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Cherry Cheesecake Dip

Cherry Cheesecake Dip

  • 1 hr, 30 mins
  • 8 People
  • Easy
  • Favorite

If you love cherry cheesecake, you’ll flip for this dip! So easy to make and perfect for a summer bbq or garden party. It could also be served in individual cups (like a mousse) with a Walkers Shortbread Finger or Mini Fingers.

 

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Ingredients

  • Cheesecake dip
  • 8 oz. cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoon lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup sour cream (full fat is best)
  • 1/2 cup heavy whipping cream
  • Cherry topping
  • 5-6 cups fresh cherries or frozen
  • 1/2 cup water
  • 2 tablespoons freshly squeezed lemon juice
  • 2/3 cup granulated sugar
  • 4 tablespoons cornstarch
  • For Serving
  • Walkers Fingers (2 boxes)
Cherry Cheesecake Dip

Method

1
Cherry Topping:
2
Remove pits from cherries (if using fresh cherries)
3
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.
4
Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.
5
Cool before topping cheesecake dip.
6
Cheesecake dip
7
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.

8
Pour filling into a large serving dish (it’s better for it to be larger than smaller so there is more surface area for the topping). Cover and chill in the refrigerator for at least one hour to set, up to several days.

9
When ready to serve, spoon chilled cherry pie filling on top. Serve with Walkers shortbread fingers.

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