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!
Follow and share on all the usual places – Facebook, Instagram, Twitter, Pinterest – and if you have any other recipes you’d like to me share, please let me know! I’m always here to help you.
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Raspberry Cheesecake-Stuffed Pound Cake
- Total Time: 20 minutes
- Yield: 1 Cake 1x
Description
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!)
Ingredients
- 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
Instructions
- 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!
- Prep Time: 20 minutes
- Category: Desserts
- Cuisine: American
Keywords: Raspberry Cheese cake stuffed pound cake, strawberry cheesecake poundcake, tasty recipes pound cake, Stuffed Cheesecake, cheese cake-stuffed pound cake, cheesecake-stuffed pound cake
Chaman
How long do I have to wait to taste this .looks soooo yummy
Riz
You can make it!
Benny
It’s amazing how simple this idea is and yet I bet it’s sooooo delicious!
Riz
That’s my favourite part about the recipe! I just love what a simple idea it is!
Daphne Goh
Very simple and interesting recipe and looks absolutely delicious too! 🙂
Riz
Thanks Daphne! It’s a fun one! 🙂
Deb Sharratt
Looks like a great recipe to try with the kids.
Riz
Thanks Deb! I hope you guys enjoy it!
Heidi Roberts
I adore pound cake – this looks like a really super variation
Riz
Thanks Heidi! I love pound cake too… it’s just such an easy and delicious cake to make!
Jessi
Love this delicious and super easy to make recipe!!! My kids will be so happy to make it with me. Thanks for sharing:)
Riz
You’re very welcome Jessi, I hope you and the kids have a lovely time making (and eating!) it 🙂
Hector Brawer
Excellent recipe! Thank you for sharing .
Riz
Thank you for commenting!
Elaine
Awesome! used this as a filling for layers of hot milk cake (similar to pound cake) and used strawberries instead, then covered it with cream cheese/whipped cream icing. I cut the cake layer in half horizontally to leave two thin layers, even better for looks and to get filling and cake equally. Love your blog.
Riz
Thanks Elaine, that sounds pretty delicious!!
Chef and Steward
What a brilliant idea and it looks rather scrumptious!
Riz
Thank you! I hope you give it a try!
Tony
Hmm.. is the lemon zest necessary?
Riz
Hi there Tony,
The lemon zest isn’t ‘necessary’ – in the sense that if removed, the cheesecake filling will still work fine. However, it does add a nice element to the overall flavour (in my opinion, of course).