WHY????? Why did I have to make this?! A month ago I made an awesome cheesecake with brown sugar raspberry sauce and it was wonderful but by the time I went to bed I just could not stop thinking about making it into a dip and now here we are with a no bake cheesecake dip and of course a lovely raspberry sauce. I’m back from BlogHer Food which I attended on behalf of Pretzel Crisps®, so it’s finally time to talk about the dip that everyone couldn’t stay out of and you should probably make for Memorial Day.
At first I was going back and forth about the “dipper”, like should it be graham crackers? Maybe vanilla wafers? Then we tried mini pretzel crisps. HOLY MOLY. It’s like the raspberry pretzel salad as a dip. Shoot, there goes my cheesecake thing, but seriously it is that too. The point is, there is something so incredible about the salty, crunchy, creamy, sweet thang. Gosh dang it is good!! And it has to be the minis. Trust me. It’s like you get the perfect bite every darn time and no need to double dip! Booyah!
BlogHer Food was so much fun and Kristy from Sweet Treats and More and Deborah from Taste and Tell and I all ended up having such a fun time. We had great chats about life, blogging, and being moms and it always involved a little snacking with Pretzel Crisps®.
In fact, I think the most I took away from the conference happened over good food with different bloggers and friends. I learned that getting to know each other and help one another is essential, that pinterest is still the bomb and I need to do a better job of making it more of a priority and I learned that in the end, it doesn’t matter about page numbers or facebook likes, it matters what kind of content we are putting out there and how we feel about it, not anyone else. We shared, we laughed, we cried, we collaborated and we ate a lot. Trust me, this recipe would have been heaven to share with everyone.
Can Cheesecake Be Kept at Room Temperature?
Cheesecake should not be left at room temp for more than 6 hours max.
Cheesecake that is not refrigerated run the risk of forming molds which could make you sick.
Can You Eat Cheesecake While Pregnant?
It is safe to eat cheesecake if it is not made of unpasteurized cheese, and if it is baked so that it does not contain raw eggs.
Should Frozen Cheesecake Be Thawed Before Serving?
Cheesecake should be thawed in the refrigerator before serving.
Cheesecake can be left on the counter to thaw if you will be eating it as soon as it is thawed.
No Bake Cheesecake Dip with Raspberry Sauce
No Bake Cheesecake Dip with Raspberry Sauce
Ingredients
- 1 8oz container regular creamcheese spread (not the 8oz brick, but the tub)
- 1 7 oz container marshmallow cream
- 1/2 cup raspberry jam
- 1/3 cup raspberries for garnish
- Mini Pretzel crisps for dipping
Instructions
- In a large bowl, with a handheld mixer combine the cream cheese and marshmallow cream.
- Set aside.
- Place the jam in a mesh strainer with a bowl underneath.
- With a rubber spatula press the jam through the strainer.
- Reserve the raspberry mixture and bring over the bowl with the cheesecake mix.
- Place the cheescake dip in a serving bowl with just a scoop at a time.
- Add a little berry sauce, more dip, more berry sauce etc until you finish it off.
- Using a small spoon, swirl the mixture together and serve with salty, mini pretzel crisps.
Nutrition
Check out this awesome banana cream caramel cheesecake dip by Sweet Treats and More too!!
Healthy strawberries and chocolate dip
Thanks for the recipe. I made it for a potluck last night but I used caramel instead of raspberries. I used the pretzel chips.
I bet caramel was awesome! I’ll have to make that soon.
I made this as part of a dessert table. I served it with vanilla wafer cookies. I also set out chocolate and plain Teddy Graham’s for the kids, but noticed lots of adults eating those as well.
Mmmmm!! Teddy Grahams are a great idea!
Love no-bake cheese cake and this dip looks great!
Can’t wait to try it. One question. .. what size container are you using for the cream cheese and marshmallow cream? Thank you!
Oh, the cream cheese is a 6 oz or 8 oz and the fluff or creme is 7 oz 🙂
Sounds good. One question . . . What size container are you using for cream cheese and marshmallowcream . . 8 oz, 12 oz? Thanks!
A raspberry cheesecake dip sounds amazing!
Thanks Kevin!
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Oh my heavens this dip looks incredible!
Thanks so much Carla!
I loved getting to spend even more time with you!! And this dip?! I’m pretty sure I need to make it today!
I seriously feel so grateful to have spent the weekend with such wonderful friends!
Well this dip could become addicting! I am all for the salty sweet combo!
it is! I thought I would just have a couple bites but we sat around and ate the whole thing!!
Carrian, you earned this dip above and beyond for all your great content and hard work! I’m in love, and I’m so glad to hear you had fun at the BlogHer conference. So sad I couldn’t make it! And to show that Pinterest is the bomb, I’m going to pin this dip right now 😉 have a lovely day, gal.
I wish you had been there! Maybe next year?
Holy cow does that look amazing! So beautiful too. The colors are so lovely.
thanks girl!
This looks absolutely amazing!
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Sinful, sinful, sinful, but I like it. It is a shame I cannot have wheat, so the crackers and pretzela are off limit.
oh shoot! You’ll have to find a rice cracker or dip fruit!
Carrian – This cheesecake dip looks fantastic! I have never had pretzel chips before – seen them at the store, definitely gotta give them a try with this delicious dip! YUM. Happy Wednesday. 🙂
oh you must try them!