Candied Cranberry Cheesecake Dip
A creamy, festive dip made with smooth cheesecake and topped with sweet-tart candied cranberries. Easy to make, perfect for gatherings, and always the first bowl to empty.
Ingredients
- Cheesecake Base
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup sour cream or Greek yogurt
- Candied Cranberry Topping
- 1 cup fresh cranberries
- ½ cup granulated sugar
- ¼ cup water or orange juice
Instructions
- In a mixing bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy.
- Add the sour cream (or Greek yogurt) and mix gently until fully combined. Set aside.
- In a small saucepan, combine cranberries, sugar, and water. Simmer over medium heat for 5–8 minutes, until the cranberries burst and the mixture turns glossy.
- Remove the cranberry mixture from heat and let it cool slightly.
- Spread the cheesecake base into a shallow serving dish.
- Spoon the candied cranberries over the top, letting some syrup drip naturally.
- Chill for 20–30 minutes or serve immediately, depending on your preferred texture.
Notes
- Let the cream cheese soften fully before mixing for the smoothest texture.
- For best results, add the cranberry topping only after it has cooled slightly.
- Store leftovers covered in the refrigerator for up to 3 days.