My husband tells me that when he was a little boy, he loved to ‘eat fancy’. Fancy for him was little foods: individual bites. He would arrange cherry tomatoes on a plate, sit down with his plate of fancy cherry tomatoes and a salt shaker, and take tiny, thoughtful bites that were dusted with salt from a flick of his little wrists. To see him pantomime how he ate -eyes cast up to the side, pinkies up- is at once hilarious and sweet.
His mania for little bites continues. When we went to the Opening Reception, Chocolate and Wine Pairing seminar, and Grand Tasting at the Martha’s Vineyard Food and Wine Festival last October, he was in his glory. He was able to go from table to table sampling the fanciest one-and-two bite offerings from some of the best chefs in the area. Every time I looked at him it was like the cartoon or “Sky High” effect where a grown-up gets shot with a shrink ray and you see a baby swimming in adult clothing. Except with him, I’d look at him nibbling the bite with a rapturous expression, turn to look at something else, and then look back to see that little boy who used to look at the back of his feet when he ran to see if he was giving off puffs of smoke just oozing pure joy.
So when occasions arise where I want to make something special for my Evil Genius, to celebrate something auspicious or just to make him feel the love, I go to small bites. Am I sentimental? You betcha. I can’t help it. It’s how I’m built.
I knew he’d been having a tough time out moving our piles and piles of snow, so when he plopped down in his chair in front of the woodstove, rubbing his hands together to warm them up, I retreated to the kitchen. Into the stand mixer went a brick of softened neufchatel (1/3 less fat) cream cheese with confectioner’s sugar and some Chambord. I whipped it until it was creamy and smooth, scraped it into a pastry bag with a small star tip, and piped the cream cheese filling into raspberries I had picked up on my previous day’s grocery shopping extravaganza.
I arranged just a handful on a plate, pulled the piano bench over next to his chair, and deposited the plate there with a little glass of Chambord. BAM. Tension and years melted off like the clumps of snow from his boots.
He savoured them one at a time and declared them to be the ultimate in cheesecake. This is high praise from the man who always complains that the cheese portion of cheesecake always dwarfs the fruit part which reigns supreme in his world. Then he looked up at me, “Are there any more? Do you have more?”
…”Of course I do.” Love that man.
One Bite Cheesecake Stuffed Raspberries
Rate RecipeIngredients
- 2 pints fresh raspberries
- 1 package 1/3 less fat cream cheese 8 ounce, Neufchatel cheese, softened to room temperature
- 1/2 cup confectioner's sugar
- 1 tablespoon Chambord or other raspberry liqueur
Instructions
- In a stand mixer fitted with a whisk, or a mixing bowl with a hand mixer, beat together the cream cheese, sugar, and Chambord on high speed until smooth and creamy. Scrape into a pastry bag fitted with a small star tip (or into a zipper top gallon bag, then snipping off a small corner.) Insert the decorating tip into the raspberry as far as you can without breaking the raspberry up. Squeeze the cheesecake filling into each raspberry, pulling out the tip as you squeeze, leaving a little cap of cheesecake filling on top of each raspberry. Arrange on a plate and serve immediately or refrigerate for up to 2 hours before serving. These are best served within 3 hours of being made, as they tend to give off juices if kept longer.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!
So. Aren’t you glad this is time limited, this me-soliciting-votes-thing? I’m awfully happy to be finalist in the running for TheKitchn’s The Homies awards. If you have a minute, would you consider voting for me? I’d be so grateful!
Reader's Thoughts...
Don says
Hmm I’ve been tinkering in the kitchen the past few weeks with chocolate,I freeze the raspberries,then stuff them with a cream cheese/honey/confectioners sugar filling. Then I dip the stuffed raspberries in melted chocolate,pretty tasty.
Daina says
I’m making these for a baby shower tomorrow. But since I also made the cream cheese stuffed penguins with the same amount of cream cheese, I’d say a quart ziploc bag if you don’t have a pastry bag is big enough. I do wish I had a pastry bag with fancy tips though…so pretty!
Nutmeg Nanny says
Um, I think these would slowly disappear as I made them 😉 they look perfect
Lauren @ Climbing Grier Mountain says
Um, these are flipping adorable! Perfect for an Oscar party!!
Rebecca says
Ooooh. You’re right! These are TOTALLY Oscars ready!
Angie | Big Bear's Wife says
I love little bites too! I just think anything in individual bites are so much better (and more classy) than giant portions! Love these!
Susan says
I love small food because I think it takes so much more thought to make it taste good. I love your story and you are so sweet. These look divine as well.
Paula-bell'alimento says
I’m wondering how many of those I could pop into my mouth.
foodwanderings says
How cute are these and I am hearing it’s strawberry season in FL now. Perfect for a cocktail party.
cheri says
These are really cute, love them!
Kayla says
Oh my goodness these look wonderful! I love raspberries themselves, but this would make it perfect!
Katrina @ WVS says
Oh man, I am currently eating raspberries…plain. BOO!! These would be so much better!
Heather || Heather's Dish says
UGH you are so sweet, and this is such a sweet/funny story! And such a cute idea too – I love the thought of using them at an upcoming bridal brunch I’ll be hosting 😉
Rebecca says
Oooh! They’d be so pretty at a bridal shower!
Maria | Pink Patisserie says
Just lovely! I’ve always equated fancy with little foods too. But these are fancy in the very best way!
Rebecca says
So true. Fancy isn’t a bad thing!