This White Chocolate Raspberry Cheesecake Dip is rich, creamy, and beautifully swirled with a bright, tangy raspberry sauce. It tastes just like a slice of raspberry cheesecake but in scoopable form!
The smooth cream cheese base, lightly sweetened with powdered sugar and melted white chocolate, pairs perfectly with the sweet tart berry swirl. It’s elegant, easy, and always a crowd favorite for holidays, parties, or late night dessert cravings.
White Chocolate Raspberry Cheesecake Dip
Serves: 4
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
You will need
• 6 oz of frozen raspberries
• 2 tbsp of sugar
• 1 tbsp of cornstarch
• 2 tbsp of water
• 1/2 cup of non fat Greek yogurt
• 8 oz block of cream cheese (softened)
• 2 tbsp powdered sugar
• 2 oz of white chocolate (melted)
1. In a medium sized sauce pan add the raspberries, sugar, cornstarch and water.
Stir to combine and cook over a medium heat, stirring every once in a while for about 8-10 minutes, until completely smooth.
2. In a large bowl add the yogurt, cream cheese and powdered sugar and beat using a hand mixer over medium speed until it’s a smooth creamy texture and no lumps.
Add in the semi cooled white chocolate and stir again.
3. Add about 2-3 tbsp of the cooled raspberry sauce and slightly swirl, we don’t want the entire mixture to turn pink, only swirls.
4. Add the leftover raspberry sauce to a small zip lock bag and snip the end of the zip lock bag off and drizzle on top of the dip. Serve with your favorite sweet crackers.
Tips and tricks! Store in an airtight container in the fridge for 2-3 days.
If you want to transfer the dip into a nicer bowl do that before you add in the raspberry sauce and swirl.
Make sure the white chocolate cools for 2-3 minutes before adding. Same with the raspberry sauce. Make sure to only add 2-3 tbsp of the sauce, you do not want it to turn pink.
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