Cream Cheese Dips For Fruit
cream cheese dips for fruit, looking for these recipes? check this for 8 best cream cheese dips for fruit: Vanilla cream cheese dip,Creamy Baileys and mascarpone dip,Fruit wraps with coconut passionfruit sauce,Ultimate cheese platter,Dessert platter,Eggnog cheesecake with stained-glass praline,Berry-misu,Raspberry & strawberry pudding
Fruit wraps with coconut passionfruit sauce
- 1 250g pkt soy cream cheese
- 55g (1/4 cup, firmly packed) brown sugar
- 1 tablespoon coconut milk (Asia at Home brand)
- 1/2 teaspoon finely grated lemon rind
- 1/2 plain sponge cake, roughly chopped (unfilled, single, 18cm diameter)
- 24 round rice paper sheets
- 2 (100g each) carambola (starfruit), ends trimmed, cut lengthways into 1cm-thick, 7cm-long strips
- 2 (200g each) bananas, peeled, cut lengthways into 1cm-thick, 7cm-long strips
- 1 445g can jackfruit in syrup, rinsed, drained, patted dry with paper towel, cut lengthways into 1cm-thick strips
coconut passionfruit sauce
- 60ml (1/4 cup) coconut milk (Asia at Home brand)
- 60ml (1/4 cup) passionfruit pulp
- 2 tablespoons brown sugar
- 2 tablespoons fresh lemon juice
- Step 1To make the coconut passionfruit sauce, place coconut milk, passionfruit pulp, brown sugar and lemon juice in a small bowl. Use a fork to whisk until the mixture is well combined and the sugar dissolves. Cover and set aside.
- Step 2Use a balloon whisk to whisk soy cream cheese, brown sugar, coconut milk and lemon rind in a bowl until smooth and sugar dissolves. Set aside.
- Step 3Place sponge cake in the bowl of a food processor and process in short bursts until it resembles crumbs. You will need 90g (1 1/2 cups) of crumbs.
- Step 4Place 1 rice paper sheet in a large, shallow dish of warm water for 30 seconds to soften. Dry with paper towel and transfer to a clean work surface. Spread 1 tablespoon of the cake crumbs over the rice paper sheet, leaving a 5cm border. Place 1 teaspoon of cream mixture in the centre and use the back of a spoon to spread to a 7cm-long strip. Top with 1 piece of carambola, 1 piece of banana and 3 pieces of jackfruit. Fold in the sides and roll to enclose filling. Place on a plate and cover with damp paper towel. Repeat with remaining rice paper sheets, sponge crumbs, cream mixture and fruit.
- Step 5Serve the fruit wraps with the coconut passionfruit sauce for dipping.
Raspberry & strawberry pudding
- 125g caster sugar
- 1 punnet (250g) strawberries, hulled
- 2 teaspoons lemon juice
- 150g fresh raspberries, plus extra to decorate
- 150ml thickened cream
- 2 tablespoons icing sugar
- 1 vanilla bean, split, seeds scraped
- 250g mascarpone cheese
- 250g sponge finger biscuits (savoiardi)
- Step 1Lightly grease a 1 litre-capacity pudding basin or bowl.
- Step 2Combine the sugar with 100ml water in a saucepan and simmer over low heat until sugar dissolves. Add strawberries and simmer gently for 5 minutes. Remove from heat, add lemon juice, then gently stir through raspberries. Strain the fruit over a bowl, reserving liquid, then place berries in a separate bowl. Allow fruit and liquid to cool.
- Step 3Place the cream, icing sugar and vanilla seeds (discarding pod) in a bowl and whip until stiff peaks form. Fold through mascarpone, and set aside.
- Step 4Briefly dip the sponge fingers in the berry liquid and use to line the base and sides of the pudding basin, making sure there are no gaps. Reserve remaining undipped sponge fingers to cover the top of the pudding.
- Step 5Spoon one-third of the berries into the lined basin, then cover with half the mascarpone mixture. Repeat with half the remaining berries, followed by remaining mascarpone mixture and berries. Dip remaining sponge fingers in berry liquid and cover pudding completely, filling any gaps with trimmings. Reserve any remaining berry liquid. Cover the pudding with foil, top with a plate that fits snugly inside the rim of the basin and weigh down with cans. Place in the fridge for at least 5 hours, or overnight.
- Step 6When ready to serve, remove the weights, plate and foil. Place a large serving plate over the bowl and invert carefully. Brush the pudding with any remaining berry liquid and serve decorated with extra raspberries.
Ultimate cheese platter
- 170g tub Chris’ Heritage Blue Cheese, Fig and Pistachio dip
- 1 tbs coarsely chopped pecans
- Honey, to drizzle
- 12 slices prosciutto
- 125g grissini sticks
- 2 wedges soft cheese, such as triple-cream brie or camembert
- 1 wedge hard cheese, such as vintage cheddar
- 1 wedge blue cheese, such as Roquefort or Stilton
- 100g quince or fruit paste
- 2 x 200g sticks salami (Hungarian or Spanish)
- 100g mixed sliced salami
- 300g roasted nuts (such as cashews or macadamias), to serve
- Dried fruit (such as muscatels), to serve
- Fresh seasonal fruit (such as berries, kiwifruit, figs, grapes and melon) , to serve
- Vegetables, to serve (such as cherry tomatoes or cucumber)
- Assorted crackers, to serve
- 60ml (1/4 cup) extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 fresh bay leaves
- 1/2 lemon, zested
- 320g (2 cups) Sicilian olives
- Step 1To marinate the olives, place the oil, garlic and bay leaves in a small saucepan. Warm over low heat for 2 minutes. Remove from the heat, add the olives and stir to combine. Set aside for 2 hours to marinate and cool slightly. Transfer half the olive mixture to a serving bowl.
- Step 2Spoon the dip into a serving bowl (or leave in the pot if you like). Top with pecan nuts and a drizzle of honey.
- Step 3Wrap the prosciutto around 12 grissini sticks.
- Step 4Arrange the cheeses on a large platter or pizza board. Add the fruit paste, dip, salami sticks and olives. Then, fill in the gaps with the sliced salami, nuts, dried fruit, fresh fruit, vegetables and crackers. Reserve any leftover ingrdients and replenish the board as necessary.
- Iced doughnuts, to serve
- 50g chocolate melts (white, milk or dark)
- 250g fresh cherries, washed, dried
- 250g cream cheese, chopped, at room temperature
- 125g (1/2 cup) sour cream
- 1 1/2 tablespoons brown sugar
- 60ml (1/4 cup) Baileys Irish Cream liqueur
Chocolate brownie dip
- 200g dark chocolate, finely chopped
- 125ml (1/2 cup) pouring cream
- 100g store-bought chocolate brownies, broken into small chunks
- 1 tablespoon chopped pecans or walnuts
- Melted white chocolate, to drizzle
- Step 1For the chocolate-dipped cherries, line a tray with baking paper. Melt the chocolate in a microwave-safe bowl in the microwave, stirring every 30 seconds, until melted. Allow to cool slightly.
- Step 2Holding a cherry by the stem, dip it into the melted chocolate, then place it on the prepared tray. Repeat with the remaining cherries. Transfer to fridge for 5 minutes for the chocolate to set.
- Step 3For the Baileys dip, use electric beaters to beat cream cheese until smooth. Add sour cream, brown sugar and liqueur and beat until smooth. Spoon into a serving bowl.
- Step 4For the Chocolate brownie dip, place chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir until smooth.
- Step 5Arrange the brownie pieces in the base of a serving bowl. Sprinkle with half the pecans or walnuts. Spoon chocolate sauce over the top. Drizzle with melted white chocolate and top with remaining nuts.
Creamy Baileys and mascarpone dip
- 250g cream cheese, softened
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 1/3 cup Baileys Irish Cream
- 250g mascarpone
- Grated dark chocolate, to decorate
- Mixed berries, to serve
- Apple wedges, to serve
- Almond bread, to serve
- Step 1Using an electric mixer, beat cream cheese, 1 tablespoon sugar and vanilla until light and fluffy. Add Baileys. Beat until just combined. Fold in mascarpone.
- Step 2Spoon into a serving bowl. Sprinkle with remaining sugar and grated chocolate. Serve with fruit and bread for dipping.
Eggnog cheesecake with stained-glass praline
- 5 dried figs, coarsely chopped
- 10 small dried apricots
- 5 pieces glace ginger
- 10 whole pecans
- 10 walnut halves
- 10 brazil nuts
- 55g (1/3 cup) dry-roasted hazelnuts
- 60ml (1/4 cup) water
- 370g (1 3/4 cups) caster sugar
- Melted butter, to grease
- 200g Arnott's Granita biscuits
- 100g butter, melted, cooled
- 3 x 250g pkts cream cheese, at room temperature
- 1 teaspoon vanilla essence
- 185ml (3/4 cup) pouring cream
- 60ml (1/4 cup) brandy
- Large pinch of ground nutmeg
- 3 eggs
- 8 red glace cherries
- Step 1Line a large baking tray with non-stick baking paper. Combine the fig, apricots, ginger, pecans, walnut halves, brazil nuts and hazelnuts in a bowl. Spread over the lined tray. Place the water and 155g (3/4 cup) sugar in a small saucepan over medium heat. Stir until the sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, brushing down the side of pan occasionally with a pastry brush dipped in water, for 5-7 minutes or until golden (see tip 1). Carefully drizzle the toffee over the nut mixture. Set aside to cool completely (see tip 2).
- Step 2Preheat oven to 150°C. Release the base from a 22cm (base measurement) springform pan and invert. Line the base with non-stick baking paper. Secure back into the pan, allowing the paper to overhang. Brush the side of the pan with melted butter and line with non-stick baking paper.
- Step 3Place the biscuits in the bowl of a food processor and process until finely chopped. Add the butter and process until combined. Press the biscuit mixture over the base of the prepared pan. Place in the fridge for 30 minutes to chill.
- Step 4Use an electric beater to beat the cream cheese, vanilla and remaining sugar in a large bowl until smooth. Beat in the cream, brandy and nutmeg. Add the eggs, 1 at a time, beating after each addition until just combined.
- Step 5Pour the cream cheese mixture into the prepared pan. Place on a baking tray. Bake in oven for 1 hour or until just set in the centre. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking). Release from pan. Place in an airtight container in the fridge overnight to chill.
- Step 6Break the praline into coarse pieces. Arrange praline and cherries on top of the cheesecake to serve.
- 5 eggs, separated
- 2/3 cup caster sugar
- 500g mascarpone cheese, softened
- 1 teaspoon vanilla extract
- 1 cup thickened cream, whipped
- 1 tablespoon instant espresso coffee powder
- 2 cups boiling water
- 2 x 250g packets sponge finger biscuits
- 6 passionfruit, halved
- 500g strawberries, sliced
- 125g raspberries
- 125g blueberries
- Dark chocolate curls, to serve
- Step 1Using an electric mixer, beat egg yolks and sugar together in a bowl for 5 to 6 minutes or until pale and creamy. Fold in mascarpone and vanilla. Fold cream into mascarpone mixture.
- Step 2Beat eggwhites in a bowl until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap. Refrigerate for 30 minutes.
- Step 3Dissolve coffee powder in boiling water. Working quickly, dip half the biscuits, 1 at a time, in coffee to coat. Place, in a single layer, over base of a 2.8 litre capacity, 6cm-deep, 21cm x 32cm serving dish.
- Step 4Spread half the mascarpone mixture over biscuits. Top with passionfruit pulp and half the strawberries. Repeat layers with remaining biscuits, coffee mixture and mascarpone mixture. Cover. Refrigerate for 4 hours.
- Step 5Top with raspberries, blueberries and remaining strawberries. Sprinkle with chocolate. Serve.
Vanilla cream cheese dip
- 1/2 cup reduced-fat spreadable cream cheese
- 1/2 cup reduced-fat plain Greek-style yoghurt
- 1/2 teaspoon vanilla extract
- 1 teaspoon caster sugar
- 2 teaspoons pepitas, toasted
- 8 strawberries, to serve
- Step 1Place cream cheese, yoghurt, vanilla and sugar in a bowl. Whisk until smooth and combined.
- Step 2Spoon cream cheese mixture among 2 x 1/2-cup-capacity airtight containers. Cover with a lids. Refrigerate until required. Sprinkle with pepitas and place in bento box with strawberries.