raspberry dessert

Never use the oven again with grilled Berry Crisp Foil Packs from Delish.com.

Berry Crisp Foil Packs

c. mixed berries (raspberries, blueberries, blackberries)

lemon

c. old-fashioned rolled oats

tbsp. all-purpose flour

pecans

butter,

cinnamon

kosher salt

Vanilla ice cream,

https://streaming.hearstdigitalstudios.com/9c6811c6-841c-4fd4-a036-84659e113d8b/video_rover_16x9_1080p_hd_1528496455_68244.mp4

Berry crisps in foil packs are the best summer dessert.

Get Ready To Use This Foil-Pack Hack All Summer

This Raspberry Almond Poke Cake is seriously delish! It's a wonderful almond cake soaked with sweetened condensed milk and pureed raspberries, which make it a little sweet and a little tart. Topped with a light almond whipped cream!

Raspberry Almond Poke Cake

15.25 oz box white cake mix (plus ingredients on box)

tsp almond extract

sweetened condensed milk

oz raspberries

tbsp sugar

water

heavy whipping cream

sugar

almond extract

raspberries

almond slivers

1. Preheat oven to 350 degrees. Grease a 9&#215;13 cake pan.

2. Add dry cake mix, cake mix ingredients and almond extract to a mixer bowl and mix according to box instructions.

3. Pour batter into cake pan and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.

4. Once cake comes out of the oven, poke holes in the warm cake with the end of a wooden spoon or something similar.

5. Pour can of sweetened condensed milk over the cake and allow to soak into the holes.

6. Place raspberries, sugar and water into a food processor and puree until smooth.

7. Pour pureed raspberries over the cake and allow to soak into the holes.

8. Place cake in refrigerator for 2-3 hours while it cools and soaks up mixture.

9. To make the whipped topping, whip heavy cream until it begins to thicken.

10. Add powdered sugar and almond extract and whip until stiff peaks form.

11. Spread whipped topping onto completely cooled cake. Topped with raspberries and almond slivers.

12. Refrigerate cake until ready to serve.

I made this for my adult daughter’s birthday. She requested raspberries and almond with a light frosting so this fit the bill! We all loved it. The only thing I wasn’t sure of was how many holes to poke. The condensed milk seemed to fill the holes and the raspberry purée seemed to stay mostly on top. But it was delicious! 

Chocolate Raspberry Cheesecake Delight is an almost no-bake dessert with three delicious layers! A chocolate graham cracker crust, creamy sweet cheesecake middle, and topped with raspberry pie filling.

Chocolate Raspberry Cheesecake Delight

chocolate graham cracker crumbs

(1 stick) butter, melted

block (8 oz) cream cheese, softened

(21 oz) raspberry pie filling

Heat oven to 350 degrees and spray a 9x13 baking dish lightly with cooking spray.

To make the crust: Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl and combine together. Pour into the prepared baking dish and press evenly into the pan. Bake for 8 minutes. Let cool completely.

To make the filling: Pour heavy whipping cream into a mixing bowl. Using an electric hand-mixer, or bowl of a stand mixer, beat cream until stiff peaks form and it's thick.

In another bowl, beat together the cream cheese and powdered sugar. Fold in the whipped cream. Pour it onto your graham cracker crust and gently spread out evenly over the crust.

Top the cheesecake layer with the can of raspberry pie filling. Spread out evenly.

Cover with saran wrap and let refrigerate for at least 6-8 hours or for best results refrigerate overnight.

https://content.jwplatform.com/videos/IkGarAN7.mp4

Chocolate Raspberry Cheesecake Delight Recipe

CHOCOLATE RASPBERRY CHEESECAKE DESSERT

This Lemon Raspberry Glazed Bundt Cake is the perfect summer dessert for raspberry season! It's easy to make, and perfectly moist with a sweet lemon glaze!

Lemon Raspberry Glazed Bundt Cake

all purpose flour

baking powder

baking soda

salt

unsalted butter, softened

white sugar

lemons

eggs

buttermilk

Preheat your oven to 350 degrees Fahrenheit and grease and flour your bundt pan well. Set aside.

Add the flour, baking powder, baking soda, and salt to a large bowl and whisk to combine. Set aside.

In the bowl of your stand mixer, or in a large bowl using a hand mixer, cream the butter and white sugar on high speed for several minutes until the mixture is pale in colour.&nbsp;

Add the lemon zest and mix on medium speed until combined.

Add the eggs one at a time, scraping down the sides of the bowl after each addition.

Add the buttermilk and mix on medium speed until combined.

Add the dry ingredients and mix on medium speed until everything is incorporated and no streaks of flour remain.

Toss the raspberries in the 2 tablespoons of flour in a separate bowl and stir them into the cake batter by hand. Tossing them in flour first will help prevent them from sinking to the bottom of the cake and help keep them distributed evenly throughout the cake.

Pour the batter gently into the greased and floured bundt pan and bake for 45 minutes at 350 degrees Fahrenheit or until the top is a light golden brown and a toothpick inserted into the middle of the cake comes out clean.

Cool for a few minutes in the pan and then invert onto a cooling rack (removing the bundt pan when it is easy to remove) to cool completely to room temperature.

While the cake is cooling, mix the powdered sugar and lemon juice and zest together with a whisk in a medium bowl. If the glaze is too thick, add a few drops of water. The glaze should be a thick, slowly-pourable consistency so it just drips down the sides of the cake (not too runny!)

Pour the glaze over the top of the cake when the cake has cooled completely and serve immediately (or wait for several hours before serving, if desired).

These Lemon Raspberry Magic Bars start with a buttery shortbread crust and are layered with lemon zest, macadamia nuts, white chocolate, shredded coconut and raspberry jam. A modern twist on a classic seven-layer bar. 

Lemon Raspberry Magic Bars

1 Box (10 ounces) shortbread cookies

unsalted butter, melted

(14 ounces) sweetened condensed milk

lemon,

macadamia nuts, chopped

coconut

white chocolate chips

For the topping

(13 oz raspberry jam

Preheat the oven to 350°. Line a 9”by13” pan with parchment paper

Grind the package of shortbread cookies into a fine crumb using a food processor or blender.

In a small bowl, melt the butter in the microwave for 30 to 45 seconds.

Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Press the mixture into the bottom of the pan.

Pour the can of sweetened condensed milk over cookie crumbs; use the back of a spatula to spread if necessary. Then zest the lemon over top.

Next, pour the chopped macadamia nuts, shredded coconut and white chocolate chips over top of the sweetened condensed milk to cover evenly.

Bake the bars at 350° for 22-25 minutes. Remove the bars from oven and allow to cool for at least 30 minutes. Then place the bars in the refrigerator for at least an hour to allow the bars to harden. Remove when ready to serve.

One cooled, gently spread the raspberry jam on top of your bars.

In a microwave-safe bowl, microwave the heavy whipping cream for 20-30 seconds until bubbling.

Remove the hot cream from the microwave and pour in the chocolate chips. Allow to sit for 1 minute, then stir until smooth. The ganache should be thick enough to pipe but thin enough to slowly run off the spoon.

Use a spoon or piping bag to drizzle ganache on top of the bars and top with additional lemon zest. Slice before the ganache sets. I suggest keeping the bars refrigerated so the crust stays firm.

I can’t think of a better way to showcase fresh summer raspberries than with layers of chocolate!

Chocolate Raspberry Pizza

butter, softened

vanilla extract

flour

cocoa powder

chocolate chips

coconut,

almonds,

raspberries,

real white chocolate, melted

Preheat the oven to 350.

First, make the crust: In a small bowl,...

First, make the crust: In a small bowl, stir together the butter, sugar, egg yolk and vanilla. Stir the mixture very well, smearing the sugar into the butter until it's well-blended.

Sprinkle the flour, cocoa powder and baking powder...

Sprinkle the flour, cocoa powder and baking powder on top. Stir until just combined, but don't over-mix. Scoop the mixture out onto a cookie sheet lined with parchment or a silicone liner. Shape the mixture into a 6" round disc, and then use your fingers to gently make a slight lip on the edge.

Bake for 9 minutes. Remove the cookie from...

Bake for 9 minutes. Remove the cookie from the oven, sprinkle the chocolate chips on top, and immediately return it to the oven. Let it bake 1 minute more to melt the chocolate chips. When you remove the cookie from the oven, the chips won't look melted: use a knife to spread them and they will melt easily.

Top the pizza with the coconut, almonds and...

Top the pizza with the coconut, almonds and raspberries. Drizzle the white chocolate on top. Serve in slices.

Moist and brightly flavoured with lemon, this Lemon Raspberry Loaf features a raspberry glaze that pairs perfectly with the loaf.

Lemon Raspberry Loaf

Loaf Recipe

milk

all-purpose flour

Glaze:

Zest from half lemon

In a large mixing bowl, cream together butter, sugar and 1 egg.

Beat in second egg and beat until well combined.

Blend in milk and stir just until combined.

In a small mixing bowl, stir together flour, baking powder, salt and lemon rind.

Pour the flour mixture over the batter and stir only to moisten. Do not over mix.

Bake in 350°F oven for 50 to 55 minutes or until cake tester inserted into the centre comes out clean.

Cool in pan for 5 minutes, then turn out onto cooling rack.

For the Glaze: Mash 10 raspberries with a fork. You should end up with approximately 2 tbsp. of mashed raspberries.

Strain the purée through a small strainer, pressing with the back of a spoon.

In a small mixing bowl, whisk together the powdered sugar, puree and 1 tbsp. lemon zest (approximately 1/2 lemon).

If mixture is too think, add a bit more powdered sugar. If it's too thick, add a bit of lemon juice.

Coarsely chop three to four reserved raspberries and stir into the glaze. This will add delicious small bit of raspberries throughout the glaze for even more flavour!

(Place a sheet of parchment paper under the cooling rack for easy clean up).

Drizzle glaze over top of loaf. Repeat with second layer until all of the glaze has been used.Cool 30 to 60 minutes before slicing. Enjoy!

This looks so good makes me want to reach in a grab a slice so we had to make it. It tastes as good as it looks!! Such a nice treat in raspberry season!!

This White Chocolate Raspberry Cheesecake is a thick, creamy white chocolate cheesecake swirled with a raspberry filling, all set in a chocolate cookie crust! It's topped with whipped cream and white chocolate shavings for an amazingly tasty treat!

White Chocolate Raspberry Cheesecake

tbsp (56 grams) butter, melted (salted

cornstarch

lemon juice

tbsp warm water

tsp sugar

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all-purpose flour

(230 grams) sour cream

tsp vanilla extract

oz | 1 1/3 cups white chocolate, melted and slightly cooled

eggs, room temperature

(240 milliliters) heavy whipping cream, cold

(58 grams) powdered sugar

White chocolate bar, optional

To start, make the raspberry filling. Add the cornstarch, lemon juice, and warm water to a small bowl and whisk together until the cornstarch has dissolved.

2. Combine the raspberries and sugar together in a medium to large saucepan and heat over medium heat, stirring continuously for 3 minutes as the juices release.

3. Add the cornstarch mixture and continue cooking for another 3 minutes, smashing the raspberries as they cook. The mixture should bubble a little bit and just start to thicken.

4. Puree the raspberry mixture in a food processor and then strain the puree. Set puree aside to cool.

5. To make the crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

. Combine the crust ingredients in a medium bowl. Press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 8-10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.

. Reduce the oven temperature to 300°F (148°C).
10

In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
11

Add the sour cream and vanilla extract and mix on low speed until well combined.
12

Add the white chocolate in three parts, stirring until combined after each. Adding it in parts helps ensure that it incorporates evenly and helps prevent clumping.
13

Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
14

Add two tablespoons of the cheesecake filling to the cooled raspberry filling.
15

Fill the crust with about 3/4 of the cheesecake filling.
16

Drop spoonfuls of about 1/2 of the raspberry filling onto the cheesecake filling. Use a knife or spatula to run through the spoonfuls and swirl them around.
17

Add the remaining cheesecake filling, then drop spoonfuls of the remaining raspberry filling over the top of the cheesecake and use a knife or spatula to swirl it around.
18

Place the springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
19

Bake for 2 hours (yes, 2 hours), or until the outer edges are set and the center 2-3 inches of the cheesecake are still jiggly. It will continue to cook as it cools.
20

Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
21

Crack oven door and leave the cheesecake in the oven for about 30 minutes.
22

Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
23

Remove the cheesecake from the springform pan and place on a serving dish.
24

To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
25

Pipe the whipped cream around the outer edge of the cheesecake, then finish it off with some fresh raspberries. To add white chocolate shavings, run a vegetable peeler along the side of a white chocolate bar and sprinkle over the cheesecake.
26

Refrigerate the cheesecake until ready to serve. Cheesecake is best if eaten within 3-4 days.

Really good!!  I compared this to two recipes from another website &amp; cookbook, and it was the very clear winner!  Love the creamy texture and white chocolatey flavor with the raspberry swirl!  My husband loved it, too, and said it's much better than the factory's version.

https://www.youtube.com/watch?v=kGTxhck4rCs

This White Chocolate Raspberry Cheesecake is a thick, creamy white chocolate cheesecake swirled with a raspberry filling, all set in a chocolate cookie crust! It’s topped with whipped cream and white chocolate shavings for an amazingly tasty treat!

Recipe: https://www.lifeloveandsugar.com/white-chocolate-raspberry-cheesecake/

This Apple Raspberry Dump Cake recipe is impossible to mess up. It is so easy to make and tastes absolutely amazing. Add a scoop of ice cream, and you will think you have died and gone to heaven.

Top 10 raspberry dessert recipes from across the web

The most viewed raspberry dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Berry Crisp Foil Packs

Raspberry Almond Poke Cake

Chocolate Raspberry Cheesecake Deli...

Lemon Raspberry Glazed Bundt Cake

Lemon Raspberry Magic Bars

Lemon Raspberry Magic Bars

Chocolate Raspberry Pizza

Lemon Raspberry Loaf

White Chocolate Raspberry Cheesecak...

Apple Raspberry Dump Cake Recipe

Top 10 raspberry dessert recipes from across the web

The most viewed raspberry dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Berry Crisp Foil Packs

Raspberry Almond Poke Cake

Chocolate Raspberry Cheesecake Deli...

Lemon Raspberry Glazed Bundt Cake

Lemon Raspberry Magic Bars

Lemon Raspberry Magic Bars

Chocolate Raspberry Pizza

Lemon Raspberry Loaf

White Chocolate Raspberry Cheesecak...

Apple Raspberry Dump Cake Recipe

The most viewed raspberry dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine