Strawberry Cheesecake Dip (Print Version)
# Ingredients:
→ Dip
01 -
½ cup (113 g) heavy cream
02 -
1 cup (113 g) powdered sugar
03 -
8 ounces (227 g) cream cheese, at room temp
04 -
½ teaspoon vanilla flavoring
→ Topping
05 -
¼ cup (85 g) strawberry preserves
→ For Dipping (Optional)
06 -
Graham crackers
# Instructions:
01 -
Combine the softened cream cheese, powdered sugar, and vanilla in a mixing bowl. Use a hand or stand mixer to blend it all until smooth and creamy, then set it aside for later.
02 -
Pour the heavy cream into another bowl. Grab your hand mixer or stand mixer with the whisk attachment and whip the cream for a couple of minutes until it forms medium peaks.
03 -
Carefully fold the whipped cream into the cream cheese mix until it’s completely combined. Transfer it to a shallow dish, spread it evenly, and spoon strawberry preserves on top. Twirl the jam into the mixture using a knife for a marbled look.
04 -
Dig in right away with graham crackers, or stash it in the fridge to chill until serving time.
# Notes:
01 -
Strawberry jam can be swapped with any flavor jam or strawberry topping for ice cream.
02 -
Use 1 cup Cool Whip topping instead of ½ cup of whipped heavy cream, if that’s easier.
03 -
Perfect for dipping graham crackers, slices of apple, vanilla cookies, or pretzels.
04 -
Store leftovers in an airtight container in the fridge for up to 3-4 days.