Cheesecake dip with berries
10 min · 13 g protein · 158 cals / serving
A cloud of whipped vanilla cheesecake filling, bright with lemon zest and topped with a scatter of crunchy graham crumbs, served with a heap of fresh strawberries, raspberries and blueberries for dunking. It tastes like the creamy middle of a New York cheesecake.
Ingredients
Cheesecake dip
- 1 1/4 cups cottage cheese (1%), 1%, or plain kvarg
- 1/4 cup fat free cream cheese, softened
- 2 tbsp erythritol, powdered, or sweetener to taste
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tsp lemon juice
- a pinch salt
- 1 sheet graham crackers, crushed
For dipping
- 2 cups strawberries, hulled, large ones halved
- 1 1/2 cups raspberries
- 2/3 cup blueberries
Steps
- Blend the cottage cheese, cream cheese, sweetener, vanilla, lemon zest, lemon juice and salt in a blender or food processor for 1–2 minutes, scraping down once, until completely smooth and glossy. Taste and add a little more sweetener if you like it sweeter. Chill for 30 minutes to thicken.
- Spoon the dip into a bowl, swirl the top with the back of the spoon and scatter the graham crumbs over just before serving, so they stay crunchy.
- Pile the berries around the bowl and dunk away.
Good to know
Kvarg instead of cottage cheese?
Yes, and it needs no blender: whisk 300 g plain kvarg with the other dip ingredients until smooth. It comes out a little tangier and thicker, like a baked cheesecake, and it's about the same score. Half kvarg and half cottage cheese is the creamiest of all.
Flavours?
Swirl in a spoonful of mashed raspberries for a berry ripple, or replace the lemon with a teaspoon of cocoa and a pinch of cinnamon. A tablespoon of lemon curd folded in makes a lemon cheesecake dip.
Make ahead?
The dip keeps three days covered in the fridge. Add the crumbs and wash the berries just before serving.
Per
- Calories
- 64
- Protein
- (32%)
- 5 g
- Fat
- (9%)
- 1 g
- Carbohydrates
- (59%)
- 11 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 185 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 633 kcal goes into the pot and 985 g of ingredients comes out as about 990 g of food: 64 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.