Little Bites Of Heaven

The other day I bought some beautiful fresh raspberries.  I was planning on eating them just as they were, but then I came up with an idea.  Maybe it was because my mind is constantly thinking about cakes and other sweet treats, but suddenly plain old raspberries sounded a bit boring.  But raspberry cheesecake sounded good! So did raspberry lemonade.  Problem was, I didn’t actually feel like baking a whole cheesecake just to satisfy one little craving, and I didn’t have any lemons to make the lemonade.  BUT – I did have a package of cream cheese and a jar of lemon curd in the fridge.  Then it dawned on me – raspberries are like miniature dessert cups made by nature!
I quickly whipped up a batch of my no bake cheesecake, got my lemon curd from the fridge and put each in a piping bag fitted with a smaller star tip.  I took each little raspberry and pipped a dollop of either the cheesecake or lemon curd into them.  The end result was like a little bite of heaven!  The cream cheese ones tasted like raspberry cheesecake and the lemon ones tasted like nice tart pink lemonade!  
I just put my raspberries in a bowl to snack on, but I think they’d look super cute all lined up on a wooden bamboo skewer as a little portable snack for party guests.  
These are super easy to make.  The most time consuming thing is to pipe the fillings into each raspberry.  Just make sure not to snack on them while you’re filling the remaining berries, otherwise you may end up with half as many as you thought you would!
Raspberry Dessert Bites
2 Cups Fresh Raspberries, washed 
Lemond Curd, homemade or store bought – it doesn’t matter! 
No Bake Cheesecake Filling:
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 or Double Cream 
1/4 tsp Vanilla Extract   
1. Wash your raspberries and set aside.  In a medium bowl mix the cream cheese, sugar and vanilla using an electric mixer until nice and smooth. 
2. Whip the cream, and then fold the whipped cream into the cream cheese mixture so it’s fully combined.  Fold gently though – you don’t want to loose all the air in the cream! 
3. Refrigerate for about 15 minutes to firm up. 
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 making sure not to squeeze the raspberries too much or they’ll go to mush!  Fill them all, and then snack away!
As I mentioned before, these would be a great party snack if you lined a bunch of them up on a wooden bamboo skewer.  They’d also make a great garnish for cakes, cheesecakes and cupcakes!
**I made quite a few of these, and couldn’t finish them all so I ended up freezing the remaining ones to throw in my fruit smoothies!
And now for something exciting – it’s time to announce my giveaway winner!  First of all I just wanted to say thanks to everyone who commented on my blog to enter the giveaway.  Unfortunately a few days into the giveaway Blogger really started acting up, resulting in my followers widget to go missing as well as the comment forms for my entire blog.  I know many of you tried to leave comments during this time, and I did have to erase a few that appeared with an error message.  Thank you to those of you who took the time to email me your lovely comments over the past few days and also to those of you who requested that you be entered into the giveaway.  I pleased to announce that the comment option is now back up and running, and I really do hope that Blogger has finally fixed all of the kinks they were having with their systems.
I have tallied up the comments and selected the winner at random……….and the winner Salter MyScale is:


Congratulations Rebecca!  I’ll be in touch shortly, but if you see this first please feel free to email me your mailing details so I can arrange to have the scale shipped to you.

Share this:
Share on Facebook0Tweet about this on Twitter4Pin on Pinterest0


  1. says

    How cool – they look gorgeous and so summery. I can just imagine biting into them with their different fillings. Would make a great party dessert. Stunning photos too

  2. says

    Thanks for all the lovely comments everyone! These really are delicious and I’m glad you all like them. If you think that filling each individual raspberry may be a bit too tedious, the no bake cheesecake really is simple and delicious, so I’d recommend making it and serving it in little dishes before topping it off with some of the raspberries or lemon curd.

  3. says

    Hi Andrea. Just stopping by after I read your lovely and thoughtful comment on my blog this morning :-) these filled rasps look incredible and would be such a fab sweet canapé – especially washed down with an ice cold glass of fizz!!!

  4. Anonymous says

    Found your blog through Linkedin…It’s blown me away!! excellent recipes. I will be following you now.


  5. Julie says

    These look amazing and I’m totally making them for a stagette this weekend.
    Does anyone have any brilliant ideas for more fillings? I’m thinking chocolate pudding could be a nice variation as well.

  6. says

    Hi everyone, thank you so much for all the lovely comments about these! I’m really amazed at how much everyone likes them!

    Yesterday I made a second batch of these – so watch this space for more filling ideas!!!

  7. Kaitie says

    I made the cheesecake raspberry combo for a party and it was a hit. Definitely a go-to recipe. Thanks for posting!

  8. Anonymous says

    I also made these yesterday and they were fabulous! I took your suggestion and put 4 on a skewer and had a pretty plate full of the skewers. Everyone loved them.

    FYI….I’d doubled the filling as I wasn’t sure how many I’d do and had quite a bit left so I put the remaining in a graham crust, topped it w/ strawberries and blackberries. KILLER! Thanks for this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge