The title of this dessert takes longer to say than it does to make.
It never occurred to me to fill a raspberry. What a brilliant idea. Just pipe a little lemon curd into some, cheesecake flavored filling into the others and you have yourself one really sweet dessert.
Cheesecake And Lemon Curd Filled Raspberries
2 cups fresh raspberries
Lemon curd, homemade or store bought
No Bake Cheesecake Filling ingredients:
8oz (227g) cream cheese (don’t use light, as it won’t work the same)
2 Tbsp + 2 tsp (37g) granulated / castor sugar
1/4 cup (60ml) whipping cream
1/4 tsp vanilla extract
1. In a medium bowl mix the cream cheese, sugar and vanilla using an electric mixer until smooth.
2. Whip the cream, and then gently fold the whipped cream into the cream cheese mixture so it’s fully combined.
3. Refrigerate for about 15 minutes to firm up, if necessary.
4. Fill two piping bags fitted with small star tips with your fillings – 1 with lemon curd and the other with the cheesecake mixture (note: if you don’t have any piping tips or bags you can put each filling into a plastic zip lock bag and snip the tips off of them). One by one, take each raspberry and carefully fill each one with either the cheesecake or lemon filling.
Aside from being a lovely snack, these stuffed raspberries would also make a great garnish for cakes, cheesecakes and cupcakes.
Brilliant idea and recipe from Andrea at Made With Pink
The short and sweet songs here are a bit morbid, but they fit together very well. Two of my faves, to boot.
The Lemonheads-Waiting Around To Die
Guillemots-If The World Ends
I would have had a hard time making these. I love raspberries so I would fill and eat, fill and eat and there wouldn’t be any to show.
Ha! I had to use the utmost restraint not to do the same.
Pingback: Short And Sweet. Chocolate Chip Filled Raspberries. | I Sing In The Kitchen