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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
  • Total Time: 15 minutes
  • Yield: 1 quesadilla 1x


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


  • 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


  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.


Adapted from a recipe originally written by Sophie Schuman.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Quesadilla
  • Method: Stovetop
  • Cuisine: Dessert

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