Coeur a la Creme with Raspberry Sauce
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 ultra-creamy, decadent, and impossible to resist going back for seconds!
Why You Must Make
- This dessert is perfect for Valentine’s Day.
- It’s rich, luscious and perfect for special occasions.
- You can buy the specialized ceramic mold or use my suggestion with items you already have in your kitchen!
How to Make
- Line your basket, mold, or colander with cheesecloth.
- Mix the ingredients together.
- Add to the lined mold.
- 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 the top and invert onto a serving dish.
Expert Tips
- Don’t be concerned if you don’t get a lot of moisture drained from your mold, it will vary on the brand of ingredients you use.
- 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.
- It has a similar taste and texture as cheesecake, so make it for any cheesecake lover in your life. And with the heart shape, it’s perfect for wedding anniversaries, Valentine’s Day and more.
Frequently Asked Questions
Coeur à la crème is a French phrase that translates to Heart with Cream.
Coeur a la Creme is pronounced KEWR ah la KREHM.
You do not need any specialized cookware to make this dish. Just line an ordinary bowl with a double layer of cheesecloth, add the cream mixture, fold the 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!
You May Also Like:
- Brown Butter M&M Cookies from Dinners, Dishes, and Desserts
- Chocolate Coeur a la Creme
- Classic Creme Brulee
- Raspberry Swirl Cheesecake
- Strawberry Pie Dessert
- Heart-Shaped Frosted Lofthouse Cookies
- More of my Best Dessert Recipes
Coeur a la Creme with Raspberry Sauce
An exquisite no-bake cheesecake in a heart shape! Perfect for any celebration!
Ingredients
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
Instructions
- Beat the cream cheese and powdered sugar in a stand mixer with the paddle attachment on high speed for 2 minutes.
- 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.
- 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.
- Scrape the cream mixture into the dish and fold cheesecloth over top. Refrigerate overnight.
- 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.
- Mix in jam and Grand Marnier. Put mixture in a food processor and pulse till smooth. Chill.
- To serve, unmold coeur a la creme onto a serving plate. Drizzle the sauce around the perimeter and garnish with fresh berries.
Notes
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:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 656Total Fat: 42gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 127mgSodium: 167mgCarbohydrates: 65gFiber: 2gSugar: 55gProtein: 5g
78 Comments on “Coeur a la Creme with Raspberry Sauce”
I cannot wait to try this. It’s so pretty!
This showstopper looks like lots of work was involved. It looks delicious Liz!
Haven’t made one of these since our FFWD days. This looks like a recipe to try.
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.
This recipe is absolutely fascinating! I cannot wait to give it a go Liz. Thanks for sharing. Pinned 🙂
This looks soooo delicious and decadent!! I am a big fan of any dessert that has raspberry involved!
Beautiful! I’ve never heard this name before. A crustless cheesecake is perfect for my family as half of us are gluten-free. 🙂 ~Valentina
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
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!
This dessert sounds heavenly. The heart shape with the raspberry sauce makes it look so impressive.
That dish is a lovely addition to your kitchen; as is this recipe!
what a delicious dessert this was we cant wait to have this again everyone loved it!
Such a lovely and beautiful dessert….very easy to convert this to low-carb. Bookmarked! Thank you.
Delish! Thank you for sharing at our Ladies Night Cocktail Link Party!
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.
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!
Liz – this sounds perfect and so impressive!!! Yum!!!
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.