A sweet cheesecake spread layered with red raspberry seedless jam and topped with semi-sweet mini chips and fresh raspberries.

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Recipe Summary

prep:
10 mins
additional:
3 hrs
total:
3 hrs 10 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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® or use the spread as a dip.

Nutrition Facts

158 calories; protein 2.6g; carbohydrates 19.7g; fat 8.2g; cholesterol 24.6mg; sodium 186.7mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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