Lemon Cheesecake Fruit Dip Recipe

how to make Lemon Cheesecake fruit dip. Fruit dip with pineapple and strawberries on a platter

5 from 5 votes

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.

Prep Time10

Total Time10

Course: Appetizer, Dessert

Cuisine: American

Servings: people

Calories: 471kcal

Author: The Carefree Kitchen

Ingredients

Lemon Curd Ingredients

1 cup lemon juice
2 tablespoons lemon zest
1 cup sugar
3 large egg yolks
1 1/2 tablespoons cornstarch
1/4 cup butter

Lemon Cheesecake Fruit Dip

1 cup heavy whipping cream
8 ounces cream cheese room temperature
1 tablespoon lemon zest
2 tablespoons lemon juice
½ teaspoon vanilla extract
1½ cups powdered sugar

US Customary - Metric

Instructions

How to make lemon curd

In a microwave safe, medium sized, mixing bowl, add the lemon juice, lemon zest, egg yolks, sugar and cornstarch. Whisk together until well combined.
Cook for 5 minutes in the microwave, stirring every 2 minutes. The lemon curd should be bubbling and thick.
Add butter and stir until melted.
Place a sheet of plastic wrap over the lemon curd to prevent a "skin" from forming and let the lemon curd sit and cool to room tempreture.

How to make lemon cheesecake dip

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.
To finish the lemon dip, spread the cheesecake filling into the bottom of a serving bowl. Using the tip and back of a spoon, starting in the center, make a swirl pattern. Add the lemon curd to a piping bag and fill the swirl with the lemon curd.
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