Cream Cheese Fruit Dip is a quick and simple recipe that’s easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

If you love dessert dips, satisfy your sweet tooth with more recipes like Caramel Apple Dip, Cannoli Dip and Caramallow Dip!

Cream cheese fruit dip is one of the easiest dips to toss together with a handful of inexpensive ingredients! You only need cream cheese, vanilla extract, Greek yogurt, heavy whipping cream and a sweetener like honey or powdered sugar to whip up this dip.

Whether you serve it as a dessert, at a picnic or as an appetizer, you’ll love watching it disappear quickly. It’s loved by everyone from kids to grandparents!

Why we love this Fruit Dip recipe:

• No Bake – I love a recipe I don’t need to preheat the oven for. This no-bake dip recipe is so simple to toss together all in one bowl!
• Versatile – There are so many different ways you can customize this fruit dip recipe! Make it chocolate peanut butter, lemon lime, maple cinnamon… or add in your favorite flavors! The possibilities are endless.
• Inexpensive – You might already have everything you need to make this cream cheese dip recipe in your kitchen right now! All of the ingredients are super budget-friendly and easy to find at the grocery store.
• Kid Friendly – Yes! The little ones love this fun, fruity dip. It’s a great recipe to use to get them to eat some nutrients (from the fruit dippers) and some protein (Greek yogurt)!

Ingredients Needed for Cream Cheese Fruit Dip

• Cream Cheese – The star of the show! I recommend using regular cream cheese, not low-fat. Low-fat cream cheese won’t be quite as thick and creamy.
• Greek Yogurt – I like using plain Greek yogurt with no added flavors, but there’s certainly room for creativity here!
• Vanilla Extract – This adds just the right amount of depth to the sweetness.
• Powdered Sugar – Feel free to swap this with honey or any other sweetener you prefer.
• Cream – Do not swap the heavy cream with any other dairy product! You need it to achieve the right consistency.

How to make Cream Cheese Fruit Dip

Here’s a quick look at how to whip up the very best fruit dip! Keep scrolling for more detailed ingredients and step-by-step instructions.

• Beat the cream cheese until smooth.
• Add the powdered sugar and beat until incorporated.

• Beat in the heavy cream and vanilla until incorporated.
• Beat in the yogurt until smooth.

Variations and Substitutions

• Chocolate Peanut Butter: Calling all Reese’s lovers! Mix in 2 tbsp of peanut butter and 1 tsp cocoa powder.
• Lemon Lime: Craving something more tangy? Stir in 1 tsp lime zest, 1 tsp lemon zest and 1-2 tbsp of either lemon or lime juice.
• Maple Cinnamon: Stir in 2 tbsp of maple syrup instead of powdered sugar. Just a pinch (¼ tsp) of cinnamon warms things up a bit!
• Customize it! This recipe is easy to add to with your favorite flavors.

How to store Cream Cheese Fruit Dip

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Can I freeze Cream Cheese Fruit Dip?

Sure thing! Keep it stored in an airtight container in the freezer for up to 1 month. Let it slowly thaw in the fridge prior to serving.

You may notice the texture is not as thick — this is because the cream deflates some as it thaws. It won’t affect the quality or the flavor!

What kind of fruit do you serve with Cream Cheese Fruit Dip?

Enjoy cream cheese fruit dip with grapes, strawberries, bananas, apple slices or really any other fruit you like best! Dippers like graham crackers and cookies are also pretty tasty.

Serving suggestions:

Serve this party dip as an appetizer or dessert. It’s pretty versatile, and there’s really no bad way to serve it!

You might also like these fun party ideas!

• Try this Dessert Charcuterie Board instead of dessert for a party!
• Serve this fruit dip with savory dips like this Rotel Dip, Taco Dip or this Buffalo Chicken Dip for a dip party!
• Serve warm, savory dips with these Homemade Breadsticks or Garlic Bread for a well-round finger food meal.

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Cream Cheese Fruit Dip

Cream Cheese Fruit Dip is a quick and simple recipe that's easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 130cal

Author Ashley Fehr

Ingredients

• 250 grams Cream Cheese (light or regular) 8 oz
• ½ cup powdered sugar, honey or any other sweetener
• ½ cup heavy whipping cream (a lighter cream will not work)
• 2 teaspoons vanilla extract
• ¼ cup plain Greek yogurt

Chocolate Peanut Butter Cream Cheese Fruit Dip:

• 2 tablespoons peanut butter
• 1 teaspoon cocoa powder

Lemon Lime Cream Cheese Fruit Dip:

• 1 teaspoon lime zest
• 1 teaspoon lemon zest
• 1-2 tablespoons lime or lemon juice

Maple Cinnamon Cream Cheese Fruit Dip

• 2 tablespoons pure maple syrup (omit the sugar)
• ¼ teaspoon ground cinnamon

US Customary – Metric

Instructions

• Whip the cream cheese in a large bowl until smooth.
• Add the sugar and beat on medium speed until smooth.
• Add whipping cream and vanilla and beat on low until incorporated, then beat on high until light and fluffy.
• Beat in yogurt on low speed until blended. Taste and adjust to your preference.

Chocolate Peanut Butter:

• Add in peanut butter and cocoa with the yogurt.

Lemon Lime:

• Add in lime zest, lemon zest and juice with the yogurt — just enough to reach your desired consistency.

Maple Cinnamon:

• Swap the maple syrup for the powdered sugar, and add the cinnamon.

Notes

Substitutions:

• sugar: you can substitute the sugar with any sweetener, just keep in mind that a liquid sweetener will change the consistency.
• yogurt: feel free to sub in a fruit-flavored yogurt for a fun twist

How to store cream cheese fruit dip:

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Nutrition

Calories: 130cal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 69mg | Potassium: 43mg | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.04mg

The post Cream Cheese Fruit Dip appeared first on The Recipe Rebel.

Peppermint Bark Cheesecake Dip is a delicious no-bake dessert accompaniment that takes just 10 minutes to whip up! Made with white chocolate, cream cheese, and heavy whipping cream plus loads of chocolate chunks and crushed candy canes, it’s the perfect Christmas dessert!

Love peppermint? Try this Peppermint Bark Fudge or these Chocolate Peppermint Icebox Cookies next!

Peppermint Bark Cheesecake Dip is a perfect dessert dip for the holiday season.

This easy recipe combines the bold peppermint flavor with the creaminess of cheesecake and promises to be a hit at your next holiday party!

It’s similar to my No Bake Peppermint Bark Cheesecake in dip form, and that’s one of our favorite holiday desserts. It’s a hit wherever we take it!

This dip is a little quicker to throw together, so it’s perfect for last minute guests or a Christmas potluck during a busy week.

For more amazing peppermint treats that will WOW at your next holiday party, check out my Peppermint Mocha recipe, Chocolate Peppermint Icebox Cookies, Layered Double Chocolate Peppermint Cake, and these No Bake White Chocolate Peppermint Oreo Truffles.

Ingredients Needed:

• Chocolate: use white chocolate chips or a chopped white chocolate baking bar — this flavors our dip and thickens it as well.
• Heavy Whipping Cream: heavy cream gives the dip its smooth and velvety texture. Full-fat coconut milk can be a dairy-free alternative, although the taste and texture will be different.
• Cream Cheese: full-fat cream cheese is best for that classic cheesecake taste and texture. You can use a lower-fat cream cheese if you prefer, but the result will be slightly thinner.
• Powdered Sugar: to add sweetness and help achieve a smooth texture to the dip.
• Vanilla Extract: enhances the overall flavor of the dip.
• Mint Extract: to give your dip that bold peppermint flavor that’s central to the dish. You can use less or more according to your tastes.
• White Chocolate: These little bits add texture and a burst of white chocolate flavor to every bite.
• Finely Chopped Dark or Milk Chocolate: offers texture and flavor, just like chopped peppermint bark!
• Peppermint Candy Canes: They give the dip its characteristic peppermint crunch and flavor. If candy canes aren’t available, peppermint candies can be used as an alternative.

How to Make Easy Peppermint Bark Dip

This recipe is quick and easy to make, so whip up a batch to elevate your holiday dessert table! Full instructions are included in the recipe card below.

1. Mix cream cheese and sugar: Beat the cream cheese, then mix in the powdered sugar until combined.
2. Add chocolate and extracts: Mix in the melted chocolate, vanilla extract, and mint extract and beat until combined.

3. Add whipping cream: Beat in the whipping cream until it’s thick and fluffy. Adjust the flavors, if desired.
4. Add chocolate and candy canes: Stir in chopped white chocolate, chopped dark chocolate, and crushed candy canes, then chill until ready to serve.

Peppermint Bark Cheesecake Dip FAQs

Tips and Notes

• High quality ingredients. One of the best ways to ensure the best flavor here is to opt for high-quality ingredients. Use your favorite kind of chocolate, candy canes, and full-fat creams for a full texture and flavor.
• Room temperature ingredients. Make sure your cream cheese is at room temperature before you begin, to allow the ingredients to more easily whip together.
• Serving the dip. It’s worth noting that dairy-based dips like this one shouldn’t be left out at room temperature for extended periods of time. If you’re serving it for your holiday parties, you can place the serving bowl in a larger bowl filled with ice to keep it cool on the dessert table. Alternatively, serve a smaller bowl of the dip and refresh it as needed from the refrigerated supply.

Chocolate Candy Cane Cheesecake Dip Variations

• Use other kinds of chocolate. Try using semi-sweet chocolate instead of white chocolate, or use some milk chocolate if you prefer it. The dip will be less sweet overall, so add in some sweetness to balance that out. You can also add a tablespoon of cocoa to the dip for a chocolatey version.
• Try other garnishes. Garnish your dip with your favorite kind of mini chocolate chips, chocolate curls, or festive sprinkles.

Serving Suggestions

Serve this dip with your favorite Christmas cookies on your holiday dessert table for extra festive sweetness. Check out my 31 Best Christmas Cookie Recipes for some yummy inspiration!

Alternatively, serve the dip with some dipping snacks like Graham crackers, Oreos, vanilla wafers, or salted pretzels.

This delicious dip will be a decadent side to my Peppermint Bark, or serve it with my Dessert Charcuterie Board!

More Easy Sweet Dip Recipes to Try

Appetizers

Cream Cheese Fruit Dip

Desserts

Peppermint Bark Cheesecake Dip

Desserts

Caramel Apple Dip

Desserts

Cannoli Dip

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Peppermint Bark Cheesecake Dip

Peppermint Bark Cheesecake Dip is a delicious no-bake dessert accompaniment that takes just 10 minutes to whip up! Made with white chocolate, cream cheese, and heavy whipping cream plus loads of chocolate chunks and crushed candy canes, it's the perfect Christmas dessert!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 149cal

Author Ashley Fehr

Ingredients

• ½ cup white chocolate chips (85g)* or chopped white chocolate baking bar
• ½ cup + 1 tbsp heavy whipping cream
• 8 oz full fat cream cheese (room temperature) 1 package or 250 grams
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract
• ¼ cup finely chopped white chocolate
• ¼ cup finely chopped dark or milk chocolate
• 4 peppermint candy canes (crushed)

US Customary – Metric

Instructions

• In a small microwave-safe bowl, heat the white chocolate chips and 1 tablespoon cream on 50% heat in 30-second intervals, stirring between each time, until melted. Set aside and allow to cool for at least 10 minutes.
• In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add in the powdered sugar and beat until combined.
• Add melted chocolate, vanilla, and mint extract and beat until combined. For best results, chill for 20 minutes in the fridge or 10 minutes in the freezer before continuing.
• Add whipping cream and beat on low until combined, then on high speed until thick and fluffy. Taste and adjust the sweetness and mint flavor to your preferences, if desired.
• Stir in chopped white chocolate, chopped dark chocolate, and crushed candy canes. Chill until ready to serve (I recommend chilling for at least one hour, but this isn’t necessary).
• Serve with Graham crackers, cookies, or pretzels as desired.

Video

Notes

Ingredients and Substitutions:

• *White chocolate: I use Hershey’s Chipits but white chocolate baking bars or candy melts will also work great. The brand of chocolate used can affect the way it melts so I recommend choosing something you have had success with before or that is made to be melted. I do find that the microwave works better for me than on the stovetop.
• Cream cheese: I use full-fat cream cheese as it stays nice and thick, but you can easily swap it for light cream cheese if you prefer.
• Powdered sugar: I prefer using powdered sugar so that my dip isn’t grainy, but you can also use granulated sugar or a sweetener of your choice. You can taste and adjust sweetness to your preferences before serving.
• Candy canes: candy canes add a festive crunch and flavor, but in a pinch, you can use any hard mint candies.

Storage

• Store: Store your chocolate candy cane dip in an airtight container, or tightly covered in plastic wrap, in the refrigerator for 2–3 days. Allow it to cool to room temperature before putting it in the fridge. Stir it well before serving it again.
• Freeze: While you technically can freeze the dip, the texture might change slightly upon thawing it. It’s best enjoyed fresh or refrigerated. As it only takes 10 minutes to whip up, it’s best enjoyed fresh!

Nutrition

Calories: 149cal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 150mg | Potassium: 119mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 0.1mg

The post Peppermint Bark Cheesecake Dip appeared first on The Recipe Rebel.

Mint Chocolate Lasagna is the perfect dessert for mint chocolate lovers!

This easy, no-bake dessert is perfect for special occasions like St. Patrick’s Day, Christmas, or anytime you’re in the mood for an indulgent treat.

Its vibrant green layer adds a pop of color that makes it a centerpiece-worthy dish for any dessert table.

This layered chocolate dessert only requires some mixing and layering and chilling the layers as you make them.

It’s a great make-ahead dessert that can be prepped in advance to make your celebrations hassle-free on the day!

For more dessert ideas that mint chocolate lovers will swoon over, try my Fudgy Mint Chocolate No-Bake Cookies, Homemade Mint Chocolate Oreos, Mint Hershey’s Kiss Cookies Recipe, No-Bake Mint Chocolate Bars, or these Mint Cream Cheese Brownies!

Ingredients Needed:

• Cookies: I’ve used Oreos here, but any kind of chocolate sandwich cookie will work well for the base, and for garnishing the top. You could even try different flavors of Oreo if you like.
• Butter: melted butter combines with the crushed cookies to form the perfect dessert foundation. If you only have unsalted butter, just add a pinch of salt to balance the sweetness.
• Cream Cheese: use full-fat cream cheese at room temperature for the best results. Light cream cheese has more water and may not hold up as well.
• Powdered Sugar: to sweeten and add substance to the cream cheese filling and the whipped cream topping.
• Cream: you’ll need heavy whipping cream to add to the cream cheese layer, and also to whip for the topping. A lighter cream will not work because it won’t whip to stiff peaks.
• Extracts: use mint extract to flavor the mint layer, and vanilla extract for the whipped cream on top.
• Food Coloring: you can use green food coloring to give the mint layer a vibrant green color, but it’s optional.
• Chocolate Pudding: use your favorite brand of instant chocolate pudding mix.
• Milk: use your favorite kind of milk to mix the chocolate pudding.
• Garnish: I’ve used chopped Andes mints, fresh mint leaves, chocolate shavings, and crushed Oreo crumbs for garnish, but it’s optional.

How to Make this No-Bake Chocolate Lasagna Recipe

This recipe is easy to make and no oven is required! Full instructions are included in the recipe card below.

1. Make the chocolate crust: Combine the cookies and butter and press into a baking dish.
2. Add minty cream cheese filling: Combine the cream cheese, powdered sugar, cream and extracts to make your filling.

3. Add chocolate pudding layer: Make the chocolate pudding and spread over the mint layer. Chill until set.
4. Top with whipped cream: Prepare the whipped cream and garnish as desired.

Mint Chocolate Lasagna FAQs

Tips and Notes

• Let it set properly. Patience is key with this minty Oreo delight! Each layer needs its time to set, especially the chocolate pudding layer. A minimum of 4 hours is recommended to ensure each layer is firm enough for that ideal layered effect.
• Food Processor. While you can manually crush the cookies using a rolling pin, a food processor ensures the crumbs are uniformly fine, giving you that perfect crust.
• Hand Mixer. Using a hand mixer or stand mixer will give you the best results for whipping the cream. You can do it by hand with a whisk, but you can save yourself time and effort by using a mixer!

Chocolate Lasagne No Bake Dessert Recipe Variations

• Food Coloring. Omit the green food coloring if you prefer – the mint flavor will still shine through! However, if you’re making this for a special occasion or event like St. Patrick’s Day or Christmas, the green layer does add a special touch.
• Try other flavor combinations. This recipe is highly adaptable, you can change the flavor extract, type of pudding, and kind of crust used to make an entirely new kind of dessert! Try vanilla and chocolate, pumpkin pudding with a Biscoff base like in my No Bake Biscoff Cheesecake, or even a vanilla and berries version! 
• Make it from scratch: you can swap the pudding mix for a homemade chocolate pudding layer. Simply use the cooked chocolate filling in this Chocolate Cream Pie Recipe.

Serving Suggestions

Trust me, nothing complements the layers of chocolate and mint in this dessert lasagna better than a cup of coffee. Try my Cold Brew Coffee for a truly delicious experience. It’s the perfect way to balance out the sweetness and enhance the chocolatey goodness.

For the holidays, you could even go all out and serve it with a festive Peppermint Mocha Recipe or a White Chocolate Mocha.

Kids will love this Christmas dessert with a glass of cold milk. The creaminess of the milk pairs excellently with the crunch of the Oreo crust and the smooth layers of cream and pudding!

More Easy Chocolate Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

Desserts

Peppermint Bark Cheesecake Dip

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Mint Chocolate Lasagna

No Bake Mint Chocolate Lasagna is the perfect dessert for the holidays! With an Oreo cookie crust, it's made with delicious layers of mint cream cheese and chocolate pudding, topped with homemade whipped cream, Andes mints, fresh mint leaves, and chocolate curls!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Chilling time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12 servings

Calories 500cal

Author Ashley Fehr

Ingredients

Crust

• 300 grams chocolate sandwich cookies (about 25 cookies) like Oreo
• ½ cup melted salted butter

Cream Cheese Filling

• 2 packages full fat cream cheese (8 oz or 250 grams each) room temperature
• 1½ cups powdered icing sugar
• ⅓ cup heavy whipping cream
• 1-2 teaspoons mint extract (depending on your tastes)
• green food coloring (optional)

Chocolate Pudding

• 2 packages instant chocolate pudding mix (4 serving size)
• 3 cups milk

Whipped Cream

• 2 cups heavy whipping cream (cold)
• ⅓ cup powdered icing sugar
• 1 teaspoon vanilla extract
• Chopped Andes mints, fresh mint leaves, chocolate shavings and crushed Oreo crumbs for garnish as desired

US Customary – Metric

Instructions

Chocolate Crust

• Combine cookies and melted butter in a food processor and process until smooth and a ball forms. (You can also crush by hand and stir in the butter, just make sure they are crushed fine).
• Press into a 9×13″ baking dish and set aside.

Cream Cheese Filling

• In a medium bowl, beat cream cheese with an electric mixer until smooth.
• Add powdered sugar, cream , 1 teaspoon mint extract and food coloring if using and beat until smooth, scraping down the sides as necessary. Taste and add remaining mint extract if desired. Then beat on high for 2 minutes until thick and fluffy.
• Spread cream cheese mixture over crust and refrigerate while you make the pudding.

Chocolate Pudding

• In a medium bowl, whisk together chocolate pudding mix and milk until completely smooth. Pour over cream cheese layer, cover with plastic wrap and refrigerate until layers are completely set, about 4 hours.

Whipped Cream

• Before serving, whip cream, powdered sugar and vanilla with an electric mixer on high speed until stiff peaks form. Spread over chilled pudding layer and top with garnishes as desired. (You can do this several hours before serving as well)

Video

Notes

Ingredients and Substitutions:

• Cream cheese: you can use low-fat, lactose-free, or non-dairy cream cheese in this recipe; it just might not set up as firmly. If using low-fat cream cheese, reduce the cream to ¼ cup.
• Whipping cream: real whipped cream is one thing I stand pretty firm on, but you can substitute with a tub of whipped topping if you must. In the cream cheese filling, stir in 1 cup of whipped topping. Then spread as much on top as you like.
• Mint extract: this recipe can easily be made with different flavors by swapping the mint extract and/or pudding flavor! Feel free to experiment.
• Chocolate Pudding: I like to use the instant pudding shortcut here, but you can use a cooked, homemade chocolate pudding if you prefer. I recommend the filling from this Chocolate Cream Pie Recipe; just be sure it is cooled to room temperature before spreading it on top.
• Milk: any kind of milk, even non-dairy milk, will work here.

Storage:

• Store: This recipe can be kept in an airtight container or covered in plastic wrap in the refrigerator for up to 3 days.
• Freeze: If you are going to freeze it, I recommend thawing just enough so that it can be served (even eating it partially frozen), because the whipped cream can droop after being frozen.

Nutrition

Calories: 500cal | Carbohydrates: 55g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 424mg | Potassium: 238mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1033IU | Vitamin C: 0.3mg | Calcium: 115mg | Iron: 3mg

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These Cranberry Bliss Bars are made with a blondie base, with cranberries and white chocolate chips, they’re topped with a sweet cream cheese frosting and white chocolate drizzle! A Starbucks Copycat Recipe, they’re perfect for the holiday season!

This easy Cranberry Bliss Bars recipe (a Starbucks copycat!) is always a huge hit on our holiday cookie trays!

The best thing about homemade Christmas recipes though, is that you can make them any time of year.

While most have to wait to enjoy these seasonal Starbucks treats, we have them whenever we want!

We love baking up a batch as soon as the weather starts to cool off, or even on a rainy summer day.

They’re also great for giving as edible gifts, though I won’t blame you if they don’t actually make it to your friend’s house…

Try my Seven Layers Magic Bars, Cream Cheese Brownies, Cherry Cheesecake Brownies, my Millionnaire Shortbread recipe, and these Caramel Nut Bars for more dessert bar ideas!

Ingredients Needed:

• Brown Sugar: brown sugar (packed) adds more richness and flavor than white granulated sugar.
• Salted Butter: use salted butter in this recipe for the base and topping, as it helps enhance the flavors.
• Egg: to bind the ingredients of the blondie together.
• Vanilla Extract: adds a warm, sweet flavor to the blondies and the cream cheese frosting.
• Flour: use all-purpose flour for these bars.
• Salt: helps to enhance the flavors in the bar base and the frosting.
• Cranberries: dried cranberries add flavor and texture to these bars in the blondies, and on top of the frosting.
• White Chocolate Chips: use white chocolate chips to add sweetness through the bars, and then melt some to drizzle on top of the bars.
• Cream Cheese: use your favorite brand of cream cheese. Full-fat cream cheese will give you the creamiest flavor and texture in the frosting, but low-fat cream cheese will work too.
• Powdered Sugar: to add sweetness and substance to the cream cheese frosting.

How to Make Starbuck’s Cranberry Bliss Bars

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Whisk sugar and butter: Combine brown sugar and melted butter. Whisk until smooth.
2. Add egg, vanilla, and salt: Next, add the egg, vanilla, extract, and salt and whisk until combined.

3. Mix in flour: Add flour, and stir just until combined.
4. Add add-ins: Gently stir the cranberries and white chocolate chips into the base of the bars.

5. Put in pan and bake: Spread mixture into prepared pan and bake until a toothpick comes out clean in the center.
6. Add topping and chill: Spread frosting over the cooled bars and sprinkle with dried cranberries. Chill and serve.

Homemade Cranberry Bliss Bars FAQs

Tips and Notes

• Electric Mixer. You can use an electric mixer to make these bars, but you’ll want to use a rubber spatula or wooden spoon to gently stir in the cranberries and chocolate chips.
• Cutting the bars. Be sure to let the bars cool completely or chill before cutting them. This will help them hold their shape better.

Copycat Starbucks Cranberry Bliss Bars Variations

• Mix up the fruit. You can substitute dried cherries, or even raisins, for the cranberries. Any dried fruit would work, chopped into small enough pieces.
• Use another chocolate. You can use any kind of chocolate for these bars. Try milk chocolate or semi-sweet chocolate for a different flavor. You can also use small chunks of chocolate instead of chocolate chips in the bars too.
• Add other flavors. Add a swirl of caramel or raspberry jam before chilling the bars for an extra layer of flavor!

Serving Suggestions

Serve a delicious Cranberry Bliss Bar with a hot cup of coffee or tea for an afternoon pick-me-up!

These bars make the perfect addition to your holiday cookie trays alongside my No Bake Mint Chocolate Bars, Peppermint Bark, and my Triple Chocolate Raspberry Brownies!

More Amazing Recipes for Dessert Bars

Desserts

Peppermint Bark Fudge

Bars & Squares

Cranberry Bliss Bars

Fall/Winter

Cranberry White Chocolate Fudge

Desserts

Pecan Pie Bars

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Cranberry Bliss Bars

These Cranberry Bliss Bars are made with a blondie base, with cranberries and white chocolate chips, they're topped with a sweet cream cheese frosting and white chocolate drizzle! A Starbucks Copycat Recipe, they're perfect for the holiday season.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 bars

Calories 292cal

Author Ashley Fehr

Ingredients

Cranberry Bliss Bars

• 1 cup brown sugar packed
• ½ cup salted butter melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all purpose flour 130 grams
• ¼ teaspoon salt
• 1 cup dried cranberries
• ½ cup white chocolate chips

Frosting

• ½ cup white chocolate chips
• ½ package cream cheese
• ¼ cup salted butter
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• ¼ cup dried cranberries

US Customary – Metric

Instructions

Blondies

• Preheat oven to 350 degrees F. Line an 8×8″ pan with foil or parchment and spray with nonstick spray.
• In a large bowl, combine brown sugar and melted butter. Whisk until smooth.
• Add the egg, vanilla, and salt, and whisk until combined.
• Add flour and salt, and stir just until combined.
• Stir in the cranberries and white chocolate chips. Spread into the prepared pan or cookie sheet and bake for 20–22 minutes, until a toothpick comes out clean in the center. Set aside to cool completely.

Frosting

• In a small bowl, melt white chocolate in the microwave on medium-high heat in 30-second intervals, stirring each time until smooth. Set aside.
• In a large mixing bowl, beat cream cheese and butter until smooth.
• Add powdered sugar, vanilla extract, and most of the white chocolate (leave about a tablespoon to drizzle on top).
• Spread frosting over the cooled bars. Sprinkle with dried cranberries, and drizzle the remaining white chocolate over the top.
• Chill for 1 hour, or until frosting and chocolate are set. Slice and serve.

Video

Notes

Ingredients and Substitutions:

• Butter: I use salted butter when baking, but unsalted butter works just fine. If you are using unsalted butter, you could increase the added salt by ⅛ teaspoon to compensate if desired. 
• Flour: I use all-purpose flour in this recipe, but whole wheat flour works just as well. You can combine the two or use 100% whole wheat flour.
• White chocolate: I have the best luck melting white chocolate chips in the microwave rather than on the stovetop. If you can adjust the temperature of your microwave to 50–60%, that is even better. Heat in small increments and stir each time; don’t overheat it or it will burn!
• Optional add-ins: a touch of orange zest, orange extract, or almond extract would be great in here!

Frosting swap: 

This cream cheese frosting does not set firmly like a traditional buttercream, so I would avoid stacking them unless frozen and store them in the fridge or freezer. If you prefer a firmer frosting, try this Soft Frosted Sugar Cookies frosting recipe.

Storage

• Store: Store your Cranberry Bliss Bars in an airtight container or covered in plastic wrap on the counter for up to 3 days or in the refrigerator for up to a week.
• Freeze: Freeze these bars before adding the frosting and any toppings! Wrap them in plastic wrap, or put them in a freezer-safe container with parchment paper between each layer, and freeze for up to 3 months. Allow them to defrost at room temperature before adding the frosting.

Nutrition

Calories: 292cal | Carbohydrates: 38g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 164mg | Potassium: 80mg | Fiber: 1g | Sugar: 31g | Vitamin A: 381IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg

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This Cranberry Bacon Cream Cheese Appetizer has the perfect combination of sweet and savory flavors, with cream cheese, smoky bacon, caramelized onions, tart cranberries, balsamic vinegar and a bit of coffee to balance all the flavors. The perfect holiday appetizer!

This Cranberry Bacon Cream Cheese Appetizer is easy to make but has such an impressive presentation.

It’s the perfect appetizer for your holiday spread or even for a fancy dinner party!

Made by topping a large block of cream cheese with a delicious bacon and cranberry mixture that’s so addictive, it’s such a delicious combination.

This is one of my favorite easy appetizer recipes, it takes just 20 minutes to make, and can be served with just about anything, from crackers to veggies!

If you love cream cheese appetizers, try my cream cheese balls for something a bit different! This classic Cheese Ball recipe is a great savory appetizer for a crowd during the holiday season, while my Snickers Cheese Ball is a great option for dessert.

Ingredients Needed:

• Bacon: use your favorite kind of bacon for this recipe. I usually use thick cut!
• Onion and Garlic: use freshly minced garlic and fresh onion for a great savory flavor base for the topping.
• Cranberries: dried cranberries and cranberry juice add sweet and tart flavors as well as a great texture to the topping.
• Seasonings: use salt and freshly cracked black pepper to enhance the flavors, with some red pepper flakes on top for a spicy kick.
• Brown Sugar: helps caramelize and sweeten the topping.
• Balsamic Vinegar: adds a burst of tangy sweetness to the topping.
• Coffee: use hot or cold coffee, so save some from your morning brew.
• Cornstarch: a little bit of cornstarch will make the topping a bit thicker.
• Cream Cheese: full-fat cream cheese will give you the flavor and texture you want, but use whichever brand you prefer. You can also use light cream cheese.
• Garnish: top with fresh parsley and fresh cranberries as desired. Serve with Ritz crackers or your favorite kind of crackers on the side for dipping!

How to Make Easy Cranberry Cream Cheese Dip

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Cook bacon: In a medium saucepan, cook the bacon until nicely browned.
2. Remove bacon: Remove the bacon from the pan, putting it into a bowl lined with a paper towel to drain.

3. Sauté: Sauté the onion in the bacon fat and add the garlic.
4. Add remaining ingredients: Add the bacon back to the pan with dried cranberries, cranberry juice, brown sugar, balsamic vinegar, coffee, and red pepper flakes. Cook together, stirring often, until thickened slightly. Then, set it aside to cool to room temperature.

5. Thicken: Whisk together some cranberry juice and cornstarch, then stir it into the sauce until thickened. Season with salt and pepper to taste.
6. Assemble appetizer: Place the cream cheese block on a serving platter, then spread the cooled cranberry bacon mixture over the top of the cream cheese and serve with crackers.

Bacon Cranberry Cream Cheese Appetizer FAQs

Tips and Notes

• Use high-quality cream cheese. As it’s the base of the dip, you’ll want to make sure you use good-quality cream cheese for the best flavor.
• Blend it into a dip. You can serve this appetizer as I have, as a block with a topping, or you can blend it together to make a flavorful cream cheese dip that is great for serving with crackers, veggie sticks, or even tortilla chips! Simply stir the cream cheese in a large bowl to break it down, adding some milk if needed to thin it out, and mix in the bacon cranberry topping.
• For a lighter texture, you can whip the cream cheese with some cream or a bit of sour cream, or purchase a tub of plain whipped cream cheese. Spread it onto a serving plate and top with the bacon jam.

Cranberry Bacon Cream Cheese Appetizer Variations

• Cranberry sauce. I love serving this cream cheese appetizer with fresh cranberries on the side for an extra burst of color, but fresh cranberry sauce will work well too!
• ​Adding spice. The red pepper flakes add a bit of spice to this appetizer, but you can add some chopped jalapeño chile or hot sauce to add even more spice if you want.

Serving Suggestions

Serve this amazing appetizer as the center of your Christmas Day starter, or serve it with some of my other appetizers at a Christmas party.

These Jalapeno Poppers, Pigs in Blankets, and Mozzarella Sticks are also great options alongside this dip or simply make some veggie sticks for a healthier dipping option.

Try some of my Homemade Breadsticks or my No Knead Artisan Bread for dipping instead of crackers if you prefer something a bit heartier!

More Holiday Appetizers to Try

Appetizers

Cranberry and Bacon Cream Cheese Appetizer

Appetizers

Baked Brie Bites

Appetizers

Cheese Ball recipe

Appetizers

Bacon Wrapped Smokies

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Cranberry and Bacon Cream Cheese Appetizer

This Cranberry Bacon Cream Cheese Appetizer has the perfect combination of sweet and savory flavors, with yummy cream cheese, smoky bacon, sweet and tart cranberries, with some balsamic vinegar and coffee in the mix for extra flavor! 

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 119cal

Author Ashley Fehr

Ingredients

Cranberry Bacon Topping:

• ½ lb bacon (chopped) 7-8 slices
• ½ medium onion (finely chopped)
• 2 cloves garlic (minced)
• ½ cup dried cranberries
• ⅓ cup + 3 tablespoons cranberry juice (divided)
• ¼ cup brown sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon brewed coffee (hot or cold) – optional
• ¼ teaspoon red pepper flakes
• 1 tablespoon corn starch
• salt and fresh cracked pepper to taste

Cream Cheese Appetizer:

• 1 package cream cheese
• fresh parsley and cranberries for garnish as desired
• crackers for serving

US Customary – Metric

Instructions

• In a medium saucepan, cook the bacon until nicely browned. Remove from the pan with a slotted spoon.
• In bacon fat, cook the onions over medium heat until translucent. Add garlic and cook about a minute until fragrant.
• Add bacon back to the pan along with cranberries, ⅓ cup cranberry juice, brown sugar, balsamic vinegar, coffee and red pepper flakes.
• Cook over medium heat, stirring often, for about 15-20 minutes until thickened slightly — there shouldn't be much excess grease when it is done cooking, so be sure not to cut this cook time too short. If there is a lot of excess, you can dab with a paper towel if desired. Set aside to cool to room temperature or refrigerate.
• Whisk together 3 tablespoons cranberry juice and corn starch. Stir into sauce until thickened. Season with salt and pepper to taste.

Cream Cheese Appetizer

• Unwrap cream cheese and place on a serving platter.
• Spread cooled cranberry bacon topping over the top of the cream cheese and serve with crackers. (*Note: you can make ahead and refrigerate up to 1 day).

Notes

Ingredients and Substitutions:

*There are not a lot of substitutions I can offer for this recipe because each change will affect the consistency and flavor of the topping. You don’t want it to become too sticky and hard, or too runny. 

• Coffee: the coffee helps to balance out the flavors and the sweetness. You can omit if you prefer and swap with water.
• Cream cheese: you can easily use light or dairy-free cream cheese instead.

Storage:

• Store: You can store leftovers in an airtight container in the fridge for a week or so. If you aren’t planning on serving it straight away, store the cream cheese block and the topping seperately. Top the cream cheese and garnish just before serving.
• Freeze: I wouldn’t recommend freezing the cream cheese block, though you can prep the bacon cranberry topping ahead of time and freeze it for up to 1 month. Let it defrost fully, and reheat it to thicken it again if needed. Then, let it cool before adding it to the top of the fresh cream cheese block and serve.

Nutrition

Calories: 119cal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 128mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg

The post Cranberry and Bacon Cream Cheese Appetizer appeared first on The Recipe Rebel.

These Cheesy Make-Ahead Mashed Potatoes are the best way to prep ahead for the holidays! This easy side dish takes just 10 minutes to prep and can be easily reheated when you’re ready to serve!

Do side dishes get any better than mashed potatoes? Cream Cheese Mashed Potatoes, Slow Cooker Mashed Potatoes, Garlic Mashed Potatoes…They’re all just so good.

These Cheesy Make-Ahead Mashed Potatoes are one of my favorite mashed potato recipes.

This recipe takes just 10 minutes to prep and is designed to be stored in the refrigerator overnight and easily reheated when you’re ready to serve. Except instead of dry and clumpy leftover mashed potatoes, these potatoes are still insanely rich, creamy, perfectly fluffy, and incredibly flavorful, even when they’re reheated.

This recipe is perfect for holidays or for meal prep during a busy week!

Ingredients Needed:

These Make-Ahead Mashed Potatoes are loaded with ingredients that keep them ultra creamy and flavorful even as they sit! Here’s what you’ll need:

• Potatoes: I like to use Russet potatoes for their fluffy texture, but if you want something a little bit more waxy go with Yukon gold instead.
• Half-and-Half or Light Cream: adds richness and moisture.
• Sour Cream: sour cream creates an ultra creamy texture and adds a slightly tangy texture to offset the richness from the cream and cheese.
• Unsalted Butter: adds flavor depth.
• Seasonings: we’re using a simple combination of salt, garlic powder, dried parsley, and black pepper to enhance the flavor of the mashed potatoes.
• Chopped Chives: give the potatoes a pop of color and freshness.
• Shredded Cheese: you can use any kind of shredded cheese you like! Try cheddar, havarti, white cheddar, gruyere, you name it.

How to Make Mashed Potatoes Ahead of Time

These mashed potatoes are the perfect make-ahead side dish! You just need a quick 10 minutes to prep, then they can be stored in the fridge until you’re ready to bake and serve.

1. Prep the potatoes: Peel the potatoes, then cut them into 1-1.5″ chunks. Bring a pot of salted water to a boil, then cook the potatoes until tender. Drain.
2. Add other ingredients: To the potatoes, add cream, sour cream, butter, and seasoning. Mash until smooth, then add chives and 1 cup of cheese.
3. Bake: Transfer the potatoes to a greased 9×13″ baking dish and spread evenly. Sprinkle with another cup of cheese, cover with foil, and store in the fridge or bake immediately.

FAQs for Make-Ahead Mashed Potatoes

Tips and Notes

• Cut the potatoes evenly. When you cut the potatoes, do your best to cut them into evenly sized chunks. We want them to cook evenly for the best texture!
• Mash by hand. I recommend mashing the potatoes by hand to keep them nice and fluffy. Using an electric mixer can cause the potatoes to thicken too much and become gluey.
• Grease the baking dish. This helps prevent the bottom from burning as they bake.
• Brush the top with butter. A light layer of butter on top of the potatoes before baking gives them that delicious golden color and a slightly crisp top.
• Bake covered. Covering the baking dish with foil keeps the potatoes moist and prevents the cheese from burning.

Serving Suggestions

These Mashed Potatoes are perfect for holidays next to Roasted Green Beans, Homemade Creamed Corn, Honey Glazed Carrots, or any of your favorite holiday side dishes!

You can also prep them ahead for any standard meal! Try them with Baked Chicken Thighs, Air Fryer Meatloaf, or Instant Pot Pork Chops with Gravy.

More Potato Recipes You’ll Love

Dinner

Cheesy Ham and Potato Casserole

Side Dishes

Crockpot Cheesy Potatoes + VIDEO

Air Fryer

Air Fryer Potatoes

Side Dishes

Easy Skillet Scalloped Potatoes au Gratin

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Cheesy Make Ahead Mashed Potatoes Recipe

These Cheesy Make Ahead Mashed Potatoes are so creamy and perfect for the holidays! No more rushing around before Christmas dinner — simply reheat and serve! Includes step by step recipe video.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10 servings

Calories 285cal

Author Ashley Fehr

Ingredients

• 3 lbs russet potatoes (peeled and cut into 1-1.5" pieces)
• 1-1¼ cup half and half or light cream
• ½ cup sour cream
• ¼ cup unsalted butter
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley
• ⅛ teaspoon black pepper
• ¼ cup chopped chives
• 2 cups shredded cheese divided, any kind

US Customary – Metric

Instructions

• In a large pot of boiling salted water (ensure that the potatoes are just covered), cook potatoes until tender, about 10 minutes. Drain.
• Add 1 cup cream, sour cream, butter, salt, garlic powder, dried parsley, and pepper and mash until smooth, adding a little more cream if necessary to ensure they are smooth. Stir in chives and 1 cup cheese. Taste and adjust seasonings to taste.
• Lightly grease a 9×13" baking dish and spread potatoes in the pan. Top with remaining 1 cup cheese and cover in foil. Refrigerate up to 24 hours, until ready to bake, or bake immediately.
• OPTIONAL: brush with melted butter before baking for a golden, slightly crisp topping
• To bake: preheat oven to 350 degrees F and bake for 30 minutes or until hot. Uncover and broil if desired. Garnish with chives if desired.

Notes

Tips:

• Cut the potatoes evenly. When you cut the potatoes, do your best to cut them into evenly sized chunks. We want them to cook evenly for the best texture!
• Mash by hand. I recommend mashing the potatoes by hand to keep them nice and fluffy. Using an electric mixer can cause the potatoes to thicken too much and become gluey.
• Grease the baking dish. This helps prevent the bottom from burning as they bake.
• Brush the top with butter. A light layer of butter on top of the potatoes before baking gives them that delicious golden color and a slightly crisp top.
• Bake covered. Covering the baking dish with foil keeps the potatoes moist and prevents the cheese from burning.

 

Storage:

Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days or in the freezer for up to 4 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove with a splash of cream to thin if necessary.

Nutrition

Serving: 169grams | Calories: 285cal | Carbohydrates: 27g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 523mg | Potassium: 649mg | Fiber: 2g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 9mg | Calcium: 178mg | Iron: 1mg

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This easy Caramel Apple Dip recipe is the perfect dessert dip for fall, made with cream cheese and heavy whipping cream, with vanilla and caramel flavors, a crunchy caramel topping, and flaky sea salt! It’s a crowd pleaser paired with crunchy apple slices.

If you love all things toffee and caramel, try these Toffee Shortbread Cookies, this Millionaire Shortbread recipe or this Caramel Popcorn next! And if you’re looking for more dessert dips, try this Peppermint Bark Cheesecake Dip or this Cannoli Dip!

This delicious Caramel Apple Dip is way better than any you’ll get from grocery stores.

Made with simple ingredients, it’s easily customizable, and only takes 5 minutes to make!

We love sweet treats, and the caramel apple flavor combination is a classic one we’ll never tire of. It’s a great alternative to caramel apples for a crowd in the Fall (no sticky teeth!), and it’s always a huge hit. 

This homemade Caramel Apple Dip can be used for fruit, cookies, graham crackers or pretzels.

I’ve already shared with you my Caramallow Fruit Dip, which is a 3-ingredient caramel marshmallow dip. 

This cream cheese caramel apple dip, however, is super creamy, and has a delicious balance of sweet and salty flavors too. 

For more caramel-apple desserts, try my Caramel Apple Icebox Cake, Slow Cooker Caramel Apple Pudding Cake, and Caramel Apple Cheesecake Bars!

Ingredients Needed:

• Cream Cheese: for the base of the creamy dip. 
• Powdered Sugar: to sweeten the dip and add a bit of substance. 
• Vanilla Extract: adds a subtle, sweet, warm flavor to the dip. 
• Cream: heavy whipping cream will give this creamy caramel dip the right consistency. 
• Caramel Sauce: use your favorite kind of store-bought caramel sauce (the thicker the better!), or you can make your own thick caramel sauce with my Dulche de Leche recipe. 
• Candy: I’ve used Hershey’s Skor Bar crisp butter toffee bits for this recipe, but any kind of crisp toffee bits will work. 
• Salt: flaked sea salt adds extra flavor and crunch to this dessert dip. 

How to Make Caramel Apple Dip

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Beat cream cheese, sugar, and vanilla: In a medium bowl, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth, scraping the sides as necessary
2. Add cream: Add the heavy cream and beat until thick and fluffy.

3. Make cream cheese mixture layer: Spread the cream cheese mixture into the bottom of a baking dish.
4. Add caramel and toppings: Pour the caramel sauce evenly over the top. Sprinkle with toffee bits and flaky sea salt, and serve or chill. 

Caramel Apple Dip FAQs

Tips and Notes

• Apple slices. Cut fresh apple slices just before serving or rinse them under cold water to keep them from going brown when serving.
• Serving dish. The larger your serving dish, the shallower the dip will be. You can make this dip into several ramekins rather than a larger dish for individual servings as well.
• Mixer. I’d recommend using a stand mixer or hand mixer to whip the ingredients so they are perfectly smooth.

Caramel Apple Dip Variations

• Add apple flavor. You can add apple flavor to the dip by topping with some some apple pie filling along with the caramel.
• Topping. Top this dip with any kind of caramel candies or crushed cookies like Biscoff or Oreo for a different flavor and texture. You can add chocolate chips or peanut butter chips to the top as well for an added chocolatey flavor. Chocolate curls on top would work well too. 
• Extract. Use almond extract or caramel extract in the dip for a different flavor. 

Serving Suggestions

Serve this caramel apple dip with fresh apple slices, and other fruit like strawberries or grapes. 

Use this dip in a Dessert Charcuterie Board, serving it with wafers, Graham Crackers, cookies, and chocolate!

Serve it up with more sweet dips like this Cream Cheese Fruit Dip, this Pineapple Lemonade Fruit Dip or some homemade flavored Whipped Cream for the ultimate fruit dip spread.

More Delicious Dip Recipes For You To Try

Appetizers

Homemade Rotel Dip

Appetizers

Cream Cheese Fruit Dip

Desserts

Peppermint Bark Cheesecake Dip

Appetizers

Cranberry and Bacon Cream Cheese Appetizer

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Caramel Apple Dip

This easy Caramel Apple Dip recipe is the perfect sharing dessert dip for fall gatherings like potlucks, Thanksgiving, or . It's such a crowd pleaser, made with cream cheese and heavy whipping cream, with vanilla and caramel flavors, a crunchy caramel topping, and flaky sea salt too!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 14 servings

Calories 159cal

Author Ashley Fehr

Ingredients

• 1 package cream cheese (8oz or 250 grams), room temperature
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• ¾ cup heavy whipping cream
• ¾ cup caramel sauce (more to taste if needed)
• ¼ cup Skor or Heath toffee bits
• ½ teaspoon flaked sea salt (optional)

US Customary – Metric

Instructions

• In a medium bowl, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth, scraping the sides as necessary
• Add cream and beat on low until combined, then on high speed until thick and fluffy (this can take a few minutes). Spread into the bottom of a 3–4 cup baking dish (you can also spread it right on a serving platter).
• Pour caramel sauce over top and smooth with a spatula.
• Sprinkle with toffee bits and flaky sea salt, if using. If not serving immediately, chill until ready to serve (chilling will help the caramel firm up, but it’s not necessary).
• Serve with sliced apples.

Video

Notes

Ingredients and Substitutions

• Cream cheese: any kind of cream cheese will work here, even light or non-dairy.
• Cream: the cream isn’t necessary but I like how it lightens the dip and makes it fluffy. If you do not wish to use it, omit but do not substitute it with light cream or milk. I haven’t tried this with Cool Whip, but let me know if you do!
• Powdered sugar: helps to thicken and stabilize the dip, but you can swap for granulated sugar if you prefer, although it may be grainy.
• Caramel sauce: choose a thick, good-quality caramel sauce for this recipe so that the dip stays in nice, clean layers.
• Sea salt: optional but I love the sweet and salty combo!

Storage

Store: This Caramel Apple Dip will stay fresh in the refrigerator for 5-7 days when covered with plastic wrap or foil, or stored in an airtight container. Leave it on the counter for a few minutes to soften before serving it.

Nutrition

Calories: 159cal | Carbohydrates: 13g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 35mg | Sodium: 101mg | Potassium: 44mg | Sugar: 13g | Vitamin A: 464IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.03mg

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These homemade Chicken Taquitos are packed with classic Mexican flavors, a juicy shredded chicken filling, healthy veggies, and melted cheese. Serve with your favorite Mexican sides or garnishes for an easy dinner recipe the whole family will love! 

These Chicken Taquitos are perfect for just about any occasion, from busy weeknight dinners to appetizers for parties and Game Day. 

They are tortilla wraps filled with shredded chicken, veggies, and cheese, in a creamy salsa sauce, that are cooked to a crispy perfection!

​This recipe is a family favorite because it’s so easy to make, but also becasue we can enjoy our taquitos in different ways. 

​You can change up the meat, add rice or beans, use different garnishes, and serve them with different sides. 

I’ve included 3 different ways of making them crispy as well – either in the oven, on the stovetop (you don’t need a deep fryer), or in the air fryer!

Try these crispy bites of delicious Mexican flavor tonight! 

For more quick and easy dinner recipes using shredded chicken, check out my One-Pot BBQ Chicken and Bacon Pasta, these Instant Pot Chicken Tacos, and my Easy Chicken Enchiladas. 

Ingredients Needed:

• Oil: Olive oil, canola oil, vegetable oil, or another neutral-flavored oil will be good for sautéing the veggies.  
• Vegetables: Use an onion, green pepper, and red pepper for a fresh, savory flavor.  
• Chicken: I use raw, boneless, and skinless chicken breasts for these homemade taquitos. If you have leftover Shredded Chicken or Crockpot Shredded Chicken, feel free to use that instead!
• Seasoning: one package of taco seasoning is enough for this recipe.
• Salsa: choose a thick salsa (not too watery), mild, or spicy according to your tastes. Try my Homemade Salasa recipe, or even a Mango Salsa to mix the flavors up a bit! 
• Broth: I always use low sodium chicken broth to better control the saltiness of dishes. 
• Cream Cheese: use full-fat, plain cream cheese for the best flavor and creamiest texture.
• Cheese: I’ve used cheddar cheese here, as it’s got a great flavor and melts really well. 
• Tortillas: I tend to use flour tortillas, but corn tortillas are a great gluten-free choice here if you prefer. 
• Garnish: use your favorite toppings like sour cream, shredded lettuce, chopped fresh cilantro, and chopped tomatoes. 

How to Make Chicken Taquitos

This recipe is easy to make! Full instructions are included in the recipe card below.

1. Sauté veggies: Sauté the onions and peppers until crisp-tender.
2. Add chicken and season: Add the chicken breasts along with taco seasoning, salsa, and broth and cook.
3. Shred chicken and add cream cheese: Remove the chicken from the pan and shred it, then stir it back into the pan with the cream cheese. Allow the cream cheese to melt.
4. Assemble taquitos: Remove from the heat and allow it to cool slightly. Divide the filling between 8-10 tortillas and sprinkle cheese on top. Roll them up tightly, ready to be cooked. Cook as desired: pan fry, bake or air fry! See more details in the recipe card.

Chicken Taquitos FAQs

Chicken Taquitos Variations

• Use different meat. You can swap the chicken breast for boneless, skinless chicken thighs or use ground chicken, ground turkey, or even ground beef for a different flavor and texture. This is a great recipe for using up leftover chicken as well, just 
• Make it vegetarian. Omit the meat and add in a can of black or white beans, sautéing and then mashing slightly for a vegetarian option. Alternatively, use refried beans. 
• Add rice. Add some Mexican rice or Instant Pot Brown Rice to make it go further. 
• Use any melty cheese. Pretty much any cheese will go well in these taquitos. Try Mozzarella cheese, Monterey Jack cheese, Pepper Jack cheese, a Mexican cheese blend, or another of your favorite melty cheeses!
• Add spice. If your family is sensitive to spice, start with half a package of taco seasoning and adjust the seasoning after the chicken is shredded and cooked. Alternatively, to spice it up, add some cayenne pepper, chili powder, hot sauce, diced jalapenos, or sliced jalapenos to the wraps to make them spicier. 

Serving Suggestions

Of course, you’ll be serving your homemade chicken taquitos with some yummy garnishes like freshly chopped cilantro, lemon wedges, . Why not try this Homemade Salasa recipe, or even a Mango Salsa to mix the flavors up a bit! 

Serve some sides with classic Mexican food flavors like this Taco Dip, Mini Mexican Wonton Quiches, or some Mexican rice.

You can also serve some extra veggies on the side for extra nutrients, try Corn on the Cob, or Air Fryer Green Beans.

More Easy Mexican-Inspired Recipes to Try

Breakfast

Breakfast Taco Bites

Desserts

Flourless Mexican Chocolate Cake

Condiments and Sauces

Mango Salsa

Dinner

Instant Pot Chicken Tacos (shredded chicken tacos)

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Chicken Taquitos recipe

These homemade chicken tacos are packed with classic Mexican flavors, a juicy shredded chicken filling, healthy veggies, and melted cheese. Serve with your favorite Mexican sides or garnishes for an easy dinner recipe the whole family will love! 

Course Air fryer, Appetizer, Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 taquitos

Calories 275cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 medium onion (finely chopped)
• 1 green pepper (finely chopped)
• 1 red pepper (finely chopped)
• 2-3 boneless, skinless chicken breasts (1 lb)
• 1 package taco seasoning* (enough for 1 lb of meat)
• ½ cup tomato salsa (mild or spicy)
• ¼ cup low sodium chicken broth
• ¼ cup cream cheese (2 oz or ¼ package)
• 2 cups shredded cheese
• 8-10 medium tortillas (flour or corn)
• sour cream, shredded lettuce, cilantro, chopped tomatoes, and any other garnishes you desire

US Customary – Metric

Instructions

• Heat a large skillet over medium-high heat and add the oil.
• Add the onions and peppers, and sauté until crisp-tender.
• Add the chicken breasts (whole) along with taco seasoning, salsa, and broth.
• Reduce heat to medium-low, cover, and simmer for 10–12 minutes, until chicken is cooked through (reaches an internal temperature of 165 degrees F).
• Remove the chicken from the pan and shred it, then stir it back into the pan with the cream cheese. Allow the cream cheese to melt.
• Remove the pan from the heat and allow the dish to cool slightly (you can also prep this filling ahead and refrigerate it for up to 2 days).
• Divide the filling between 8–10 tortillas (the number of taquitos you get will depend on how large your tortillas are and how much filling you put in them). Sprinkle each with cheese. Roll them up tightly, ready to be cooked.

Oven Instructions

• Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
• Place the taquitos on the prepared pan, coat lightly with non-aerosol oil spray and bake for 15 minutes, flipping once, until crispy. Allow to cool for 10–15 minutes before serving.

Air Fryer Instructions

• Preheat air fryer to 400 degrees F.
• Place taquitos in a single layer in the air fryer basket, lightly spray with non-aerosol oil spray and cook for 8–10 minutes, flipping once, until crispy. Allow to cool for 10–15 minutes before serving.

Stovetop Instructions

• Heat 1/2" of oil in a large skillet until a wooden spoon inserted into the oil creates small bubbles.
• Fry the taquitos on each side until golden brown and crispy. Allow to cool for 10–15 minutes before serving.

Video

Notes

Ingredients and Substitutions

Vegetables: feel free to skip the veggies or swap in ones you prefer. They do add loads of flavor! Without the vegetables, the yield will be less.
Chicken breast: you can swap the chicken breast for boneless skinless chicken thighs, or omit it and add in a can of black or white beans, sauteeing and then mashing slightly for a vegetarian option.
*Taco seasoning: If your family is sensitive to spice, start with half a package of taco seasoning and adjust the seasoning after the chicken is shredded and cooked.
Salsa: choose a thick salsa (not too watery), mild or spicy according to your tastes.
Tortillas: My tortillas are 7″ and I get about 8-10 taquitos depending on how much filling I cram in each one. If your tortillas are larger, or smaller, you will get a different yield.

Storage

• Store Filling: Store your chicken taquito filling in an airtight container in the fridge for up to 4 days.
• Store Cooked Taquitos: Keep assembled and cooked chicken taquitos wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days. Allow everything to cool to room temperature before storing it. The longer the assembled taquitos are stored, the soggy they will become.
• To Reheat: To reheat chicken taquitos, place them on a baking sheet and spray with cooking spray. Bake in a 350 degree F oven for about 15 minutes, or until they are heated through thoroughly and crispy on the outside. Alternately, reheat them in an air fryer for a couple of minutes.
• Freeze: You can either freeze the filling or the assembled taquitos. Place the filling or the assembled taquitos in a freezer bag or freezer-safe container and freeze for up to 3 months. Remove the taquitos from the freezer and place them on a baking sheet or dish lined with parchment paper. Cover with tinfoil and bake at 350 degrees F for about 40 minutes, removing the foil halfway through baking.

Nutrition

Calories: 275cal | Carbohydrates: 22g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 915mg | Potassium: 298mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1302IU | Vitamin C: 35mg | Calcium: 204mg | Iron: 2mg

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This No Bake Biscoff Cheesecake is made with a Lotus Biscoff cookie crust, a creamy Biscoff spread cheesecake filling, melted Biscoff cookie butter, and even more crushed Biscoff cookies! It’s a no bake cheesecake perfect for cookie butter lovers!

Are you a cheesecake lover who craves a sweet treat but doesn’t want to spend hours in the kitchen baking? This No Bake Biscoff Cheesecake is creamy, crunchy, and so delicious!

It’s loaded with crunchy Lotus Biscoff biscuits as well as Biscoff spread — this easy-to-make dessert is the perfect indulgence for any occasion.

Whether you’re hosting a party, or simply satisfying your sweet tooth, this recipe is sure to impress!

The best part is that it can be made in advance, so you have more time to gather with your guests.

We have a great love for No Bake Cheesecake Recipes — there are endless flavor possibilities!

Try my No Bake Peppermint Bark Cheesecake, No Bake Chocolate Cheesecake, No Bake Cookie Dough Cheesecake, No Bake Raspberry Cheesecake, or this No Bake Peanut Butter Cheesecake for more delicious desserts!

Ingredients Needed:

• Biscoff cookies: obviously, I recommend Biscoff cookies for this Biscoff cheesecake, but any hard, unfilled cookie will work in the same amount. You’ll need them for the crust and the topping.
• Butter: to bind the Biscoff biscuit base together. Both salted and unsalted butter work great!
• Cream Cheese: full-fat cream cheese blocks will give you the best consistency for the cheesecake filling. If you use low fat cream cheese you might find the cheesecake doesn’t set quite as well.
• Powdered Sugar: use any brand of powdered icing sugar to sweeten the filling.
• Cookie Butter: I used one 400-gram jar of cookie butter in this recipe for the filling and the topping. I recommend smooth, but crunchy will work as well. 
• Heavy Cream: heavy whipping cream will give the best creamy flavor and consistency in the filling and the topping.

How to Make No Bake Biscoff Cheesecake

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

1. Make crust: Combine the cookies and melted butter in a food processor. Press the crust mixture into the bottom of the springform pan and chill it in the fridge or freezer.
2. Make cheesecake filling: Beat the cream cheese until smooth. Add powdered sugar and biscoff spread and beat until combined.
3. Add whipped cream: Whip cream, then add it to the cream cheese mixture and mix on low speed until combined.
4. Add filling layer: Spread the cheesecake mixture onto the prepared crust and refrigerate. Don’t rush this step! A no bake cheesecake needs lots of time to chill to set properly.
5. Make Biscoff topping: Combine heavy cream and Biscoff cookie butter, then melt them in the microwave, periodically stirring to combine them together.
6. Add topping: Pour cooled Biscoff cream over the top of the cheesecake and refrigerate. Serve with whipped cream or crushed Biscoff cookies.

No Bake Biscoff Cheesecake FAQs

Tips and Notes

• Easy removal. Place a piece of parchment paper between the top and the bottom of a 9-inch springform pan, closing the latch so that it covers the bottom. I like to do this to make my cheesecakes easier to remove.
• Making Ahead. This delicious cheesecake only requires 30 minutes of hands-on time, but there’s a lot of chilling time in between each layer. I’d recommend making it a day ahead of your event, if not a couple days.
• Whipping cream: Heavy whipping cream cannot be substituted with a lighter cream since it will not whip to stiff peaks. You may be able to use whipped topping, but I have not tested it with this recipe.

No Bake Biscoff Cheesecake Variations

• Mix up the crust. You can use a store bought crust for this cheesecake, or use other types of cookie to make it. Try a Graham Cracker crust like in my Apple Crisp Cheesecakes, or use pretzels like in this No Bake Chocolate Peanut Butter Cheesecake with a Pretzel Crust.
• Use a different spread. You can use smooth or crunchy peanut butter in place of the cookie butter here, or use Nutella for a chocolatey flavor!
• Make it individual! You can make minis by prepping these cheesecakes in a muffin pan lined with paper liners, or make them in small jars. That way, you can pop the lid on and take along on a picnic!

Serving Suggestions

Top this decadent dessert with some Homemade Whipped Cream, or a scoop of ice cream.

My Butter Pecan Ice Cream, Coffee Ice Cream, or this Homemade Vanilla Ice Cream would go well with the warm flavors in this creamy cheesecake.

Also try it with a glass of Cold Brew Coffee, or a Caramel Frappuccino for a cooling pick-me-up treat!

More Delicious No Bake Desserts You’ll Love

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

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No Bake Biscoff Cheesecake

This No Bake Biscoff Cheesecake is the BEST thing to happen this year for all you Biscoff lovers out there! It's made with a Lotus Biscoff cookie crust, a creamy Lotus Biscoff spread cheesecake filling, melted Biscoff cookie spread, and even more crushed Biscoff cookies!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Chilling time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 12 servings

Calories 476cal

Author Ashley Fehr

Ingredients

Crust

• 32 Biscoff cookies (1 250 gram package)
• ½ cup butter (melted)

Cheesecake

• 3 packages full-fat cream cheese (750 grams or 24 oz total) at room temperature
• ¾ cup powdered icing sugar
• 1 cup Biscoff cookie butter (290 grams)
• ¾ cup heavy whipping cream (cold)

Topping

• ½ cup heavy whipping cream
• ⅓ cup Biscoff cookie butter

US Customary – Metric

Instructions

Crust

• Combine the cookies and melted butter in a food processor and crush until you get fine crumbs and the mixture is relatively smooth.
• Optional: Place a piece of parchment paper between the top and the bottom of a 9-inch springform pan, closing the latch so that it covers the bottom. I like to do this to make my cheesecakes easier to remove.
• Press the crust mixture into the bottom of the springform pan firmly. Place it in the fridge or freezer while you make the cheesecake filling.

Cheesecake

• In a large mixing bowl, beat the cream cheese with an electric mixer or a stand mixer with a whisk attachment until smooth.
• Add powdered sugar and biscoff spread and beat until combined.
• In a separate large bowl, whip cream until stiff peaks form. Add the whipped cream to the cream cheese mixture and mix on low speed (you can also do this by hand, but I am lazy). Be careful not to mix too quickly, or you’ll deflate the cream.
• Spread the cheesecake mixture onto the prepared crust and refrigerate.

Topping

• In a medium bowl, combine heavy cream and Biscoff cookie butter. Microwave on high for 20–30 second intervals, stirring well each time, until melted and smooth.
• Allow it to cool to room temperature, and then pour over the top of the cheesecake.
• Refrigerate for at least 8 hours or overnight before serving.
• Garnish with whipped cream or crushed Biscoff cookies as desired.

Video

Notes

Ingredients and Substitutions:

Whipping cream: Heavy whipping cream cannot be substituted with a lighter cream since it will not whip to stiff peaks. You may be able to use whipped topping, but I have not tested it with this recipe.

Storage:

• Refrigerator: this cheesecake can be refrigerated for 5-6 days after making it.
• Freezer: you can freeze this cheesecake, but keep in mind that the crust may be softer after thawing. I usually serve previously frozen cheesecake half-frozen so that it is not too soft but is easily sliced.

Nutrition

Calories: 476cal | Carbohydrates: 39g | Protein: 4g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 164mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 624IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg

The post No Bake Biscoff Cheesecake appeared first on The Recipe Rebel.

This easy Fruit Pizza recipe will be your favorite summer dessert! With a sweet and soft sugar cookie crust, a cream cheese frosting, loads of juicy fresh fruit, and a sweet glaze it’s decadent and delicious!

This juicy Fruit Pizza is the perfect dessert for every occasion.

Serve it at a birthday party, baby shower, at potlucks, summer BBQs, or just your weekly movie night!

It’s always a crowd-pleaser, and you can prep it ahead of time too.

Customize this dessert pizza with all your favorite fruit, you can even add some crushed nuts or sweet sauces on top for something a bit extra as well!

If you love this fruity dessert, you’ll love my Rainbow Bagel Fruit Pizzas and my Cream Cheese Fruit Dip: 3 Ways!

For something even more indulgent, try my Nutella Brownie Fruit Pizza, this Frozen Peanut Butter Cup Dessert Pizza (Treatzza Pizza), or my Frozen Ice Cream Dessert Pizza (Treatzza Pizza)!

Ingredients Needed:

• Butter: use salted butter for the base to bring out the flavors of this fruit pizza. If you only have unsalted butter, add an extra pinch of salt.
• Granulated Sugar: white granulated sugar will be used for the sugar cookie base and the glaze on top.
• Egg: use a large egg at room temperature for the base.
• Sour Cream: Full-fat sour cream or Greek yogurt adds softness and flavor to our sugar cookie base.
• Vanilla Extract
• Flour: all-purpose flour will work well for the sugar cookie base. You can substitute half with whole wheat flour if you prefer.
• Baking Powder: this will be the rising agent for the base.
• Salt: use a bit of salt to enhance the flavors of the base even more.
• Cream Cheese: full-fat blocks of cream cheese work best here because they contain the least moisture and they set the most firmly. If you’re using a light cream cheese or you only have the tub version, you may want to reduce or omit the cream.
• Powdered Sugar: this will sweeten the cream cheese topping.
• Whipping Cream: use heavy whipping cream to thin the ‘sauce’ out. You can reduce or omit it if you’d like a thicker sauce.
• Fruit: Use fresh fruit that you slice yourself for the best color and flavor. I’ve used strawberries, blackberries, blueberries, grapes, and kiwi. I did use canned peaches, and you could use canned mandarins as well if you like.
• Cornstarch: this will thicken the glaze slightly.

How to Make Fruit Pizza

This recipe is quick and easy to make, you just need to let it chill a bit before serving it! Full instructions are included in the recipe card below.

1. Make sugar cookie crust. Make the sugar cookie crust, bake it, then let it cool completely.
2. Make cream cheese ‘sauce’. Combine ingredients for the cream cheese frosting.
3. Assemble fruit pizza. Spread the cream cheese mixture over the cooled crust and add fruit as desired. Start by placing the fruit in a circle on the outer of the pizza, or make up your own pattern!
4. Top with glaze. Make the glaze and let it cool, then brush it on top of the fruit pizza. Chill, then slice and serve.

Fruit Pizza FAQs

Tips and Notes

• Cool before assembling. Make sure your sugar cookie base is completely cool before adding the cream cheese frosting on top. Also, make sure the glaze is completely cool before adding it on top of the fruit pizza, otherwise, it will compromise the fruit.
• Chill time. Let the fruit pizza chill for at least 2 hours before slicing and serving it to allow the ingredients to settle a bit to ensure the cookie doesn’t break as you slice it.
• Whipping cream. I like a light and fluffy cream cheese topping, so I add quite a bit of cream. If you prefer a very thick cream cheese “pizza sauce”, you can reduce or omit the cream. 

Fruit Pizza Variations

• Mix up the base. Of course, you can use any kind of cookie base for this fruit pizza. You can even use store-bought sugar cookie dough, or a store-bought pie crust if you prefer. I used a brownie cookie base and a chocolate cream cheese and Nutella mix for the ‘sauce’ in my Nutella Brownie Fruit Pizza.
• Sugar cookie crust: I made a smaller version of my Christmas Sugar Cookies for this fruit pizza. You can easily double this crust recipe to make a full 14″ pizza pan or sheet pan. I have also tested this recipe with my Soft Frosted Sugar Cookie dough as a base, and it works great if you like a thick, soft crust. One recipe cookie dough will yield a 14″ fruit pizza.
• Individual Fruit Pizzas. You can make mini fruit pizza bases and let everyone decorate their own with their own favorite toppings!
• Fruit. You can use any type of fruit you like for your fruit pizza. Fresh berries and freshly cut fruit tend to work best, but you can also use some canned fruit too (peaches, mandarins, pears). Choose your fruit by whatever is in season, your preferred flavor, or chose the right colorful fruit for the pattern you want to make, just get creative with it! You may not need all 3+ cups of fruit but I like to start with lots so I don’t run out.
• Candy. You don’t have to keep this pizza totally fruity, it is a cookie base after all! Feel free to add candy to it if you wish! Jazz it up with some sprinkles, or some fruity candies for a kids’ birthday party!
• Sauce. You can use a vanilla frosting or even royal icing for the ‘sauce’ instead of cream cheese frosting if you prefer. Alternatively, you can add flavor to the frosting by using a different extract like almond extract or peppermint extract, or add some lemon juice to it for a citrus twist.
• Nuts. Nuts are a great addition to add a nutty flavor and crunchy texture. Sliced almonds would work well, or go for some crushed peanuts, pecans, or walnuts. Just mix and match your favorite fruit and nut combinations! Be sure to sprinkle them on just before serving.
• Glaze. A clear glaze is a traditional fruit pizza topping where I am! It keeps the fruit from drying out and adds a nice sheen. You can skip it if you prefer!

Serving Suggestions

Serve this dessert with Homemade Whipped Cream, or a scoop of my Homemade Vanilla Ice Cream!

Make sure to offer it with some delicious summery drinks like my Strawberry Milk, Strawberry Lemonade, or a Cold Brew Coffee!

More Delicious Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

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Easy Fruit Pizza

This easy Fruit Pizza recipe will be your best friend this summer! With a sweet and soft sugar cookie crust, a cream cheese frosting, tonnes of juicy fresh fruit, and a sweet sugar glaze it's decadent and delicious!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Cooling Time: 2 hours hours

Total Time 2 hours hours 32 minutes minutes

Servings 10 slices

Calories 295cal

Author Ashley Fehr

Ingredients

Sugar Cookie Crust

• ¼ cup salted butter
• 1 cup granulated sugar (200 grams)
• 1 egg
• 2 tablespoons full-fat sour cream (or Greek yogurt)
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour (228 grams)
• ½ teaspoon baking powder
• ¼ teaspoon salt

Fruit Pizza

• ½ cup full-fat cream cheese (4 oz or 125 grams) at room temperature
• ¼ cup powdered sugar
• ¼ cup heavy whipping cream
• ½ teaspoon vanilla extract
• 1 cup sliced strawberries
• ½ cup raspberries or blackberries
• ½ cup fresh blueberries
• ½ cup sliced red or green grapes
• ½ cup canned mandarin oranges or peaches (drained)
• 2 kiwi (peeled and sliced)

Glaze

• ½ cup water
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch

US Customary – Metric

Instructions

Sugar Cookie Crust

• Preheat oven to 350 degrees F and line a large pizza pan with parchment paper.
• In a large bowl, beat butter and sugar on medium-high speed for 3-4 minutes.
• Add egg, sour cream, and vanilla and beat until combined.
• Add flour, baking powder, and salt and beat on low speed until combined. It might be slightly tacky or sticky.
• Shape the dough into a ball and place it on the prepared pizza pan. Cover with a piece of wax paper or parchment paper and use a rolling pin to roll the dough into a 9-10″ circle. Be careful not to make the edges thinner than the rest or they may burn (you can use a knife to fatten up the edges once you’re done rolling if necessary).
• Bake for 10-12 minutes, or until edges are just beginning to brown. Remove from the oven and set aside to cool completely.

Fruit Pizza

• In a medium bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and beat again until smooth.
• Add the heavy whipping cream and beat on low speed until incorporated, then high speed until thickened and fluffy (it should be spreadable).
• Spread over cooled crust (if the crust has not cooled, refrigerate until ready to use).
• Top with fruit as desired — you may not need all of the fruit listed. I like to start with lots of options and eat the leftovers!

Glaze

• *This glaze is optional but I like to add it if I’m going to store the fruit pizza for more than a couple of hours before serving. It keeps the fruit from drying out and adds a nice sheen.
• Whisk together water, sugar, and cornstarch in a small pot.
• Place on medium heat and bring to a simmer. Cook for 2 minutes or until slightly thickened.
• Remove from the heat and cool completely (*this is important!) before brushing over the fruit on the pizza.
• Refrigerate fruit pizza until ready to serve.

Notes

Sugar Cookie Crust: I made a smaller version of my Christmas Sugar Cookies for this fruit pizza. You can easily double this crust recipe to make a full 14″ pizza pan or sheet pan. I have also tested this recipe with my Soft Frosted Sugar Cookie dough as a base, and it works great if you like a thick, soft crust.

One recipe of cookie dough will yield a 14″ fruit pizza.

Storage:

• Refrigerator: fruit pizza can be stored in the fridge for about 12 hours before serving (with the glaze!). It can be stored longer than that but the fruit will begin to release juices and the cream cheese may start to run, so it may not be at its best. Leftovers will last in the fridge for about 4 days.
• Freezer: I don’t recommend freezing fruit pizza, but the crust can easily be prepared in advance and topped later. This is a great way to prep some easy desserts for guests!

Nutrition

Calories: 295cal | Carbohydrates: 51g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 186mg | Potassium: 189mg | Fiber: 2g | Sugar: 31g | Vitamin A: 328IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 1mg

Photos by Ashleigh Scott Creative.

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