
Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
4 hrs 40 mins
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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Ingredients
- 1
(8-oz.) block cream cheese, softened
- 2 Tbsp.
sour cream
- 1/2 cup
powdered sugar, sifted
- 1 tsp.
lemon zest
- 1/2 tsp.
vanilla extract
Pinch of kosher salt
- 3/4 cup
whipped topping
- 1 1/4 cups
raspberries
- 1
pound cake, store-bought or homemade
Directions
- 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.
- 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.
- 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.
- Step 4Refrigerate pound cake until cheesecake mixture is firm, 4 hours. Slice and serve.
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