No-bake “cheesecake” filling inside of chocolate-covered raspberries — a delicious and crazy easy 4-ingredient treat!
So Valentine’s Day is, what, 2 weeks past now? The eager holiday-recipe-sharing-person (me ??) let this little treat slip past the cracks and I completely forgot to share it. I debated keeping it until next year, but in all honesty, I am not a mean person so I couldn’t do that to you all. And even more truthfully (because yes, sometimes I can be mean), it’s a dessert that can and should be made all year long! ?
I can’t take credit for this recipe since the genius behind it is my sister. About a month ago, she called me up and told me about these “cheesecake filled raspberries” she’d made up and loved. I was a little skeptical on the phone which I’m sure she could sense because she told me she was coming over and making them for me and the boys.
A few hours later, we’d finished making AND eating a whole container of cheesecake-filled & chocolate-covered raspberries and had already started on making some more so the boys could at least taste them after their naps. ?
Of course the boys loved them and we barely saved a few for my husband (if that doesn’t show my love for him, I don’t know what does…) who also loved them.
These little treats are crazy fast and easy to make, but also a fancy looking treat. For an even MORE dressed up raspberry you could pipe in the cheesecake filling using a frosting bag and a star decorating tip. I opted for smoothing the filling over with a knife, because well, if we are being honest, my boys really don’t appreciate (notice even?) pretty details like that. ?
You can pick whatever chocolate to dip these in; we’ve tried milk and dark chocolate and loved both. I like milk chocolate best, so that was my favorite version, but dark chocolate made a close second. White chocolate would also be delicious!
No-bake "cheesecake" filling inside of chocolate-covered raspberries -- a delicious and crazy easy 4-ingredient treat!
- 3/4 cup dark or milk chocolate
- 6 ounces (~30 total) fresh raspberries
- 2 ounces full fat cream cheese at room temperature
- 1 tablespoon + 1 teaspoon white sugar
- Optional: 1/4 teaspoon vanilla extract
Prepare a large sheet pan by lining it with parchment paper. Set aside.
In a small microwave-safe bowl, pour in the chocolate chips. Place in the microwave for bursts of 15 seconds, stirring in between each burst until the chocolate is completely melted.
Dip the bottom 2/3rds of the raspberries in the melted chocolate and place on the prepared parchment paper. Allow to set.
Meanwhile, in a medium-sized bowl, beat the cream cheese, white sugar, and vanilla extract if desired until completely smooth. Transfer the mixture into a plastic bag and snip the tip off with scissors.
Pipe the filling evenly among all of the raspberries. Smooth the top with a butterknife. Chill in the fridge (covered) or enjoy immediately. Best enjoyed someday
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