This no-bake Tropical Cheesecake Dip features a combination of pineapple, lime and a hint of rum and a cherry on top. It's ideal for those casual events when nibbling dessert is on the menu.
Tropical Cheesecake Dip
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.
- You can use Neufchatel cheese in this dip in place of full fat cream cheese, for a lighter version.
- This sweet fruity dessert should be made in advance, then chilled to let the flavors marry.
- Just like a classic cheese ball, I recommend that you let it soften a bit for 30 minutes or so just before garnishing and serving.
- It's a tasty bite size dessert that's ready when you are for your dipping pleasure.
- Dessert dips are tasty when served with graham crackers, vanilla wafers, additional fruit or cubed pound cake for scooping.
No Stress Dessert Recipes and Dips to Try
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.
- My obsession in dip for, is this recipe for Banana Pudding Dip.
- My Millionaire Pie Dip is perfect for an impromptu soiree.
- 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
- ½ cup chopped macadamia nuts toasted and cooled
- 2 8 oz blocks cream cheese softened
- ¾ 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 shredded
- 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.
- Add the cooled nuts and shredded white chocolate.
- Cover and chill for 4 hours or overnight.
- 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
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Alicia’s a
Looking forward to Brunch now- that’s sure to be a hit! Have y’all I tried it w/ stacies cinnamon pita chips?
Melissa
That sounds like a delicious option.
Linda
xxoo
Melissa
Linda, you're so sweet, thanks so much!
Linda
I will be making this soon Melissa. This is soooo my kind of dessert. Thank you!