Tropical Cheesecake Dip

Course Appetizer, Dessert

Cuisine American, Southern

Keyword cheesecake-dip, cheesecake-recipes, easy-fruit-dip, tropical-cheesecake-dip

Prep Time 5

Chill time 4

Total Time 4 5

Servings cups

Calories 838kcal

Author Melissa Sperka

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

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 in a medium bowl.
Fold in the crushed pineapple, maraschino cherries, and lime zest by hand.
To the bowl add the cooled macadamia nuts and grated white chocolate. Mix to combine. 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.