Lemon Cheesecake Dip just plain melts in your mouth! It’s got a slight cheese cake flavor with the crushed graham cracker coating, and OF COURSE I had to use some neufchatel cream cheese to try to slim it down a little 🙂
It’s a cinch to mix up and goes well with any kind of fruit~ strawberries, apples, oranges, etc. My friend, Kara, brought this into the office the other day and I liked it so much, I had to share it with you all…
Ingredients for Lemon Cheesecake Dip
In a medium bowl combine cream cheeses and lemon zest
Squeeze lemon to get the juice
Add to bowl
Mix well and add powdered sugar to taste
Place mixture on saran wrap
Wrap in saran and shape into a ball. Refridgerate for 20 minutes.
Unwrap cheesecake ball and place on graham cracker crumbs
Use a spoon to cover the top and sides until it’s completely covered in crumbs
Enjoy with any fruit!
Lemon Cheesecake Dip is a fun spring time dip that goes fabulously with whatever fruit is in season… You’ll want to eat the whole batch 🙂
Lemon Cheesecake Dip...
Lemon Cheesecake Dip is a fun spring time dip that goes fabulously with whatever fruit is in season... You'll want to eat the whole batch 🙂
Prep Time15 minutes
Additional Time20 minutes
Total Time35 minutes
8 ounces neufchatel cream cheese
2 ounces regular cream cheese
1 lemon zest
1 lemon, juiced (approx 3 Tbsp)
2 tablespoons powdered sugar, or to taste
2 graham cracker sheets, crushed
Lay out a piece of saran wrap.
In a medium bowl combine softened cream cheeses, add lemon juice, lemon zest, powdered sugar, mix well.
Mound mixture in the center of saran wrap, wrap sides in while shaping into a ball.
Refrigerate for 20 minutes.
Roll in crushed graham crackers and serve with desired fruit.
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!