Ingredients

SUGAR COOKIE CRUST

• 1 ½ cups sugar
• 4 oz cream cheese softened
• ½ cup butter softened (1 stick)
• 1 egg
• ½ teaspoon Mexican vanilla
• 2½ cups all purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt

CHEESECAKE SPREAD

• 1 ½ cups heavy whipping cream
• 3/4 cup powdered sugar divided
• 1/2 teaspoon vanilla extract
• 8 oz cream cheese softened

Fruit toppings (use whatever you like):

• Strawberries
• Mango
• Kiwi
• Blueberry

Instructions

• Preheat oven to 350 F.
• Line a pizza pan with a precut circle of parchment paper and set aside.
• In a large bowl cream together sugar, butter and cream cheese just until combined.
• Mix in eggs, vanilla extract and almond extract if using.
• Mix in flour, baking soda, baking powder, and salt until a dough forms.
• Knead the dough a few times if needed to incorporate the dry ingredients better.
• Press dough evenly into prepared pan.
• Chill in the freezer for 1 hour or in the fridge for 3 hours or overnight. (Don't skip this step or the cookie will spread as it bakes. The dough MUST be super chilled. I always do the fridge overnight)
• Bake for 12-15 minutes or until edges are lightly golden. (Do not over bake. It's perfect if the cookie is slightly undercooked because this makes for a chewy cookie once it is cooled)
• Let cool completely.
• To make the cheesecake spread, add heavy whipping cream, 1/2 cup powdered sugar, and vanilla into a bowl.
• Mix until fluffy cream forms with stiff peaks. Set aside.
• In a large bowl mix the cream cheese and 1/4 cup powdered sugar.
• Very gently mix in the whipped cream just until it is well combined with the cream cheese.
• Spread cheesecake mixture evenly over cooled cookie crust.
• Refrigerate until firm (about 3 hours. I usually stick it in the freezer to speed up this time)
• Decorate with desired fruit.
• Store in the refrigerator.