Stuffed dates are one of my favorite appetizers because they are so easy to make! If you love my Boursin-stuffed dates or Feta-stuffed dates with walnuts, you’ll love this recipe too.

Why you’ll love these cream cheese stuffed dates

• Quick: You only need 10 minutes to prep and 10 minutes to bake this appetizer.
• Easy: You need just 5 key ingredients to make these stuffed dates.
• Versatile: Swap the walnuts for another nut of choice.

Ingredients needed

Medjool dates: Medjool dates are a large, soft, sweet date variety which are great for snacks and appetizers.

Plain cream cheese: Plain cream cheese adds a nice creamy neutral flavour.

Walnuts: Walnuts add a nice crunchy texture to this appetizer.

Hot honey: I love the spicy and sweet taste hot honey adds to these dates.

Garnishes: Flaky salt and (optional) fresh thyme leaves or fresh minced rosemary are the perfect garnishes.

Key steps to making these stuffed dates

Prepare the dates: Prepare the dates, if not pitted, use a small sharp knife to make a slit lengthwise on one side of the date (do not slice all the way through) and remove the pits. Stuff each date with cream cheese and then place the stuffed dates on a baking sheet or in a baking dish. Sprinkle the chopped walnuts all over the stuffed dates.

Bake: Bake in the preheated oven for 10 minutes, until just warmed through.

Garnish and serve: Place the baked dates on a platter. Then, garnish with flaky salt, a drizzle of hot honey and fresh thyme leaves or fresh minced rosemary before serving.

Tips and tricks

• Make sure the dates are pitted before stuffing them.
• Plain cream cheese works best for this recipe.
• If you don’t have hot honey, regular honey is totally ok. You can add a pinch of chili flakes if you want a bit of spice instead.
• Double this delightful recipe to feed a crowd at holiday parties.

Variations and substitutions

Instead of walnuts: Try chopped pistachios or chopped pecans instead of walnuts.

Pomegranate arils: For a pop of colour during the holidays, add a sprinkle of pomegranate arils (pomegranate seeds) as a garnish.

Dairy-free: Make these stuffed dates dairy-free by using a high-quality dairy-free cream cheese.

Go nut free: Substitute nuts for a seed like pumpkin seed (pepitas) or sunflower seeds. Alternatively, try a nut-free granola or crispy bacon bits to add crunch instead.

FAQs

How to store and reheat

Storing: Store any leftover dates in an airtight container for up to 3-4 days. 

Reheating: Enjoy as-is, reheat gently in the microwave or reheat at 325F for about 10-15 until the dates are warm.

More date appetizer recipes to love from the blog

• Baked Feta Appetizer with Dates, Pistachios & Honey
• Roasted Feta Stuffed Dates Appetizer with Walnuts
• Easy Roasted Boursin Stuffed Dates with Pistachios

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5-Ingredient Cream Cheese Stuffed Dates with Hot Honey

Sweet, creamy, and irresistibly simple, these cream cheese stuffed dates make the perfect bite-sized appetizer for any occasion. Make them in 20 minutes!

Course Appetizer

Cuisine american-inspired

Keyword cream cheese, dates

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 stuffed dates

Author Jess

Ingredients

• 12 medjool dates, pitted
• 4 ounces 125 grams plain cream cheese
• ¼ cup chopped walnuts
• Hot honey
• Flaky salt
• Optional: Fresh thyme or rosemary as garnish

Instructions

• Remove the cream cheese from the fridge while you preheat the oven to 375F.
• Line a small baking sheet or baking dish with parchment paper.
• Prepare the dates, if not pitted, use a small sharp knife to make a slit lengthwise on one side of the date (do not slice all the way through) and remove the pits.
• Open the dates and stuff each date with 1 – 1 1/2 tsp of the plain cream cheese and place each stuffed date on the parchment lined baking sheet (or in the baking dish).
• Sprinkle the walnuts all over the top of the dates.
• Bake the dates for 10 minutes and then remove from the oven. Let the dates sit for 5 minutes before moving to a serving tray and garnish with hot honey and flaky salt. Serve immediately and enjoy!

The post 5-Ingredient Cream Cheese Stuffed Dates with Hot Honey appeared first on Cooking in my Genes.

While cream cheese is the base of this recipe, shaved gouda cheese adds a delightful flavor and texture.

I love to make easy cheese appetizers like this Sun-Dried Tomato & Herb Marinated Goat Cheese Dip and Easy 3 Ingredient Boursin Appetizer with Fig Jam. So, if you love these recipes, you’re sure to enjoy this gouda cream cheese spread too!

Why you’ll love this cheese spread

• Easy: You need just 9 simple ingredients to make this cream cheese dip.
• Quick: It only takes 10 minutes to make this flavorful cream cheese spread appetizer.
• Versatile: Use this spread in so many ways! As an appetizer, a spread for bagels or a dip for vegetables.

Ingredients needed to make this cheese appetizer

Plain cream cheese: block cream cheese works best in this recipe, softened so it’s easy to mix

Mayonnaise: mayonnaise adds to the creamy texture of this cheese spread

Gouda cheese: I like to use a medium gouda cheese for a bit more firm texture (when compared to a mild gouda)

Jalapeno: a diced jalapeno adds just a little spicy kick

Chives: minced fresh chives are a match made in heave with gouda and cream cheese

Spices: garlic powder, onion powder, kosher salt and black pepper round out the seasonings

Use block cream cheese

It’s important to use block cream cheese in this recipe instead of whipped cream cheese. The whipped cream cheese sold in grocery stores is too airy and will not combine as well as block cream cheese.

You will need 125 grams (or 4 ounces) of block cream cheese – it’s about half of a block.

How to soften block cream cheese

Room temperature: Cut the cream cheese into cubes and spread out in a bowl or on a plate. Let sit at room temperature for about 1 hour to soften.

Microwave: Add the 125 grams of block cream cheese to a microwave-safe plate.  Heat on medium-low for 15 seconds. Check to see if the texture has softened. If not, try an additional 10 seconds on medium-low.

Key steps to make homemade gouda cream cheese spread for crackers

Soften the Cream Cheese: Soften the cream cheese by using one of the methods above (room temperature or microwave).

Stir Everything Together: Add the softened cream cheese to a bowl with the rest of the ingredients and stir until combined.

Season to Taste: Taste and adjust seasoning with more salt, pepper or chives if desired.

To Chill (or Not): You can serve this right away, or let the flavors meld in the fridge for 30 minutes or overnight.

Tips & tricks

Gouda cheese: Gouda is a semi-hard to hard cow’s milk cheese. More mild gouda is softer in texture as compared to a medium-hard gouda with a more firm texture.

Crackers: A sturdy cracker is best for serving this spread. Pick a cracker that is more plain in flavor to let the flavors of the cheese spread shine through.

Chives: If you don’t have fresh chives, you can substitute with 2 teaspoons of dried chives

Jalapeno: If you don’t have a jalapeno on hand, try using 1/4 teaspoon red pepper flakes or chili flakes instead.

Take the chill off: If this spread is coming straight out of the fridge, I recommend leaving out for about half-hour to bring closer to room temperature. This will help when spreading the mixture onto crackers.

Substitutions and variations

Parsley: If you want to add extra fresh herbs, try 2 tbsp fresh chopped parsley.

Spice it up: If you want to make this dip spicier, use a habanero pepper instead.

Gouda: If you can’t find a medium gouda, a mild or older gouda will work. You will get a slightly different flavor profile but it will still be delicious!

Smoky: Instead of medium gouda, try a smoked gouda for a different flavor profile. Round out the smoky flavor with a pinch of ground paprika too!

What to serve with this cream cheese spread

You can use this gouda cream cheese spread in so many ways!

Cheese board: shape a cheese board or charcuterie board around this spread and add other accompaniments like grapes, sliced apple, crackers, nuts and prosciutto.

Sandwiches: use as a spread for bagels, bread or wraps.

Veggie board: this spread is delicious with crunch veggies like radishes, celery, carrots or cucumbers.

Cucumber bites: top thick round slices of cucumber with a dollop of this spread and extra chives for a quick appetizer bite.

FAQs

How to store: Make-ahead & refrigerate

Make-ahead: Make this cream cheese spread up to three days ahead and store in the fridge in an airtight container. Remove from the fridge for about a half hour before serving to bring it closer to room temperature – this helps for spreading onto crackers.

Refrigerate: Store in an airtight container in the fridge for up to three days.

More cheese dips to love from the blog

• Quick Whipped Herb & Garlic Goat Cheese Spread Recipe
• Sun-Dried Tomato & Herb Marinated Goat Cheese Dip
• Festive Holiday Cranberry Walnut Gouda Cheese Ball

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Easy Gouda Cream Cheese Spread for Crackers (make ahead)

This creamy Gouda and cream cheese spread is the perfect make-ahead appetizer, effortlessly elevating your crackers with rich, savory flavor in minutes.

Course Appetizer

Cuisine american-inspired

Keyword cheese, cheese spread, cream cheese, gouda

Prep Time 10 minutes minutes

Optional: Resting time 30 minutes minutes

Total Time 40 minutes minutes

Servings 1 cup

Author Jess

Ingredients

• 125 g (4 oz) softened plain block cream cheese
• 2 tbsp mayonnaise
• 1 cup shredded or shaved medium gouda cheese about 80-90 grams
• 1 small jalapeno, diced
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• 2 tbsp minced chives

Instructions

• To a medium bowl add all of the ingredients and use a spoon or spatula to mix together to fully combine.
• Optional: Place in the fridge for 30 minutes or up to overnight if making ahead. Otherwise, you can serve right away.
• Serve with crackers of choice or as a part of a cheese or charcuterie board.

The post Easy Gouda Cream Cheese Spread for Crackers (make ahead) appeared first on Cooking in my Genes.

Perfectly topped with a rich cream cheese frosting, it’s an irresistible dessert for any occasion.

This caramel-flavored cake is packed with lots of apple pieces, a hint of cinnamon and nutmeg, and topped with a luscious cream cheese frosting.

My Mom used to make this for me every year for my birthday. She would even bake this cake and bring it to me for my birthday when I was in University! If there’s one cake I will continue to make year after year, it’s this apple cake recipe. It has truly stood the test of time.

If you love my apple cinnamon coffee cake recipe, this cake has similar flavors but takes this to the next level!

Why you’ll love this cake recipe

• Easy: No special equipment is needed to mix this cake batter.
• Nostalgic: A family recipe that is reminiscent of my childhood memories; I hope it will become a favourite of yours too!
• Make this cake in advance: This cake is even more delicious on the second day so it’s great to make one day ahead of when you will serve it.

Ingredients needed

For the cake – 

Fresh apples: you’ll need 3-4 large Granny smith apples, chopped into 1/2 inch pieces

Dry ingredients: granulated sugar, all purpose flour and baking soda

Wet ingredients: eggs, vanilla extract and vegetable oil (like canola oil or avocado oil)

For the cream cheese frosting – 

Brick cream cheese: one brick of cream cheese (250 grams), softened to room temperature

Unsalted butter: softened butter is needed

Icing (confectioners) sugar: a must to make the frosting come together

Vanilla extract: for flavor in the frosting

Key steps to making this apple cake

This apple cake comes together very easily with a few key steps:

Chop the apples: Peel, core and then chop the apples.

Mix the dry ingredients: In a small bowl mix together the flour, salt, baking soda and cinnamon and set aside.

Mix the wet ingredients: In a large bowl, beat 2 eggs with a whisk until light and fluffy, about 1-2 minutes. Then add the sugar, vanilla, vegetable oil and ground nutmeg.

Add the dry ingredients: Add the dry ingredients into the egg mixture. Fold the diced apples into the dough mixture and then scoop everything into your springform pan.

Bake: Bake until a toothpick comes out fairly clean and then let fully cool in the cake pan.

Frost: Once the cake is fully cooled, cream butter with cream cheese, icing sugar, vanilla extract and a pinch of salt to make the frosting. Then, frost the cake!

What are the best apples to use in this cake

Granny smith apples are the best to use in this cake as they hold their shape well and don’t add too much more moisture to this cake. 

Honeycrisp, Pink Lady, and Braeburn apples are the best alternatives to Granny Smith in this apple cake recipe because they hold their shape well when baked and have a more tart flavor. I do not recommend using mcintosh apples as they will make the cake too soggy.

Tips & tricks

Hand mix only: Do not use a hand or stand mixer to make this cake dough. Due to the thick nature of this cake dough, it’s best to use a whisk for the eggs and then a large spoon or spatula to mix.

Apples: Make sure to cut the apples all around the same size, about 1/2 inch pieces, so that they bake evenly.

Springform pan: If you don’t have a springform pan, that’s ok! Do note that a springform pan has taller sides, so make sure your pan also has tall enough sides, about 2 1/2 inches.  There are alternatives including lining a 9-inch round cake pan with parchment paper or foil, then buttering the parchment or foil and leaving a good length of the paper or foil hanging over your pan so you can lift the cake out once it’s cooled.  

Let the cake cool fully: It’s super important to let the cake cool fully in the cake pan before frosting. This will also make it easier if using a non-springform pan to lift the cake up and out of the cake pan.

Frosting: I like to start frosting the cake by placing a large dollop in the middle of the cake and then work my way outwards with a thin layer of frosting spread over the entire cake. Then, continually add the rest of the frosting to the cake until it’s evenly iced.

Make this cake in advance: This cake is even more delicious on the second day so it’s great to make one day ahead of when you will serve it.

Substitutions and variations

Apples: Granny Smith are great in this cake because of their tart flavor. However, a similar apple like Honeycrisp or Pink Lady will also work.

Frosting: While the cream cheese frosting goes so well with this cake, you might prefer something else. One suggestion, once the cake is fully cooled, sprinkle the top of the cake with icing sugar and then serve with vanilla ice cream. 

Vanilla extract: You can substitute the vanilla extract with vanilla bean paste in both the cake and frosting if desired.

Can I use a different pan rather than a springform baking pan?

Yes! If you don’t have a springform pan you can use a 9-inch round cake pan with tall enough sides for this cake. Make sure the side of the pan is about 2 1/2 inches. Make sure to line the cake pan with parchment paper or aluminum foil and leave a good length of the paper or foil hanging over the side of the pan so you can lift the cake out once it’s fully cooled.  

Do I need to peel the apples?

I always peel the apples for this cake but you definitely don’t have to if that is your preference.

FAQs

How to store

Fridge: Once the cake is made, it’s best stored in the fridge or somewhere cool for up to 3 days. Let the cake or pieces of the cake come closer to room temperature before serving.

Freezer: You can freeze leftover slices of cake. First, place individual pieces on a baking sheet in the freezer for about 30-60 minutes to firm up. Then, wrap individual pieces of cake in two layers of plastic wrap and one layer of foil. Finally, place individually wrapped pieces in a an airtight, freezer-safe container or ziptop bag and freeze for up to 1 month. Defrost wrapped individual pieces of the cake in the fridge for up to 6-8 hours or overnight.

More apple recipes to love from the blog

• Apple Cinnamon Crumble Cake
• Baked Brie with Maple Cinnamon Apples and Pecans
• The Best Cinnamon Spiced Apple Pie Blondies Recipe

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Mom’s Easy Apple Cake Recipe with Cream Cheese Frosting

Enjoy the comforting flavors of my Mom’s easy apple cake recipe, perfectly topped with a cream cheese frosting – an irresistible treat for any occasion.

Course Dessert

Cuisine German-inspired

Keyword apple cake, cream cheese frosting

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 – 10 pieces

Author Jess

Equipment

• 9-inch springform pan
• mixing bowls
• whisk

Ingredients

For the cake

• 4 cups peeled & diced Granny Smith apples, diced in 1/2 inch pieces, about 3-4 large apples
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/4 tsp ground nutmeg
• 2 tsp ground cinnamon
• 2 eggs
• 2 cups sugar
• 1 tsp vanilla extract
• 1/2 cup vegetable oil I like to use avocado oil

For the cream cheese frosting

• 250 g full fat brick cream cheese softened
• 6 tbsp unsalted butter softened
• 1 tsp vanilla extract
• pinch of salt
• 3 cups icing sugar

Instructions

• Pre-heat the oven to 350F. Grease a 9-10 inch springform pan, both the bottom and sides of the pan. Take out the cream cheese and butter as well to soften for the frosting.
• Peel the apples and dice into about 1/2 inch pieces and set aside.
• In a small mixing bowl, mix together the flour, salt, baking soda, ground nutmeg and ground cinnamon and set aside.
• Cook’s Note: Do not use a hand or stand mixer to make this cake dough. Due to the thick nature of this cake dough, it’s best to use a whisk for the eggs and then a large spoon to mix the batter.
• In a large mixing bowl, beat 2 eggs with a whisk until light and fluffy, about 1-2 minutes.
• To your whisked eggs, add sugar, vanilla and vegetable oil. Using a mixing spoon or spatula, mix all ingredients until combined.
• Add the flour mixture into the egg mixture, stirring until combined. This mixture will be very thick, almost like a cookie-dough mixture. Fold the diced apples into the dough mixture and then scoop everything into your springform pan, smoothing out the top of the dough in the pan.
• Bake the cake for 65-75 minutes. Start checking your cake at 65 minute mark. A toothpick inserted in the center of the cake should come out fairly clean when done. Once your cake is done, remove from the oven and let fully cool in the cake pan on a cooling rack.
• Once the cake is fully cooled, it’s time to ice the cake. Gently remove the cake from the cake pan and turn out onto a cake stand or plate.
• Use a hand or stand mixer to make the cream cheese icing: Whip the softened cream cheese and butter together on medium-high speed until smooth and combined, about 2-3 minutes. Add the vanilla extract and pinch of salt and mix for about a minute on low speed. Then add in 1 1/2 cups of the icing sugar and mix for about a 1 minute on medium speed, scraping down the sides as needed. Add in the rest of the icing sugar and mix for about another minute or so until smooth and fully combined.
• Start icing the cake by placing a large dollop in the middle of the cake and then work your way outwards with a thin layer of icing over the entire cake. Then, continually add the rest of the icing to the cake until it’s evenly iced.

The post Mom’s Easy Apple Cake Recipe with Cream Cheese Frosting appeared first on Cooking in my Genes.

Combine the velvety texture of cream cheese frosting with the tangy flavor of raspberry jam and you have got a heavenly frosting recipe!

This jam frosting is the perfect topper for cupcakes and sheet cakes, and since you’re using jam instead of fresh berries you can have this all year round.

This raspberry cream cheese frosting with jam is such a breeze to make. While I love a traditional cream cheese frosting like you’ll find with this Apple Cake recipe, this raspberry frosting is such a nice fresh treat.

Why you’ll love this raspberry cream cheese frosting recipe

• Think of this like a classic cream cheese frosting, but with a twist! This raspberry jam is going to give you all the raspberry flavor you need, without having to have fresh or freeze-dried raspberries on hand or food coloring.
• It takes just 10 minutes to make this raspberry frosting.
• I’m using simple ingredients that I’m sure you’ve already got in your kitchen!
• You can use this raspberry frosting recipe for cupcakes or sheet cakes.

I love this frosting to top cupcakes or a small vanilla cake for any Spring or Summer celebration. It would also be absolutely divine as a topper for a chocolate cake for Valentine’s Day. I recommend topping your iced baked goods with fresh fruit too (raspberries) for the best final touch.

Ingredients Needed to make this fluffy frosting

Cream Cheese: make sure to use full fat cream cheese, it is going to give you a better texture and flavor.

Butter: unsalted butter works best in this recipe.

Icing Sugar: also known as powdered sugar or confectioners’ sugar, this is going to sweeten and thicken up the cream cheese frosting.

Salt: you always need a pinch of salt to balance the sweetness and amplify your flavors!

Raspberry Jam: use raspberry jam from your favorite brand; seedless raspberry jam or jam with seeds, your choice.

Of all the easy frosting recipes I make, this is by far my favourite. It’s a versatile frosting for any time of year.

Step by Step Process to make this raspberry cream cheese frosting recipe

Step 1: Beat butter and softened cream cheese together on medium-high mixer speed in the bowl of a stand mixer or with a hand mixer in a large bowl. This will take about 1-2 minutes until it is smooth and creamy.

Step 2: Add the vanilla extract and a pinch of salt and mix together on low speed. Add the icing sugar in three additions, 1 cup at a time, mixing on medium speed for about 1 minute after each addition to fully blend. Make sure you scrape down the sides of the bowl with a rubber spatula as you go along!

Step 3: Add in the raspberry jam and mix on medium-high speed for 1-2 minutes until light and fluffy.

Step 4: If you want to pipe the frosting, I recommend placing the bowl in the refrigerator for 20-30 minutes so it can set. Otherwise, use immediately to spread on cupcakes or a delicious cake!

Tips & Tricks for making this frosting

• For best results make sure the cream cheese and butter are room temperature before whipping together with the electric mixer.
• You can make this raspberry cream cheese frosting ahead of time! Just follow the steps and store in the fridge for up to 2 days. When ready to use, remove and let come to room temperature. You may need to rewhip it if it isn’t as smooth as you would like.
• Turn this into a lemon raspberry frosting by adding lemon zest from one lemon – this is going to give you a bright and zingy taste! Alternatively, you can use this raspberry frosting to top lemon baked goods for a bright summer flavour!
• If you want to use this raspberry cream cheese frosting in a piping bag, I really recommend chilling the frosting for 20-30 minutes before using it. This will give it time to really set up, get firm and be totally pipe-able.

It’s impossible not to love the simplicity of this frosting. The best part is it can be used with so many different baked goods!

Common Questions

How to store this raspberry frosting recipe

Refrigerator: If you are not using the frosting immediately, you can store it in an airtight container or a bowl covered with plastic wrap in the fridge for up to 2 days. When ready to use, let it come to room temperature to make it more pipe-able and spreadable.

Freezer: Cream cheese based frosting cane be stored in the freezer in an airtight container for 1-2 months. Thaw in the refrigerator overnight and then bring to room temperature once defrosted. Some separation may occur, but don’t fret! Once you bring the frosting to room temperature (after defrosting), re-whip the frosting with a stand-mixer or hand-mixer to restore the fluffy texture.

More delicious fruit desserts to make from the blog:

Easy Puff-Pastry Rhubarb Tart

Strawberry Fruit Bars with an Oatmeal Crumble

Lemon Blueberry Blondies

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Raspberry Cream Cheese Frosting (with raspberry jam!)

This Raspberry Cream Cheese Frosting is delicious and easy to make! Made simply with raspberry jam, use it for cupcakes, cakes and cookies.

Course Dessert

Cuisine American

Keyword cream cheese frosting, cupcake frosting, raspberry frosting

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 -16 cupcakes

Author Jess

Ingredients

• 1/2 cup softened unsalted butter
• 1/2 cup softened full fat cream cheese
• 3/4 tsp vanilla extract
• pinch salt
• 3 cups icing sugar (confectioners sugar)
• 1/3 cup raspberry jam (with seeds or seedless)

Instructions

• Beat butter and softened cream cheese together on medium-high mixer speed in the bowl of a stand mixer or with a hand mixer in a large bowl. This will take about 1-2 minutes until it is smooth and creamy.
• Add the vanilla extract and a pinch of salt and mix together on low speed. Add the icing sugar in three additions, 1 cup at a time, mixing on medium speed for about 1 minute after each addition to fully blend. Make sure you scrape down the sides of the bowl with a rubber spatula as you go along!
• Add in the raspberry jam and mix on medium-high speed for 1-2 minutes until light and fluffy.
• If you want to pipe the frosting, I recommend placing the bowl in the fridge for 20-30 minutes so it can set. Otherwise, use immediately to spread on cupcakes or a delicious cake!

Notes

• This easy frosting recipe makes enough to generously frost 12-16 cupcakes, an 8×8 or 9×9 inch cake. You should also be able to lightly frost the top of a 9×13-inch sheet cake.
• Variations: I haven’t tested this but you should be able to use blueberry or blackberry jam or make a strawberry cream cheese frosting with strawberry jam.
• For best results make sure the cream cheese and butter are room temperature before whipping together with the electric mixer.
• You can make this raspberry cream cheese frosting ahead of time! Just follow the steps and store in the fridge for up to 2 days. When ready to use, remove from the fridge and let come to room temperature. You may need to rewhip it if it isn’t as smooth as you would like.
• Turn this into a lemon raspberry frosting by adding lemon zest from one lemon – this is going to give you a bright and zingy taste! Alternatively, you can use this raspberry frosting to top lemon cupcakes for a bright summer flavour!
• If you want to use this raspberry cream cheese frosting in a piping bag, I really recommend chilling the frosting for 20-30 minutes before using it. This will give it time to really set up and get firm!

The post Raspberry Cream Cheese Frosting (with raspberry jam!) appeared first on Cooking in my Genes.

You can make this recipe with just 5 simple ingredients.

Then you’ve got a delicious dip to enjoy with family and friends!

The Spring and Summer are the best season for easy dips. I love a quick and easy dip that’s perfect for entertaining just like my roasted balsamic strawberry dip and blueberry goat cheese dip with crostini.  This whole thing takes just 5 minutes to make!

Why you’ll love this cream cheese dip with raspberries and lemon

• You don’t need much time to make this!
• It’s perfect for any Spring or Summer gathering like baby showers, picnics, barbecues or wedding showers.
• You only need 5 fresh ingredients and can serve this raspberry dip at room temperature. Plus you can find all of these ingredients easily at the grocery store!

Ingredients for this recipe

Cream cheese: make sure to bring the cream cheese to room temperature so that it’s softened and easy to spread – there is no need for using an electric mixer here!

Raspberry jam:  swirled into the cream cheese, it’s like creating a delicious cheesecake filling without all of the work

Raspberries: you’ll need a 1/4 cup raspberries to add to the top of this raspberry fruit dip

Lemon zest: adds a burst of lemony flavour but if you don’t want to use lemon zest just add a quick squeeze of lemon juice.

Honey: use liquid honey for a final drizzle on the dip to create a pretty top layer before serving.

Step by step process to make this cream cheese dip with raspberries and lemon

Step 1: Spread cream cheese on the bottom of a low medium bowl or plate.

Step 2: Next spread a layer of raspberry jam; sprinkle on the fresh raspberries and then zest of one lemon. Finally drizzle on some honey.

Step 3: Garnish with fresh mint and enjoy alongside a small bowl of crackers or crostini.

This dip combines fresh fruit with cream cheese and a burst of lemon flavour. It truly has the flavours of a raspberry cheesecake!

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Cream Cheese Dip with Fresh Raspberry and Lemon

This cream cheese dip with raspberries & lemon takes just 5 minutes to make with 5 simple ingredients! A perfect recipe for entertaining!

Course Appetizer

Cuisine american-inspired

Keyword dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3 -4

Author Jess

Ingredients

• 1 1/4 cups softened cream cheese
• 1/4 cup raspberry jam
• 1/2-3/4 cup fresh raspberries
• zest of one lemon
• 1-2 tbsp liquid honey
• optional: fresh mint for garnish
• serve with choice of crackers or crostini

Instructions

• Spread cream cheese on the bottom of a low medium bowl or plate. 
• Next spread a layer of raspberry jam, sort of swirl it into the cream cheese. Sprinkle on the fresh raspberries and then zest of one lemon. Finally drizzle honey over the whole dip. 
• Garnish with fresh mint and enjoy alongside crackers or crostini.

Notes

• I love serving this with crostini, but you can also serve it with pita chips, crusty baguette or graham crackers for a more sweet dip!
• If your cream cheese needs a little extra help to become a spreadable consitency, put the cream cheese in a large bowl and use a wooden to metal spoon to stir it somewhat vigourously until the desired texture is reached.
• Want to make crostini to go with this dip? Slice a baguette into 1-inch thick slices and preheat your oven to 400°Fahrenheit. Brush one side of each slice of baguette with olive oil and place on a baking sheet in a single layer. Toast for 10 minutes, flipping after 5 minutes.

Expert Tips for making this cream cheese dip with raspberries and lemon

• I love serving this with crostini, but you can also serve it with pita chips, crusty baguette or graham crackers for a more sweet dip!
• If your cream cheese needs a little extra help to become a spreadable consitency, put the cream cheese in a large bowl and use a wooden to metal spoon to stir it somewhat vigourously until the desired texture is reached.
• This would also be delicious served alongside a fruit tray as a fruit dip!
• Want to make this with a different favorite fruit? You could try blueberries or strawberries matched with a blueberry or strawberry jam instead of raspberry.

FAQ

How to I make crostini for serving with this recipe?
Want to make crostini to go with this dip? Slice a baguette into 1-inch thick slices and preheat your oven to 400°Fahrenheit. Brush one side of each slice of baguette with olive oil and place on a baking sheet in a single layer. Toast for 10 minutes, flipping after 5 minutes.

Can I use frozen raspberries?
Fresh raspberries work best for this recipe as frozen ones, once defrosted, can become too soggy.

What if I have leftovers?
While I recommend serving this delicious dip right away, you could store any leftovers in an airtight container in the fridge for one day. Highly recommend using it as a toast or bagel spread the next day!

This dip is a total game changer because of how simple it is! Plus the flavour is sure to please all of your guests. You could even serve this as a fun after-school snack or as a ‘cheese course’ dessert for something a little different. Enjoy this cream cheese dip with raspberries and lemon as you see fit!

Storage

I recommend serving this delicious recipe straight away once it’s made!

More delicious dip recipes to love from the blog for your next party:

Easy Goat Cheese Appetizer with Fig Jam & Pecans

Strawberry Basil Goat Cheese Dip

5 Minute Jalapeno Popper Dip

Blueberry and Goat Cheese Crostini Appetizer

Sun Dried Tomato Goat Cheese Pesto Appetizer

Until the next cooking adventure,
Jess

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