Decadent and simple no cook White Chocolate Raspberry Cheesecake Dip is a hit everywhere I take it. It is perfect with your favorite cookies.
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5 from 1 vote

White Chocolate Raspberry Cheesecake Dip

Prep Time15 mins
Total Time15 mins
Servings: 20
Author: Mirlandra Neuneker

Ingredients

For the raspberry sauce part

  • 12 oz raspberries fresh or frozen and thawed
  • 1/2 cup white sugar
  • 2 Tbsp. Ball instant pectin

For the cheesecake part

  • 8 oz cream cheese softened
  • 1/2 cup white granulated sugar
  • 1 Tbsp. lemon juice
  • 3/4 cup heavy whipping cream
  • 2 oz white chocolate I use half of a Ghirardelli White Chocolate bar

Dipping Stuff (pick your favorites)

  • double stuff Oreos
  • gram crackers
  • vanilla wafers
  • shortbread cookies
  • Milano cookies we love the Trader Joe's version with Belgian chocolate!
  • squares of Hershey's milk chocolate

Instructions

  • Add the 1/2 cup sugar and the pectin to the raspberries. Stir for 2 minutes and set aside.
  • In a stand mixer, whip the softened cream cheese and sugar together on high until fully combined. Add lemon juice and whipping cream. Beat on high for 3 minutes pausing occasionally to scrape down the sides.
  • Put the cheesecake mixture in a serving bowl. Grate in as much white chocolate as desired and stir. I put some in and save some for garnishing the top.
  • Swirl in 3/4 cup of the raspberry sauce until the dip looks festive. Garnish with grated white chocolate, fresh raspberries and mint leaves as desired.
  • Dip your favorite treats in and enjoy!