Coeurs a la Creme

March/April 1999

No votes yet

If you like cheesecake, try this traditional French dessert molded into heart shapes.

Coeurs a la Creme

Makes: 8 servings

Active Time:

Total Time:


  • 1 8-ounce package reduced-fat cream cheese, softened
  • 1/2 cup sugar
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups nonfat plain yogurt
  • Strawberry Sauce, and/or Mango Sauce (recipes follow)
  • Julienned lemon zest and mint sprigs, for garnish

This recipe calls for:


  1. Cut a double thickness of cheesecloth into eight 5-by-8-inch pieces. Line 8 individual coeur à la crème molds (see Note) with cheesecloth, leaving a generous amount of overhang. Line a baking sheet with sides with several layers of paper towels. Place a large wire rack on baking sheet and set prepared molds on rack. (Alternatively, cut the sides of eight 12-ounce paper cups to make shorter cups 2 to 3 inches high. With a toothpick, punch about 10 holes slightly with the toothpick. Line cups with cheesecloth and place on rack.)
  2. Combine cream cheese, sugar, lemon zest and vanilla in a food processor and process until very smooth, scraping down sides occasionally. Add yogurt and process to blend.
  3. Spoon mixture into the prepared molds. Cover with plastic wrap; drain in the refrigerator overnight.
  4. To serve, invert coeurs à la crème onto dessert plates and carefully remove cheesecloth. Surround with sauce and garnish with lemon zest and mint.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 3 up to 2 days in advance. | Equipment: 8 coeur à la crème molds or 12-ounce paper cups
  • Coeur a la Creme molds can be mail-ordered from


Per serving: 144 calories; 5 g fat (3 g sat, 1 g mono); 17 mg cholesterol; 21 g carbohydrates; 6 g protein; 1 g fiber; 118 mg sodium; 115 mg potassium.

Nutrition Bonus: Vitamin C (48% daily value).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 other carbohydrate, 1 fat, 1/2 reduced-fat milk

More From EatingWell

Recipe Categories

Total Time
More than 1 hour
8 or more
Preparation/ Technique
Type of Dish
Desserts, other
Ease of Preparation
March/April 1999
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner