Tropical Cheesecake Dip

This no-bake Tropical Cheesecake Dip is embellished with cream cheese, pineapple, lime, rum flavoring and a cherry on top. It’s one of those no-fuss sweets that are a terrific choice anytime of year. This is one of my personal favorites based not only on the scrumptious taste, but, simplicity of preparation.

You may also like: White Chocolate Marshmallow Dip, Banana Pudding Dip, Strawberry Fluff Fruit Dip, Coconut Cream Fruit Dip.

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Helpful Kitchen Items: 

• Electric Hand Mixer
• Non Slip Mixing Bowls
• Dip Serving Bowl
• Silicone Spatula Set

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Tropical Cheesecake Dip

Servings 3 cups

Author Melissa Sperka

Ingredients

• 1/2 cup chopped macadamia nuts toasted and cooled
• 2 [8] oz cream cheese softened
• 3/4 cup powdered sugar
• 1 large lime juice and zest
• 1 tsp pure vanilla extract
• 1 tsp pure rum extract
• 1 [8] oz crushed pineapple drained reserve juice
• 1 [10] oz jar maraschino cherries drained and halved
• 1 [2] oz white chocolate bar grated
• Suggested dippers: graham crackers vanilla wafers, cubed pound cake, pineapple chunks, strawberries

Instructions

1. Preheat the oven to 350°F. Spread the macadamia nuts in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely.
2. Use a hand mixer and whip together the softened cream cheese, powdered sugar, lime juice, pineapple juice and flavorings.
3. Fold in the crushed pineapple, maraschino cherries, and lime zest by hand.
4. Add the cooled nuts and shredded white chocolate.
5. Cover and chill completely.
6. Serve with graham crackers, vanilla wafers, fruit or pound cake for dipping.