Tropical Cheesecake Dip
This no-bake Tropical Cheesecake Dip features a combination of pineapple, cherries, fresh lime and a hint of rum combined for a fruit filled explosion. It’s ideal for those casual events when two bite dessert are on the menu.
Easy Tropical Cheesecake Dip Recipe
This dessert dip is 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. It’s a tasty bite size dessert that’s ready when you are for your dipping pleasure.
How to Make the Best Tropical Cheesecake Dip Recipe
- Ingredients you’ll need to make homemade Tropical Cheesecake Dip: Classic cream cheese, powdered sugar, macadamia nuts, lime juice, lime zest, maraschino cherries, crushed pineapple, vanilla extract, rum extract, shredded (grated) white chocolate.
- Kitchen tools you’ll need: A sheet pan, hand mixer or stand mixer, measuring cups and spoons, citrus zester and a box grater.
- The grated white chocolate adds texture and flavor to the cream cheese mixture. You can adapt the size of it by using the medium or small grate side on a box grater.
- It’s important to drain the maraschino cherries well so they will blend with the dip and not overpower the flavor.
- You can use Neufchatel cheese in this dip in place of full fat cream cheese, for a lighter version.
- This sweet fruit dip should be made in advance, then chilled for at least 6 hours or overnight to let the flavors marry.
- Please note: Just like a classic cheese ball the cheesecake mixture will firm when chilled. I recommend that you let it soften a bit at room temperature (for 30 minutes or so) just before garnishing and serving.
- This cheesecake dip is tasty when served with graham crackers, vanilla wafers, additional fruit or cubed pound cake for dipping into the cheesecake mixture.
- Store Tropical Cheesecake Dip in an airtight container chilled in the refrigerator for up to 3 days.
More Easy Dessert Recipes to Make
Whether you’re entertaining during the warm summer months, hosting a last minute casual party with friends or planning holiday festivities, checkout these recipes for inspiration.
- For more sweet bites, checkout my recipe for the always popular Easy Fruit Dip.
- No Bake Cherry Cheesecake will take you from summer picnics to the holidays.
- My banana pudding obsession comes to life in this recipe for Banana Pudding Dip.
- Classic No Bake Chocolate Peanut Butter Cookies a.k.a. Preacher Cookies are always a favorite.
- My Millionaire Pie Dip is perfect for an impromptu soiree.
- My recipe for Death by Chocolate Eclair Cake is a chocolate lovers dream dessert.
- You may also enjoy this Coconut Cream Dip from Inside BruCrew Life.
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Helpful Kitchen Items:
Tropical Cheesecake Dip
Servings: 3 cups
Calories: 838kcal
Ingredients
- 1/2 cup chopped macadamia nuts toasted and cooled
- 2 8 oz blocks cream cheese softened
- 3/4 cup powdered sugar
- 1 large large lime juice and zest
- 1 tsp pure vanilla extract
- 1 tsp pure rum extract
- 1 8 oz can 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
- 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.
- Use a hand mixer and whip together the softened cream cheese, powdered sugar, lime juice, pineapple juice and flavorings. Fold in the crushed pineapple, maraschino cherries, and lime zest by hand.
- To the bowl add the cooled macadamia nuts and grated white chocolate. Cover and chill for at least 6 hours or overnight.
- Allow 30 minutes stand time at room temperature then serve with graham crackers, vanilla wafers, fruit or pound cake for dipping.
Nutrition
Serving: 1batch | Calories: 838kcal | Carbohydrates: 46g | Protein: 13g | Fat: 65g | Saturated Fat: 35g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 160mg | Sodium: 511mg | Potassium: 108mg | Fiber: 5g | Sugar: 51g | Vitamin A: 11IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Looking forward to Brunch now- that’s sure to be a hit! Have y’all I tried it w/ stacies cinnamon pita chips?
That sounds like a delicious option.
xxoo
Linda, you’re so sweet, thanks so much!
I will be making this soon Melissa. This is soooo my kind of dessert. Thank you!