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Red Raspberry Cheesecake Spread

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"A sweet cheesecake spread layered with red raspberry seedless jam and topped with semi-sweet mini chips and fresh raspberries."
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3 h 10 m servings 158 cals
Original recipe yields 20 servings

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  • Prep

  • Ready In

  1. Place cream cheese in a food processor and pulse until smooth, 8 to 10 pulses. Add powdered sugar and vanilla. Process again until smooth. Place half of the mixture into a small glass bowl or other small clear container.
  2. Place jam in a microwaveable bowl; microwave until smooth and liquefied, about 10 seconds. Stir. If not completely liquefied, microwave another 5 seconds.
  3. Spread liquefied jam evenly over the top of the cream cheese mixture. Spread over the entire surface to the edges.
  4. Carefully spread remaining cream cheese mixture on top of the jam. Sprinkle semi sweet chips.
  5. Refrigerate at least 3 hours.
  6. Garnish with raspberries. Spread on Pretzel Crisps(R) or use the spread as a dip.

Nutrition Facts

Per Serving: 158 calories; 8.2 g fat; 19.7 g carbohydrates; 2.6 g protein; 25 mg cholesterol; 187 mg sodium. Full nutrition

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