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Omas Topfen Obers Nockerl mit Himbeersauce - Vanilla Cream Cheese Dessert with Raspberry Sauce


Foodblog Recipe for Vanilla Curd Dumplings with raspberry sauce from Vienna Sunday Kitchen. With curd, yogurt, cream, lemon peel, vanilla and raspberries.
Prep Time 15 mins
Total Time 18 mins
Servings 6 portions


  • 250 g cream cheese or curd {1 US cup}
  • 80 g icing sugar {0.64 or 16/25 US cups}
  • 100 ml natural yoghurt {0.4 or 2/5 US cups}
  • 250 ml whipped cream {1 US cup}
  • 3 leaves Gelatine
  • 1-2 tbsp. vanilla sugar or: 1 vanilla pod (and 1-2 tbsp. icing sugar)
  • lemon peel from 1 organic lemon
  • strawberries 1 handful per portion
  • sugar to taste, for the strawberries


  • Stir curd in a bowl until smooth.
  • Add vanilla sugar, icing sugar, yoghurt and lemon peel.
  • Soak gelatine leaves in cold water for a few minutes.
  • Warm up at in a small pot low temperature with 1-2 tbsp. of the water. When gelatine is dissolved, mix into the curd mass.
  • Beat whipped cream and add.
  • Keep cool for 2-3 hours.
  • Mix strawberries with sugar and blend until liquid.
  • With a spoon, form small "dumplings" (see tips in article) and serve with raspberry sauce. Instead of dumplings, you can also put the mass into bowls directly and serve them when cool.