 teaspoon lemon juice

  • 2 cups fresh raspberries, divided


  • 1/4 cup cream cheese, room temperature

  • 1 tablespoon sugar

  • 1/4 teaspoon vanilla extract

  • 4 (8 inch) flour tortillas

  • 1 tablespoon unsalted butter, room temperature

  • Cinnamon sugar

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Have you ever finished your quesadilla dinner and wished you could have more of it for dessert? Well you can with this Raspberry Cheesecake Quesadilla! It’s super delicious, super easy and super fun to experiment with. Keep the filling the same and change up the fruit, top with chocolate, whipped cream, ice cream–the sky’s the limit. 

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1) To make the sauce, in a sauce pan over medium heat whisk together the water, sugar, cornstarch, and lemon juice. Whisk until cornstarch is blended in and their are no lumps.

2) Once the mixture begins to boil, add 1 cup of fresh raspberries and cook for about 1 minute until the mixture thickens. Remove from the heat and fold in the remaining cup of raspberries. Remove from heat and set aside.

3) In a large bowl, beat cream cheese, sugar and vanilla extract until smooth. Spread it on one tortilla and top with the other.

4) Heat butter in a skillet over medium heat. Place quesadilla in pan and cook until lightly golden brown, about 2-4 minutes per side.

5) Remove from pan, sprinkle with cinnamon sugar, top with raspberry sauce, serve and enjoy!

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