Cherry Cheesecake Dip Recipe
Indulge in this creamy cheesecake dip with homemade cherry topping, perfect for dipping Walker's Shortbread Fingers or serving in individual cups.
By Walker’s | us.walkersshortbread.com
- ● Prep time: 1 hr. 15 min.
- ● Cook time: 15 min.
- ● Total time: 1 hr. 30 min.
- ● Servings: 8
Ingredients
Cheesecake dip:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 1/2 tsp lemon juice
- 1 1/2 tsp vanilla extract
- 1/3 cup sour cream (full fat is best)
- 1/2 cup heavy whipping cream
Cherry topping:
- 5–6 cups cherries, fresh or frozen
- 1/2 cup water
- 2 tbsp freshly squeezed lemon juice
- 2/3 cup granulated sugar
- 4 tbsp cornstarch
For serving:
- 2 packages Walker's Shortbread Fingers
Directions
Step 1
Make cherry topping: Remove pits from cherries (if using fresh cherries). In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.
Step 2
Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Cool before topping cheesecake dip.
Step 3
Make cheesecake dip: Beat cream cheese until very smooth, about 1 minute. Add sugar, vanilla and lemon juice and beat until smooth, about 2 minutes. Add sour cream and heavy cream and beat on medium high until smooth, thick and fluffy, about 3–5 minutes.
Step 4
Pour filling into a large serving dish. Cover and chill in the refrigerator for at least one hour to set.
Step 5
When ready to serve, spoon chilled cherry pie filling on top. Serve with Walker's Shortbread Fingers.