Color & Control:

Cheesecake-Stuffed Pound Cake

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!

Yields: 8 servings
Prep Time: 0 hours 10 mins
Total Time: 4 hours 40 mins


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


In 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.

Leaving 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.

Spoon 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.

Refrigerate pound cake until cheesecake mixture is firm, 4 hours. Slice and serve.


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