Are you looking for an easy Valentine’s Day dessert? This white chocolate raspberry cheesecake dip recipe combines the sweetness of white chocolate with fresh raspberries to create a light and fluffy dessert dip.
- Prep Time:Â 15 min
- Total Time:Â 30 minutes
- Yield:6 Servings
- Method:Â Mix
Ingredients
- 1 8 oz block of cream cheese, softened
- 1 cup powdered sugar
- 4 oz bakers white chocolate, melted
- 1/2 cup heavy whipping cream
- 1 tsp vanilla
- 6 oz fresh raspberries
Instructions
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Place raspberries into a blender and blend into a puree. Then run the puree through a fine mesh strainer to remove the seeds. Use the back of a spoon to press the mixture through the strainer to help get more juice through. Set aside.
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Melt white chocolate using your preferred method and let cool. See note below.
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In a small bowl, beat the heavy whipping cream until soft peaks form. Set aside.
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Using a mixer on medium speed, mix the cream cheese until smooth. Add in vanilla and slowly add in powdered sugar. Mix until combined.
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Fold in melted white chocolate and whipped cream.
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Reserve about a 1/2 tbsp of the raspberry puree to drizzle on top of the dip and mix the remaining puree into the dip.
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Chill for an hour in the refrigerator. Serve with fresh fruit, vanilla wafers, or graham crackers.