Cheesecake Filled Raspberries

Fresh sweet raspberries filled with soft vanilla cream cheese and topped with graham cracker crumbles. Sweet and tasty, these no bake mini treats are perfect as a dessert. 

Cheesecake Filled Raspberries | Cooking with a Wallflower

I can’t decide what my favorite dessert is. Sometimes it’s macaron and other times it’s cheesecake. For sure, it’s one or the other. I just can’t decide between them because they’re both so good!

Today I’ll be focusing on the cheesecake aspect. If you haven’t tried my Mini Vanilla Cheesecake with Sprinkles on Graham Cracker Crust, you’ll have to go see the recipe. So simple and so delicious. And you can have one in about a half hour. Okay, maybe a little longer since you have to wait for it to cool… But if you really want something even quicker and easier, you’ll have to try these cheesecake stuffed raspberries. No baking necessary.

I love these little treats because they’re so tasty. Lightly sweetened vanilla cream cheese stuffed inside sweet raspberries. How refreshing is that? The raspberry is a lot more flavorful compared to the cream cheese, but for those of us who want a healthy alternative, this would be the perfect solution. Topped with graham cracker crumbs, this is a lighter version of a cheesecake.

Cheesecake Filled Raspberries | Cooking with a Wallflower

First, carefully wash the raspberries. Raspberries are so delicate that they can fall apart easily. Allow them to dry. If the raspberries are wet, it’ll water down the cream cheese, which is not what you want.

Cheesecake Filled Raspberries | Cooking with a Wallflower

In a small bowl, whip the cream cheese until it becomes soft and similar to frosting. Mix in sugar and vanilla extract. Combine them until they’re evenly incorporated.

Cheesecake Filled Raspberries | Cooking with a Wallflower

Using a small spoon, add the cream cheese filling into each of the raspberries. You can add as much as you like.

Cheesecake Filled Raspberries | Cooking with a Wallflower

Place one sheet of graham cracker into a ziplock bag and crush them until they’re all crumbs. You won’t need all of them =)

Cheesecake Filled Raspberries | Cooking with a Wallflower

Press the cream cheese end of the raspberry into the graham cracker crumbs.

Cheesecake Filled Raspberries | Cooking with a Wallflower

Repeat until you’re finished with all the raspberries.

Cheesecake Filled Raspberries | Cooking with a Wallflower

Serve these cheesecake filled raspberries cold.

I liked serving them in cupcake liners. That way you can pass them out in little servings.

Enjoy!

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Cheesecake Filled Raspberries

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 6 servings

Cheesecake Filled Raspberries

Fresh sweet raspberries filled with soft vanilla cream cheese and topped with graham cracker crumbles. Sweet and tasty, these mini treats are perfect as a dessert.

Author: Andrea Giang

Ingredients

2 cups raspberries

4 oz cream cheese

2 tablespoons sugar

½ teaspoon vanilla extract

1 sheet of graham cracker, crumbled

Directions

Wash the raspberries gently and allow them to dry.

In a small bowl, whip the cream cheese until it becomes soft. Add vanilla extract and sugar. Mix until all the ingredients are evenly incorporated.

Using a small spoon, fill the raspberries with the cream cheese.

Place a sheet of graham cracker in a Ziploc bag and crush them until they become fine crumbs. Pour the graham cracker crumbs onto a plate.

Dip the cream cheese filled end of the raspberry into the graham cracker crumbs to top them.

Continue until all the raspberries are filled with cream cheese and topped with graham cracker crumbs.

Serve the raspberries cold.

http://cookingwithawallflower.com/2014/08/31/cheesecake-filled-raspberries/

61 comments

  1. mrsgillies says:

    Oh they look divine! And so easy too. I will definitely be making them when our raspberries come up this year. Cheesecake is definitely my favourite dessert!

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