Make a Sweet Double-Decker Cream Cheese, Raspberry, and Pineapple Quesadilla for Dessert

I crave sweets every single day, and I am not ashamed to admit to that fact.

Vertical overhead image of dessert quesadilla topped with powdered sugar, piled on a white plate on a gray surface with scattered raspberries, printed with orange and white text at the midpoint and bottom of the frame.

Instead of being one of those people who craves a burger or a savory meal, I am the girl who craves a double scoop of ice cream or a big ol’ slice of decadent chocolate cake.

My grandfather and I shared our major sweet tooth affliction, and it was one of the things that really bonded us together.

I remember as a little girl, my family would always get together for Sunday night dinner. My other little cousins and I would play for hours before dinner hit the table. With all that running around, of course we all got whiny and hungry well before dinner was due to be served.

Overhead vertical image of a quesadilla on a white plate, surrounded by white ceramic dishes of honey with a wooden dipper, crushed pineapple, and jam, on a brown wood surface with scattered red raspberries.

While my other cousins would go screaming to their moms or our grandmother, I would sneak into the study to hop up on my grandfather’s lap.

He would stop whatever he was doing and reach into his desk to pull out a piece of candy, chocolate, or whatever other sweet he was hiding from my grandmother.

Then my grandfather would read to me and we would snack on sweets, giggling with each other like we had gotten away with a major secret.

It was the one time in my life that I feel like my sweet tooth was completely celebrated.

Vertical image of powdered sugar being sprinkled onto a dessert quesadilla on a white plate, with small white ceramic dishes of filling ingredients in soft focus in the background and scattered red raspberries in the foreground, on a brown wood surface with a black background.

Most days, I still crave sweets. Okay, really every day I find myself craving sweets. If I don’t give myself something indulgent each day, even if it’s the smallest amount, then my body basically feels like it’s crying.

So, in order to keep my sanity, I like to have lots of dessert ideas at hand. The problem is, my husband does not have the sweet tooth I have, so we need to have some desserts that aren’t too sweet at the ready for him.

That’s where this amazing dessert quesadilla recipe comes in. Sure, it’s filled with sweet ingredients, but the flour tortilla base provides a bit of contrast.

Vertical image of a dessert quesadilla that has been cut into four pieces and garnished with powdered sugar on a plate with a wooden honey dipper dripping a final garnish onto the top, on a brown wood surface with small white ceramic dishes of filling ingredients in the background and scattered raspberries in the foreground.

This recipe is so darn easy, it comes together in just 15 minutes without any complications. The biggest challenge is making sure that you CAREFULLY flip the quesadilla so it doesn’t fall apart.

However, since the tortillas used for this recipe are on the smaller size, it’s a lot easier than trying to flip a full sized double-decker quesadilla.

Good luck if that’s something you want to attempt. More power to you.

Vertical head-on image of a dessert quesadilla made with fruit and cream cheese that has been cut into four pieces arranged on a white plate, with small dishes of filling ingredients in soft focus in the background and red raspberries scattered in the foreground on a brown wood table.

The layers of creamy cheese, tangy pineapple, sweet raspberry jam, and fresh raspberries all come together in a heavenly mixture. There’s just enough sweetness to make this recipe a dessert, but not enough to make you feel like you are eating something overly indulgent.

There’s fruit in it, so that means it’s healthier, right?

I know that sweet quesadillas might seem weird to some of you, but don’t knock it until you try it. There’s something exciting about having the surprise of something sweet sandwiched between layers of flour tortilla.

Personally, I think the powdered sugar and honey drizzle on top really bring everything together. You get the crisp crunch and savory flavor from the toasted tortilla, and the sweetness of the garnish mellows it out just enough.

Pure dessert perfection, with a new twist.

Print
Horizontal oblique head-on image of four pieces of a dessert quesadilla made with fruit and cream cheese and garnished with powdered sugar arranged on a white plate, with small dishes of filling ingredients in the background and red raspberries scattered in the foreground, on a brown wood table.

Double-Decker Cream Cheese, Raspberry, and Pineapple Quesadilla


  • Author: Meghan Yager
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 1 quesadilla 1x

Description

The dish you always thought of as savory now goes sweet with our double-decker cream cheese, raspberry, and pineapple dessert quesadilla.


Scale

Ingredients

  • 3 6-inch flour tortillas
  • 2 Tbsp cream cheese, room temperature
  • 5 Tbsp crushed pineapple, drained
  • 2 Tbsp raspberry jam (or strawberry jam)
  • 3 oz fresh raspberries (or 4 medium strawberries)
  • 1/2 Tbsp unsalted butter
  • 1/2 Tbsp powdered sugar
  • 2 tsp honey

Instructions

  1. Spread cream cheese evenly over two of the tortillas.
  2. Add crushed pineapple on top of one of these tortillas and spread to edges.
  3. Place the other cream cheese-coated tortilla on top of the pineapple, with the cream cheese side down. Spread the jam on top of this tortilla.
  4. Using a cutting board and a sharp knife, chop the berries into small pieces. Place them on top of the jam. Cover with the third tortilla.
  5. Heat a small skillet over medium-high heat and melt the butter. Once melted, add quesadilla and cook until browned on the bottom, about 1-2 minutes.
  6. Very carefully flip the quesadilla, then cook again until browned on the bottom. Transfer to a cutting board. Carefully cut into quarters.
  7. Serve immediately, or keep refrigerated until ready to eat. Sprinkle with powdered sugar and drizzle with honey.

Notes

Adapted from a recipe originally written by Sophie Schuman.

  • Category: Quesadilla
  • Method: Stovetop
  • Cuisine: Dessert

Keywords: quesadilla, dessert quesadilla, fruit, cream cheese, raspberry, pineapple

Cooking By the Numbers…

Step 1 – Measure Out All Ingredients

Measure out all of the ingredients as they are listed on the ingredients list.

Overhead horizontal image of small glass dishes of cream cheese, crushed pineapple, jam, and whole raspberries, with a small stack of flour tortillas fanned out to the right, on a dark brown wood surface.

Make sure that you drain the crushed pineapple well, as the extra moisture will make the quesadilla soggy.

Note that the recipe recommends using fresh raspberries and raspberry jam. If you only have strawberries and strawberry jam available, that makes a good substitute.

Step 2 – Assemble

Spread the cream cheese over two tortillas, dividing it evenly between them.

Overhead horizontal image of two flour tortillas spread with a thin layer of cream cheese, on a gray scratched surface.

Start with softened cream cheese, or it will be difficult to spread and the tortillas may tear.

Horizontal overhead image of a flour tortilla topped with crushed pineapple, on a gray scratched surface.

Top one of the cream cheese tortillas with the crushed pineapple. Spread the fruit to the edges in an even layer.

Horizontal image of two stacked four tortillas, with filling in between and raspberry jam spread in a thin layer on top, on a scratched gray surface.

Add the other cream cheese tortilla on top of the pineapple, with the cream cheese side down. Spread the jam on top of this tortilla.

Overhead horizontal image of a stack of flour tortillas with filling in between and a layer of mashed fresh raspberries on top, on a scratched gray surface.

Chop up the fresh raspberries into small pieces, then spread them in an even layer on top of the jam. Cover with the final tortilla.

Step 3 – Cook and Serve

Place a small skillet over medium-high heat. Add the butter and allow it to melt and coat the pan.

Carefully add the quesadilla. Cook until it’s brown on the bottom, for about 1-2 minutes.

Horizontal overhead image of two flour tortillas with a sweet fruit and cream cheese filling in between, in a small nonstick frying pan on a brown wood surface.

Very carefully flip the quesadilla over. Continue to cook until browned on the other side. Remove from the pan and transfer to a cutting board.

Vertical overhead image of a cream cheese and fruit quesadilla topped with powdered sugar and cut into four pieces, on a white plate on top of a brown wood surface with scattered red raspberries.

Cut into quarters and garnish with powdered sugar and honey. Serve warm. Or, keep refrigerated until ready to eat, and garnish just before serving.

Dessert For Breakfast? We Say YES

Don’t just limit this dessert quesadilla to the status of an after dinner treat. This sweet treat actually works wonderfully as an inventive breakfast. The flavors of fruit and cream cheese are a delightful way to start the day.

They pair well with orange juice, your favorite cup of coffee, or even a mimosa.

Horizontal oblique head-on image of four pieces of a dessert quesadilla made with fruit and cream cheese and garnished with powdered sugar arranged on a white plate, with small dishes of filling ingredients in the background and red raspberries scattered in the foreground, on a brown wood table.

Do you need more desserts that are loaded with fruity flavor? Here are some of our favorite recipes:

Would you eat this for dessert or for breakfast? Tell us in the comments below, and be sure to come back to rate the recipe when you give it a try yourself.

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 2, 2011. Last updated: July 9, 2019 at 19:54 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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