Summer dreams - vanilla cream cheese dumplings with raspberries

Summer holidays.

Radiant blue sky, scent of wood in the barn and grass that is freshly mown... the smell of roses, lavender and suncream … This recipe for Vanilla Cream Cheese Dumplings (in German “Topfen-Obers-Nockerl”) with Raspberry Sauce is totalls linked to my childhood memories of summer holidays in Burgenland.

My grandma actually lives in Vienna, but always spends the summer months in a house in Burgenland. This recipe was the usual dessert she made for us kids, when we visited her. Mostly, because she needed to get rid of the tons of raspberries she grows in her garden. ;)

I wanted to publish this recipe more than a year ago, but my granny simply could not remember it anymore!

Favorite recipe – lost and found!

I almost thought this recipe would be lost forever. But then, a few weeks ago, I again made a start and searched through ALL of her cookbooks. Successfully!

And this is how it goes:

Vanilla Cream Cheese Dumplings with Raspberry Sauce

Preparation: 15 minutes

Passive Time: 3 hours

Servings: 6 portions 


  • 1 cup cream cheese or curd (250g)
  • 16/25 cups icing sugar (80g)
  • 2/5 cups natural yoghurt (100 ml)
  • 1 cup whipped cream (250 ml)
  • 3 leaves gelatine
  • 1-2 tbsp. vanilla sugar or: 1 vanilla pod (and 1-2 tbsp. icing sugar)
  • lemon peel (from 1 organic lemon)
  • 3 cups strawberries
  • sugar to taste (for the strawberry sauce)


Stir the cream cheese until smooth. In Austria, we use curd instead of cream cheese for desserts. It tastes slighty different, but if there is no curd available in your local grocery store, some cream cheese like Philadelphia will do. (I don’t get paid by Philadelphia for recommending it, btw ;) .

Mix the cream cheese / curd with the plain yoghurt, the sugar, vanilla sugar (or bourbon vanilla powder). If you use a vanilla pod, cut it lenghtwise and scrape out the vanilla. Add to the mix.

Soak the gelatine leaves in  a few tablespoons of cold water. (They have to be fully covered). Once they are „greasy“ (how can you decribe that?), put into a pot and gently dissolve with 1-2 tbsp. The gelatine shall not get too hot (let alone cook!), it should simply dissolve at low to medium temperature. This takes only a minute or two, so watch fot it! Add to the mix.

Beat the whipped cream and add to the mix.

Keep at the fridge for 2-3 hours. When the mass is „firm“, you can form „Nockerl“ (oval shaped dumplings)

In this video you can see how to make nockerl. 

Mix rasperries with sugar to taste and serve with the Nockerl.

And now, just enjoy the Nockerl and have a great summertime. More classic Viennese Recipes you can find on my foodblog