Raspberry Cheesecake Yogurt Dip

This raspberry cheesecake yogurt dip is a great summertime treat and perfect for dunking fruit, crackers, or cookies into it.

I just love, love, love the fact that it is finally getting to be berry season! I have fond childhood memories involving berries.

As a child, every summer my family and I went berry picking, mainly strawberries and blueberries. I remember our buckets (and our mouths!) filling up with sweet, juicy, fresh berries. It doesn’t get much better.

Raspberries hold an extra special place in my heart because we could pick those in grandpa and grandma’s back yard. I remember heading over to my grandparents’ house and going outside to their backyard garden. We’d fight the bumblebees (they also loved those raspberry bushes!) for handfuls of sweet red raspberries.

That house is up for sale now and the garden is empty but I am so grateful for those memories — as well as many more. My grandparents lived in the same house for 60 years. Can you imagine all the raspberries picked in that length of time?

Back to the present…we rarely eat dessert after dinner. However, we always have a bowl of plain fruit and I’m so thankful the seasonal roster again includes raspberries and other berries.

However, that doesn’t mean we never have a sweet treat in the house. Oh, that would just be a sad thing, wouldn’t it? I love treats that are a bit indulgent but don’t leave you feeling weighed down and regretful of what you just ate. To me, that takes away from the joy that dessert gives.

A dessert loaded with fresh berries yields a lighter, more satisfying dessert so you can head back outside and enjoy the sunshine with family and friends, instead of feeling like you need to take a long nap.

When Driscoll’s challenged me to create a recipe using their raspberries, I knew I wanted something that would fit that description–lighter than a heavy chocolate fudge cake but every bit as satisfying.

This cheesecake yogurt dip fits the bill. Filled with fresh raspberry purée, whole raspberries, reduced-fat cream cheese, and plain Greek yogurt, it is satisfying, fresh, and good enough to eat with a spoon.

In fact, with the whole berries mixed in, this cheesecake yogurt dip can easily be served as a dessert in a bowl. It’s similar to a really indulgent Greek yogurt and still healthier than eating a bowl of ice cream. So grab a spoon and dig in if you prefer that to dipping.

However, since this is a dip recipe, and if you are using adorable animal crackers as your dippers, you could mash the raspberries a bit before adding them so the dip isn’t quite as chunky, making it easier to dip into. 

Raspberry cheesecake yogurt dip would be phenomenal at a summer picnic or party, too — I’m absolutely positive this bowl with be empty before any of the others on the buffet table. Who can resist fresh raspberries?!

Loving raspberries?

You’re going to want to try these recipes, too:

 

• Raspberry Brownie Mini Trifles (so easy!)
• Raspberry White Chocolate Blondies
• Raspberry Mango Smoothie
• Raspberry Rosé Spritzer — an easy cocktail!
• Raspberry Vinaigrette Dressing

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Raspberry Cheesecake Yogurt Dip

5 from 1 vote

Prep Time: 10 mins

Total Time: 10 mins

10 servings

• Pin It

Print Rate Recipe Save Saved

Cook ModePrevent your screen from going dark

This raspberry cheesecake yogurt dip is a great summer time treat and perfect for dunking fruit, crackers, or cookies into it.

Ingredients

• ▢ 8 ounces reduced-fat cream cheese, softened
• ▢ 1 cup fat-free Greek plain yogurt
• ▢ 1/4 cup packed dark brown sugar
• ▢ 1/2 teaspoon pure vanilla extract
• ▢ two 6-ounce packages (2 and 1/2 cups) fresh Driscoll’s raspberries, divided
• ▢ Additional Driscoll’s raspberries, graham crackers or animal crackers for serving

Instructions

• In a small bowl, mash 1 package or 6 ounces (1 1/4 cups) of Driscoll’s raspberries with a fork. Place a fine mesh strainer over a blender and push the mashed raspberries through the strainer using a spoon. The seeds should stay in the strainer and the mashed raspberries should be in the blender.
• To the blender, add cream cheese, yogurt, brown sugar and vanilla. Blend briefly until smooth and combined. Transfer to a bowl and fold in the remaining whole Driscoll’s raspberries (1 package or 6 ounces or 1 1/4 cups). Store covered in the fridge or serve immediately with raspberries, graham crackers, or animal crackers for dipping.

Nutrition Information

Serving: 1/4 cup, Calories: 105kcal, Carbohydrates: 10g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 18mg, Sodium: 102mg, Fiber: 1g, Sugar: 8g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

Disclosure: Paid Endorsement from Driscoll’s – Visit www.driscolls.com for more berry recipes. I was compensated for my time and my recipe development. All opinions are my own, as always.

YES, I WANT THIS!

Get my Holiday

Quick-Start Guide!

Free email series of my best tips!

FREE BONUS!

I consent to receive emails from Rachel Cooks.