Lemon Cheesecake Fruit Dip Recipe
This creamy, dreamy lemon cheesecake fruit dip is made with simple ingredients and takes just 10 minutes to prep. It’s tart and sweet, light and fluffy, and perfect for serving at potlucks, backyard BBQs, baby showers, or as an after school snack.
Servings: 8 people
Calories: 191kcal
Ingredients
- 1 cup heavy whipping cream
- 8 ounces cream cheese room temperature
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- 1½ cups powdered sugar
Instructions
- In the bowl of a stand mixer, add the heavy whipping cream and whip until soft peaks form. Transfer to another mixing bowl and set aside.
- Add the room temperature cream cheese, lemon juice, and vanilla into the stand mixer bowl and cream using the paddle attachment until the mixture is light and fluffy.
- Add the powdered sugar and mix on low to combine, then increase speed and mix until light and fluffy again. Turn off the mixer and carefully fold in the whipped cream using a rubber spatula, mixing until no streaks remain.
- Store in the refrigerator until ready to serve, or serve immediately with fruit, graham crackers, or on crepes. Enjoy!
Notes
Storing instructions: Store in an airtight container in the refrigerator for up to 2 days.
Instead of whipped cream, you can substitute 2 cups of thawed Cool Whip.
Nutrition
Calories: 191kcal | Carbohydrates: 23g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 12mg | Potassium: 28mg | Sugar: 22g | Vitamin A: 435IU | Vitamin C: 2.5mg | Calcium: 19mg