Cheesecake Stuffed Raspberries

Jun 22 2011 by Sarah

Tell the truth – I had ya at cheesecake didn’t I?! The inspiration for this recipe actually goes to my 4 year old daughter Keegan. Keegan loves fruit A LOT! She would be very happy to eat just fruit, all day, everyday. At dinner one night she was having raspberries and looked at them funny then said “These look like a cup and you should put something in them”. I thought that sounded like a really good idea! I thought about doing something with lemon since I really like raspberry lemonade but I wanted something more kid friendly. Even my son who isn’t a big fan of raspberries ate these up! Keegan and I polished off a whole pint. Leftovers – yeah right, I honestly have no idea how these keep or if they are still good the next day! I made a second batch hoping that we would have some to keep overnight and no such luck! They really are THAT good!

~Sarah

Ingredients:

4 ounces neufchatel cheese, room temperature
1/2 tbsp raw honey or coconut nectar
1/2 tbsp vanilla
1/2 tsp cinnamon
1 pint fresh raspberries

Preparation:

Wash your raspberries under cold water and set out to dry for about 10 minutes.
In a small bowl mix together the Neufchatel cheese, honey, vanilla and cinnamon. The mixture should be smooth and spreadable.
Piping bag with various size tips
Fill a piping bag (you can also use a plastic bag and simply cut the corner off) with the cream cheese mixture and using a small decorative tip fill each raspberry with the cream cheese filling.
Place the stuffed raspberries in a bowl or on a plate and refrigerate for 30 minutes (I realize it’s evil to ask you to wait 30 minutes before eating these but they really are better once the cheesecake ‘sets’.)
Remove from the fridge and ENJOY!

Nutritional Info:

Makes 4 servings.

Serving size 1/2 cup.

Nutrients per serving: Calories: 122,5, Cal. from Fat: 64, Total Fat: 7g, Sat. Fat: 4g, Carbs: 12g, Fiber: 5g, Sugars: 6.5g, Protein: 3.5g, Sodium: 114mg, Chol: 22mg

Notes:

These are best when you eat them within 24 hours. The cream cheese filling will keep for up to 5 days in the fridge so fill only the raspberries you can eat within the 24 hour time period.