Skip the store-bought pasta salads in favor of a quick and easy recipe for Asparagus Pasta Salad tossed in homemade Italian dressing! While spring and summer months may be …
Fresh Cherry Cheesecake Dip
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Four words: Fresh Cherry Cheesecake Dip.
The key word here is “fresh,” because you’ve probably seen dozens upon dozens of cherry cheesecake dips floating around the interwebs. They’re all bright and shiny, and topped with jarred cherries swimming in sticky red syrup. Now don’t get me wrong here. I am all for a shortcut on the dessert front.
So can you use jarred (or even canned) cherries in this recipe? Absolutely. This is a No Judgement Zone. (Remember, I once deep-fried ravioli.) But for a tasty twist, this ever-so-creamy cheesecake dip ensures that juicy, fresh cherries are the real stars of the show.
In addition to fresh fruit, this recipe is made with a few other simple ingredients that turn sliceable cheesecake into a cool, creamy dip. And speaking of “dip,” when it comes time to dig in, opt for your choice of crunchy accompaniments. Graham crackers (a.k.a. classic cheesecake crust) are a popular pairing, but salted pretzels and pie fries are my go-to favorites.
And perhaps best of all, this cherry cheesecake dip can be prepared up to a day in advance, officially taking all the stress out of the “What’s for dessert?” dilemma. The recipe is also easily doubled and adds a pop of color to your summertime spread. What more could you need in a no-bake dessert?
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Fresh Cherry Cheesecake Dip
- 1 (8-oz.) package cream cheese
- 1/3 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup confectioners' sugar, sifted
- 2 cups pitted, quartered cherries, divided
- Mini chocolate chips, for topping (optional)
- Graham crackers, pretzels or cookies, for serving
In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld electric beater), beat the cream cheese until smooth. Add the sour cream, vanilla extract, lemon juice, lemon zest and confectioners' sugar and beat until combined.
Fold in 1 1/2 cups of the quartered cherries with a spatula then transfer the dip to a serving bowl. Top the dip with the remaining 1/2 cup quartered cherries and a sprinkling of mini chocolate chips (optional). Serve the dip with graham crackers, pretzels or cookies.
I prefer a bit of a tangier cheesecake dip, but if you prefer a sweeter flavor, stir in additional confectioners' sugar to taste.
This dip can be prepared up to 1 day in advance and stored, covered with plastic wrap, in the fridge.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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