8 oz cream cheese, softened
1 cup fresh raspberries
1 teaspoon lemon juice
½ teaspoon cinnamon
¾ cup powdered sugar


In a small bowl, mix together all the ingredients.

Delicious served with graham crackers.

Recipe and Image from Six Sisters Stuff



1 sheet puff pastry, thawed but still cold

4 oz. cream cheese, softened

1/3 cup sugar, plus more for sprinkling

2 Tbsp. heavy cream

1/3 cup lemon curd, homemade or store-bought 

1 pint raspberries

1/4 cup seedless raspberry jam, warmed

Powdered sugar


For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10x11 inch rectangle. Carefully transfer to your baking sheet.

Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool.

For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd. 

To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar.

Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating.

Recipe and Image from Susi's Kochen Und Backen Adventures




1½ cups almond flour
¼ cup unsweetened cocoa powder
¼ cup coconut oil, melted
1 tablespoon pure maple syrup
Pinch course sea salt


½ cup canned full-fat coconut milk
6 oz. bittersweet chocolate, finely chopped
¼ cup raspberry preserves (100% fruit)
2 cups fresh raspberries


Lightly grease a 9-inch pan with a removable bottom with coconut oil.

In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside.

Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust.

Garnish the top with raspberries.

Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.

Store all leftovers in an airtight container in the refrigerator.

Recipe and Image from Bakerita



1.5 cups fresh raspberries
1 tbsp honey
½ tsp vanilla
1.5 tbsp chia seeds


Put the raspberries into a saucepan over a medium heat on the stove. Mash the raspberries as they begin to heat up. If they are not very juicy you can add a little water to help them break down.

When the raspberries have broken down to a saucy consistency add the honey and vanilla and stir until combined. Remove from the heat and allow the mixture to cool a little before add the chia seeds.

Transfer the jam to a jar and allow it to cool completely. Once the jam has reached room temperature transfer it to the fridge for an hour to set.

Store in an air tight jar in the fridge for up to one week.

Recipe and Image from My Fussy Eater