Ina Garten’s Coeur à la Crème with Raspberries is an elegant, no-bake French-inspired dessert that looks impressive but is surprisingly simple to make. Light, creamy, and delicately flavored with vanilla and lemon zest, this heart-shaped dessert is traditionally served with a vibrant raspberry sauce. It’s perfect for Valentine’s Day, dinner parties, or any occasion that calls for something special yet effortless.
Why Everyone Will Love This Recipe
- No baking required
- Rich but light, whipped-cream–like texture
- Beautiful presentation with minimal effort
- Make-ahead friendly
- Perfect balance of creamy and tart flavors
What Is Coeur à la Crème?
Coeur à la crème translates to “heart of cream.” It’s a classic French dessert made from sweetened cream cheese and whipped cream, gently drained to create a soft, mousse-like consistency. Traditionally molded in a heart shape and served with fresh berries or fruit sauce, it’s luxurious without being heavy.
Ina Garten’s Signature Touch
Ina’s version uses cream cheese for structure, real vanilla bean for depth, and a bright raspberry sauce that cuts through the richness. The overnight draining step ensures a perfectly silky texture that holds its shape when unmolded.
Helpful Tips for Success
- Make sure the cream cheese is fully softened to avoid lumps.
- Beat the mixture until very thick, similar to whipped cream.
- Don’t skip the draining step—it’s essential for the right texture.
- Place the mold on a plate with space underneath so liquid can drain freely.
- Chill overnight for best flavor and structure.
Frequently Asked Questions
Do I need a heart-shaped mold?
No. Any small colander, sieve, or specialty cheese mold works well.
Can I make this ahead of time?
Yes—this dessert is best made the day before serving.
Can I use frozen raspberries for the sauce?
Yes, but fresh raspberries give the brightest flavor and color.
What can I substitute for framboise?
You can use Chambord, raspberry syrup, or omit it entirely.
Is this dessert very sweet?
It’s balanced—rich and creamy, with the tart raspberry sauce keeping it from being overly sweet.
How to Store
Store covered in the refrigerator for up to 2 days. Keep chilled until serving.
How to Freeze
Freezing is not recommended, as the texture can become grainy when thawed.
Ingredients
- 12 oz cream cheese, room temperature
- 1¼ cups confectioners’ sugar
- 2½ cups cold heavy cream
- 2 tsps pure vanilla extract
- ¼ tsp grated lemon zest
- Seeds scraped from 1 vanilla bean
- 1 pint fresh raspberries, for serving
Raspberry Sauce (Makes about 2 cups)
- 1 half-pint fresh raspberries
- ½ cup granulated sugar
- 1 cup (12 oz) seedless raspberry jam
- 1 tbsp framboise liqueur
- ¼ cup water
How to Make Ina Garten’s Coeur à la Crème with Raspberries
- Place the cream cheese and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 2 minutes, until smooth. Scrape down the bowl, then switch to the whisk attachment.
- With the mixer on low speed, add the heavy cream, vanilla extract, lemon zest, and vanilla bean seeds. Increase speed to high and beat until the mixture is very thick, like whipped cream.
- Line a heart-shaped mold (or sieve) with cheesecloth, allowing the ends to drape over the sides. Place the mold on a plate with space underneath for draining.
- Spoon the cream mixture into the mold, fold the cheesecloth over the top, and refrigerate overnight.
- In a small saucepan, combine raspberries, sugar, and ¼ cup water. Bring to a boil, reduce heat, and simmer for 4 minutes.
- Transfer the cooked raspberries to a food processor. Add the raspberry jam and framboise, then process until completely smooth. Chill until ready to use.
- Discard the drained liquid. Carefully unmold the cream onto a serving plate. Spoon or drizzle raspberry sauce around the base and serve with fresh raspberries and extra sauce on the side.
Serving Suggestions
- Perfect for Valentine’s Day or anniversaries
- Serve with shortbread cookies or biscotti
- Pair with Champagne or prosecco
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