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 or 2 cups cool whip, thawed
- 8 oz Cream Cheese room temperature
- 1 Lemon juiced
- 1 ½ Cups Powdered Sugar
- ½ teaspoon Vanilla Extract
Instructions
- In the bowl of a stand mixer (or a large bowl using a hand 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
Store covered, or in an airtight container, in the refrigerator for up to 2 days.
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