Coeur à la Crème

First of all, Happy Valentine’s Day to all of you who celebrate it! May you all be with your loved ones on the 14th and share a special meal and bottle of wine or two!

I’m not one to make everything heart-shaped just because it’s February, but years ago I was gifted a white porcelain ramekin in the shape of a heart, just for making Coeur à la Crème, which roughly translates to heart of cream.

There are many different ways to make this luscious dessert, using marscapone, cream cheese, farmers’ cheese, ricotta, or cottage cheese, and even yogurt. The cheese drains in the ramekin, forming a firm, cheesy dessert, that I will serve with a mixed berry coulis.

I like this recipe because it’s not terribly rich, and not too sweet.

Coeur à la Crème

1 – 17.6 ounce carton Fage 2% Greek yogurt
8 ounces cream cheese
5 tablespoons powdered sugar, or to taste
1 teaspoon vanilla powder, or seeds scraped from 1 vanilla bean

Empty the carton of yogurt into a colander lined with cheesecloth or paper towels. Let it sit for 4 – 6 hours or overnight. You will notice that a significant amount of liquid has strained from the yogurt. That’s why this step is important before you begin with the recipe.

When the yogurt has strained, place it in a medium bowl. Add the remaining ingredients.

Slowly at first, using an electric mixer, mix up the cheese until smooth. Scrape down the bowl once and keep mixing. It should take about 5 minutes. Taste the cheese and make sure you like the flavor. I like it a bit off-sweet. If you prefer it sweeter, add a little more powdered sugar.

Wet about a 20″ square piece of muslin or cheesecloth and wring it out very well. Then lay it over the ramekin and form it into the heart shape, with as few wrinkles as possible. Gently place the cheese into the ramekin.

Smooth it out on top, and tap it a few times to make it settle.

Wrap up the ramekin with the overflowing cheesecloth, then set the ramekin on a plate lined with paper towels. Cover the ramekin with a paper towel, and then put everything in the refrigerator for at least 24 hours.

When you are close to being ready to serve, unfold the cheesecloth from the ramekin, then turn the Coeur upside down on a serving plate, and finish removing the cheesecloth. If you like, smooth out the cheese with a knife.

Let the coeur warm a little before serving with your sauce of choice, whether it be fruit-based, or chocolate.

If you want an extra decadent coeur, use goat’s milk yogurt or some goat cheese. I served the coeur with a berry sauce, made from frozen mixed berries. Besides vanilla extract, there are many choices for flavoring. Citrus zest can be used, different extracts, as well as liqueurs such as Chambord or Grand Marnier.

It’s all a matter of taste!

By Published On: February 10th, 202167 Comments on Coeur à la Crème

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. fionaward February 14, 2013 at 10:16 AM - Reply

    This looks simply amazing. I absolutely have to make this, thank you!

  2. tableofcolors February 14, 2013 at 1:22 PM - Reply

    What a beautiful dessert! This is something that I must try!

  3. Peri's Spice Ladle February 14, 2013 at 2:39 PM - Reply

    Like the thought of making coeur a creme with greek yogurt…thanks for the recipe:)

  4. My French Heaven February 14, 2013 at 3:13 PM - Reply

    This is incredible Mimi!!!

  5. The Kat and The Falling Leaves February 14, 2013 at 7:51 PM - Reply

    Very impressive! Happy Valentine’s Day!

  6. abrooke65 February 14, 2013 at 10:03 PM - Reply

    Gorgeous! You are so incredibly talented.

  7. yummychunklet February 16, 2013 at 6:10 PM - Reply

    Perfect placement on the fruit sauce!

    • chef mimi February 16, 2013 at 6:42 PM - Reply

      Thanks! I wasn’t too sure what to do with it!

  8. Megan S February 10, 2021 at 6:11 AM - Reply

    Bea had a couer de cremè dish that I now own, and I have not looked for the recipe. I can’t wait to use yours, but I will make my own yogurt! Happy Valentine’s Day!

    • chef mimi February 10, 2021 at 7:16 AM - Reply

      Perfect! Just drain the yogurt first, or the coeur will be watery. I even drain Greek yogurt before using! Happy Valentine’s Day to you darling!

  9. Travel Gourmet February 10, 2021 at 6:58 AM - Reply

    I’ve never made a couer de creme but it sounds delicious and I love the special dish. It sounds a little like a sweet labneh, which I do make reasonably often but only savoury. Maybe I should look at sweetening it a bit!

    • chef mimi February 10, 2021 at 7:14 AM - Reply

      Perhaps – I’ve never had labneh, but that’s only yogurt, right? What I like about this is that it’s not overtly sweet, at least not how I made it!E

      • Travel Gourmet February 10, 2021 at 7:26 AM

        Yes, just yoghurt, but you get a mild creamy cheese from straining it as you’ve done in this recipe. I wouldn’t want it very sweet either! :)

  10. bernlag February 10, 2021 at 7:12 AM - Reply

    Can this be made without the cover de creme dish? Do the holes allow for drainage?

    • chef mimi February 10, 2021 at 7:14 AM - Reply

      Yes. That’s exactly what the holes do. You could use a colander I guess. With the cheesecloth you’d be okay.

  11. angiesrecipes February 10, 2021 at 7:15 AM - Reply

    This heart shaped form has been in my wish list for a while….now I really have to get one because I love thick creamy yoghurt and I usually drain it via a colander. Looks so creamy and yummy served with berry sauce.

    • chef mimi February 10, 2021 at 7:27 AM - Reply

      Thank you Angie! I am not usually into sweet desserts, which is why I like this one. It’s just sweet enough, and you can use nice sweet fruits for the sauce!

  12. Liz February 10, 2021 at 8:28 AM - Reply

    I’ve been making this for years—such an elegant, delicious dessert. AND perfect for Valentine’s Day! Love your version with the addition of Greek yogurt!

    • chef mimi February 10, 2021 at 8:48 AM - Reply

      I’ve only made it once before so I was able to remember how good this is! And so easy.

  13. The Parmigiana Whisperer February 10, 2021 at 8:30 AM - Reply

    such a clever and delicious recipe, I love it!

    • chef mimi February 10, 2021 at 8:47 AM - Reply

      It’s very good, and the heart is fun! ♥️

  14. kitchenriffs February 10, 2021 at 9:27 AM - Reply

    I’ve never made couer de cremè — and now I want to! This looks so good and luscious — thanks.

    • chef mimi February 10, 2021 at 9:40 AM - Reply

      Luscious, yet not cloyingly sweet, which is what I love. Of course, one could add more sugar, but I don’t. Almost reminds me of Les Petits Suisses that I used to enjoy when I lived in France as a kid.

  15. Ronit Penso Tasty Eats February 10, 2021 at 11:50 AM - Reply

    Such a beautiful dessert! I used to make it with cream, but glad to know it works well with yogurt.

    • chef mimi February 10, 2021 at 12:24 PM - Reply

      Well, with cream cheese. I think just about anything would work as long as it’s white and creamy!

  16. Mary February 10, 2021 at 2:00 PM - Reply

    How nice to know that this lovely dessert can be made successfully with Yoghurt. Saves a few calories for another indulgence!
    Thankyou Mimi :))

    • chef mimi February 10, 2021 at 2:07 PM - Reply

      Well, it’s still caloric, but just so good!

  17. Dorothy's New Vintage Kitchen February 10, 2021 at 2:15 PM - Reply

    I haven’t make this in years! I will have to look for my dish, and try it with Greek yoghurt! Thanks Mimi!

    • chef mimi February 14, 2021 at 8:53 AM - Reply

      I strain Greek yogurt also. The commercial kinds still seem watery to me.

      • Dorothy's New Vintage Kitchen February 14, 2021 at 11:21 AM

        I will give that a try. First I have to find my heart…

      • chef mimi February 14, 2021 at 11:27 AM

        You’ll love it!

  18. Tandy I Lavender and Lime February 10, 2021 at 9:55 PM - Reply

    I need one of those ramekins. This looks so pretty and sounds delicious.

    • chef mimi February 11, 2021 at 7:25 AM - Reply

      I’m not a huge heart person, but it’s fun!

  19. February 11, 2021 at 7:47 AM - Reply

    A favorite of Gene’s! Here we go again I see you originally posted this in 2013 and I posted 4 recipes back in 2012 before we were following each other. I have the individual ramekins which make for a nice presentation for personal servings. I need to update the post (so many I need to update) – maybe this year as I have the ingredients!

    • chef mimi February 11, 2021 at 7:48 AM - Reply

      I started in the fall of 2012, but have probably re-done all of those! This one was re-done because of the photos! Individual hearts would be beautiful!

      • February 11, 2021 at 8:32 AM

        Most of my pictures were terrible back then – I was mainly interested in getting recipes posted and not the pics! Your pics are beautiful – always delicious with a fruit sauce…

      • chef mimi February 11, 2021 at 8:33 AM

        I didn’t even get that they were supposed to be pretty! I made a simple red sauce that is so delicious, and took a photo of the sauce in the pot with splatters all over! I have improved 😬

  20. Molly Pisula February 11, 2021 at 10:54 AM - Reply

    This looks like a lovely Valentine’s Day dessert, Mimi! I love anything with yogurt and cream cheese, and with a berry coulis, yummmmm!

    • chef mimi February 11, 2021 at 4:20 PM - Reply

      Thanks Miss Molly! I mean Chef Molly! Happy Valentine’s Day!

  21. Cynthia | What A Girl Eats February 11, 2021 at 3:52 PM - Reply

    So pretty Mimi! The perfect valentine’s Day dessert!

    • chef mimi February 11, 2021 at 4:20 PM - Reply

      Thanks, Cynthia! It’s so yummy!

  22. jenniferguerrero1 February 11, 2021 at 6:41 PM - Reply

    Beautiful Mimi! I love that you used Greek yogurt in this! Darling protein dessert!

    • chef mimi February 11, 2021 at 6:54 PM - Reply

      Thank you Jen! It’s a fabulous and pretty dessert!

  23. Katherine | Love In My Oven February 11, 2021 at 9:23 PM - Reply

    What a beautiful, elegant dessert! It looks sooo creamy and delicious!

    • chef mimi February 14, 2021 at 8:52 AM - Reply

      Thanks, Katherine. It’s so good! Happy V-Day!

  24. Healthy World Cuisine February 12, 2021 at 9:17 AM - Reply

    So elegant and creamy! So wish we could eat diary as this is just what we crave. Happy Valentine’s Day!

    • chef mimi February 12, 2021 at 10:56 AM - Reply

      Oh no! I didn’t realize that! Well, that’s exactly why I love Asian cuisines, cause there’s no dairy!

  25. Eva Taylor February 12, 2021 at 10:42 AM - Reply

    This is definitely my kind of dessert, not too sweet and with berries. So pretty too. I’d love one of those heart dishes.

    • chef mimi February 12, 2021 at 10:55 AM - Reply

      They really are pretty! And I’m not a real Heart-y type of person!!!

  26. Ann Coleman February 12, 2021 at 2:32 PM - Reply

    Happy Valentine’s Day!

    • chef mimi February 14, 2021 at 8:52 AM - Reply

      thank you!

  27. David Scott Allen February 12, 2021 at 3:15 PM - Reply

    As we have discussed, this is such a favorite of mine, and I love all the variations you can make… chocolate, lemon, savory – but the plain one with berries just cannot be beat! Yours is beautiful… and Happy Valentine’s Day to you, too!

    • chef mimi February 12, 2021 at 3:17 PM - Reply

      Thank you! When I catered, I used to make a chocolate and strawberry Neufchâtel, which is basically the same recipe as the coeur. I never really thought about that! So good.

  28. 2 Sisters Recipes by Anna and Liz February 13, 2021 at 4:54 PM - Reply

    What a delicious idea! Love the mixed berry coulis – perfect Mimi! … and just in time for Valentine’s Day! Have a wonderful weekend and Happy Valentine’s Day to you as well.

    • chef mimi February 14, 2021 at 8:51 AM - Reply

      Thank you! It’s a wonderful dessert. Happy Valentine’s Day!

  29. Ron February 15, 2021 at 3:08 AM - Reply

    Hi Mimi, I hope you had a wonderful Valentine and anniversary dinner. 39 years together is quite an accomplishment. That’s a very cool IG post you put up with the picture of you and hubby in the early days.
    Also, a great dessert you have posted! I love the pan…

    • chef mimi February 15, 2021 at 8:00 AM - Reply

      Aw, thanks. I usually don’t do much of anything personal, especially if it has nothing to do with food, but I was so shocked to come across that photo. I recommend eloping!

  30. David @ Spiced February 15, 2021 at 6:12 AM - Reply

    What a fun dessert! I can’t say I’ve had coeur-a-la-creme before, but I can see how this would be amazing with mixed berries. Hope you had a great Valentine’s Day!

    • chef mimi February 15, 2021 at 7:54 AM - Reply

      It was probably the coldest Valentine’s Day on record for us! After 39 years it’s just not that big of a holiday for us. Actually my husband probably didn’t care 39 years ago! But this dessert really is fabulous.

  31. Raymund February 16, 2021 at 4:00 PM - Reply

    Ohh first time I heard about this, looks similar to cheese cake but I guess it would be much lighter. I will try this soon to find out myself

    • chef mimi February 16, 2021 at 4:47 PM - Reply

      Not as heavy, not as sweet and no crust. I think even better than cheesecake, but I’m not a huge sweets person!

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