Beat cream cheese in a medium bowl with an electric mixer on high until smooth. Add 1/2 cup raspberry pie filling, ricotta cheese, powdered sugar, lemon juice, and (if desired) Chambord. Beat on medium 1 minute or until combined.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Whip up this sweet No-Bake Raspberry Cheesecake Dip in just 10 minutes! It's filled with bright spring flavors and is perfect for Easter, Mother's Day, or any springtime gathering.
Servings and Ingredients
Ingredients
Serves 32
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (8-oz. each) pkg. Hy-Vee whipped cream cheese spread, softened | ||
| 1 c. Hy-Vee raspberry pie filling or topping, divided | ||
| 1 c. Hy-Vee whole milk ricotta cheese | ||
| ¼ c. Hy-Vee powdered sugar | ||
| 1 tbsp. fresh lemon juice | ||
| 1 tbsp. Chambord black raspberry liqueur, optional | ||
| Fresh raspberries, for garnish | ||
| Lemon zest, for garnish | ||
| Assorted dippers for serving, such as: grilled pound cake cubes, Crav'n Flavor honey graham crackers and/or Crav'n Flavor original vanilla wafers, if desired |
Things To Grab
- Medium bowl
- Electric mixer
- Serving dish
- Knife
Directions
Spread evenly into a serving dish. Top with an additional 1/2 cup raspberry pie filling; gently swirl into dip using the tip of a knife. Garnish with raspberries and lemon zest, if desired. Serve with desired dippers.
Nutrition facts
Servings
60 Calories per serving
2 tablespoons
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 15mg
- Sodium: 70mg
- Total Carbohydrates: 5g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 0%