The Conversation
Some may call this a cheesecake where you forgot to include the base. We’re calling it cheesecake dip. It’s the ultimate party food (or the best Friday night feast if you don’t want to share), best served while watching one of these 10 Oscar-worthy movies. Graham cracker crusts are awesome, but making your cheesecake as a dip means you can serve it with a variety of cookies or crackers. Chocolate chip, coconut, shortbread, Oreos — they’re all on our list! We’re even tempted to dip our no-bake granola bars in there. Sometimes these things just need to happen. If this cheesecake dip gets your tastebuds tingling, try one of these 16 unique cheesecake recipes too.
Ingredients:
– ¾ cup heavy cream
– (2) 8-ounce packs full-fat cream cheese
– 1 cup confectioners’ sugar
– 1 teaspoon vanilla extract
Blueberry Topping:
– 2 1/2 cups fresh blueberries
– 1 Tablespoon water
– 3 Tablespoons granulated/caster sugar
To Serve:
– A variety of cookies
Instructions:
1. Place the ingredients for the blueberry topping in a small saucepan. Cook on a medium heat and bring to a gentle bubble. Cook for 5-6 minutes, stirring occasionally, until the sugar dissolves and the blueberries release their color. Turn off the heat and leave to cool to room temperature (the sauce will thicken as it cools).
2. Place the cream in a large bowl and whisk to soft peaks. Add the cream cheese, confectioners’ sugar and vanilla extract. Whisk again until thoroughly combined.
3. Spoon the cheesecake mixture into a large (nine-inch diameter) bowl. Level out with the back of a spoon. Carefully spoon the blueberry mixture on top until it completely covers the cheesecake base. Refrigerate for at least an hour (cover if refrigerating for more than an hour — it should last for up to two days in the fridge).
4. Serve with lots of cookies!
Place the ingredients for the blueberry topping in a small saucepan. Cook on a medium heat and bring to a gentle bubble. Cook for 5-6 minutes, stirring occasionally, until the sugar dissolves and the blueberries release their color. Turn off the heat and leave to cool to room temperature (the sauce will thicken as it cools).
Place the cream in a large bowl and whisk to soft peaks. Add the cream cheese, confectioners’ sugar and vanilla extract. Whisk again until thoroughly combined.
Spoon the cheesecake mixture into a large (nine-inch diameter) bowl. Level out with the back of a spoon. Carefully layer the blueberry mixture on top until it completely covers the cheesecake base. Refrigerate for at least an hour (cover if refrigerating for more than an hour — it should last for up to two days in the fridge).
Serve with lots of cookies!
Or just eat with a spoon…
Have you ever made cheesecake dip? Share your pics with us on Instagram using the hashtag #iamcreative!
Nicky lives in Cheshire in the UK with her husband Chris and their two children Gracey and Lewis. She spends her days creating, photographing and writing recipes for her blog Kitchen Sanctuary.
