This is also fantastic with lemon curd poured over the top instead of pie filling. Since my mom left for the summer....there is no one here to make her scrumptious lemon curd. I don't make lemon curd. EVER! I don't seem to have the knack for it. I end up walking away frustrated with a burnt pan in hand. So today it will be cherry cheesecake dip! Next year I will sweet talk my mom into making me a few jars of her scrumptious lemon curd before she leaves so I have enough to get me through the summer while she's off globe trotting! ;)
You can serve the cheesecake dip (or if you decide to roll it in a ball) with just about anything. I usually do a combination of gluten free pretzels (the sweet and salty combination is great!), gluten free cookies, mini flavored rice cakes and apple slices but you can use whatever you have on hand or whatever preferences you have. I really like to add Cinnamon sugar flavored corn tortilla chips (also called Churro Chips) if I can find them in the potato chip aisle. It's a rare find! If we are having a large crowd over then I will usually make two different flavors of cheesecake dip or dessert cheeseballs.
Cheesecake Dip (Dessert Cheeseball) recipe: Makes 1 dessert cheeseball or small bowl of dip
- 1 package 8 oz. cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp. of milk or flavored coffee creamer, flavored extract or lemon or lime juice (depending on flavor you want)
- 1/2 cup of Cool Whip (only if you are using as a dip. If you are rolling into a ball then omit this because it will be a little too soft to form into ball shape. You can leave the Cool Whip out of the recipe all together but I like the creaminess it adds to the dip version).
- Any gluten free crushed candies or 1 tsp. cinnamon or instant espresso powder (or anything you want), optional. I used 1 tsp. of ground cinnamon today but you can substitute a different spice or leave it out altogether. If I am making a Cappuccino flavor, I like to add a tablespoon of espresso powder or instant flavored cappuccino powder.
For the Dip Version: Mix the cream cheese, powdered sugar and your one teaspoon of liquid (milk, flavored coffee creamer, lemon or lime juice, coffee, flavored extract or whatever flavor you are adding) with mixer or spoon until smooth but stiff. It should not be runny. If you want to add crushed candy pieces, sprinkles or gluten free cookie pieces to the batter portion, stir in now. At this point I like to add the Cool Whip if I am making it into a dip but it is completely optional. Stir until well combined. It just makes the dip a little creamier with a fluffier texture. Spread into a bowl or serving dish. Top with your favorite topping(s) like pie filling, lemon curd, caramel sauce, chocolate sauce, melted peanut butter, nuts, crushed gluten free cookies, chocolate chips, M&Ms, pretzels, sprinkles or whatever you want.
|Mixing the ingredients for the dip version|
|It should be spreadable but still thick and firm|
|Perfect texture for the dip version. Creamy and fluffy.|
|The cheesecake dip in spread into a bowl ready for topping|
|I chose a cherry topping (one of my favorites!)|
|Rich and creamy dip. Ready to eat!|
|Up close view of the dip. I am eating it with gluten free pretzels.|
|Side view of the layers|
|View of the dip being eaten with gluten free wafer cookies|
|Ready to eat!|
Some of our family favorites: Cherry Cheesecake Dip, Lemon Curd Cheesecake Dip, Butterfinger Dessert Cheeseball (I add a couple of tablespoons of creamy peanut butter and crushed butterfingers candy bars and roll it in additional crushed butterfingers), Reese Peanutbutter Dessert Cheeseball (I add a couple of tablespoons of creamy peanut butter and roll in chopped Reese cups and if I want chocolate then I add a 1/4 cup of unsweetened cocoa powder to the cheesecake mix), Caramel Macchiato Cappuccino flavor (I add a couple of tablespoons of instant caramel or french vanilla cappuccino powder to the cheesecake mix and roll in chocolate chips and drizzle with melted caramel sauce, Margarita flavor (I add tablespoon of lime juice, lime zest and roll in gluten free crushed pretzels), Chocolate Coconut (I add 1/4 cup unsweetened cocoa powder, mini semi sweet chocolate chips to batter and roll in sweetened shredded coconut), and turtle Cheesecake Dessert Ball (which I just drizzle with chocolate sauce, caramel sauce and toasted pecans). This recipe is super easy and very flexible especially if you are spreading it in a bowl or serving dish as a dip! This is also a great recipe for the summer festivities because it doesn't require baking.
|Chocolate Cheeseball version|
|Dark Chocolate Bacon Cheeseball Version|
|Dark Chocolate Bacon Cheeseball served on Churro Chips (Cinnamon Sugar Tortillas)|
If you have decided to add more like 1/3 cup of something creamy like peanut butter or Nutella and you want to roll into a dessert cheeseball, you may want to increase your powdered sugar to 3/4 cup or add 3 tbs. of tapioca starch or corn starch to get it to stay firm enough to roll into a ball. Another option if you don't want it sweeter is to add 1/4 cup of cocoa powder. Like I said...this recipe is ridiculously flexible and you can add or delete just about any of the items. Specialty stores even carry a cream cheese substitute for those that are vegan or have dairy allergies. Trader Joe's carries a Goat Cheese cream cheese for those allergic to Cow's milk.
|I love these Walmart chips. Great for dessert cheeseballs. However, not every Walmart carries them :(|
I hope you have fun experimenting with this basic recipe and customize it to fit with your favorite flavors. Feel free to post any comments or pictures of your cheesecake dip dessert. We all learn from each other and I always love hearing from people.
Gluten Free Casually