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White Chocolate Raspberry Cream Cheese Dip

White Chocolate Raspberry Cheesecake Dip

Easy dip recipe is perfect for a shower or Valentine's Day. This white chocolate raspberry cheesecake dip makes a great dessert for a party.
Course Dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 328kcal
Author Darlene Kratz


  • 1 8 oz block of cream cheese, softened
  • 1 cup powdered sugar
  • 4 oz bakers white chocolate, melted
  • 1/2 cup heavy whipping cream
  • 1 tsp vanilla
  • 6 oz fresh raspberries


  • Place raspberries into a blender and blend into a puree. Then run the puree through a fine mesh strainer to remove the seeds. Use the back of a spoon to press the mixture through the strainer to help get more juice through. Set aside.
  • Melt white chocolate using your preferred method and let cool. See note below.
  • In a small bowl, beat the heavy whipping cream until soft peaks form. Set aside.
  • Using a mixer on medium speed, mix the cream cheese until smooth. Add in vanilla and slowly add in powdered sugar. Mix until combined.
  • Fold in melted white chocolate and whipped cream.
  • Reserve about a 1/2 tbsp of the raspberry puree to drizzle on top of the dip and mix the remaining puree into the dip.
  • Chill for an hour in the refrigerator. Serve with fresh fruit, vanilla wafers, or graham crackers.


I use the double boiler method to melt white chocolate. For more information on melting white chocolate, here is a good blog post .


Calories: 328kcal