-
-
My review
Red Raspberry Cheesecake Spread
made it |
0 reviews
|
donnam
"A sweet cheesecake spread layered with red raspberry seedless jam and topped with semi-sweet mini chips and fresh raspberries."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 10 m servings 158 calsOriginal recipe yields 20 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Ready In
- 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.
- Place jam in a microwaveable bowl; microwave until smooth and liquefied, about 10 seconds. Stir. If not completely liquefied, microwave another 5 seconds.
- Spread liquefied jam evenly over the top of the cream cheese mixture. Spread over the entire surface to the edges.
- Carefully spread remaining cream cheese mixture on top of the jam. Sprinkle semi sweet chips.
- Refrigerate at least 3 hours.
- 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