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Coeur a la Creme with Raspberry Sauce

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This dreamy Coeur a la Creme with Raspberry Sauce is made to impress! Made in the classic heart-shaped mold, it’s perfect for Valentine’s Day or anytime you need an impressive dessert!

Like a No-Bake Cheesecake Recipe, this heart-shaped dessert is creamy, decadent and impossible to resist going back for seconds!

Overhead view of Coeur a la Creme with Raspberry Sauce

Coeur a la Creme with Raspberry Sauce

I bought a coeur a la creme mold a couple of years ago. I don’t know what took me SO long to make this incredible coeur a la creme with raspberry sauce. It’s a heavenly French dessert that’s easy to make but requires overnight refrigeration.

Perfect for Valentine’s Day as the ceramic dish with drainage holes in the bottom is in the shape of a heart. Mine has just a 2 cup capacity which was perfect for the 3 of us, practically a week’s worth of decadence!

What Does Coeur a la Creme Mean?

Coeur à la crème is a French phrase that translates to Heart with Cream.

How Do You Pronounce Coeur a la Creme?

In the dictionary, you’ll find \ ˌkər‧ˌälə‧ˈkrem \ as the pronunciation. If you’d like it simplified, it is ker’-ah la-krem’.

Coeur a la Creme dish on a floral napkin

How to Make a Heart-Shaped No-Bake Cheesecake Recipe

Both Katie and Bill were nodding their heads in approval as I rattled off the ingredients: cream cheese, cream, vanilla, raspberry sauce. A coeur a la creme is basically a no-bake cheesecake without a crust! The result is totally ethereal. Close your eyes, take a bite and you’ll be in heaven. You’ll also need a small wicker basket, ceramic coeur a la creme mold (affiliate link) or a makeshift version using a colander. 

Line your basket, mold or colander with cheesecloth, then add your mixture of ingredients. Cover the top with cheesecloth, place over a dish to catch the whey or the moisture that will drain, and refrigerate overnight. Before serving, unwrap and place on a serving plate.

This heart-shaped dessert can be served with fruit, like raspberries, a fruit sauce or sauce made of fine preserves.

Don’t you love the delicate crosshatching on the surface? This sensational dessert involves a full day spent in the specialized mold, wrapped in cheesecloth, over a dish to catch any liquid drainage. Mine didn’t produce much more than a few drops, the amount will vary depending on the water content of your ingredients.

No-Bake cheesecake recipe topped with fresh raspberries with a scoop removed

How to Serve a Coeur a la Creme

To serve, place the coeur a la creme on a serving plate. I put mine over a big ruby puddle of raspberry sauce, but you can use the sauce as a topping instead, then garnish with luscious fresh berries.

It would be equally as wonderful with a strawberry sauce, just use the best ripe berries you have available. Hubby definitely enjoyed this, even though there was no chocolate in sight.

But until Katie finished off the last two servings in one fell swoop, I did not realize how much she loved this creamy cloud of sweetness.  I shouldn’t have been surprised as this is just a lighter version of her favorite dessert, cheesecake.  And an easy no-bake cheesecake at that!! Happy Valentine’s Day to all of YOU!!!

Serving of no bake cheesecake in a bowl with fresh raspberries and mint

Tip of the Day: You do not need any specialized cookware to make this dish. Just line a bowl with a double layer of cheesecloth, add the cream mixture, fold cheesecloth over top to cover and place the wrapped mixture in a strainer over a bowl. Refrigerate as directed. It will not be heart-shaped but it will delight your taste buds nonetheless!

More Valentine’s Day Recipes You’ll Love

This recipe was first shared in February 2013. Photos and text were updated in 2020.

Coeur a la Creme with Raspberry Sauce

Coeur a la Creme with Raspberry Sauce

An exquisite no-bake cheesecake in a heart shape! Perfect for any celebration!

Prep Time 30 minutes
Total Time 30 minutes
Yield 4


For Coeur a la Creme:

  • 12 ounces cream cheese, at room temperature
  • 1 1/4 cups powdered sugar
  • 2 1/2 cups heavy cream
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 1/4 teaspoon grated lemon zest

For Sauce:

  • 1 cup fresh raspberries
  • 1/2 cup sugar
  • 1 cup seedless raspberry jam, I used Bonne Maman and strained the seeds
  • 1 tablespoon Grand Marnier or other orange or berry liqueur
  • Fresh raspberries to garnish


  1. Beat the cream cheese and powdered sugar in a stand mixer with the paddle attachment on high speed for 2 minutes.
  2. Change to a whisk attachment and mix tin the heavy cream, vanilla, lemon zest, and vanilla bean seeds on low, then increase mixer speed to high until the mixture is very thick, like whipped cream.
  3. Line a coeur a la creme dish or a sieve with a piece of cheesecloth (large enough to drape over sides). Place over a bowl to catch any liquid drainage.
  4. Scrape the cream mixture into the dish and fold cheesecloth over top. Refrigerate overnight.
  5. To make the sauce, combine fresh raspberries, sugar and 2 tablespoons water in a small saucepan. Bring to a boil, then lower heat and cook for about 4 minutes.
  6. Mix in jam and Grand Marnier. Put mixture in a food processor and pulse till smooth. Chill.
  7. To serve, unmold coeur a la creme onto a serving plate. Drizzle the sauce around the perimeter and garnish with fresh berries.


Note that this dessert requires an overnight chilling/draining time.

My mold will not hold all the coeur a la creme, so I place the excess into small ramekins.

Recipe adapted from Ina Garten.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 656Total Fat: 42gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 127mgSodium: 167mgCarbohydrates: 65gFiber: 2gSugar: 55gProtein: 5g
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78 comments on “Coeur a la Creme with Raspberry Sauce”

  1. Perfect presentation! I often find cheesecake too rich, so Dorie’s version of this dish was perfect for me. We’re looking forward to the leftovers tomorrow. We were able to slice ours, but yours looks even firmer, which would be nice.

  2. I hate this dessert. lol. But I made it for my in-laws and they all went nuts for it as if it was the best french dessert they have ever had. Funny how that happens sometimes! So I may be stuck making it again even though it reminds me of some not so great Valentine’s memories. Sigh.

  3. Liz – this sounds perfect and so impressive!!! Yum!!!

  4. Liz, picture perfect “Coeur à la Crème” – it looks utterly decadent! It is wonderful that you own the proper heart-shaped mold for this traditional French dessert – I had to use a sieve because although we are only a few hours drive away from France, no such molds around here. It is nice to read that your husband and daughter enjoyed this dessert so much because it is quite delicious! The fresh raspberries must have been perfect with this creamy dessert!
    Have a wonderful weekend!

  5. Your coeur looks wonderful! The raspberry sauce recipe sounds so delicious – I am going to try it next time I make this. The lemon zest must be a lovely taste with the cream.

  6. Delish! Thank you for sharing at our Ladies Night Cocktail Link Party!

  7. Such a lovely and beautiful dessert….very easy to convert this to low-carb. Bookmarked! Thank you.

  8. what a delicious dessert this was we cant wait to have this again everyone loved it!

  9. That dish is a lovely addition to your kitchen; as is this recipe!

  10. This dessert sounds heavenly. The heart shape with the raspberry sauce makes it look so impressive.

  11. I have never heard of Coeur a la Creme until now, and it sounds amazing…love the hear shape and the creaminess of the creme…amazing with the raspberry sauce…indeed my kind of dessert.
    Thanks for the recipe Liz…have a wonderful week!

  12. Liz this dessert is so creamy and decadent! I don’t know how one would stop going back for seconds. You know those desserts that do not have even edges so you keep going back to even it out… lol

  13. Beautiful! I’ve never heard this name before. A crustless cheesecake is perfect for my family as half of us are gluten-free. 🙂 ~Valentina

  14. This looks soooo delicious and decadent!! I am a big fan of any dessert that has raspberry involved!

  15. This recipe is absolutely fascinating! I cannot wait to give it a go Liz. Thanks for sharing. Pinned 🙂

  16. I love these. I made one for my blog at the very beginning, and most all of the photos are horrid. And I think it must take a lot to take a bad photo of something so pretty! I like your sauce ingredients.

  17. Haven’t made one of these since our FFWD days. This looks like a recipe to try.

  18. This showstopper looks like lots of work was involved. It looks delicious Liz!

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