Cheesecake-Stuffed Pound Cake

Name: Cheesecake-Stuffed Pound Cake
Prep time: 10 min
Total time: 4 h 40 min
Yield: 8 serving(s)
Ingredients: 1 (8-oz.) block cream cheese, softened; 2 tbsp. sour cream; 1/2 c. powdered sugar, sifted; 1 tsp. lemon zest; 1/2 tsp. vanilla extract; Pinch of kosher salt; 3/4 c. whipped topping; 1 1/4 c. raspberries; 1 pound cake, store-bought or homemade

By Lena AbrahamPublished: Apr 17, 2019

Approved by the Delish Test Kitchen

2 Ratings

preview for This Cheesecake Stuffed Pound Cake Is A No-Bake DREAM

Yields:

8 serving(s)

Prep Time:

10 mins

Total Time:

4 hrs 40 mins

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As the weather heats up, we start looking for new no-bake desserts to avoid turning our apartments into saunas. 😅 This one is great because it can be done with a homemade or store-bought pound cake! For our video, we used a loaf of our own pound cake recipe, which is quite tall. If you're buying a store-bought pound cake, it might be quite a bit shorter, so we recommend halving the filling—or filling two pound cakes!

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Directions

1. Step 1In a large bowl using a hand mixer, beat cream cheese and sour cream together until smooth. Add powdered sugar, lemon zest, vanilla, and salt and beat until combined. Fold in whipped topping, then gently fold in raspberries.
2. Step 2Leaving a 1" border, hollow out the middle of the pound cake, being careful not to cut through the bottom. Reserve removed pound cake for topping.
3. Step 3Spoon cream cheese mixture into center of pound cake and smooth into an even layer. Crumble about 1/4 of the reserved pound cake and use the crumbs to cover the cheesecake mixture.
4. Step 4Refrigerate pound cake until cheesecake mixture is firm, 4 hours. Slice and serve.