Coeur a la Creme Recipe with Strawberries is an ultra creamy, no bake French dessert guaranteed to impress! A fluffy, vanilla cream cheese mixture is molded and paired with a quick strawberry sauce for the perfect complimentary flavors of tangy and sweet.
What is Coeur a la Creme?
Coeur a la creme is a French dessert that is typically formed in a heart shape mold and topped with fresh fruit. The taste and texture is similar to a crustless no bake cheesecake.
The mixture is made up of cream cheese and heavy whipping cream to lighten the texture, while powdered sugar and vanilla flavors it. The complimentary flavors of tangy and sweet may also be enhanced by adding goat cheese or mascarpone cheese.
How to Make Coeur a la Creme
- First, softened cream cheese is mixed with powdered sugar until it is smooth and creamy.
- Next, mix in heavy cream, vanilla, and lemon zest to lighten the texture and flavor the cream. Increasing the speed to high and beating the cream longer incorporates air into it.
- Now the coeur a la creme needs to be molded and refrigerated to set. Using a cheesecloth and a sieve allows any excess moisture to drain away while the finished recipe firms up. For best results, refrigerate for 6 hours, up to overnight.
Do I Need a Mold to Make it?
Traditionally French coeur a la creme is formed into a heart shape, which is easiest done with a heart shape dish, or mold. If you don’t have one, though, using a small sieve or bowl also works.
Lining a medium-sized sieve with cheesecloth works well because it shapes the cream while allowing any excess moisture to drain away. If you don’t have a sieve you may also line a small bowl with cheesecloth.
The cheesecloth also helps with transferring the coeur a la creme to a serving platter. Simply invert the molded cream onto a dish and peel away the cheesecloth.
This recipe is based off Barefoot Contessa’s, Ina Garten, recipe. Her version is topped with a raspberry sauce flavored with Grand Marnier. However, any fruit sauce pairs nicely with this naturally gluten free dessert.
Substitute an equal amount of fresh or frozen fruit for the strawberries, such as raspberries, blackberries, peaches, or make this blueberry syrup.
How to Serve It
Unmold the set cream onto a serving dish and pour some fruit sauce over and around the edges. You can also garnish the plate with fresh fruit.
Reserve the remaining fruit sauce for guests to pour on any additional sauce, if desired. Fresh berries also makes a tasty addition.
Can I Make This Recipe Ahead of Time?
Yes, this is the perfect make ahead dessert! It needs to set in the refrigerator for at least 6 hours before serving, so coeur a la creme makes an ideal dinner party dessert.
Once the cream has set, it can be unmolded, securely wrapped and stored in the refrigerator for several days. However, do not pour on the fruit sauce until ready to serve.
More Gluten Free Dessert Recipes
- Gluten Free Strawberry Shortcake
- Almond Flour Oatmeal Cookies
- Gluten Free Coffee Cake
- Almond Flour Brownies
- Ultimate Scotcheroos
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Coeur a la Creme with Strawberries
- 12 ounces cream cheese, room temperature
- 1 ¼ cup powdered sugar
- 2 ½ cups cold heavy cream
- 1 teaspoon vanilla bean paste, (or 3 tsp. vanilla extract)
- ¼ teaspoon lemon zest
- fresh strawberries, for serving
Quick Strawberry Sauce:
- 8 ounces fresh or frozen strawberries, stems removed and cut in half
- ¼ cup sugar
- ½ cup strawberry jam
- 1 tablespoon Grand Marnier, optional
- In a stand mixer fitted with a paddle attachment or large bowl with hand mixer, place the cream cheese and powdered sugar. Beat on high until smooth and creamy.
- Scrape down bowl and change to a whisk attachment. Add heavy cream, vanilla paste or extract, and lemon zest. Mix on low until well combined. Increase mixer to high and beat until the mixture is very thick and fluffy, like whipped cream, about 2 minutes.
- Line a fine mesh strainer with cheesecloth so the ends drape over the sides. Place the strainer in a bowl, making sure there is room at the bottom for liquid to drain. Pour the whipped cream mixture into the cheesecloth. Smooth flat with a rubber spatula, fold the ends over the top, and refrigerate 6 hours to overnight.
- While the coeur a la creme is refrigerating, make strawberry sauce so it has time to cool and chill.
- Discard any liquid that has drained from the coeur a la creme. Remove mold from strainer and turn onto a serving platter, flat side down. Use a rubber spatula to gently smooth out any indentations in the mold. Drizzle the strawberry sauce around the base of the platter and some over top, reserving some for serving. Garnish with fresh strawberries.
- Place the 8 ounces of strawberries, sugar, and 2 tablespoons water in a small saucepan. Bring to a boil, cover, lower the heat, and simmer until the strawberries are soft, about 7-8 minutes.
- Remove from heat and add strawberry jam and optional Gran Marnier to pan. Use an immersion blender, or transfer to a blender or food processor, to process the sauce until smooth. Cool and then transfer to an airtight container to chill until ready for use. Makes 1 1/2 cups strawberry sauce.
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Tips for Making Coeur a la Creme
- If you don't have a sieve, lay cheesecloth in a medium bowl to mold.
- Don't pour on the fruit sauce until ready to serve. Reserve extra sauce for guests to pour on while serving.
- This may be made up to 3 days before serving, wrapping securely with plastic wrap after it has set.
- The strawberry sauce keeps up to 2 weeks in an airtight container, refrigerated.
- Substitute an equal amount of fresh or frozen berries for the strawberries.
- Instead of Grand Marnier, the strawberry sauce may be flavored with orange zest or 1 teaspoon vanilla extract.