A deliciously simple no-bake raspberry cheesecake stuffed into a pound cake. This adorable dessert is ridiculously easy to make, and the perfect accompaniment to a cup of tea (or coffee!). Use a store-bought pound cake (like I did), and this already simple recipe is just that bit easier!
I’ll be honest with you, bestie. I had never planned to turn this into a recipe post. It was a kitchen experiment inspired by a video I had watched online (…I watch a lot of cooking videos). I posted it on my Instagram, and I was completely blown away by the response. Within A DAY, it became my most requested recipe to date!
And well, there was no way I could ignore that. So here you go, Raspberry Cheesecake-Stuffed Pound Cake! Make it, love it, share it! (And if a Raspberry Cheesecake sounds good to you, this Chocolate-Covered Raspberry Cheesecake may just blow your mind.)
Oh, and in case you want to make your own pound cake from scratch – it’s pretty easy, mix together a pound of flour, sugar, butter, and eggs. Add a pinch of salt, and bake at 350 degrees F for approximately one hour (or until an inserted toothpick comes out clean). No prizes for guessing why it’s called a pound cake!
A deliciously simple no-bake raspberry cheesecake stuffed into a pound cake. This adorable dessert is a perfect accompaniment to a cup of tea (or coffee!)
- 1 Pound cake (I used one bought from my local grocery store, but feel free to make your own!)
- 8oz Cream Cheese, softened
- ½ cup Icing Sugar
- 2 tsp Vanilla Extract
- 1 tsp Lemon Zest
- 1 cup Raspberries
- Cut out the middle of the pound cake. Make sure to leave at least half an inch at the bottom and on each side. (Crumble up the extract part of the cheesecake, and set aside about a half cup of crumble)
- Mix cream cheese, icing sugar, vanilla extract, and lemon zest until a smooth batter is formed. Gently fold in the raspberries – if you’re not delicate, you’ll end up juicing them and turning your batter pink (which you may actually, I don’t know. You do you, bestie!).
- Place the centre-less pound cake, in a baking tin to support its sides while you pour in the raspberry cheesecake batter. (If you don’t have something to support the pound cake’s sides, just be extra careful.)
- Use the crumbled bits of pound cake to cover the top of the pound cake.
- Refrigerate for at least 8-10 hours.
- Slice and serve!
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