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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!

Coeur a la Creme | An exquisite no-bake dessert that's perfect for Valentine's Day

Coeur a la Creme with Raspberry Sauce

I bought a small 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. French for Dessert of Cream, it’s a heavenly 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!

Coeur a la Creme | An exquisite no-bake dessert that's perfect for Valentine's Day

How to Make a No-Bake Cheesecake 

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 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.

Coeur a la Creme | An exquisite no-bake dessert that's naturally perfect for Valentine's Day

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!!!


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 in a strainer over a bowl. Refrigerate as directed. It will not be heart-shaped but it will delight your taste buds nonetheless!

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Coeur a la Creme | An exquisite no-bake dessert that's naturally perfect for Valentine's Day
Coeur a la Creme with Raspberry Sauce

Coeur a la Creme with Raspberry Sauce

Recipe adapted from Ina Garten.

Prep Time 30 minutes
Total Time 30 minutes
Yield 4


For Coeur a la Creme:

  • 6 ounces cream cheese, at room temperature
  • 1/2 cup plus 2 tablespoons powdered sugar
  • 1 1/4 cups heavy cream
  • 1 teaspoon vanilla
  • 1/8 teaspoon grated lemon zest
  • Seeds scraped from 1/2 vanilla bean

For Sauce:

  • 1/2 cup fresh raspberries
  • 1/4 cup sugar
  • 1/2 cup seedless raspberry jam,I used Bonne Maman and strained the seeds
  • 1 tablespoon Grand Marnier or other orange 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 2 cup capacity 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 serving plate. Drizzle the sauce around perimeter and garnish with fresh berries.


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

Yield: 2 cups

Nutrition Information:

Amount Per Serving: Calories: 660 Total Fat: 42g Saturated Fat: 25g Trans Fat: 0g Cholesterol: 149mg Sodium: 197mg Carbohydrates: 66g Fiber: 1g Sugar: 56g Protein: 4g
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67 comments on “Coeur a la Creme with Raspberry Sauce”

  1. oh wow! so decadent!! Looks amazing!

  2. This is just plain gorgeous!!! Wow amazing! Come link up to Centerpiece Wed and share this recipe with us.

  3. Liz, I’ve never had anything like this before but it sounds and looks divine! You are truly an artist in the kitchen – everything you make is gorgeous, not to mention your beautiful photos.

  4. This is so beautiful and decadent! Perfect for valentine’s day.

  5. Totally gorgeous! I’m bookmarking this. Very clever and exquisite dessert!

  6. Beautiful, of course! I really liked Dorie’s version, so I think I’m going to have to give this one a try. It looks so fabulous!

  7. I had the same reaction as you did to this amazing dessert, though I did not have your mold (now I want one even more after seeing your pictures). It was officially a “where have you been all my life” moment when I tasted it. I am a little concerned that it is so easy to whip this thing up….kind of like buying the ice ceam maker 🙂

  8. Gorgeous, simply gorgeous!! I have never had this before but I am going to look for one of those pans!!

  9. Gorgeous, Lizzy!! I really enjoyed the coeur a la creme we made with Dorie! It was a hit with all my family…even my grandsons! A definite keeper!

  10. This looks so pretty against the bed of raspberries. I love the contrast of the colors.

  11. 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.

  12. 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.

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

  14. 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!

  15. 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.

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

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

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